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COOK WITH LOVE FOR A HAPPY HIM

Singapore home cooking/ baking/ food & recipe blog features more than 400 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.



Thursday, 21 December 2017

Chocolate Bear Glutinous Rice Ball aka Tang Yuan (Peanut & Black Sesame Filling) 小熊巧克力芝麻花生馅汤圆


Little Bear Glutinous Rice Ball aka Tang Yuan (Peanut & Black Sesame Filling) 小熊巧克力芝麻花生馅汤圆 ~ This is a simple recipe to make delicious Tang Yuan, filled with homemade peanuts & black sesame paste. The texture is Q (aka springy) and soft.


Bears and Minion Tang Yuan.
The Minion Tang Yuan wasn't perfect, my boy was hungry, I got to finish up fast to prepare his lunch. @o@  


When I was a child, Winter Solstice Festival aka Dong Zhi 冬至 had always been a fun festival that I so looking forward. I helped my mom rolled Tang Yuan the night before Dong Zhi so she could cook it early in the morning for prayer. And, we all had Tang Yuan for breakfast the next morning. Love the old times when we (whole family) sit around together, make Tang Yuan and chit chat through the night. It's been a great experience and when I was little, I loved playing with the dough. Now that I am a mother, I still love playing with dough, more advance with food art. ;)






Ingredients:
(yield 9-10 tang yuan)

中文食谱:可在网页的右边点击Translate ,然后选择中文翻译

60g Glutinous Rice Flour

40g Hot Boiling Water

1 tbsp Cold Water

1 heap tbsp Cocoa Powder


Peanuts & Black Sesame Filling: Mix well, cover with cling wrap and refrigerate for 30 minutes.

2 tbsp Toasted Black Sesame Powder

60g Roasted Peanuts (ground)

1 tbsp Honey






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. Mix glutinous rice flour and hot boiling water with a pair of chopsticks. Add in cold water and knead with hand to form a dough. Cover with cling wrap and let it sit for 15 minutes.




2. Knead in cocoa powder. 
(Portion out some dough for white and yellow if you wish to make the bear design.)




3. Divide filling and dough, roll into balls. 






4. Wrap and shape as desired.









5. Boil a pot of water, add in glutinous rice balls, cook until they float up. Add in some cold water, bring to boil.





6. Remove and serve warm in syrup. If you like my recipe, click hereLIKE & follow Miki's Food Archives facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Tuesday, 19 December 2017

Pineapple Coconut Popsicle 凤梨椰奶冰棒





Pineapple Coconut Popsicle 凤梨椰奶冰棒 - Refreshing and creamy ice pops made with fresh pineapples and coconut milk. These aren't just for kids, these are perfect frozen treats on a hot day. Just 3 ingredients, simply delectable! 







Ingredients:
材料


200g Coconut Milk 椰奶 200克

160g/ 1 cup Fresh Pineapples  凤梨 160克

2 tbsp Honey (can be reduced to 1 tbsp for less sweet ice pops) 蜂蜜 2汤匙






If you are sharing this recipe, 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,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 all ingredients in a blender/ food processor.
将所有材料放进搅拌机。










2. Puree. Pour the mixture into ice pop moulds and freeze for at least 6 hours or overnight. Un-mould and serve.
搅拌至泥状。倒进冰棒模,冷藏至少6小时或隔夜。取出,即可享用。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 hereLIKE & follow Miki's Food Archives facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Sunday, 17 December 2017

Santa Claus Christmas Rice Bowl 圣诞杂菜咖喱盖饭


Rice Based Christmas Theme Food Art - Santa Claus Christmas Rice Bowl 圣诞盖饭. It's year end and Christmas is nearing, made this simple Santa Claus and snowman rice bowl for the little one. 






Santa Claus is made of pumpkin and plain rice, snowman is made of quail eggs, paired with lots of vegetables and our all times favourite homemade Japanese curry. 




