Monday, 29 August 2011

Crystal Jade Tea And Wine Mooncake for Mid-Autumn

With Mid-Autumn festival around the corner, Crystal Jade has a wide selection of traditional mooncakes as well as some New contemporary ones. Their traditional flavours include White Lotus Paste, White Lotus Paste with Double or Four Yolks, Red Lotus Paste with Single Yolk or Double Yolk, Mixed Nuts and Ham(翡翠金华火腿) and Mini Traditional Mooncakes.

As for its more contemporary offerings, Crystal Jade has combined two distinctive flavours into one creation with its Cognac Coffee Mini Snow Skin Mooncake - 干邑咖啡 (brown colour, middle row), Red Wine and Cranberry Mini Snow Skin Mooncake - 红酒蔓越莓 (pink colour, top row) for wine lovers with it's full-bodied blend of red wine leaving a lingering note on the tongue together with coupled with a sweet cranberry goodness.

If liquor is not your choice, perhaps some Crystal Jade’s tea-infused snowskin mooncake such as Green Tea and Plum Mini Snow Skin Mooncake - 绿茶梅子 (green colour, front row) that comes with a lovely concentration of forest aromas will be a refreshing treats for you. We love its hint of plum taste lingering between those fragrant green tea paste which balance the overall sweetness.

For some light and healthier version of Mooncake, you can also try this New Crystal Jade’s Western Konnyaku Jelly Mooncake floral tea series (S$4.80/ each). These include the Roselle And Hawthorn Konnyaku Mooncake - 洛神花山楂蒟蒻月饼, Honey Chrysanthemum Konnyaky Mooncake - 菊花蜜蒟蒻月饼, Jasmine Green Tea Konnyaku Mooncake - 茉莉绿茶蒟蒻月饼 and Osmanthus and Plum Konnyaku Mooncake - 桂花乌梅蒟蒻月饼.

Or if floral tea series is not towards your desire, then go for their Aloe Vera Konnyaku Mooncake - 芦荟蜜蒟蒻月饼 which consists juicy bits of aloe vera that adds a refreshing and delicious texture to your bites.

For DBS/POSB Credit and Debit Cardmembers, there is a n exclusive 15% discount for all traditional and western mooncake gift sets. You can refer to Crystal Jade on-line "Mooncakes Leaflet" for more details on the pricing and flavour available HERE.


Sunday, 28 August 2011

Great Kids Cook Out @ United Square Mall plus Junior Chef Cooking Competition

With September school holiday and a few public holidays like Hari Raya Puasa around the corner, why not bring your kids to embark a Creative Culinary Adventure as United Square celebrates its 9th Anniversary. At the event kids are able to pick up cooking techniques and explore recipes from celebrity chefs like Forest Leong and Catherina Hosoi plus Ellena(myself, a food blogger).

For this event, United Square Shopping Mall hopes that with some creativity added to those dishes it might be able to ‘help’ picky eaters by transforming eating into a fun and enjoyable learning experiences from the 4 interesting set up kitchens. And as part of United Square 9th Anniversary Celebrations, Great Kids Cook Out event are held from 26 August to 11 September 2011 where children aged 4 to 14 years old can personally prepare nutritious and creative dishes and learn basic table etiquette from experts of the field.


GREAT KIDS COOK OUT
26th August - 09th September


In order to let your kids participate and have fun in any of the kitchen shown below, you would have to spend at least $80* at United Square retail outlets to entitle a "Cooking Pass" to qualify for The Great Kids Cook Out.

For Age Group 4 – 8 years old

Pizza Making conduct by myself and my group of chef to enable kids to design their own pizza using healthy wholemeal bread with fresh vegetables topping such as Broccoli, Cucumber and Carrot together with tomato base pasta sauce and shredded cheese. (Pizza design created and endorsed by me)

Kaya Fondue Making conduct by Chef Forest Leong and her group of chef to teach kids how to cook up some health and delicious kaya using fresh ingredients and serve it on some designed cutout wholemeal bread.

For Age Group 9 – 14 years old

Next Bento Making is also another kitchen handle by myself and another group of bento chef where participant gets to learn moulding the rice ball and assemble the bento box with cooked vegetables, grilled teriyaki chicken, and quail egg.

