Wednesday, September 28, 2016

Spaghetti Aglio e Olio With Bacon & Shrimps ???????????

Spaghetti Aglio e Olio is a classic Italian pasta. Aglio ~ fresh garlic, Olio ~ good oil. With just simple ingredients that you probably already have in hand, this gonna be the easiest pasta recipe you'll ever make.

I normally cook this for dinner, added some baby spinach, served as one pot dish for my family. The recipe that I'm sharing in this blog post is the basic one with just bacon and shrimps which I used to pack for my 7yo school snacks.

My son's school snacks. If you like my bento/ school snacks idea,click herefollow my facebook page to receive more school snacks ideas.

Ingredients: (1 serving ???)

80g Spaghetti ?? 80?

4 cloves Garlic (chopped) ?? 4?(??)

2 tbsp Chopped Bacon ??? 2??

6-8 Shrimps ?? 6-8 ? (?????????)
(seasoned with a pinch of salt & pepper)

Pepper & Salt, add to taste ????? ??

*2 tbsp Water ? 2??

Dried/ Fresh Parsley ?? ??

Some Olive Oil for cooking ??? ??

* Adjust the water quantity accordingly. ????????

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 spaghetti according to the packet instruction. Drain and set aside.

2. Heat some oil in a skillet, add in garlic, stir and fry until fragrant and starting to colour. 

3. Add in bacon and shrimps, stir fry until the prawn is almost cooked. 

4. Stir in spaghetti and drizzle some water. Add pepper and salt to taste. 

5. Garnish with parsley. Dish out and serve warm. 

If you like my recipe, click here, LIKE & 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!

Note: This recipe is especially customised for my 7yo who doesn't like spicy food, so I leave out the red chili flakes and black pepper. You may add this with the salt to enhance the flavours. ;)
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Monday, September 26, 2016

Cinnamon Muffins

I made these last weekend with Dante, my four year old. They are super simple and fun to make and more importantly, they're ridiculously tasty. 

Cinnamon Muffins
makes 18

110 g butter, softened
200 g sugar
2 eggs
1 tsp vanilla extract
120 ml milk
300 g all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt

50 g butter, melted
100 g sugar
1 tbsp cinnamon

Cream the butter and sugar together until light and fluffy. Add the eggs carefully, one at a time. Add vanilla. Mix together the dry ingredients - flour, baking powder, cinnamon and salt, and add this to the batter alternating with the milk.

Fill muffin cups, fairly full - you want them to rise above the top of the cup as they bake.

Bake at 175� C for about 15 minutes - check with a toothpick to make sure they're not sticky inside.

Meanwhile, melt the butter for the topping and let it brown a little. Mix together sugar and cinnamon in a small bowl. Dip the warm muffins in the butter and then into the cinnamon sugar, and place on a rack to cool down.
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Saturday, September 24, 2016

Lunches from the Market on CBC's Weekend Morning Show

This morning I will be presenting the following dishes on CBC's Weekend Morning Show with host Terry MacLeod.  Lunches can easily be prepared in advance for a great experience, and save money.