中文食谱:可在网页的右边点击 Translate 选择中文翻译

How I made it:

1. Prepare homemade Japanese curry. I have an easy recipe to cook Japanese curry from scratch. This is the recipe I have been using for years, my kid-favourite curry. 

Get full recipe:  <<Click here for Homemade Japanese Curry Recipe >>








2. Cook 2 quail eggs. Trim the top, put it together with a tooth pick. Make snowman hat and scarf using crab stick as shown in the picture below.







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!



3. Portion out some rice, mix with mashed pumpkin, hand mould it round. Fill a serving bowl with plain rice.






4. Sprinkle some Furikake on the plain rice. Place the pumpkin rice ball on top.




5. Scoop some plain rice and place it loosely below the pumpkin rice ball. Add Santa Claus hat and nose using crab stick. Place the snowman next to Santa Claus.





6. Fill up the remaining space with stir fry vegetables.

Click here for << Stir Fry Broccoli, Mushrooms & Prawns In Abalone Sauce >> Full Recipe





7. Add facial details using seaweed.




8. Serve with Japanese curry and stir fry vegetables. 



Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click hereLIKE & follow Miki's Food Archives facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!
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Thursday, 30 November 2017

Snowman Steamed Bun aka Mantou 雪人馒头


I made snowman that will only melt in your mouth ~ Snowman Steamed Bun aka Mantou. These Chinese steamed buns are springy and soft, I shaped it round like marshmallow to serve with braised meat, easy for the little one to grab and dip the gravy. ;)






I have got my first bread maker - Song Cho Bread Maker. Made these steamed bun to try out the KNEAD function to see if it's powerful. To my surprise, the small stirring rod did an amazing kneading job. I'm having fun playing with this new toy, more bread maker recipes coming soon. Stay tuned! ;)


Another batch of Christmas theme steamed bun/ mantou.
Photo updated: 24 December 2017.



Ingredients:
材料

135g Milk 牛奶 135克

50g Castor Sugar 细砂糖 50克

3/4 tbsp Oil 油 3/4汤匙

250g Hong Kong Flour/ All Purpose Flour 香港包粉/普通面粉 250克

1 tsp Yeast 酵母 1小匙





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: 步骤

1. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Add Milk > Castor Sugar > Oil > Flour > Yeast into bread barrel. 
将牛奶》细砂糖》油》面粉》酵母跟次序放入松厨面包机。





2. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Press < MENU >, select <#15 FAST KNEAD DOUGH > , press < START >.
安装好后按键《MENU》,选择 《#15 FAST KNEAD DOUGH 》,按 《START》。





3. When the dough is ready, transfer the dough onto lightly floured table top. Gently knead the dough to form a ball shape so it's not sticky to handle.
面团打好后拿出,用手揉圆至表面光滑不粘手。





4. Roll out the dough, cover the dough with cling wrap, let it rest for 5 minutes. Use 2 different sizes round cutters to cut out 2 different sizes dough to make the snowman's head and body. Transfer onto parchment paper, repeat for the rest. Optional: Portion out a small piece of dough, knead in red food colouring, shape into tiny cones to make the snowman's nose.
把面团擀平,盖上,休面5分钟。用两个不同大小的圆形模割面团(看图)。







5. Let it proof for about 50 minutes. Steam on high heat for 15 minutes. When it's done, turn off heat. Let it sit in the steamer for 5 minutes before removing from the steamer. When the steamed buns are completely cooled, use edible marker to draw the snowman facial details.
做好造型后发酵50分钟。放进蒸炉大火蒸15分钟。 蒸好后熄火,待5分钟才把馒头拿出。待凉后画上雪人即可。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 hereLIKE & follow Miki's Food Archives facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

~ Special thanks to Song Cho Singapore ~ 

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Wednesday, 29 November 2017

Wholewheat Walnut & Cranberry Oatmeal Cookies 全麦核桃蔓越莓燕麦饼干



Wholewheat Walnut & Cranberry Oatmeal Cookies 全麦核桃蔓越莓燕麦饼干 - This wholesome cookie recipe was adapted from the best oatmeal cookies recipe that I have been using for years. A tried & tested recipe that yield crunchy, addictive and incredibly tasty  cookies.