The participant for Bento Kitchen will get to learn and bring back either one of these set of bento which I am sure they will be overwhelm of their master piece. (Bento design is created by me)

For the same age group if you are not keen in Bento, perhaps making Rainbow Snowskin Mooncake from Chef Catherina Hosoi will be great for the coming Mid-Autumn Festival too.


More related photos on the Great Kids Cook Out HERE at Cuisine Paradise Facebook Page.

For your information, this is a Daily event starting from 26 August till 09 September from :-
~ Mondays to Fridays: 11.30pm to 7.00pm
~ Saturdays and Sundays: 11.30am to 8.00pm

United Square mentioned in their facebook (HERE) that as the kitchens are always having full classes they advice parents to go early with the kids or try to avoid weekends crowds!


Junior Chef 2011



And for the coming September School Holiday, Parents World together with Untied Square Mall and Health Promotion Board there will be a "Junior Chef Cooking Competition" on 10th and 11th September where participants get to either decorate a cake or cook out a dish to impress the judges(Celebrity Chefs Forest Leong and Catherina Hosoi, plus myself) and walk away with attractive prizes and trophy.

For more details of this Junior Chef Cooking competition and registration, please refer to Parents Word official website HERE. Closing Date for registration is on 05 September 2011. For enquirers you can call 6295 0810 or e-mail to daniel@parentsworld.com.sg

Friday, 26 August 2011

{5 Recipes} Assorted Homemade Bread Part II

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First of all, sorry for not being able to update more posts for the past few weeks as I was very busy with work, upcoming events as well as my boy's school term examination. But despite of all those busy days, we also starts to enjoy making our daily Handmade Bread(Part I, HERE) which I would like to share with you some of the modified recipes that I have tried and tested.

When it comes to Handmade Bread, I think the most difficult part will be on the mixing and kneading of the dough. Personally I find it quite tedious to knead till the stretchable membrane stage which sometime takes about 20 - 30 minutes using hand instead of mixer or bread machines. But these hard work will payoff when your get to see your soft and fluffy bread that is well-received by the family. As for those who still cannot achieve that stretchable stage for your dough or having problem/unsuccessful Bread even though you follow all the steps to the dot, please do not give out. I am sure with more practice and proper guidance from those of your friends who had succeed, you too will be able to overcome the problem soon.


HOKKAIDO MILK LOAF



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I still remember vividly, a few years ago this Hokkaido Milk Bread(北海道牛奶土司) is one of the popular bread recipes circulate among bakers and I first notice this recipe at Angie's Recipes HERE which using a different method. And I have never thought after few years later, I would able to  try out this popular bread using Tangzhong(烫种) method.

Although we might not be able to get hold of Hokkaido Milk to make this milk bread but definitely with any brand of full-cream fresh milk that we have in the local supermarket we can also bake  a similar milk bread/bun that is soft, fluffy and fragrant to taste. And if you love anything with "milk" taste, this is sure to be a "MUST TRY" recipe for you.

Recipe adapted from Christine's Recipes, HERE.

Ingredients: (makes 2 loaf of bread, 17cm x 8cm x 6cm)
220g Bread Flour
50g Extra Bread Flour, set aside for kneading
50g Caster Sugar
3g Salt
1 Tablespoon Milk Powder
5g Instant Yeast
92g Tangzhong(烫种)
30ml Beaten Egg
50ml Whipping Cream
30ml Fresh Milk
25g Unsalted Butter, soften

Toppings:
1 Tablespoon Dried Cranberry And Raisin Mixture
1/2 Tablespoon Mini Chocolate Chips
1 Laughing Cow Cheese Wedge

Method:-
1. Combine all dry ingredients such as flour, milk powder, salt, sugar and instant yeast in a bowl and mixed well.

2. Make a well in the center stir in wet ingredients such tangzhong, beaten egg and soft butter then follow by milk till it form a sticky dough.

3. Next turn the sticky dough out on to lightly floured surface. Stretch the dough by pushing the front half away with one hand, knead and constantly dust with the extra bread flour that is set aside.

