Cute Bunny Witch On the Broom Halloween Theme Bento/ Lunchbox 萌兔万圣节主题便当

Rice-based food art ~ Cute Bunny Witch On the Broom Halloween Theme Bento/ Lunch box.

Earlier this month, my boy saw me drawing a picture of a bunny rabbit riding on a magical broom and he's been bugging me to make the bento. So here comes the spookily cute broom-stick bunny happily flying through the air... Happy Halloween!

Everything in this lunchbox are edible, except the ghost and pumpkin food picks!

What's in the bento box: The bunny is made of rice, below the seaweed are chicken meat and some rice. The bunny's witch hat and cape are made of sweet potato sheets, the broom is made of biscuit and tortilla wrap. Yellow buildings are Tamagoyaki/ rolled egg omelette and at the side are spinach and lettuce.

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Winter Melon & Barley Chicken Soup 冬瓜薏米鸡汤【清热解暑、滋润养颜】

This winter melon and barley chicken soup is a deliciously healthy and nourishing soup that's full of nutritional goodness, helps clear the internal body heat and detoxify the body.

Ingredients: (Yield 2-3 servings)

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 Chicken Carcass

(If you're using pork ribs <<CLICK HERE>> for the recipe)

1 Thick Slice Winter Melon (Peeled, cut into big chunks)

Handful of Barley 

5 Seedless Red Dates

2-3 Dried Scallops

Some salt to taste

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Blanch or rinse the chicken carcass with hot boiling water. 

2. Place all the ingredients (except salt) in the cooking pot. Add 2 litres of hot water. Bring to a boil then lower the heat and simmer for 2 hours. Add salt to taste and serve warm.  

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!

Pumpkin Bread 2-Flavour 原味｜班兰南瓜造型软面包

Previously I've made Pumpkin-shaped yoghurt bread and Pumpkin-shaped Japanese Melon Pan .

Halloween theme Pumpkin-shaped Japanese Melon Pan

This time, I've tried shaping soft bread dough with cooking twine that is able to hold the shapes after baked. Although it took more effort and time tying the twine, I'm happy with the end results. I made 2 flavours - plain and Pandan bread filled with Gula Melaka Coconut and red bean paste.

、

Since Halloween is around the corner, you can do this with your kids🎃 

Melt some chocolate or use chocolate hazelnut spread to draw the facial expression. 

Make these Jack-o'-lantern bread and have fun! 

Top: Pandan bread with Gula Melaka Coconut filling 
Bottom: Pandan bread with red bean paste filling
So fluffy and soft even on the next day!
Click here to get <Homemade Pandan Gula Melaka Coconut Recipe>

I made these pumpkin-shaped bread using one of my favourite soft bread recipes. Click the link below to view the bread recipe 点击链接进入面包食谱: 

<Soft Bread Recipe 软面包食谱 >

Notes: For Pandan-flavoured bread, knead in some Pandan paste or fresh Pandan extract to the dough. Refer to the above picture for the shaping idea, egg wash and bake 170'C for 15 minutes. Remove the twine after baked. I used Pretzel stick for the pumpkin stems. Have fun baking!

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my recipe posts on your news feed. 

Enjoy!

Cinnamon Milk Twist Bread 肉桂奶香软面包

This homemade cinnamon milk twist bread is so yummy, fluffy, and stays soft for days. I made it using my popular Bakery-Style Soft Bread recipe and added layers of sweet cinnamon milk paste that smells wonderful.

I made another batch of Cinnamon Milk Rolls using the same recipe. 
Photo updated: October 2024

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Cinnamon Milk Filling:

50g Salted Butter, softened 

25g Egg

50g Icing Sugar

60g Milk Powder

3 tsp Ground Cinnamon 

10g Ground Almond 

Click the link below to view the bread recipe 点击链接进入面包食谱: 

<Bakery Style Soft Bread Recipe 软面包食谱>

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Prepare the bread dough using Poolish starter method. <Click here for details 详细面包食谱>

2. Combine the filling ingredients to form a thick paste. Roll out the dough and spread the cinnamon milk paste on the dough, wrap it up and seal. Cut the dough into half, cross and twist it as shown in the picture below:

3. Transfer the dough to a paper cup, repeat for the rest. 

4. Let it proof for 1 hour or double in size. Egg wash and bake 170'C for 15 minutes. 

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my recipe posts on your news feed. 

Miso Pork Stew With Potatoes & Carrot 味噌马铃薯萝卜焖炒肉片

This is a simple yet very delicious pork stew loaded with tender pork and vegetables. It's packed with umami-rich sauce and perfect over steamed rice. 

My son loves miso-anything! This Miso pork stew with vegetables is one of his most-loved dishes that I cook at least once a week. 

Panda Bento for the kiddo, packed with his favourite Miso Minced Pork Stew, veggies and egg. A simpler way to make cute lunchbox without the need to shape rice ball. 

Pork & Veggies Stew, cooked using minced pork for a quick-fix meal. 
Photo updated: June 2025

Easy meal idea
Photo updated: June 2025

Ingredients: 
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

250g Shabu-shabu/ Sliced Pork Collar

1 tbsp Garlic

1 Onion

1-2 Potato

1 Carrot

Some water & oil for cooking 

Marinade:

1 tsp Tapioca Flour 

1 tsp Sesame Oil

1 tbsp Light Soy Sauce

1/8 tsp White Pepper

1 tbsp Sake

Sauce:

1 tbsp Miso Paste

50g Mirin

1 tbsp Light Soy Sauce

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 

1. Combine pork and the marinade, let marinate for 30 minutes. Heat some oil, stir-fry the garlic and onion till aromatic.

