Tuesday, 30 October 2012

Angry Birds Halloween Party @ Port Of Lost Wonder

Last Saturday, our family went for our very first Halloween Party at Port Of Lost Wonder where it was transformed into an Angry Birds themed Halloween playground featuring the iconic characters from one of the world’s most popular mobile games. And the most exciting highlight of the event was the bashing of the Green Pig Pinata.

The Angry Birds Halloween Party ticket comes with a complimentary Cable Car ride where the kid gets to ride on their favourite Angry Birds themed Cable Cars too. Between these Angry Birds design cable cars would be available until December 2012. (read more here)  

Upon reaching the Port of Lost Wonder which was about 5 minutes walk from Beach Station. We saw the Secret Entrance to the Angry Birds Halloween Party at Port of Lost Wonder. Love the spooky feel on the door entrance. 

The Port of Lost Wonder is open daily from 10.00am to 6.30pm, and the last Admission is at 4.30pm whereas the Water Play Area closes at 6.00pm. Just a note, the Water Play Area and other activities are recommended for children aged 3 – 10.

Further into the entrance, everyone was excited when the crews unwrapped the Gaint Green Pig Pinata and this was also one of the reason why we were there for the Halloween Party!

Interesting Angry Birds food kisok where you could see red and green flavour beverages known as "red or green oil".

Sample of the game card which required the kids to complete all the 5 game stations (shown below) before they could exchanged the limited edition goodies in the Angry Birds Party Pack.

Setting up one of the game station known as "Shoot Em Pumpkins".

Pumpkin Bowling required the kids to "hit" at least 3 bottles before receiving a "stamp" on their game cards. Overall most of the parents find that this is the hardest game as it was pretty hard to hit the plastic bottle with plastic balls. 

At "Spooky Friends" station, kids were asked to design and decorate their ghostly balloons base on either Angry Birds or Halloween theme in order to receive a "stamp" on their game card.

Despite of the long queue at each stations, all the parents and kids are still very cooperative and patience in queuing.

Look at the kids with their Angry Birds outfit and Halloween Costumes.

Waiting for our turn at the Shoot Em Pumpkins Station.

Some of the participants for the "Halloween Costume Contest" and most of the kids really look impressive with their makeover and costumes. 

At around 8.30pm, most all the kids were queuing up for the last event and waiting patiently for their turn to hit the Giant Green Pig "Pinata" which is the Grand Finale of the Halloween Party.

The Green Pig Pinata was very strong with no sign of damage or crack even after 15 minutes of bashing from the kids. In the end, the crews had to approach the Angry Bird Mascots and even some parents to help bashing the pinata in order to crack it so that the children would be able to grab the falling sweets and goodies from it.

At the event, every family enjoys a fun and laughter night and you could even see parents and kids bonding time at the game stations as well as their effort in preparing the Halloween Costumes Contest.

Lastly, I would like to thank ICON International Communications, Mount Faber Leisure Group and Port Of Lost Wonder for the media invite. Indeed our family, especially my boy who is an Angry Birds fan have a great time at his first Halloween Party.

Monday, 29 October 2012

3 New Seah's Spices - Kung Pao Spices, Singapore Noodles Spices And Singapore Fried Rice Spices

Even though I love to use fresh ingredients and herbs in my daily cooking but sometime I do have packets of instant sauce, spices, food and etc in my kitchen pantry to stock up for days where I just wish to cook simple and yet decent dishes for the family.

In this post, I am trying out some pre-packed spices which were given by SEAH'S Spices to test out their new products. And as a fan's of SEAH'S Spices especially their Bak Kuet Teh (recipe) and Emperor Herbal Chicken Spices (recipe) which are our family favourite, I am more than willing to try out their new spices.

As most of you would known, Seah's spices is 100% locally made in Singapore since 1991 and it is also a leading local brand which is available in all supermarkets and provision stores in Singapore. Recently Seah's Spices has launched 3 NEW spices packet which are Singapore Noodles Spices, Singapore Fried Rice Spices and Kung Pao Spices.

Each of these spices above has it's own distinctive flavour which you could incorporate it into your daily cooking to impress your loved one with local delight at the ease of home dining. And also most importantly these spices are with "NO added preservatives and colourings" as well as "NO added MSG".


Out of the 3 given spices, I am more interested in their Kung Pao Spices which comes in "powder" form instead of the usual "pre-mixed sauce" that are available in the supermarket. According to the cooking instructions given, the chicken has to be deep-fried before mixing with the spices but for my case on a healthier version I just pan-fried the chicken using Happy Call Pan.