4. Fold the stretched part of the dough back on itself, give it a quarter turn and repeat for 15 - 20 minutes, until the dough has been turned full circle several times and is a smooth and elastic ball. (Knead until stretchable and pass the window panel consistency)

5. Place the kneaded dough back into the lightly floured mixing bowl and leave it in a warm place to prove for about 45 minutes to an hour or until the dough has doubled in size.

6. Test your proofed dough by pushing your floured finger deep into the risen dough whereby it will leave an indentation that does not spring back.

7. Punch the risen dough with your fist to deflate it, re-shape the dough into oblong shape and divide it into 4 equal portion and let it rest for 10 minutes.

8. Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from right and left edge to the middle and press down. Turn seal downward.

9. Roll flat and stretch to about 15 - 20cm in length, scatter with desire toppings and with roll from the top far end towards you. With seal facing down place in the loaf tins and repeat the same procedure to the next 3 portions.

10. Prove doughs for another 45 minutes or at least double the original size. Brush dough with egg wash and bake in pre-heated 175 oven for about 20 - 25 minutes depending on the size of the loaf/bun.

11. Remove loaf IMMEDIATELY from the pan and leave to cool for at least 30 minutes before slicing.



BAMBOO CHARCOAL AND MILK LOAF



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Get this idea from a bread post that I saw from Cathy's Joy website on her "Moo Moo Bread". Initally I was thinking about making something similar to hers but since we are using a totally different recipes, I ended up having a checker design rather than moo moo. This is the 1st time I am using 2 coloured dough and I think I have sort of over knead it as the texture seems to be a bit dry after a few hours later. But overall it still taste good with that extra dose of almond flakes on top.

Ingredients: (makes 1 loaf)
135g Bread Flour
*40g Extra Bread Flour, set aside for kneading
5g Milk Powder
3g Instant Dry Yeast
30g Sugar
1/8 Teaspoon Salt
30ml Beaten Egg
60g Tangzhong(烫种)
60ml Fresh Milk
15g Unsalted Butter, soften

Colour Dough:
3/4 Teaspoon Bamboo Charcoal Powder

Toppings:
Egg Wash
Almond Flakes

Method:-
1. Refer Steps 1 to 4 of the Hokkaido Milk Loaf recipe above.

2. Divide dough(about 400)into 2 portions weighing, 200g each separately.

3. Slowly knead Bamboo Charcoal Powder into 1 portion of the dough (200g) for a few minutes till colour is even.

4. Place both the kneaded doughs into two lightly floured mixing bowl and leave it in a warm place to prove for about 45 minutes to an hour or until the dough has doubled in size.

5. Test your proofed dough by pushing your floured finger deep into the risen dough whereby it will leave an indentation that does not spring back.

6. Punch the risen doughs with your fist to deflate it, re-shape the two doughs into oblong shape and cut each dough into 5 equal portion and let it rest for 10 minutes.

8. Roll each individual portion of the doughs into an oval shape about 10cm x 5cm, roll the flatten dough towards your direction starting from top down. Further divide the rolled dough into half and set aside. Repeat the same process for the remaining doughs.

9. Arrange the cut doughs(10 plain doughs and 10 black doughs) into a grease loaf tin in alternate colours of two layers. Prove the loaf for about 45 minutes or double its size.

10. Brush dough with egg wash, scatter some almond flakes and bake in pre-heated 175 oven for about 20 minutes. Remove loaf IMMEDIATELY from the pan and leave to cool for at least 30 minutes.



PUMPKIN CINNAMON BUN



Since I have some left over pumpkin in the fridge from making pumpkin soup. I decided to try out this Pumpkin Cinnamon Bun from one of the Chinese website known as "袅袅烘焙香". Since we are using a different cooked dough recipe, I have changed a bit on the original recipe which I replaced her "scalded-dough" to water roux method and cold water to cold milk.

Indeed this is a very sticky dough to knead till smooth and elastic as we have added to 3 liquid items such as water roux, mashed pumpkin and cold milk. I think out of the doughs that I have kneaded so far, this is the most difficult dough to knead as it took me about 30 minutes or more. And sad to say the final result is not very good, from the step-by-step photos below you will notice that the 2nd proofed dough seems to sink after the egg wash and the surface texture became crumpled too.

Recipe adapted from 茄子, 袅袅烘焙香, Pumpkin Bread HERE.

