Sunday, July 31, 2016

Spinning Lego Theme Birthday Cake

24 July 2015

Back to the grandparents home...Lego theme birthday party to celebrate my son's 6yo birthday with families.  Back here, I do not need to bake and decorate cake because my cake decorating mentor is here ~ My sister in law :) In the past, before I started cake decorating, she's the one who made beautiful cakes for my son's birthday. And, she's the one who inspired me, given me courage and sharing useful tips with me. A big THANK YOU to you, Jasmine Ng. 

This Lego theme cake was made of Lego, I mean the structure that made the cake SPIN! 

With the effort of 3 of us ....

~ My sister in law design, bake and assemble the cake.

~ My hubby built the 'spinning' structure with Lego bricks. 

~ I made the fondant figurines ~ Emmet and Good Bad Cop

.....the cake was really awesome! Everyone enjoyed the party, EVERYTHING IS AWESOME!

Here's the Spinning Lego Theme Birthday Cake...

.....and the mini figures...Emmet 

....and some pictures....

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Winnie The Pooh & Penguin Of Madagascar Theme Birthday Cake

24 July 2015

My boy couldn't decide between Winnie the Pooh and Penguins of Madagascar .So I made this for him with the theme - 'Pooh Found South Pole' .  It's so hard to put these 2 themes together! I'm glad that all the kids likes the cake .

The closer look of my Winnie The Pooh fondant figurine. 

Whenever I present my cake, people ask the same question... 'Can I see the inside?'.... Here you go ;)

After the party....

Here's a video of the making of Penguin of Madagascar....

Here's a video of the making of Winnie The Pooh fondant figurine...

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Candy Crush Theme Birthday Cake

21 July 2015

Candy Crush Theme Birthday Cake for my son's 6yo birthday celebration at home :) 

The fun part of decorating birthday cake is the 'assembling' part.

My draft.

After 1 year.....
I'm still keeping the royal icing cake toppers that I have made, my boy said 'No, please don't throw them away...'

Photo taken on 29 July 2016

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Saturday, July 30, 2016

Coffee Marinated Hangar Steak for CBC's Weekend Morning Show

This morning, I had the pleasure of presenting Coffee Marinated Hangar Steak on CBC's Weekend Morning Show with guest host, Laurie Hoogstraten.  

2 cloves garlic, chopped
1 1/2 cups strong coffee, room temperature (I used Ethiopian Yergicheffe, from Green Bean Coffee, with notes of cocoa, available at St. Norbert's Farmer's Market)
2 tbs favourite spice blend (I used Ras el Hanout, but Mitmita, and others would work nicely)
1/4 cup Dijon mustard
1/4 cup light brown sugar
2 tbs. olive oil
1 small shallot, chopped or grated
1 Hangar Steak  (Available at Wildfire Farms at St. Norbert's Farmer's Market)
Kosher or sea salt, to taste

Whisk shallot, garlic, coffee, mustard, brown sugar, oil in a medium bowl.  Pour mustard into a resealable bag and add the steak, seal the bag and coat.  Marinate at room temperature for an hour or refrigerate overnight.

Prepare the grill for medium-high heat.  Remove steak from bag, season and grill, turning every few minutes, 8-10 minutes per side for medium-rare.  Let rest 10 minutes before slicing.

Serve with wonderful breads that you can find at Old Church Bakery, found on Saturday at St. Norbert's Farmer's Market and in Steinbach.

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Tuesday, July 19, 2016

Steamed BBQ Pork Bun (aka Char Siew Pao) ?????

These soft and fluffy steamed Char Siew Pao is quick and easy to make. No machine needed, just mix and knead for few minutes, no shortening(??)added in it. Using coconut oil is definitely a healthier choice! 

Made some cute chicken steamed bun/ pau for my dearest son.

<< Click here for Chinese Steamed Bun/ Pau with Chicken & Mushrooms fillings recipe >>
Photo updated: 17 July 2017


To prepare the dough:


300g Hong Kong Flour ??? 300?

1 tsp Baking Powder ?? 1??

1 tsp Instant Yeast ?? 1 ??

40g Sugar ? 40?


1 tbsp Medella Premium Organic Coconut Cooking Oil or any neutral flavour cooking oil ? 1 ??

150g Water ? 150?

To prepare the filling, click here for recipe ????? >> BBQ Pork Filling Recipe

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. ?????????,????????????????????????????????!


1. Mix (A) in a bowl, gradually stir in (B) to form a dough and continue to knead for 5 minutes. 

2. Cover with cling wrap and let it rest for 40 minutes.

3. Transfer the dough on the lightly floured worktop, knead for 2 minutes. Divide dough into 15 portions, roll out the dough, add fillings, shape and let it proof for 40 minutes. Steam in a hot steamer for 12 minutes (medium heat). 

4. When it is done, turn off the heat, let it sit in the steamer for 5 minutes before removing from the steamer. 

If you like my recipe, click hereLIKE & FOLLOW my 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!