Yellow Split Pea Soup with smoked Berkshire hock (Wildfire Farms)
1 onion, chopped
1 smoked pork hock (available at Wildfire Farms at St. Norbert�s Farmer�s Market, Zinn Farms)
1 tbs olive oil
2-3 carrots, peeled and diced
2 ribs celery, chopped
2 cups yellow lentils (try varieties such as green split peas, red lentils, etc.)
1 tbs Cajun spices (equal parts hot smoked paprika, cumin, and chipotle)
1 tsp salt (to taste)
Pepper, to taste
4-6 cups water or broth
Heat a large soup pot over medium-high heat and add olive oil, onion, carrots, celery, Smoked Ham Hock. Saut� until soft. Add lentils and stir through. Add water or broth and bring to a boil. DO NOT ADD SALT YET!
When the meat on the hock is tender to fall off of the bone, remove from the pot, and piece out the meat, discarding the skin and bones. You may, at this time, choose to pur�e the soup and adjust the liquid content. Lentils will continue to expand so allow for that when adjusting for thickness of soup. Chop up meat and add back to soup if using meat. Add salt and pepper to taste.
Enjoy on a cold day with some hot toast on the side.
Crusty Rustic Bread Recipe (easy bread recipe with great results from Inn at the Crossroads in Game of Thrones)
3 cups of water
1 1/2 Tablespoons of Coarse Salt
1 /1/2 Tablespoons of Yeast (2 packets)
1-2 Tbs. honey
6 1/2 cups of all purpose flour (I use Prairie Flour from Elie, MB for this recipe)
Flour to dust dough ball
Run your tap until the water is warm, just about body temperature.  If it is too hot, it will kill the yeast.
Add the yeast and honey to the water and mix it up. Don�t worry if all the yeast does not dissolve; it will finish mixing in the flour.  At this point, add the flour and salt and begin working into the mixture.  You can use a spoon, but will probably have to dig in with your hands to finish the job.
Shake some extra flour out on the counter. To knead the dough, dump it out onto a clean, floured countertop.  Knead for around 5 minutes, pushing with the heel of your hand, then gathering the dough back into a lump.  Add a little flour at a time as needed if the dough is too sticky. Knead until the dough becomes one big mass; You will know when the dough is ready by poking it: if the dough bounces back, you�re all set.
Now place your dough into a clean bowl, cover with a towel, and let sit in a warm place for about 2 hours. You can also let it rise overnight by putting it in the refrigerator, where it will rise more slowly.  You can even let the dough sit in the fridge for a couple of days, at which point it will begin to take on a slight sourdough taste.
Once your dough has at least doubled in size you are ready to form it into loaves.  Divide the dough into thirds. This is the only time you really handle the dough. You need to pull it down to form a ball, tucking all the ends in at the bottom. The ball should be semi smooth.
Now, sprinkle a dash of cornmeal on a baking sheet and place the dough on top. The corn meal keeps the bread from sticking. Allow to rise for about 40 minutes.  Preheat your oven to 450 degrees.
Before putting the bread in the oven, dust the top with a bit of  flour and make some light slices into the dough for that artisan look. You can make the loaves any shape you like, although a larger loaf will take longer to bake.
One final trick to a nice loaf of rustic bread is to make the crust crusty.  To achieve this, fill a second baking dish or a broiler pan with water and place it under the rack where your bread will go.  The steam from the water adds a nice crunch to the loaf.  Place your risen loaves in the oven, close the door, and bake for around 30 minutes to start.  The crust should have a dark brown color, and the loaves should sound hollow when you tap them.
You will be tempted to break into the hot bread, but if you can stand to wait, it will give the bread a chance to really settle into perfection.  Serve the bread sliced, plain, with seasoned olive oil, honey, or your favorite butter.
Seared Tuna Sandwich
2 slices Rustic Loaf (above recipe, or, wonderful sourdough bread from Old Church Bakery at St. Norbert�s Farmer�s Market)
1 Wild Caught Ahi Tuna Steak (Available at Gimli Fish)
1 generous tbs favourite spice blend for coating tuna (I used a smoked paprika, cumin, chipotle blend today)
Favourite sandwich toppings: I�m using pesto, a little mayo, Dijon Mustard, cheese, etc.
Coat tuna steak in spices (or sesame seeds, pepper, dried herbs, etc.).  Heat pan to medium-high to high heat.  Add sesame or olive oil and sear tuna steak on each side for 1 minute.  Remove steak from heat and let rest.  
Toast bread and prepare with your favourite fillings.  Cut tuna steak to fit into sandwich, wrap and enjoy your lunch!
Gluten Free Lunch!
Corn Tortillas (Available at Dino�s Grocery Mart on Notre Dame)
Assorted microgreens (available at Fresh Forage Microgreens Sunday at The Forks Farmer�s Market)
Cooked Quinoa (available at Tamarack Farms at St. Norbert�s Farmer�s Market)
Salsa (try the recipe below with Farmer�s market offerings: Late Summer Salsa Mexicana (served with toasted tortillas)
Options: black beans, refried beans, cheese, etc.
Bring ingredients for lunch, lightly toast the tortillas in a toaster or toaster oven, and assemble.  Enjoy!
Late Summer Salsa Mexicana
Makes about 2 cups
1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
1 pound late summer tomatoes, chopped into 1/4-inch pieces
1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
Juice of 1 lime
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
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Friday, September 23, 2016

Charcoal Soft Bread ?????(????)