Ingredients: (makes 6 buns)
170g Bread Flour
30g Extra Bread Flour, set aside for kneading
30g Caster Sugar
1/8 Teaspoon Cinnamon Powder
1 Tablespoon Milk Powder
4g (1 Teaspoon) Instant Yeast
65g Tangzhong(烫种)
60g Mashed Pumpkin
75ml Cold Milk
30g Butter, soften

Topping:
Sesame Seeds, optional

Method:-
1. Combine all dry ingredients such as flour, milk powder, sugar and instant yeast in a bowl and mixed well.

2. Make a well in the center stir in wet ingredients such tangzhong, mashed pumpkin and cold milk till it form a sticky dough before mixing in the soft butter till well combined.

3. Next turn the sticky dough out on to lightly floured surface. Stretch the dough by pushing the front half away with one hand, knead and constantly dust with the extra bread flour that is set aside.

4. Fold the stretched part of the dough back on itself, give it a quarter turn and repeat for 15 - 20 minutes, until the dough has been turned full circle several times and is a smooth and elastic ball. (Knead until stretchable and pass the window panel consistency)

5. Place the kneaded dough back into the lightly floured mixing bowl and leave it in a warm place to prove for about 45 minutes to an hour or until the dough has doubled in size.

6. Test your proofed dough by pushing your floured finger deep into the risen dough whereby it will leave an indentation that does not spring back.

7. Punch the risen dough with your fist to deflate it, re-shape the dough into oblong shape and divide it into 6 equal portion and let it rest for 10 minutes.

8. Roll each portion of the doughs into an oval shape about 12cm x 5cm, roll the flatten dough towards your direction starting from top down. Place the seal side facing down on a greased tin. Repeat the same process for the remaining 5 doughs.

9. Prove prepared buns for about 45 minutes or double its size. Brush dough with egg wash and bake in pre-heated 175 oven for about 20 minutes.

10. Remove loaf IMMEDIATELY from the pan and leave to cool for at least 30 minutes.



PANDA BREAD



Finally gets to lay my hand in trying out this cute Panda Bread which I adore very much.The original recipes from the internet called for 3 different coloured dough to distinguish between the face, features and background. But here using my reliable "Milk Bread" recipe which we love, I only used black and plain dough for this design. 

But as you can see from the photos below I didn't quite get the wrapping steps correct which cause my Panda Bread to be out of shapes for its ears and eyes.

Recipe adapted from Not Quite Nigella, HERE.

Ingredients: (makes 1 loaf, 20cm x 10cm x10cm high)
220g Bread Flour
*50g Extra Bread Flour, set aside for kneading
50g Caster Sugar
3g Salt
1 Tablespoon Milk Powder
5g Instant Yeast
92g Tangzhong(烫种)
30ml Beaten Egg
50ml Whipping Cream
30ml Fresh Milk
25g Unsalted Butter, soften

Colour Dough:
100g Knead Dough
1/2 Teaspoon Bamboo Charcoal Powder

Method:-
1. Refer Steps 1 to 4 of the Hokkaido Milk Loaf recipe above.

2. Divide dough(about 540g)into 2 portions weighing, 100g and 440g separately.

3. Knead 1/2 Teaspoon of Bamboo Charcoal Powder into the 100g of dough for a few minutes till colour is even.

4. Place both the kneaded doughs into two lightly floured mixing bowl and leave it in a warm place to prove for about 45 minutes to an hour or until the dough has doubled in size.

5. Punch air out of dough and prove for another 10 - 15 minutes.

6. 1st Layer: Use 90g plain dough for the face and 2 pieces of 30g bamboo charcoal dough for the eyes and fill the hollow of the eyes with 30g plain dough. (refer to the photo above)

7. Roll another 100g of plain dough over the 1st layer of patterned dough.

8. 2nd Layer: Divide the remaining bamboo charcoal dough into 2 pieces (20g each) for the ears and place another 70g of plain dough to fill up the hollow between the ears. (refer to the photo above, last row)

9. Wrap the rest of the plain dough all around the patterned dough, place dough into a well-greased loaf pan and cover it with a lid and prove for 50 – 60 minutes or till double its size.