(Serves: 2 - 3  | Preparation: 10 minutes | Cooking: 20 minutes)

1/2 Portion of Chicken, chopped into pieces
1 Medium Brown Onion, cut into wages
6 Dried Chilli, pre-soak in hot water till soften
1 Stalk Spring Onion, cut into sections
Some Red and Green Chilli (optional), sliced
1 Tablespoon Cooking Oil
1/2 Tablespoon White Vinegar
1 Tablespoon Rice Wine
1 Packet of Seah's Kung Pao Spices

1. Coat and marinate chicken pieces with Seah's spices from the "White Coloured Sachet" found in the packet for about 2 minutes.

2. Preheat Happy Call Pan (HCP) and lightly oil with 1/2 tablespoon of oil. Arrange chicken pieces in the pan, cover and cook for 4 - 5 minutes each side or till chicken is cook with brown outer skin.

3. Removed the chicken, coat it evenly with the spices from the "Red Coloured Sachet" and set side.

4. Add in 1 Tablespoon of oil to the pan, stir-fry onion, chillies and spring onion till fragrant.

5. Stir in the meat and spices and continue to cook for another 1/2 minutes on low heat, covered.

6. Drizzle white vinegar and wine mixture together on the cooked chicken, give it a quick toss and serve hot with steamed rice.

For me, I did not add in the whole packet of  the "Red Coloured Sachet" (still balance 1/4 packet) and I also added in some sliced fresh chilli so my version of Kung Pao dish is a bit spicy. And after eating a piece or two of the chicken you would feel a "numb" after taste feeling on your tongue due to the spices used.


At first when I look at the Noodles Spices I thought it was Singapore Chao Mian Spices. Whenever I order noodles from the Cze Char stall, I would always go for either fried noodles or fried bee hoon if I am not having my usual Fried Hor Fun (fried rice noodles). But now with Seah's new Singapore Noodles Spices I could use it on different types of noodles or even pasta to create new dishes with distinctive Singapore flavour.

(Serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)

500g Fresh Noodles or 3 Pieces Instant Noodles
200g Chinese Cabbage, sliced
100g Char Siew (BBQ pork), diced
8 - 10 Prawns, shelled and devein
2 Eggs, lightly beaten
1 Medium Brown Onion, sliced
1 Stalk Spring Onion, cut into section
1 Red Chilli, sliced

1. Bring a pot of water to boil, blanched or cook noodles according, rinse, drain well and set aside.

2. Meanwhile preheat wok/frying pan with 1/2 tablespoon oil, pour in the beaten eggs to the centre of the pan, tilting the pan so that the eggs spread out evenly over the bottom.

3. Cook until the eggs have set on the bottom, using a spatula flip it over and cook on the other side for a minute or two till set. Remove and set aside till cool before slicing it into egg strips.

3. Next add in another 1/2 Tablespoon of oil, saute onion, spring onion, chilli and prawns together till it is slightly pink in colour.

4. Stir in vegetables and continue to cook till vegetables is soften and prawns are cooked through.

5. Toss in cooked noodles and Seah's Noodles Spices evenly over the mixture and stir-fry for 3 minutes on medium heat.

6. Lastly turn off the heat, stir-in char siew and egg strips. Divide noodles on serving plates and serve hot.

Our opinion this Seah's Noodle Spices has a after taste that resemble instant "Mee Goreng" noodle perhaps due to the spices used. For this recipe, I used the dried egg noodles instead of fresh yellow noodles because we preferred a more springy texture for our fried noodles. Overall we do love the taste of this fried noodles and I am sure it would be something new to share during coming festive season as one of the potluck dishes.


Since I am not a fan of "fried rice" I don't really get any fried rice spices for my pantry. Even if I would to cook fried rice, it would be just using simple seasoning such as light/dark soy sauce with some frozen mixed vegetables or egg.

To my surprised, Seah's Singapore Fried Rice Spices does not taste any similar to those fried rice from the Cze Char stall but rather it taste quiet similar to Nasi Goreng. 

(Serves: 4  | Preparation: 10 minutes | Cooking: 5 minutes)

1 Packet of Seah's Singapore Fried Rice Spices
800g Cooked Rice, around 2.5 rice cooker cup uncooked rice
1/2 Cup Frozen Mixed Vegetables
2 Garlic Cloves, crashed
2 Tablespoons Cooking Oil
Some Cooking Wine
Some chopped Spring Onion
12 Japanese Chicken Sausages
4 Eggs

1. Boiled or Grilled the sausages, set aside. Fry sunny side-up eggs individually and set aside too.

2. Add oil in preheat wok, saute garlic till fragrant before stirring in the mixed frozen vegetables and cook for 1 minute.