Bamboo charcoal is a fun ingredient widely used in many bread, cake and cookie recipes throughout Asia. The charcoal powder is actually tasteless and odourless. It lends a naturally coloured and gorgeous look to baked goods without affecting the taste. 

Look at these lovely Charcoal Soft Bread, they are pillowy soft and spongy. And, they will stay soft for days.  

I use Blue Jacket Unbleached Bread Flour and Cake Flour in this recipe. :)

This recipe was adapted from here . If you do not have charcoal powder and would like to try the plain golden soft bread, click here for recipe >> 



105g Bread Flour ???? 105?

45g Cake Flour ???? 45?

12g Castor Sugar ? 12?

1 tsp Instant Yeast  ???? 1 ??


120g Warm Water (just a little warm when touch by hand) ?? 120?


105g Bread Flour ???? 105?

45g Cake Flour ???? 45?

2 tsp Charcoal Powder ?? 2??

57g Castor Sugar ? 57?

1/2 tsp Salt ? ???

12g Milk Powder ?? 12?


45g Egg (lightly beaten an egg, reserved some for egg wash) ?? 45? (??)

25g Water (at room temperature) ? 25? (??)


40g Unsalted Butter (softened) ???? 40? (??/??) 

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 mixer bowl. Add in (B). Use a spoon or mixer's dough hook to mix until it form a sticky dough. This is the starter dough. Cover the bowl with cling wrap and let it rest for about 2.5 hours.

?(A)??,??(B) ??????????,??????????,????????

2. Monitor closely after 2 hours. When you see 'bubbling' effect and the center of the dough starting to topple, that's the time to add in (C) and (D).
???????????(??????????????),??(C) ? (D)?

3. In a bowl, mix together (C) ingredients. In another bowl, mix together (D) ingredients. When the starter dough is ready, add in (C) and (D)
??:??(C) ?(D) ???????????????

4. Mix until it form a shinny dough. (For KitchenAid mixer, use dough hook, speed 2 for 5 minutes. This can be done with hand too, my sister tried hand knead the dough, according to her, it's very sticky at this stage, but it'll be pliable after a while)

5. Knead in (E) gradually and continue to knead until it passes the membrane stage. My mixer took about 10 minutes kneading time).

6. Cover and let it proof 1.5-2 hours. Remove from the bowl and place the dough on a lightly greased worktop. Deflate and shape as desired. Place the dough on a lightly greased baking tin. Let it proof doubled in size, about 1 hour. 

7. Preheat oven 200'C. Egg wash and add on some toppings as desired.

8. Place the bread into the oven, 2nd rack from the bottom. Reduce temperature to 170'C and bake for 15-20 minutes. This method helps the bread to RISE to the MAX! 
????????,????????170?,??15-20 ???

9. Remove from oven. 

10. Remove bread from the baking tin. Let it cool completely on the rack.

11. It's ready and time to enjoy the delicious bread! :)  

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!

Feedback from those who have tried this recipe:

By Tammy Tng

By Tammy Tng 

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Sunday, September 18, 2016

Pan Fried Salted Fish Minced Meat Patties ??????

Taste of home....that's how I'd describe this dish.  

Marinated with some fragrant pan-fried salted fish along with chopped coriander and sauces, pan fry with a little oil until golden brown and crisp from the outside, tender and juicy in the inside. This is the food that will wake your tummy up even when you have no appetite to eat. So be sure to cook more rice or porridge to go with it. ;)


370g Minced Pork ?? 370?

50g Salted Fish ???? 50? 

1 tbsp Grated Ginger ?? 1 ??

1 tbsp Coriander (chopped) ??? 1 ??

1/2 tsp Sugar ? ???

1.5 tsp Tapioca Flour ??? 1.5 ??

1.5 tsp Soy Sauce ?? 1.5 ??

Dash of White Pepper ??? ??

1.5 tsp Shao Xing Hua Tiao Cooking Wine ????? 1.5 ??

1.5 tsp Oyster Sauce ?? 1.5 ??

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

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. Heat oil in a skillet, pan fry salted fish until fragrant, dish out and let it cool completely.