10. Brush dough with egg wash and bake in pre-heated 175 degree oven for about 20 - 25 minutes. Remove loaf IMMEDIATELY from the pan and leave to cool for at least 30 minutes before cutting.



WHOLEMEAL CRANBERRY WITH MULTI-GRAIN LOAF



I love Wholemeal Bun/Bread with either assorted nuts, dried fruits or multi-grain toppings. So making this wholemeal loaf is something which I look forward to at least once or twice a week. Before attempting this recipe, I have read a few posts mentioning that wholemeal dough is rather more tricky to handle by hand compared to plain dough. So after much hesitation, I finally get myself ready to make my favourite Wholemeal Cranberry With Multi-Grain Loaf.

Although the dough was rather sticky but thank God I already have some experience in kneading the pumpkin dough so I was rather mentally prepared to knead longer for this. To my surprised the dough became more and more manageable after about 15 minutes or kneading and finally it works out after almost 30 minutes of turning, folding, stretching and turning. And I am glad  that I have made the decision to try out this bread as it is so light, fluffy and delicious with those dried fruits and multi-grains hidden in between the layer of the wholemeal loaf with a slight crisp outer crust. MUST TRY!

Ingredients: (makes 1 loaf of bread, cm x 8cm x 6cm)
110g Bread Flour
*30g Extra Bread Flour, set aside for kneading
100g Wholemeal Flour
5g Instant Yeast
30g Caster Sugar
60g Tangzhong(烫种)
30ml Beaten Egg
70ml Fresh Milk
25g Unsalted Butter, soften

Toppings:-
60g Chopped Dried Cranberry And Raisin
1 Tablespoon Multi-grain Toppings

Method:-
1. Refer Steps 1 - 6 of the Pumpkin Cinnamon Loaf recipe above.(this wholemeal dough is very sticky compared to the rest, but just keep on knead and you will get the same smooth and elastic dough result)

2. Punch the risen dough with your fist to deflate it, re-shape the dough into oblong shape and divide it into 4 equal portion(about 115g each) and let it rest for 10 minutes.

3. Roll each portion of the doughs into an rectangle shape about 15cm x 5cm, scatter each dough with some chopped cranberry and raisin roll the flatten dough towards your direction starting from top down.

4. With the seal side facing up, flatten and into another rectangle then roll dough towards your direction starting from top down again. With seal side facig down, place dough in grease loaf tin for 2nd round of proofing (around 45 - 60 minutes) or until double in size.

5. Repeat steps 3 and 4 for the remaining 3 doughs.

6. Brush final dough with egg wash and scatter evenly with multi-grain and bake in pre-heated 180 degree oven for about 25 minutes.

7. Remove loaf IMMEDIATELY from the pan and leave to cool for at least 30 minutes before cutting.


Lastly I hope that you won't get bored with this 2nd "lengthy" post on bread making but instead this will strengthen/boost up your confident in making Homemade Bread for your family which you gets to control what you like for your ingredients to suit their taste buds.

For more PHOTOS on these HANDMADE BREAD, please refer to the facebook link HERE.


Monday, 22 August 2011

{Updates} Winners of New Zealand Natural Ice-cream Giveaway!!!

Finally the results for both Part I and II of the New Zealand Natural Ice-Cream Giveaway are out. I sincerely thanks each and everyone of you for your warm participation. Although some of you might be disappointed as you are not one of the "4 Lucky" winners who gets to try out these complimentary Ice-Creams, but I am sure you can always grab a pint or two at the nearest Cold Storage at your area.

Here we congrats, Jos Goh(facebook) and Paulytaya(Blog), please contact me via email at ellenaguan@hotmail.com so that I could advice you on the collection details.

Congrats to Chocbundt(1st Winner) and Jade Koh(2nd Winner).

Hope everyone enjoys your complimentary ice-cream and so share with us your view upon trying it too :)


Sunday, 21 August 2011

{Cook And Share A Pot Of Curry} Indian Fish Curry plus Prepacked Spice Paste Giveaway

About two weeks ago, I received a facebook invitation through friends regarding about this "Cook And Share A Pot Of Curry" event which request participants to cook and share a pot of curry on Sunday, 21 August 2011(from 11:00am - 11:30pm), in Singapore or anywhere of the world in order to share/introduce this wonderful cuisine together with your family or neighbours from another culture.