Packed this for my 7yo for his school recess snack, little boy loves it and wanted the same food again and again :)

Some feedback from those who have tried this recipe:

Feedback/ verdict from Lee Lian

Feedback/ verdict from May Cf 

By Linda Ling (Simmami)
By Homebakedfood


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Saturday, July 16, 2016

Don't throw those veggie tops away! On CBC's Weekend Morning Show

Don�t Throw It Away 2.0
This morning, on CBC's Weekend Morning Show with host Terry MacLeod, I presented the following recipes with items that many people throw out.

Last year, I encouraged cooks and people who love things from the garden and farmer�s markets to not throw radish leaves away. I have a couple of recipes for them on my blog. Now, I see people throwing carrot and beet tops away. These delicate leaves are delicious and so easy to make into many dishes.

Carrot Top Pesto

1 bunch carrot top greens, chopped (today from Almost Urban Farms at St. Norbert�s Farmer�s Market)

2-3 bunches basil (or chives, cilantro, etc.) (Fresh today from Reimer�s at St. Norbert�s Farmer�s Market)
3-5 cloves garlic
�- � cup parmesan reggianno or Padano
� cup walnuts (or almonds or pine nuts, or, pumpkin seeds)
1 (+/-) ground black pepper
Olive oil

In a food processor or blender, grind up garlic and nuts, and cheese if cut and not grated. Add chopped carrot greens and basil or other herbs and pepper. Drizzle in olive oil as it blends until a smooth paste or the consistency that you desire.

Use on pasta, fish, seafood, as a compound butter for steaks, in sauces, etc.

I�m serving it today on linguine from Nature�s Pasta.

Stuffed Beet Leaves

1 lb ground beef (or lamb) (I used Wildfire Farms ground beef, available at St. Norbert�s Farmer�s Market)

1-3 shallots, sliced

2-3 cloves garlic, chopped
1-2 tbs Turkish Baharat (or your favourite seasonings)
� finely chopped pepper (optional)
2 tbs chopped fresh dill
1 tbs good tomato paste (Available at Millad�s)
2 tbs pomegranate molasses (optional, available at Millad�s)
Salt, to taste
� cup bulgur (can use cooked rice, quinoa, etc.)
� cup stock (I used chicken stock that I make and freeze)
1 bunch beet leaves
Chicken stock for cooking

Preheat oven to 350F.

Saut� the shallots until soft and add the ground beef. After browned, add vegetables, seasonings and cook until soft. Add tomato paste and pomegranate molasses. Stir in the bulgur and add stock. Simmer until the bulgur is softened. Set filling aside.

Line a baking dish with a few beet leaves. Stack the beet leaves for stuffing. You can soften the rib by gently running your finger along it, to make rolling the leaves easier.

Fill each leaf with the meat filling and roll like a small burrito or dolma. Place each roll in the baking dish on top of the leaves. Add chicken stock to the baking dish and bake for 30 minutes, or until soft.

Serve hot, cold, or warm. Top with yoghurt tahini sauce or a cream sauce with dill.

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Friday, July 15, 2016

Quinoa Stuffed Zucchini
1 large zucchini, halved and sliced lengthwise, cutting out centre marrow
Centre marrow of zucchini, chopped

2 shallots, sliced
� green or red pepper, finely chopped
1 tomato, diced
2-3 cloves garlic, minced
1 tbs Turkish Baharat
Olive oil
Pinch salt
5 fresh dates, pitted
1 tbs good tomato paste
� cup wine, tea or juice, to deglaze
1 cup cooked quinoa

Options: chopped mushrooms, green onions, chilies

Preheat oven to 350F. Bake zucchini pieces with a pinch of salt and a drizzle of olive oil, until almost soft. Prepare filling.

In a medium saucepan on medium heat, heat olive oil and add sliced shallots and minced garlic. Add remaining vegetables and cook until soft and most moisture is cooked out. Add all seasonings, dates and tomato paste. Deglaze and cook until soft. Mix in cooked quinoa. 
Spoon filling into zucchini pieces and bake until crisp on top and zucchini is soft. Serve hot, cold or warm.

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Thursday, July 14, 2016

Black Chicken Dang Shen Soup (aka Codonopsis Root Black Chicken Soup) ???????-????,????,??

Dang Shen is one of the must-have ingredients when cooking Chinese herbal soup. I used it in steamed chicken (click here for recipe) and soups the most, it adds sweetness to the food without any unpleasant herbal smells. Here are some of the health benefit for adding these precious roots in our daily food:

Codonopsis Root ( Dang Shen ) health benefits:

� Improves body function, anti fatigue.
� Stimulates nervous system, improves immune system.
� Increases red blood cells, white blood cells.
� Improves the function of macrophages.
� Enhances blood coagulation.
� Raises blood sugar.

The method that I'm sharing here is pressure cooker method. If you do not have a pressure cooker, just boil and simmer for 2 hours in a conventional pot. If cooking in a slow cooker or double boil, cook for 4 hours. 