中文食谱:可在网页的右边点击 Translate 选择中文翻译

Ingredients: 

(A)

115g Unsalted Butter (Softened)

80g Brown Sugar

40g Castor Sugar 


(B)

1 Egg

1 tsp Vanilla Extract



(C) Mix together.

120g Wholewheat/ Wholemeal Flour 




50g Rolled Oats


1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt


(D) These are optional, just add whatever nuts or dried fruits that you like. If you like plain cookies, skip these.

50g Dried Cranberries

40g Walnuts (chopped)



My 8yo son joined me in the making and he insisted to add some M&M in it. :P
 


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. Preheat oven 170'C.

2. In a mixer, beat together (A) until smooth.


3. Gradually add in (B). 

4. Scrape and gradually mix in (C) mixture in low speed. 





5. Mix until everything is thoroughly incorporated. Scrape the bottom and the sides of the bowl, and mix briefly.

6. Stir in (D). 







7. Scoop the dough with a table spoon, place onto the lined baking tray. Leave some space in between the cookies. Bake for 15-18 minutes. Remove cookies from the oven. Let it sit on the baking tray for few minutes. Transfer to a cooling rack to cool. When it's completely cooled, store in airtight container and enjoy! 

If you like my recipe, click hereLIKE & FOLLOW Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!










Tuesday, 28 November 2017

Honeybee Sushi & Pooh Bear Onigiri Served With Baked Vietnamese-style Lemongrass Chicken Wings 香茅烤鸡翅配饭团





Rice Based Food Art - Honeybee Sushi & Pooh Bear Onigiri Served With Baked Vietnamese-style Lemongrass Chicken Wings 香茅烤鸡翅配饭团. 






Winnie the Pooh is made of rice mixed with mashed pumpkin, goes with honeybee egg-roll sushi, stir fry broccoli, mushrooms & prawns in Abalone sauce and the most delicious Baked Vietnamese-style Lemongrass Chicken Wings. Lovely, appetising and delicious hearty meal that no one could resist. ;)


中文食谱:可在网页的右边点击Translate,选择中文翻译

How I made it:

1. Prepare Tamagoyaki aka Japanese Rolled Omelette: Click here for Tamagoyaki aka Japanese Rolled Omelette recipe. 





2. Spread rice on seaweed, add egg roll and top with some rice and Furikake.




3. Roll up and shape.





4. Slice.





5. Mix some rice with mashed pumpkin. Hand mould into Pooh Bear shape.





6. Assemble. Refer picture. 

Click here for << Stir Fry Broccoli, Mushrooms & Prawns In Abalone Sauce >> Full Recipe




7. Add facial details using seaweed, use fried shallot to make the bee wings. Serve with Baked Vietnamese-style Lemongrass Chicken Wings. Scroll down for full recipe.






Baked Vietnamese-style Lemongrass Chicken Wings Recipe
Recipe adapted from here.



Ingredients: 

4 Chicken Wings


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! 

Seasoning:

(A)

1 tbsp Fish Sauce

2 cloves Garlic, crushed

1/2 tsp Curry Powder

2 Lemongrass stalks, tender inner white bulbs only, finely chopped.

1 shallot, grated

1 tbsp Honey

1 tsp Corn Flour





Method:

1. In a bowl, combine (A) and add the chicken wings to coat. Marinate 4 hours.




2. Transfer the chicken wings onto baking tray, bake in a preheated oven 180'C for 30-35 minutes.
Thanks for reading, I hope you are inspired after reading my blog. If you like my recipe and love to see my food creation, click hereLIKE & follow Miki's Food Archives facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!
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