And sad to say, this event is also a silent protest over a recent "Curry And Neighbours" disputes which hits media headlines and upset many Singaporean. It all happens between what a Singaporean Indian family had to put up with, due to a request from their neighbour, who has just recently moved in from China. (You can read more about the disputes from TODAYonline HERE)

Today I am contributing this "Indian Fish Curry" to the Cook And Share A Pot Of Curry event to support our local culture food which might just disappear one day if nobody appreciate the way it is prepared. And to make this a fun and interesting dish, I actually bought my son to the wet market and share with him the different between fresh and prepacked spices as well as the ingredients to prepare this dish. I believe in order for others races to accept our food and culture, we ourselves must first do our parts to educate and share this local food with our kid(s) and if possible get them involve in the preparation process too.

In Singapore although we can easily find prepacked Indian Spices in most supermarkets or provision shops, I still like to patronize this type of typical Indian Spice stall that is available in most wet markets. As you can see apart from those commercial prepacked cooking spices/paste, you can also request for freshly packed mix-and-match curry pasta that are suitable for either meat or seafood.

And while queuing to buy the fish curry paste, I overheard some customers in front of me chatting about their preference in this type of freshly packed spices which taste more authentic and fragrant compared to those prepacked. From their conversation I was feeling rather upset relating it to a current Nation Hot Topics on "Curry and Neighbours" disputes. Do you really think curry STINKS whenever your neighbours or your family member(s) prepares it at home? For those of us whom grown up in Singapore (a multi-racial country), I am sure these mouthwatering curry cuisines definitely have whet our taste buds with it's aromatic fragrance from the spices used.

Ingredients: (serves 3 - 4)
1 Packet of Fresh Fish Curry Paste
3 Medium Pieces of Mackerel Steaks, about 500g
2 Medium Tomatoes, cut into wedges
2 Medium Potato, peeled and cut into chunks
3 Small Egg Plants, cut into quarters
8 Lady Fingers, cut into diagonal half
6 Long Beans, cut into 8cm sections
1 Medium Onion, chopped
1/2 Teaspoon of Salt
1/2 - 1 Teaspoon of Sugar(if too spicy)
750ml Hot Water
5 Leaves of Curry Leaf, optional
50ml Coconut Milk, optional


NOTES:-
~ I bought my fish curry paste (S$1.50) from an Indian spice stall in the wet market at my area.

~ You can replace Mackerel Steaks with Fish Head or firm fish fillets.


Method:-
1. Rinse and marinate the fish steak with some salt and cornflour for at least 5 minutes.

2. Shallow fry the fish pieces till slight golden brown, drain and set aside.

3. Using the same frying pan, saute the egg plants and lady fingers with 1 tablespoon of oil for a minute, remove and set aside.

4. Next repeat the same procedure for potato chunks till slight brown in colour, remove and set aside.

5. Using either the same pan or another soup pot, saute onion with 1 tablespoon of oil till soft, add in curry pasta and curry leaves and continue to cook over low heat till fragrant and paste has thicken and change to darker colour. (refer to the step-by-step photo above)

6. Add in 750ml boiling water and potatoes to the cooked paste, when the mixture comes to boil lower the heat and simmer for 8 minutes, add in the egg plants and continue to simmer for another 5 minutes.

7. When the potatoes starts to soften, add in lady fingers and long beans and Mackerel Steaks. Cover and simmer for another 7 minutes or until fish and vegetables are cook through.

8. Turn off the heat, slowly stir-in coconut milk at one corner of the pot and mix it into the curry. Serve hot with steamed rice.


TIPS:
~ For shortcut method, you can first steamed the fish steak together with the vegetables for 8 - 10 minutes. Set aside.

~ Add the cooked fish and vegetables into "steps 6" and simmer for about 5 minutes, switch off the heat and stir in coconut milk.


Although occasionally I did use prepacked spices to cook my dishes for convenient purpose due to my busy timelines, I still prefer using the traditional curry paste from freshly grind spices. I love the aroma when sauteing the spice/paste with chopped onion or lemon grass which perfume the whole kitchen and living room area. And the taste of the curry will be more home cook and authentic taste compare to prepacked spices. But however if you cannot find most of the fresh ingredients over at the place where you stay, I guess by using some of those prepacked spices will be great too.



