Sunday, November 27, 2016

Bake & Celebrate : Cookies and Treats Cookbook [Special Preorder Price 20% OFF]

Christmas is around the corner and Chinese New Year is nearing! 

I'm happy to announce that I'm one of the blogger invited by Marshall Cavendish publisher to share a recipe of mine in this ~ BAKE & CELEBRATE: COOKIES AND TREATS cookbook, featuring a collection of 42 recipes contributed by selected top food and lifestyle bloggers from Singapore and the region. 

This book will be out in stores in December and in time for Christmas so it will make a wonderful gift for family and friends! 

For readers in Singapore:

I'm conducting a special pre-order sale for this book. You can order the book from me and enjoy a special pre-order price of $11.95, which is a 20% discount from the actual retail price. Pre-order starts from now till 9 Dec 2016.

If you are interested to purchase the book, kindly drop me a private message via Miki's Food Archives blog page  or email to to place your order. 

For readers in Malaysia: 

The books will be available in Malaysia. MPHonline will be doing the preorder sale. If you are interested to purchase the book, you can CLICK HERE to order via MPHonline.

Thank you all and happy baking! 
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Saturday, November 26, 2016

Slow-cooked pork in crock-pot


I sometimes wonder how I managed to blog so much in the past. Or even how I managed to cook. I feel like many of my skills are completely gone, and I feel, at times, insecure and a little lost in my own kitchen. I look at some of my old recipes and marvel at the energy and skill that went into that. (Honestly, how was I ever able to do this?)  Goes to show that cooking, like most other skills, is something you need to active work on at all times. Oh well. I guess I just have to come to terms with the fact that at this time in my life, cooking and blogging are no longer top priorities. I feel a little sad at acknowledging that, but that's just how it is. I miss the old days sometimes, and I miss the close-knit feel of the blogging community. But it's ok to be sentimental.

However, I'll get a post up every now and then. And I'm pretty active over at Instagram, so feel free to hang out with me there!

And today, I'm all about dinner that pretty much cook themselves. A crock-pot comes in handy, and I'm always on the look out for more recipes - if you have a favorite, please share in the comments!

Here's something I tried recently - basically you need a cut of pork, a few veggies, and something sweet-ish to cook it in. I used cherry cordial, but black currant would be good too, or apple juice. After cooking, you strain the liquids to make a great gravy!

Slow-cooked pork in crock-pot

1 pork tenderloin, butt or similar cut. (In Sweden, I use fl�skytterfil�)
butter for browning
2-3 carrots, peeled and thickly sliced
1 onion, peeled and roughly chopped
1 parsnip, peeled and thickly sliced
100 ml cherry cordial
1-200 ml water
salt, pepper

for the sauce:
1 tbsp soy sauce
1 tsp concentrated stock
300 ml cream

Start by browning your pork in a little butter. I do this directly in my crock-pot since mine has a saut� function, but if yours doesn't, just brown it in a frying pan instead.

Next, place it in the crock-pot (if it's not browned in there already), add the veggies, the cherry cordial, salt and pepper and water. Cook at low heat for 6-7 hours, or until the pork is nicely cooked. (This is not meant to be pulled apart, but sliced, so you don't have to cook it for as long as you do with pulled pork.)

When it's done, carefully transfer the meat to a cutting board. Strain the liquids, pushing the veggies through a sieve as you do so, into a small saucepan. To this, add soy sauce, concentrated stock if you want to, and cream. Bring to a boil and cook for just a few minutes on low heat, and season to taste.

Slice the meat. Serve with boiled potatoes, and any nice pickles that you might like.

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Friday, November 25, 2016

Cranberry Muffin (No Baking Soda Added) ?????

If you are looking for a healthy muffin recipe with less leavening agent, this is the recipe that I would recommend. 

This is the muffin recipe that DO NOT need the use of additional baking soda. The texture is not especially fluffy, however I can ensure you that these muffins smells good and taste good. Fragrant, slightly crisp on the outside and soft on the inside.


Ingredients: Yield 7 muffins 


190g Self Raising Flour ??? 190?

1/4 tsp Salt ? 1/4 ??

100g Sugar ??? 100?


1 Egg ?? 1?

100g Milk ?? 100?

80g Cooking Oil ? 80?

1 tsp Vanilla Extract ??? 1??

50g Dried Cranberries ???? 50?

Optional: 1 tsp Strawberry Jam filling in each muffin 

I use Medella Organic Coconut Oil in this 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. Preheat oven 180'C.
???? 180??

2. Mix (A) in a bowl. Mix (B) in another bowl. 
? (A) ? (B) ?????????

3. Pour (B) into (A), mix well with a spoon. Do not over mix the batter.
? (B) ?? (A),??????????????,????????

4. Add in dried cranberries, mix well.

5. Pour the batter evenly into 7 muffin cups. If using strawberry jam filling: scoop 1 tbsp batter into a muffin cup, add 1 tsp strawberry jam and top up with the batter until 3/4 full.

Note: Reduce sugar to 90g if using strawberry jam filling. ?????,?????90??

6. Bake in a preheated oven for 25 minutes or until golden brown. Serve warm. 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 Winnie Lai

By Shirley Koh

By Jade Estoya Giron
By Alice Goh

By Guat Chin Wong

By Nini Zakka

By Love Muarji

By Tracy Teh

By Irene Lee

By Isabella Teoh

By Neico Tan

By ??

By Wong Mee Yee

Feedback from Rose Kwan 

By Ruyeras Mel 

Feedback from Ruyeras Mel 

By Sophia Leong-Ng

By Alice Ng

By Gladys Chen

By Rosalind Ang

By Eileen Chung

By Jeidi Tian

By Jessica Chung

By Adele Ng Jun Ting

By Eva Yen

By JacQueline Tan

By Uno Abby

By Uno Abby

By Uno Abby

By Serene Hui Ling

By Antony Siah

By Doreen Quek-Tan

By Doreen Quek-Tan

By Serene Hui Ling
By Triffany Seow

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