Cute Totoro Bento/ Sesame Chicken & Rice Lunchbox 芝麻鸡饭盒/ 龙猫便当

Rice Based Bento: My Neighbour Totoro Bento/ Sesame Chicken & Rice Lunchbox, filled with Pan Fried Sesame Chicken Chunks, Pan Fried Garlic Prawn, Crab Stick & French Bean Egg Roll, Vegetables and a cute Totoro made with natural blue colour rice. 

Totoro Bento/ Lunchbox.

Here are some quick notes to show how I put this together:

中文翻译：可在网页的右边点击Translate， 然后选择中文翻译

1. Soak 70g sushi rice for 30 minutes, drain. Add 100g water, cover with lid and bring to boil, reduce to low heat, simmer for 10 minutes, let it sit for 10 minutes. 

2. Meanwhile, cook other side dishes. 

Here's the Sesame Chicken Recipe:

Season chicken meat with corn flour, sesame oil, salt and pepper. Let marinate for 10 minutes. Coat with potato starch and pan fried till crisp and golden. Stir in soy sauce, sugar, mirin and water (ratio:1:1), simmer till the sauce is thicken. Garnish with toasted sesame seed. Optional: Add a little dark soy sauce for nicer colour.

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 small amount of plain rice and add some butterfly pea flower water to the remaining rice. Shape into Totoro rice ball.

4. Assemble bento as shown in the picture...

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. 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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Eggless Banana Cake (easy, no mixer recipe) 香蕉蛋糕（不含鸡蛋/ 免搅拌机）

An extremely easy banana cake recipe adapted from my favourite Eggless Banana Muffin Recipe. This cake is made using muffin batter baked in a cake pan. It's a perfect breakfast treat, especially when served warm with a cup of coffee.


Ingredients: 

(A)

150g All Purpose Flour 中筋面粉 150克

3/4 tsp Baking Powder 发粉 3/4小匙

3/4 tsp Baking Soda 小苏打 3/4小匙

Some Ground Cinnamon, optional 肉桂粉 少许 （随意，不放也可以）


(B)

60g Salted Butter (Melted) 含盐牛油 60克，融化

100g Castor Sugar 细砂糖 100克

3 Large Banana (mashed) 香蕉 3条，压成泥

Optional: Handful of Chocolate Chips  巧克力豆，适量

Turn muffins into cake, baked in a cake pan.
Pan size: 11cm x 21cm

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. . Sift (A) to mix well. Set aside.
(A)过筛。备用。

Easy banana muffin cake recipe, no beating/ creaming.
My kid mix the batter with a fork. ;)

2. Mix melted butter and sugar with a fork. When it come together, mix with a whisk.
用叉把牛油和糖搅拌均匀。

Note: No beating/ creaming, just roughly mix with whisk. 

3. Add the butter sugar mixture into mashed banana, mix well.
把搅拌好的牛油和糖加入香蕉泥，搅拌均匀。

4. Stir in (A) and mix until just well combined (no more lumps).
把(A)分次加入，搅拌均匀至无颗粒。

5. Pour the batter into a lined cake pan. Topped with some chocolate chips  (optional).
把面糊倒入烤盘。随意撒上巧克力豆。

6. Bake 170'C for 40-45 minutes or till cooked and golden brown.

放进已预热的烤箱，以170度烘烤40-45分钟或至熟，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 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 change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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

By widy_intha

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Black Pepper Roast Chicken Bento/ Lunchbox 黑胡椒烤鸡腿饭/便当

Rice Based Bento ~ Black Pepper Roast Chicken Bento/ Lunchbox 黑胡椒烤鸡腿饭/便当.     I was running out of seaweed, made this simple and cute owl bento using rice paper instead. Most of the black pepper were hidden below the chicken as I scrape the sauce off the skin before baking the chicken, so it looks "clean" when packing in bento. ;) 

A bird sitting on a tree is never afraid of the branch breaking, because her trust is not on the branch but on her own wings. Always believe in yourself ❤️

Here are some quick notes to show how I put this together:

中文翻译：可在网页的右边点击Translate， 然后选择中文翻译

1. Soak 70g sushi rice for 30 minutes, drain. Add 100g water, cover with lid and bring to boil, reduce to low heat, simmer for 10 minutes, let it sit for 10 minutes. 

2. Meanwhile, roast the chicken following this recipe:

< Black Pepper Roast Chicken Recipe > 点击链接进入《黑胡椒烤鸡食谱》

Roast corn with the chicken, roll crab stick with egg sheet to make "apple", blanch broccoli and bok choy in salted water.



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. Add rice in bento box and assemble bento. 

I layered some baby bok choy below the "apple".

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. 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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Braised Plum Sauce Pork Ribs & Tendons 梅酱焖排骨（松厨电压力锅食谱）

A quick and easy way to braise pork ribs and tendons using pressure cooker, it only takes 40 minutes to cook, the meat were tender and fall-off-the-bones with thick and flavourful gravy. 

I'm using Song Cho Electric Pressure Cooker SC-EP5. It's ELECTRIC, means the pressure and cooking time were preset and taken care by the pressure cooker itself. So convenient and fuss-free. 

Song Cho Electric Pressure Cooker SC-EP5.
Find out more products details from Song Cho E-Shop

Ingredients: 材料

650g Pork Ribs 排骨 650克

500g Pork Tendons (blanched) 猪脚筋 500克，汆水备用

200g Hot Water 热水 200克

1/2 tsp Salt 盐 1/2小匙

Some Coriander for garnishing 芫荽 少许


Marinade 腌料:

1 tbsp Tapioca Flour 木薯粉 1汤匙

2 tbsp Plum Sauce 梅酱 2汤匙

2 tbsp Oyster Sauce 蚝油 2汤匙

2 tbsp Light Soy Sauce 酱油 2汤匙

1 tbsp Dark Soy Sauce 黑酱油 1汤匙

1/2 tsp Garlic Pepper 大蒜胡椒 1/2小匙

1 tsp Sesame Oil 麻油 1小匙

1 tbsp Shao Xing Hua Tiao Cooking Wine 绍兴花雕酒 1汤匙


(A)

1 thumb size Ginger, sliced 姜 6片

6 cloves Garlic, pounded 蒜头 6瓣

35g Shallot 小葱头 35克

1pc Star Anise 八角 1个

3 Clove 丁香 3粒

1 Cinnamon Stick 肉桂 1支

1 Red Chili 红辣椒 1条

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. Mix all marinade ingredients and pork ribs, cover and marinate in the refrigerator overnight.
腌料和排骨拌均后盖上保鲜纸放进冰箱腌隔夜。

2. Add some oil into Song Cho Electric Pressure Cooker inner pot, select <SOUP> function. When the oil is heated, add in (A) and stir fry till fragrant.
松厨电压力锅内锅加入少许油，开电源，按《SOUP》 功能烧热油。加入材料（A）爆香。

3. Add in tendon and pork ribs, reserved the marinade. Stir fry till the ribs is half cooked. Add in water, reserved marinade and salt (add to taste), mix well. 
加入猪脚筋和排骨炒香，加入水，腌汁和盐，拌均。盐的份量可以自行调整/调味。

4. Press <CANCEL>, close the lid and ensure the pressure cooker is properly locked and balancing weight is properly placed. Press <BEANS/ TENDON> function (default cooking time is 40 minutes after sufficient pressure is formed).
按《CANCEL》，盖上锅盖，把盖子锁好，配重头戴正。按《BEANS/ TENDON》 功能（默认烹煮时间在气压饱和后为40分钟）。

5. When it is done, the control panel will indicate <bb> text and it goes into keep warm stage. Press <CANCEL> button and turn off the power. This step is important to ensure the pressure is released faster. When the indicator drop, it is ready. Garnish with coriander and serve warm. 
烹煮完成后，显示荧幕会出现《bb》字体。按《CANCEL》即取消保温程式。关掉电源，这样能使压力比较快降低。当指示阀下降后，打开锅盖，加入芫荽点缀，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 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 change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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Stuart Minion Halloween Bento 小小兵/小黄人万圣节便当

BOO! Today is Halloween day, I made this rice based Stuart Minion Halloween Theme Bento for my boy. Stuart minion is made of pumpkin rice and seaweed. Side dishes are my boy's favourite homemade chicken nuggets, crab stick egg rolls and veggies. 

Here are some quick notes to show how I put this together:

中文翻译：可在网页的右边点击Translate， 然后选择中文翻译

1. Soak 70g sushi rice for 30 minutes, drain. Add 100g water and a slice of pumpkin, cover with lid and bring to boil, reduce to low heat, simmer for 10 minutes, let it sit for 10 minutes. Mash the pumpkin and mix with a small portion of rice.

2. Meanwhile, prepare the side dishes:

< Crispy Chicken Nuggets Recipe > 点击链接进入《香脆鸡柳食谱》

< Crab Stick & Spring Onion Egg Roll/ Rolled Omelette Recipe > 点击链接进入《香葱蟹柳蛋卷食谱》

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！

3. Shape pumpkin rice into Minion, fill the remaining rice into bento box.

4. Assemble bento...

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. 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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SKIPPY® Peanut Butter & Halloween Candy Bark

SKIPPY® Peanut Butter & Halloween Candy Bark

This SKIPPY® Peanut butter Chocolate Bark is the perfect treat for Halloween.  It is super quick and easy to make.  Let’s the kids get creative with their favourite spooky treats.

Serves 12

Prep time:  5 minutes (plus chilling time)

Cooking time:  5 minutes

Ingredients

400g milk chocolate

125g SKIPPY® smooth peanut butter

Halloween Candy, to decorate

Preparation method

1.    Melt the chocolate in a bowl set over a pan of simmering water. Line a baking sheet with greaseproof paper and pour the chocolate over.

2.    Place the peanut butter in a bowl and microwave for 15-30 seconds until softened.  Then dollop over the unset chocolate, using a skewer swirl the peanut butter so it creates a pattern.

3.    Sprinkle over the Halloween candy and place in the refrigerator for over an hour until set.

4.    Break into shards to serve.  Happy Halloween!

Skippy® Peanut Butter (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties, which are currently available in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado. For more information and recipes visit www.peanutbutter.uk.com 

SKIPPY® EXTRA CRUNCHY Peanut Butter

Craving a peanutty taste that packs a crunch? Look no further than SKIPPY® EXTRA CRUNCHY® Peanut Butter. Every jar is blended with loads of real peanut pieces, so you get the fun flavour of SKIPPY® Peanut Butter, plus lots of crunchiness. 

SKIPPY® EXTRA SMOOTH Peanut Butter

Spread on the smiles with smooth, creamy, melt in the mouth peanut butter perfection. SKIPPY® Smooth Peanut Butter adds more yum and fun to just about anything. It ain’t nothing but smooth snacking with this creamy classic.

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Sausage, Chilli, Lemon & Fennel Pasta

Sausage, Chilli, Lemon & Fennel Pasta

You must try this pasta as it is has a unique flavouring – this is one of my favourite pasta dishes.

Serves 4

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

1tbsp olive oil

600g pork Sausages, remove the skins & break into bite sized pieces

2tsp fennel seeds

1tsp crushed chillies

1 tbsp dried oregano

200ml white wine

Zest & juice of a lemon

500g of good quality pasta

Sea salt and Pepper freshly ground

A couple of knobs of butter

1tbsp Parmesan, grated plus extra to serve

A small bunch of fresh fat leaf parsley, finely chopped

Method

1.    Heat a large frying pan, add the olive oil.  Now add the sausage meat to the pan and really break it up in the pan.  Fry for a few minutes until the meat starts to colour, crush until it resembles mince.

2.    Add the fennel seeds and chillies and cook on a medium heat until the meat is crisp, golden and slightly caramelised.

3.    Add the oregano then pour in the white wine; reduce the liquid by half.

4.    Add the zest and lemon juice and turn the heat to low.

5.    In the meantime, start to cook the pasta as per packet instructions.  When the pasta is cooked, drain the pasta reserving some of the cooking water.  Place the pasta back in the pan and add the sausage meat.

6.    Stir the pasta making sure all the lovely flavours coat the pasta and then add the butter, parmesan, chopped parsley and a few spoonful’s of the reserved water.  The pasta will look shiny with the sauce; taste for seasoning then serve with a bit more parmesan grated on the top.

7.    Pour yourself a glass of chilled wine and enjoy!

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