HOW TO PARTICIPATE THE

PREPACKED CURRY SPICES GIVEAWAY



In order to encourage more people cooking/trying "Curry Dishes", I would like to Giveaway 3 Packets of Instant Curry Pasta which can be use to cook with Fish, Poultry and Beef. This Giveaway opens to ALL readers around the world, if you are keen to try these curry pasta just leave your NAME and a valid EMAIL while filling the COMMENT box, also tell us more about your favourite Curry Dish(s). (example: Ellena, cuisineparadise@hotmail.com, My favourite curry dish is Fish Head Curry as I love the xxxxxxx)

I will pick up ONE lucky winner after the contest ends on Wednesday, 24 August 2011(12 Noon) and he/she will get 3 complimentary packets of prepacked curry spices(Rendang Curry, Chicken Curry and Fish Curry) from Cuisine Paradise. You can also find a related post of mine on how to cook with the Seah's Singapore Chicken Curry Spices shown above at this LINK.


Have Fun and Enjoy homecook CURRY!!!!!

~~~~~~~~~
{Updated on 24th August 2011}

GIVEAWAY RESULT!!!!!





Friday, 19 August 2011

{Review And Giveaways} New Zealand Natural Ice-cream - Part II

Continue from the previous NZN Ice-Cream Giveaway, above are the 2 Lucky Winners out of the 53 entries. Congrats to Chocbundt(1st Winner) and Jade Koh(2nd Winner). Please contact me via email at ellenaguan@hotmail.com so that I could advice you on the collection details.

For those who missed out or did not win during this 1st Giveaway, don't worry we have another round two with more yummy icy treats which will whet your taste buds. Let's read more to find out.....


COOKIES AND CREAM



Cookies and Cream is always an all-time favourite for those who prefer something more than a smooth and creamy ice-cream. With those crunchy and tasty bits of chocolate cookies swirling in between the creamy ice-cream definitely leaving each and every mouthful with a desire for more.

As you can see we love to have it with bread for our afternoon tea-snack in away to fill the stomach and cool the heat.


FOREST BERRY



Similar to Mango Sorbet(you can check it out HERE), Forest Berry is a almost 97% Fat Yoghurt product which taste great with it's natural refreshing flavour and generous bits of berry traces in each scoops. For your information this Forest Berries is made with live probiotic cultures, strawberry juice blend, blueberry, raspberry and etc. Mostly it contains both the antioxidants fruits and yoghurt which is good for our body and at the same time rewards us with some healthy aftermeal treat.



HOKEY POKEY



Hokey pokey origin from Australia and New Zealand where it is make from plain vanilla ice cream together with small, solid lumps of sponge toffee. And friendly speaking this is our first time trying out NZN Hokey Pokey ice-cream and to our surpised it really taste great especially with those crunchy bits of honeycomb and chewy caramel in it. I bet you will help yourself with more than 2 scoops if you love caramel stuffs.



HOW TO PARTICIPATE THE

NZN ICE-CREAM GIVEAWAY(PART II)



Similar to the previous NZN Giveaway, if you are residing in Singapore and keen to participate this "New Zealand Natural Ice-Cream Giveaway", just leave your Name and Answers to the following questions in the "Comment Box" below. (example: Ellena, Ans: Hokey Pokey, Cookies and Cream......").

Questions:-
1. Name the 6 Flavour of New Zealand Natural Ice-creams mentioned in the 2 Giveaways post.

2. Name the Supermarket where you can purchase these pint size of New Zealand Natural Ice-cream? (hint: Read more HERE)


I will pick up ONE lucky winner with all the correct answers on Monday, 22 August 2011 and he/she will get  2(Cookies and Cream And Forest Berry) complimentary pints from NZN Ice-creams at NZN, Paragon outlet.

~~~~~~~~~~~~~~
For Facebook Giveaway on the NZN Hokey Pokey Ice-cream:-
Please click on this link HERE to participate.


Good Luck everyone!!!! Have Fun!!!!


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Latest Kitchen Updates @ Cuisine Paradise



Click on the above photos or HERE for more kitchen pantry ideas.

Giveaways