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1 Black Chicken (skinless) 

2 sticks Dang Shen 

1 slice Ginger

5 Seedless Red Dates

800ml Hot Water or until 1/3 full, just enough to cover all the ingredients)


20g Dried Longan 

10g Wolfberries 

 Salt (add to taste, optional)


1. Wash the chicken, immerse in hot boiling water for 5 minutes. Discard the water.

2. Put all ingredients (A) in the pressure cooker. I am using 4.5L WMF Perfect Pro pressure cooker.

3. Close with the cover and set the knob to 1.

4. Use medium heat until the cooking indicator rises to the 1st orange ring.

5. Reduce heat to low and let it cook for 30 minutes.

6. When the cooking is over, turn off the heat. Wait till the indicator (orange ring) go down or turn the knob to lock/unlock to release pressure. When there's no more pressure, open the cover.

7. Add (B) and some salt to taste. Repeat step 3 to 5, cook for 15 minutes. Continue with step 6.

8. Serve warm.

If you like my recipe, click herefollow my 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. 

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Wednesday, July 13, 2016

Cold Soba With Homemade Honey Soy Sesame Dressing

Cha Soba, seasoned with honey soy sesame dressing. 
Served with egg and unagi for my 7yo snack during school recess.

For more recess food/ kids lunch box/ snacks ideas, 
click here, follow Miki's Food Archives's facebook fan page to receive recipe updates. 

Created on 14 July 2016.

A simple yet really delicious cold soba seasoned with homemade honey soy sesame dressing. Light and refreshing, that's how I describe the taste! 

This is slightly different from the cold soba with dipping sauce (click here for recipe)  that I preciously shared. This recipe is a lot easier to prepare because there's no need to cook the sauce. Just mix and toss! ;)

Little boy loves this so much, so....? .... Same food on the next day ;)

Photo updated 15 July 2016


Soba/ Cha Soba

Honey Soy Sesame Dressing:

1 portion of Sesame Oil

1 portion of Soy Sauce

1 portion of Honey

Note: 2 tsp soy sauce + 2 tsp sesame oil + 2 tsp honey for 1 small serving.


Some chopped spring onion

Some toasted sesame seeds

Some shredded seaweed

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. ?????????,????????????????????????????????!


1. Cook the soba as directed on the package instruction. Reduce 1 minute cooking time. Meanwhile, prepare the dressing by mixing all the honey soy sesame dressing ingredients until well combined. Set aside.

2. When the cooking is done, transfer the soba noodle into a sieve, throw in some ice cubes and rinse under running water (filtered water) for 1 minute. 

3. Drain. Toss in the honey soy dressing. Make sure the soba noodles are well coated. Garnish with spring onion, toasted sesame seeds and seaweed. Serve chill. 

Note: Shake off the excess dressing if this is to be served later, else the soba noodles may turn soggy. Or if you're packing this for an older kid or grown up, pack the dressing separately, toss in right before serve. 

If you like my recipe, click hereLIKE & follow my 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!

Some feedback from those who have tried this recipe:

By Quek Seok Bin
By Quek Seok Bin

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Tuesday, July 12, 2016

Red Dragonfruit Soft Bread ??????(????)

Making pink bread with natural colour from fruits is quite challenging because the natural colour from the fruits tends to fade or change after baked. 

I have tried beetroot for red but turned out orange, blue peas flowers for blue but turned out greyish...

Blue Peas Flower bread

 and red dragon fruit for pink loaf but turned out yellow. 

First attempt ~ I was so happy when I see pink at the edges, but....

....too bad, the inside is not pink! ~ First attempt.
This photo was taken on day 4. Still very soft on day 4. 

Although I have failed badly, I never give up because this bread taste really good and very soft. So I have decided to try again, made small buns instead of big loaf, baked with low temperature, shorten baking time. And, yes....this time, I have succeeded! Pink soft buns, nice colour, taste great! 

Here's the video to show how soft is the bread....on day 2 :) 

All pink! 

Ingredients: (yield 10 buns)

200g Bread Flour ???? 200?
4g Instant Yeast ???? 4?
16g Milk Powder ?? 16?
25g Egg (lightly beaten) ?? 25?
50g Red Dragonfruit (cut into small chunks) ??? 50?(???)
90g Milk (plain/ strawberry milk) ??(???????) 90?

70g Bread Flour ???? 70?
40g Sugar ?? 40?
About 1tsp Salt ? 1??
35g Milk ?? 35?

30g Butter (softened) ?? 30?

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


I use Blue Jacket Unbleached Bread Flour in this recipe. 


1. Mix (A) to form a dough. Cover with cling wrap and let it proof for 60 minutes.


2. Cut (1) dough into smaller pieces, add in (B) and knead to combined. Gradually knead in (C) until the dough is smooth and elastic.


3. Cover with cling wrap and let it proof for 40 minutes. 


4. Transfer the dough on worktop, deflate and divide dough into 10 portions and roll into balls. Cover and let it sit for 10 minutes. 

?????10?, ?????10???

5. Roll out the dough and roll into balls, transfer to a lightly greased/ lined baking tray. Cover and let it proof 50-60 minutes. 


6. Egg wash and bake in a preheated oven 160'C for 12-15minutes. 


If you like my recipe, click hereLIKE & follow my 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!

Some feedback from those who have tried this recipe:

By Joni Lian

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