2. Put all ingredients in a bowl (including the cooled pan fried salted fish), use a pair of chopsticks, mix all ingredients in circular movement in one direction until the mixture is gooey.

3. Divide minced meat mixture into small portions. Shape into round patties.

4. Heat oil in a skillet and pan fry both sides until golden brown. Dish out and serve warm with steamed rice or porridge.

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 Tiffydelicatessen

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Friday, September 16, 2016

Tasted & Approved Cookbook For Busy Parents By Busy Parents [Special Preorder Price - 20% OFF]

Book Cover, by Marshall Cavendish International

I am so excited to announce that some of my new recipes will be featured in this upcoming cookbook ~ TASTED & APPROVED, a quick and easy cookbook for Busy Parents by Busy Parents, published by Marshall Cavendish International.

This cookbook features a collection of 50 quick and easy recipes (consists of main, snack, dessert & drinks) contributed by 10 well-known mommy bloggers, I am honoured to be one of them :). The book will be available in Singapore, Malaysia and countries around the region, Amazon online and it will be made into an eBook. 

Here's a good news for you!

You can pre-order the book with a special discounted price $24 (with GST) from now till 10 October 2016. The book stores will be selling the books at $29.96. If you are interested to pre-order the books, fill up the order form and email to

Thank you. :)

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Wednesday, September 14, 2016

Shanghai White Lotus Paste Mooncake ???????

White Lotus Paste Shanghai Mooncake  ??????? - Nice crumbly texture made without shortening.

Happy Mid Autumn Festival! 

Made with homemade lard, 
this is the natural fat used in this recipe to yield the nice crumbly pastry.



300g Blue Jacket Unbleached Plain Flour ?? 300?

100g Icing Sugar ?? 100?

50g Milk Powder ?? 50?

24g Custard Powder ??? 24?

1.5 tbsp Baking Powder ?? 1.5 ??

100g Lard (or shortening if you don't take lard) ?? 100 ?,???????????

50g Planta ??? 50?

2 Eggs ?? 2?


600g White Lotus Paste ??? 600?

12 Salted Egg Yolk ??? 12?


1 Egg Yolk (lightly beaten) ?? 1 ?,??


Black Sesame Seeds/ Pumpkin Seeds ???????,??

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. Steam salted egg yolk for 10 minutes. Let it cool completely.

2. Divide white lotus paste into 50g each. Roll the paste into a ball, gently flatten the center and add in a cooked salted egg yolk. Wrap up and roll into a ball, repeat for the rest.

3. When the filling is ready, mix (A) to form a dough. Divide dough into 50g each. Wrap filling and roll into a ball. Place on a lined baking tray. Repeat for the rest. 

Note: If the dough is too soft, place it in the fridge to chill for 15-30minutes. ??????,?????,???????

4. Egg wash with (C), decorate with black sesame seeds/ pumpkin seeds. 

5. Bake in a preheated oven 190'C for 20-25 minutes.

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!

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Tuesday, September 13, 2016

Piggy Mooncake Biscuit ?????/???

This is one of my favourite childhood festive food. My mom made traditional mooncakes every year, all from scratch. She never like anything store bought, so she'd make her own golden syrup, lotus paste, red bean paste etc....

When I was a child, I didn't like mooncakes with fillings. So she'd make mooncake biscuit for me. We called it doll biscuit ???. I always joined in the fun shaping the biscuit into pigs, gold fishes and some funny looking dolls. Too bad we do not have Iphone last time, I do not have a single picture of the doll biscuit to share here...all that I could remember is the joy being together with my family....a precious piece of memory.

I am a modern mom but I love to introduce my childhood food to my son, especially festive food. Although he may not like all of them, but at least he knows what mommy likes and what kind of food that his grandma had prepare for his mom, what Chinese eats during mooncake festival ...etc... Hmm....sounds complicated right? Well, what I'd like to do is to carry on some of our family cultures and traditions so that our next generation will treasures our cultures and traditional values.

The Three Little Pigs, where's the big bad wolf?

Now, what's the hottest game in town? POKEMON GO! 

My Pikachu mooncake biscuit that looks a bit like rabbit! Lol...

Packed some for a friend...

In the making.....

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