3. Add cooked rice and continue to stir-fry for 5 minutes over medium heat, stirring occasionally.

4. Gradually add in Seah's spices into the fried rice according to your taste (you might not need the whole packet), stir well, drizzle some cooking wine and continue to stir-fry for another 1/2 minutes.

5. Remove, garnish with prepared sausages, egg and etc shown above. Serve hot.

Lastly I would like to thank Seah's Spices for sending us these 3 New Spices, and it's really a good experience to try out these new products before they are available in the supermarkets. So if you are a SEAH'S Spices users, do keep a look out on these NEW products launching in the supermarkets.

For more information and updates on SEAH'S Products, you could check out their facebook page HERE. Like their page to receive latest promotion and updates too.

Thursday, 25 October 2012

BreadTalk's Unveil The Generation4 Concept and New Menu Highlight

Since its inception in 2000, BreadTalk has continuously honoured the art of bread-making by giving life to its novel creations. Over the last 12 years it has been encapsulated through three distinctive Generations. And now, BreadTalk is proud to unveil the Generation4 Concept, championed in the campaign ‘Get Talking’, a global initiative that aims to alter the way customers see, feel and taste the brand.

“Get Talking” showcases multiple changes such as the exciting Euro bread series with a twist of Asian flavours like drunken longan, black sesame, spinach and sweet potato. On top of it, BreadTalk also introduced their new toasts like Chia Seed Toast, Soya Toast and Pumpkin Toast which have recently been awarded the Healthier Choice Symbol by Singapore’s Health Promotion Board (HPB).


Chia Seed Toast - 亚籽土司 (S$3.60, 4 slices) is one of their HPB Healthier Choice toast which is generously filled with Chia seeds that provides high fibre and Omega-3 as well as zero trans fats and cholesterol. With two slices a day, it provide you with 44% of your daily whole-grain requirement too.

Apart from Chia Seed Toast, there are another 2 new toasts on shelf which are Pumpkin Toast - 金瓜土司 (S$3.40, 4 slices) and Soya Toast (S$3.60, 4 slices). Out of these 3 new items, our family favourite is the soft and fragrant Soya Toast which is made with golden soya flour, whole eggs and butter.

While enjoying all the healthy toasts from BreadTalk, my boy also love to collect their cute and innovative "name tag" that tied together with the Toast packaging. Guess from these tags you could spot our favourite "Toast" too!


Claypot Chicken - 沙锅鸡 (S$2.00) is made with bamboo charcoal infused bun which resemble black colour "claypot" which wrapped up the unique fragrant threecup chicken fillings together with fresh basil to excite your taste buds.

Yam Tornado - 山药棒 (S$2.00) comes in a spiral-like bun which filled with Chinese yam paste that brings up it's natural sweetness on eat bite. To add extra crunch, almond flakes are also added as topping and bake till golden brown.


Spinacheese - 芝士波霸 (S$2.50) is a signature item of BreadTalk, this savory Cheese bread receives a healthy serve with the addition of Spinach in the recipe which makes eating vegetables a delicious treat for non-veggie lovers.

Sausage On French - 法式香肠 (S$2.20) has a nice golden and crispy crust that combined generous amount of herbs, spices and meat in one. It consists mixture of Chicken Sausage Filling, diced onion, shredded Cheddar Cheese, Black Pepper and Oregano Herb. This is best to be eaten slight warm in order to enjoy the soft and fluffy texture of the bread.

Drunken Longan (S$3.50) sounds and look good but personally I found it a bit tough and dry towards my preference. Perhaps I still cannot get use of this fused bread with added Chinese ingredients. I still I would still prefer my cranberry or walnut bun.

Cranberry Country makes every bite a crunch with cranberry in between the wholesome bun.  A healthy alternative that retains the natural sweetness of the berries.

Sweet Potato Pot - 金盆甜薯(S$1.80) is always one of my favourite pick other than Berries and Walnut when I am looking for crusty bread in BreadTalk. I love the nutty crust that is coated with fragrant sesame seeds and it taste absolutely delicious when it is freshly out from the oven.


In like with BreadTalk new Generation4 concept, BreadTalk has also commissioned a microfilm that unveils the new brand concept via a whimsical tale between a baker and customer. The microfilm (you can watch the film here) will be shown globally across various platforms as part of its integrated digital campaign, i.e. high traffic websites, social media channels and at selected BreadTalk retail spaces with broadcast facilities to elevate and share the brand experience.

