Friday, 24 August 2012

The Official Launch of Joyoung Soymilk Maker

About 2 weeks ago I was invited to attend an official media launch for Joyoung Soymilk Maker (九阳豆浆机), the No.1 Soymilk Maker in the World which sells about 13 million sets per year. This easy to use soymilk maker is remarkable with only 2 simple steps such as add in soy beans and water, select the function and homemade soymilk will be ready in just 25 minutes. For your cleaning convenience, the soy milk maker also comes with an easy-wash function too.

As you can see from the above, Joyoung Soymilk Maker comes with a stunning, elegant design and its inner jug and grinder is also made stainless steel. And with the ultra fine technology, Joyoung Soymilk Maker breaks each soybean down into bits and particles which make it more nutrients and richer in taste and fragrance.

Above shows the two models; DJ13C-D08D(S) (S$268.00) on the left and DJ12C-A11D(S) (S$218.00) on the right which are available in Singapore retailing at Audio House, Best Denki, Gain City, Harvey Norman, Isetan, Mustafa, NTUC X-tra and etc. And with these two newer models of Joyoung Soymilk Maker – DJ13C-D08D(S) and DJ12C-A11D(S) it also boast new technologies that allow you to choose your own preference such as smoother, healthier or thicker soy milk.


Ms Lim, General Manager of Happiness (Pte) Ltd sharing the function of the soymilk maker which has over 200 patent rights during product development stage. According to her this amazing soymilk maker can used to make different types of recipes for everyone in the family such as:-

~ Rice gruel with fresh vegetables and meat for babies
~ Western style cream soup
~ Smoothies
~ Dessert
~ Homemade Jam
~ Flavoured Soymilk
~ Grains

Owner of Joyoung Soymilk Maker sharing their company profile with the media. Joyoung Co. Ltd was established in 1994 and it is now a modernised enterprise that specialises in Research and Development, manufacture and sale of kitchen appliances. Joyoung has 8 product lines containing over 200 models which include soymilk maker, blender, juice extractor, electric kettle, rice cooker, slow cooker and induction cooker.

And being the pioneer and leader of soymilk maker, the pioneer of juice extractor and blender commanding top 3 market share, Joyoung's products is available in Chinese and 30 other countries and regions including Japan, USA, Korea, Taiwan and Singapore.

During the official launch, Chef Anna Phua also shared 8 recipes which she had created using Joyoung Soymilk Maker where you could take look from the photos shown below.

Walnut Paste:- Although it is a bit dilute compared to the normal walnut paste dessert, but it still taste good and easy to prepare at home.

Look at the texture of the above Cantonese Style Chicken Porridge, can you believe it is cook using Joyoung soymilk maker? The texture is incredibly smooth and silky which makes a great baby and old folks food.

If you like western-style of Cream Soup, Joyoung soymilk maker can also complete your request in less than 30 minutes.

Base on chef Anna demo, making Strawberry Jam is such a breeze by using Joyoung soymilk maker.

Close to "Lao Ban Beancurd" texture and taste but Chef Anna used Horlic (malt) instead of creamer to enhance the taste.

Lastly I would like to thank to Brand Cellar Pte Ltd, Happiness (Pte) Ltd and Joyoung for the complimentary Soymilk Maker to media who attend their Official Launch.

I will be sharing some recipe(s) using this quick and easy Soymilk Maker soon over at my recipe blog. But meanwhile, you can preview what I have made using Joyoung soymilk maker over at my facebook page HERE.

Thursday, 23 August 2012

Pandan Chiffon Cake


This is rather my "first post" on making a proper Pandan Chiffon Cake using tube pan (similar to an angel food cake pan) method rather than the previous two (recipes) I made using Happy Call Pan (HCP). Although the recipe is quiet similar but for this round I replaced the usual pandan paste /pandan juice with pandan flavour coconut milk (obtain by blending some fresh pandan leave and coconut milk together) which I have some leftover while making Pandan Kaya (recipe coming soon).


PANDAN CHIFFON CAKE
(using fresh Pandan Juice)



As you can see from the above photo, the texture of the chiffon cake is light and fluffy with a natural jade green colour from the fresh pandan juice.  When eaten it has a aromatic pandan fragrant which taste so much better when compared in using those commercial pandan paste or essence. So if you have small blender/chopper at home, do try taking this extra steps of 5 - 10 minutes blending some natural pandan juice for your pandan chiffon. And I assured you this would definitely worth the effort.


(Using: 17cm Chiffon Tin | Preparation: 15 minutes | Cooking: 30 minutes)

Ingredients:
  • 3 Egg Yolks
  • 90g Top Flour
  • 1 Teaspoon Baking Powder
  • 25g Caster Sugar
  • *100ml Pandan Coconut Milk
  • 1.5 Tablespoon (25ml) Vegetable/Corn Oil
  • 4 Egg Whites
  • 60g Caster Sugar

Method:-
1. Whisk egg yolks and 25g sugar for 2 minutes till slightly pale in colour, stir in oil and pandan coconut milk in sequence until everything is well combined.

2. Next slowly whisk in the sieved flours mixture (cake flour with baking powder) into the egg mixture till no trace of flour is found.

3. Preheat the oven to 180°C (degree Celsius).

4. Beat egg whites and 1/2 of the 60g caster sugar with an electric mixer until mixture becomes frothy and foamy.

5.Add in the other 1/2 of the sugar and continue to beat on medium speed until stiff peaks form. (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is over turn)

6. Using a balloon whisk carefully whisk in the stiff egg white into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture till combined leaving no trace of whites.

7. Next add in the 2nd and 3rd addition of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of whites and the mixture are well combined.

8. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

9. Bake the cake in the preheated oven (2nd lower rack) for about 30 minutes or when the surfaces turns golden brown. (you can insert a skewer into the centre and test if it comes out clean)

10. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

11. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

12. Release the cake and run the knife/spatula along the base of the pan to remove the cake. Cut into serving size and serve with a cup of tea or coffee.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Note:-
- The eggs used in this recipe is 55g each with shell.

- To obtain 100ml Pandan Coconut Milk:- blend 120ml of coconut milk with at least 8 leaves of pandan leave (cut into smaller pieces and add into the blender) and strained them to get pandan flavour coconut milk.


Other than baking the Pandan Chiffon Cake, I also made some Pandan Kaya using my new Joyoung Soymilk Maker (九阳豆浆机, read more here) which helps to cut down a lot of the tedious cooking and stirring time.  So stay tune for the recipe which can be used for either stove cooking, bread machine or soymilk maker that comes with the "jam" function.

Below are some Chiffon Cake Recipes for your interest.

Pandan Chiffon Cake (HCP)

Zebra Pandan Chiffon

Chiffon Cake Recipes



Tuesday, 21 August 2012

Wildlife Reserves Singapore (WRS) Food Trail 2012 - Singapore Night Safari

This was the last part of our "Wildlife Reserves Singapore (WRS) Food Trail 2012" where we get to go behind-scenes of the Ulu Ulu Restaurant kitchen tour together with Chef Low and as well enjoying a special spread prepared by him and his team.

For your information, Chef Low is also the man behind Wildlife Reserves Singapore’s unique dining as well as the culinary maestro behind award-winning dining experiences that include Jungle Breakfast with Wildlife at Singapore Zoo, Lunch with Parrots at Jurong Bird Park and Gourmet Safari Express at Night Safari.

After an interesting Lunch with Parrot and some exciting and birds shows, we were back at the Singapore Night Safari for our evening programme.   

Awaiting for us is Chef Kelvin Low who is professionally trained at Le Cordon Bleu and he has whipped up exquisite fare for local and international dignitaries, celebrities and royalty. These include Singapore's former president S.R. Nathan, Emeritus Senior Minister Goh Chok Tong, former foreign minister George Yeo, magician David Copperfield and even the Prince of Wales.

Some of the Open Kitchen Concept stalls in Ulu Ulu Restaurant

Chef Low showing us around the behind-scenes Kitchen Tour @ Ulu Ulu Restaurant

Different Food Stations in the Ulu Ulu Restaurant Kitchen.

Chef Low explaining to us about their new Pastry Kitchen where pastry chefs made their cakes and desserts.

For hygiene purpose they have a separated room for handing raw meat.



Some of the prepared the dishes that are ready to be served

Upon entering the dining area, most of us was shock and excited to see the beautiful arrangement and set up for that night's theme. Really appropriated their thoughts and warm hospitality. 

Our Menu For The Night

Surprised to see this olden days serving mug when our beverages arrived.

For starter we had Ulu Ulu Chicken Satay which was so delicious that everyone gave their positive feedback on both the satay and their peanut sauce. Most of us even finished the whole cup of peanuts sauce and asking for more top up. 

Next we had BBQ Chicken Wing which taste similar to those BBQ stalls in coffeshop or hawker center. The wings well glazed and tasty which makes it goes well with the spicy chicken-rice style chilli sauce.

Trio Meat Platter Chicken Rice served with 3 different kinds of Chicken such as Roasted, Soy Sauce and Steamed. Personally I felt that the texture and taste of the chicken could have being better.

Other than the impressive Ulu Ulu Chicken Satay that we all loved, this is another recommending dish to try if you are craving for some Indian cuisine. The Naan bread is good, not very oil bu yet crispy and tasty when dip with the mint sauce. Although the fish fillet might look dry but it was not, instead it was juicy and full of flavour from the spices used.

Although I am not a crab lover (because I find it trouble and messy to eat the crab meat from the shell) but I love to sink those deep-fried mantou (bun) into the chilli crab grave. Their Ulu Ulu Chili Crab was a bit to salty to my liking but with the accompanied crispy and fragrant mantou I guess it still score above average.

To end the dinner, we each had a glass of this Sea Coconut with Glass Jelly which was prefer for that warm evening.

At the end of the dinner, we actually planed to go for a short walk at the newly launched Wallaby Trail but it started to rain heavily just before we reached the area. So in the end our WRS Food Trail ended with the few of us being stranded in the rain. But after all we were still having fun and laughter running in the raining and I am sure the whole WRS Food Trail programmes would marked a wonderful memories in each of our life.

Thursday, 16 August 2012

Zespri Kiwifruit Chiffon Cake plus Zespri Goodie Bags Giveaway

Finally today is the last day of the "Zespri® 14 days Daily Scoop of Amazing Challenge (#14daysofZespri)" and I am sure some of you would be delighted that I won't be flooding your timeline with more "kiwifruit" related posts or photos :p

During these 14 days I have tried many different ways in utilizing this amazing fruits such as making compote, smoothie, milkshake, meat tenderizer and I even bake a chiffon cake using the fresh kiwifruit itself rather than kiwi jam which mentioned in most Kiwifruit Chiffon Cake recipes.


KIWIFRUIT CHIFFON CAKE


Although I love butter cake more than chiffon cake but at time I still bake one or two occasionally.  The idea of adding "Kiwifruit" into my chiffon cake comes from one of the Instagram conversation that I have with @keropokman on making special flavour chiffon cake. And from there I do a google search on the related recipe but most of it called for "kiwifruit jam" instead of using the raw fruit itself.

So in the end, with my basic chiffon cake knowledge I decided to try my luck using a similar Banana Chiffon Cake recipe that I have baked sometime back. And instead of using mashed banana, I replaced it with 1 ripe Zespri® Green Kiwifruit and keep my fingers cross all the way from whisking the batter till the cake rise in the oven and out on cooling rack. Although mine was not very professionally done (on it's appearance) but the cake was moist, fluffy and springy in texture. I guess most importantly is it did not sank or turn out disaster like what I imagine.


(Make: 7" Tube Pan   | Preparation: 15 minutes   | Cooking: 30 minutes)

Ingredients:
1 Zespri® Green Kiwifruit, cubes and mashed into paste
3 Large Egg Yolks
20g Caster Sugar
50ml Corn Oil/Vegetable Oil
80g Cake Flour
4 Large Egg Whites
40g Caster Sugar


Method:-
1. Whisk egg yolks, 20g sugar for 2 minutes till slightly pale in colour, stir in oil and mashed kiwifruit (just the paste, remove any excess juice in it) in sequence until everything is well combined.

2. Next slowly whisk in the sieved flour into the egg mixture till no trace of flour is found.

3. Preheat the oven to 180°C (degree Celsius).

4. Beat egg whites and 1/2 of the 40g caster sugar with an electric mixer until mixture becomes frothy and foamy.

5.Add in the other 1/2 of the sugar and continue to beat on medium speed until stiff peaks form. (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is over turn)


6. Using a balloon whisk carefully whisk in the stiff egg white into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture till combined leaving no trace of whites.

7. Next add in the 2nd and 3rd addition of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of whites and the mixture are well combined.

8. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

9. Bake the cake in the preheated oven (on lower rack) for about 30 minutes or when the surfaces turns golden brown. (you can insert a skewer into the centre and test if it comes out clean)

10. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

11. To remove the cake from the pan, run a thin-bladed knife (i use a small rubber saptula) around the inside of the pan and the center core.

12. Release the cake and run the knife/spatula along the base of the pan to remove the cake. Cut into serving size and serve with a cup of tea or coffee


When I shared this Kiwifruit Chiffon Cake via facebook and instagram it did bring up some raves and I am sure most of the people would love to try making one using fresh fruit rather than jam. And as for taste, it has a combination between sweet and sour taste plus hint of kiwifruit aroma in it.



ZESPRI® 14 days Daily Scoop of Amazing Challenge


Lastly I would like to thank Zespri® and the folks from Edelman Public Relations for organizing such a fun event on this "ZESPRI® 14 days Daily Scoop of Amazing Challenge". During the past 10 over days, it is really amazing on how these fuzzy brown fruits can fix into our daily diet in different ways from beverage to breakfast and event dinner and desserts. And with this low in calories and fat kiwifruit that contain high nutrition value and vitamin C, I am sure you would love to include them in your daily diet too!

Here in order to thank everyone for supporting my Zespri posts and photos in terms of "likes" and "comments", I would be giving away 3 sets of these items (ZESPRI® Green Kiwifruit thumbdrive, battery-operated massager, PVC apron and gloves, kitchen sponges, 2 Single Kiwifruit Containers, Keychain and Pen) sponsored by ZESPRI® to the 3 lucky readers.

Goodie bag includes this limited edition Zespri Green Kiwifruit Thumbdrive
To win:

1. Like the ZESPRI® Giveaway photo on Cuisine Paradise Facebook Page, AND

2. Leave a comment on facebook photo to name 2 benefits (clue:- answer can be found HERE) of eating Zespri® kiwifruits and which recipe(s) do you like most from my #14daysofZespri Album.

Closing Date: 18th August 2012 (Saturday), 9pm.
*only for readers living in Singapore*

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