2. Stir-fry the pork followed by the potatoes, add a few dashes of black pepper while stir-frying. 

3. Add carrot, stir in sauce and some water. Cover and pressure cook for 3-5 minutes (NPR) or simmer until the potatoes are tender. Adjust the cooking time according to the thickness/ size of the ingredients. Serve warm with steamed rice.

Note: If you're using shabu-shabu pork, just simmer till all the ingredients are cooked through. Use pressure cook function if you're using sliced pork which is thicker/ tougher and takes longer time to tenderise. Use the reversible rack if you're cooking it together with rice. Adjust the taste with more/ less light soy sauce.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my recipe posts on your news feed. Enjoy!

By readers: some feedback from those who have tried this recipe

By theagakcook

By Chen Siew Lei

Lemongrass & Taucu Bean Sauce Braised Chicken 香茅豆酱焖鸡

A very flavourful and delicious lemongrass bean sauce braised chicken, filled with the aroma of lemongrass, Taucu bean sauce and Gula Melaka. This dish goes very well with steamed rice.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

400g Bone-in Chicken 

2pcs Lemongrass

5 cloves Garlic, minced

1 Red Chili 

2 Potato 

1 tbsp Bean Sauce/ Taucu

25g Gula Melaka/ Coconut Palm Sugar

1/2 tsp Dark Soy Sauce 

1 tbsp Light Soy Sauce 

Some water and oil for cooking 

Marinade:

1/2 tbsp Corn Flour

1 tbsp Light Soy Sauce

1/2 tbsp Sesame Oil

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Marinate the chicken for 15 minutes. Heat some oil in a wok, fry the garlic and lemongrass until aromatic, add chicken, bean sauce, Gula Melaka and stir fry for a minute. 

I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, it's safe to use in any cooking. 

For more information about the product, visit Song Cho e-shop for details.

2. Stir in dark soy sauce and light soy sauce. Add water to cover the ingredients, bring to a boil then lower the heat and simmer until the chicken and potatoes are cooked through. Add red chilli, garnish with spring onion (optional) and serve warm with steamed rice.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my recipe posts on your news feed. 

Enjoy!

By readers: some feedback from those who have tried this recipe

By Bee Lay

Easy Crème Brûlée Recipe 法式焦糖烤布蕾【简单家常做法】

Creme Brulee is a delectable French dessert with a creamy, pudding-like custard base and a caramelised sugar crust that cracks when you gently tap it with a spoon. Making it at home is easier than you think and this recipe that I'm sharing here tastes just as good (if not better) as those I have tried at fancy restaurants.:)

Ingredients: 
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

250ml Whipping Cream

1/2 tsp Vanilla Extract

2 Egg Yolk

25g Castor Sugar, plus some extra for topping

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 

1. Gently heat whipping cream and sugar until sugar dissolves (50'C). Stir in vanilla extract, pour in egg yolk and mix well. 

2. Pour mixture through a strainer into ramekins, bake at 160'C 45 minutes, water bath method (rack 2). Chill before serving, layer the top with some sugar, heat with a torch until the sugar is melted and caramelized. Watch the video below to see how it's done.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your feed. 

Air-Fried/ Roasted Curry Cauliflower Steak 香烤咖喱味椰菜花

This thick slab of cauliflower steak is delicious, well-seasoned and packed with a satisfying savoury curry flavour. It's made by slicing cauliflower into thick pieces, then air-fried or roasted until lightly charred and crisp on the outside and tender in the middle. Perfect as a versatile vegan side dish or as a low-carb light meal for calorie watchers.

Ingredients: 
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 thick slice Cauliflower (about 180g)

Seasonings:

1 tbsp Mayonnaise 

1/8 tsp Ground Turmeric 

1/4 tsp Onion Powder

1/2 tsp Curry Powder

1/4 tsp Salt

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 

1. Combine seasoning ingredients and set aside. Wash and pat dry the cauliflower with a kitchen towel and coat it with the seasoning mixture. 

2. Air-fry 180'C for 15 minutes or until cooked through and crisp. 

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my recipe posts on your feed. 

Taro Coconut Sago Dessert 椰香芋泥西米露

Taro Sago Dessert aka Yam Sai Mai Lo 西米露 is a very popular sweet soup in Cantonese cuisine. Mainly made of taro/ yam, sago and coconut milk, this creamy dessert is bursting with a deliciously sweet aroma. 

Sharing here is a super easy way to prepare this delicately yummy Taro Coconut Sago Dessert.

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

120g Taro/ Yam

20g Purple Sweet Potato 

30g Rock Sugar

250g Water 

50g Coconut Cream/ Coconut Milk

20g Sago

1pc Pandan Leaf (optional)

Note: You may need more or less sugar depending on your personal preference, feel free to adjust the amount accordingly.

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 

1. Add the first five ingredients to the blender and select <SMOOTH SOUP> mode. The blender will cook and blend on its own.

2. In a saucepan, cook the sago with pandan leaf and some water for 5 minutes or until transparent, rinse under running water, drain and set aside. 

3. When the cooking has completed, pour the taro dessert into the serving bowl, combine with the cooked sago and enjoy. You can enjoy this refreshing dessert warm or chilled. 

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed.