
Thursday, 30 December 2010
Korea Winter Discovery 2010 - Phoenix Park Ski Resort

Tuesday, 28 December 2010
[New In Town] City Nomads

And on the following day, 17th December 2010 they launched their website which is easy to use with only four main tabs to navigate from such as:- "Today's Promotions, Recent Promotions, How it Works and About City Nomads". Below is a sample of the screen capture for your reference or you could click the link provided to explore more at: http://citynomads.com/

And on top of the these, CityNomads also promotes Eco-friendly habits with its paperless system. Members will not need to print out any coupons but instead just provide their ID and mobile number for verification.


Monday, 27 December 2010
Korea Winter Discovery 2010 - Everland Theme Park

Saturday, 25 December 2010
Roasted Chicken With Brown Rice And Chestnut Stuffing

To be honest, I seldom prepared western dishes because I do not own many of those spices or herbs which we hardly used in our daily Asian cooking. And this Roasted Chicken Lunch that I prepared is also not a fully western dishes too. As when you read the rest of the post, you would notice that I replaced the usual herbs stuffing with brown rice and etc.

Ingredients: (for 1 quantity)
1 Cup of Uncooked Brown Rice Mixture2 Tablespoons of Frozen Green Peas
6 - 8 Whole Ready to Eat Roasted Chestnuts
1 Tablespoon of Mixed Fried Fruit/Golden Raisin
1 Teaspoon of Minced Garlic
1/2 Teaspoon of Minced Ginger
1/2 Tablespoon of Oil
Seasonings:
Dash of Pepper and Sesame Oil
1/2 Teaspoon Light Soya Sauce
Method:
1. Rinse the rice mixture two to three time then soak in water for about 30 minutes before cooking.(soaking the brown rice prior cooking can decrease the cooking time)2. Cook the brown rice in rice cooker with the usual method and once it is cooked through stand it rice cooker for another 10 minutes.
3. Next scoop the cooked rice to a place and let it cool off to room temperature while preparing the ingredients for the fried rice and get ready the chicken.
4. When done, preheat a non-stick pan with 1/2 tablespoon of cooking oil, saute the minced garlic and ginger till fragrant then drop in green peas and give it a quick stir before adding the cooked brown rice.
5. Use the back of the spatula, loosen all the lumps of the cooked rice till grains are formed.
6. Stir-fry the rest of the ingredients such as chestnut and mixed dried fruits then follow by the seasoning till well mixed.
7. Transfer the rice mixture to a plate while handling the chicken.
Note:-
~ Mix 1/2 cup each of Brown Rice with normal Long Grain Jasmin Rice. (I do encourage you to try brown rice as it will give this dish a very nutty fragrant and taste)

Ingredients For Roasted Vegetables: (Serves 4)
1 Medium Carrot, cut into 2cm thick chunks2 Medium Potato, removed skin and cut into 6 chunks each
300g of Pumpkin, removed skin and cut into chunks
1 Fresh Sweetcorn, cut into 2cm thick ring, halves
Seasonings:
1 Tablespoon Olive Oil
1/2 Teaspoon Freshly Ground Black Peppercorns
1/2 Teaspoon of Dried Chilli Flakes
1/2 Tablespoon roughly chopped Coriander
Method:
1. Mixed all the vegetables together with the seasonings in a bowl and set aside while preparing the chicken.
Ingredients: (Serves 4)
1 20g Sachet of Spices(Seah's Salt-Roasted Chicken Spices)1 Sakura Chicken, around 1kg size
1 Tablespoon of Olive Oil
1 Quantity of Prepared Brown Rice Stuffing
Prepared Vegetables Chunks for roasting
Method:
1. Before stuffing the chicken, trim the extra fats, emptied and cleaned the cavity, removed the head, neck and feet. Rinse and pat dry using kitchen paper towel.2.Next brush the olive oil evenly around the chicken before rubbing the powder spices all over the chicken include the cavity of the chicken and under the skin layers.
3. Scoop the rice stuffing into the cavity and pressed tightly using the back of the spoon until all all or most of the stuffing are used up.
4. Place the stuffed chicken in a baking dish, secure the chicken thighs and wings to its body by using some kitchen string.
5. Arrange the prepared vegetables chunks around the sides of the baking dish and roast in a pre-heat 220 degree roast for about 20 minutes.
6. Remove the baking dish from the oven, quickly brush over another layer of olive oil all around the chicken and also give the veggies a quick toss before putting back to the oven to roast for another 20 minutes.
7. To get that nice and crispy outer skin, you can switch the oven function to fan-force mode on the last 7 - 10 minutes of cooking time.





And also I am submitting this post to "Aspiring Bakers #2: Christmas! (Dec 2010)", hosted by Passionate About Baking at this link HERE.

Sakae Junior Club - Sushi Making Workshop






Thursday, 23 December 2010
[Recipe] Decorated Festive Chocolate Cookies Together With Early Christmas Party



Ingredients: (makes roughly 2 dozen)
90g Unsalted Butter100g Caster Sugar
1 Egg
180g Self-raising Flour
2 Tablespoons Dutch Cocoa Powder
¼ Teaspoon Salt
½ teaspoon orange liquor, optional

Method:
1. Cream butter and sugar till light and creamy, add egg and orange liquor then beat till combined.2. Fold in flour mixture (sifted flour, cocoa powder and salt together) in the egg till it forms a dough.
3. Turn dough on lightly floured surface and knead gently until soft dough is formed.
4. Divide the dough into two portions, flatten each portion on between sheet of baking paper and place in fridge for 30 minutes.
5. On floured surface, roll dough out to half a cm thick, cut into shapes using festive shaped cookies cutters.
6. Re-rolled leftover dough and cut again.
7. Baked in preheat 180 degree oven for about 8 – 12 minutes depending on the size of the cookies.
8. They will be soft when come out of the oven but will set as they cool.

Ingredients For Royal Icing:
65g Icing Sugar1/2 Egg White
1/4 Teaspoon Lemon Juice
Assorted Food Colourings
Assorted Christmas Theme Sprinkles, optional
Method:
1. Sift the icing sugar and set aside.2. Beat the egg white till foamy then add in lemon juice and icing sugar in a few batches till smooth. (about 5 - 8 minutes, it must be a spreadable consistency)
3. Divide the icing into a few portion then mixed with your desire colours.
4. Spoon icing into disposal piping bag, snip the tip off and pipe decorative outlines and design on each biscuit.
PREVIEW OF OUR CHRISTMAS POTLUCK GATHERING








Labels:
Christmas,
Christmas Bakes,
Christmas Goodies,
Cookies Jar
Christmas with Sakae Sushi


Price: S$6.99 per plate

Price: S$6.99 per plate

Price: S$17.99 per set

Wednesday, 22 December 2010
Korea Winter Discovery 2010 - Jeju Part I

Tuesday, 21 December 2010
Korea Winter Discovery 2010 - Day 1 at Seoul

Western Chow @ Bishan


Price: S$2.50 per bowl

Price: S$5.90 per plate

Price: S$6.00 per plate


Western Chow
S-11 Coffee ShopBlock 504 Bishan Street 11
#01-444
Singapore 570504
Telephone: +65 8188 1901
Website: http://www.westernchow.com/

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