Viewers are warmly welcomed to participate in an online contest to craft the ending of the microfilm through the use of manga storyboards. The online contest will be held at the microsite, www.gettalking.com.sg from 5 October 2012 to 2 November 2012 with attractive prizes such as iPad2, Beats Studio Over-Ear Headphones and other prizes up for grabs.

Lastly to celebrate this new interactive application, BreadTalk is giving away a complimentary S$2.00 e-voucher to the first 1,000 customers who download the BreadTalk app on their iPhones and iPads.

Wednesday, 24 October 2012

{Halloween Trick-or-Treat} Broccoli And Spinach Soup, Graveyard Fried Rice Plus Apple, Banana And Dragon Fruit Smoothie

Halloween is just a week from now and we are so excited about this weekend Angry Bird Halloween Party at Sentosa. For the past two years I have shared some Halloween themed dishes and treats which you could read more here. Although what I did this year was rather simple as compared to last year, but after all we do enjoy the process on preparing the food and etc on a raining cozy evening.

This year, we are having Spooky Broccoli Soup which served together with Graveyard Fired Rice and Bloody Smoothie.

(Using Cuisinart Hot And Cold Blender)

We do love western cream soup especially Cream of Pumpkin and Cream of Mushroom but I always put it off the menu lists because of the steps plus blending of the soup which I find it too troublesome as compared to our Asian boiled soup.  Till recently when I received an amazing gift from friend which is the new Cuisinart Hot and Cold Blender (read more here) it actually inspired me to cook western soup again.

This innovative blender actually cook and blend soup within a few steps. It is so easy to use and all you required is to add in the necessary ingredients, set the timer, press a few buttons and after which you would enjoy a bowl of delicious soup, porridge or dessert in a breeze.

(Serves: 4 | Preparation: 10 minutesCooking: 25 - 30 minutes)

300g Broccoli, cut into small florets
2 Potatoes (200g), peeled and cubes
50g Spinach Leaves, roughly chopped
1 Small Brown Onion, roughly chopped
2 Garlic Cloves, crushed
1 Knob (15g) Of Butter
1 Tablespoon Olive Oil
750ml 7500ml Hot Chicken/Vegetable Stock
1/3 (90g) Cup Greek Yogurt / Light Sour Cream
Some Crusty Bread to Serve

1. Place butter and olive oil (butter should be on the heating plate rather than on the blades) in Cuisinart Hot And Cold Blender. Set timer to 25 minutes and melt butter on LOW heat.

2. Add onion, garlic and cook until softened, press the STIR button (on the right side) to stir the mixture regularly to avoid burning.

3. Through the hole on the press-on lid,  add potato, broccoli and hot stock into the glass jug and bring it to boil using HIGH heat. (it takes about 2 - 3 minutes)

4. Change to SIMMER and cook the mixture until the last 2 minutes, add in spinach and continue to cook until end of the cycle.

5. Once everything is cooked, blend on LEVEL 1 until smooth.

6. Pour soup between serving bowls and serve with a dollar of Greek Yogurt or Sour Cream together with crusty bread.

This year our Halloween Spooky Soup is no longer using "pumpkin" but instead we go for something "green" which are Broccoli and Spinach.  Although I love broccoli soup but I have never tried adding spinach in it till this recipe as I wanted to obtain a darker green colour for the soup.

Surprisingly it taste good without that "leafy" taste from the spinach and together with my little boy we also decorated the soup with some Greek yogurt to resemble  spooky ghosts.

(Using Seah's Singapore Fried Rice Spices)

Since it was a rainy day that evening we decided to have some fried rice to go with the soup instead of the usually spaghetti. And the Seah's Singapore Fried Rice spices that I have comes in handy for this dish as it makes a good seasoning and flavour for the plain rice. And in order to create the Halloween spooky theme, we also decorate the fried rice with sausages, egg , cucumber, jelly worms and etc.

(Serves: 4  | Preparation: 10 minutes | Cooking: 5 minutes)

1 Packet of Seah's Singapore Fried Rice Spices
800g Cooked Rice, around 2.5 rice cooker cup uncooked rice
1/2 Cup Frozen Mixed Vegetables
2 Garlic Cloves, crashed
2 Tablespoons Cooking Oil
Some Cooking Wine
Some chopped Spring Onion
12 Japanese Chicken Sausages
4 Eggs

1. Boiled or Grilled the sausages, set aside. Fry sunny side-up eggs individually and set aside too.

2. Add oil in preheat wok, saute garlic till fragrant before stirring in the mixed frozen vegetables and cook for 1 minute.

3. Add cooked rice and continue to stir-fry for 5 minutes over medium heat, stirring occasionally.

4. Gradually add in Seah's spices into the fried rice according to your taste (you might not need the whole packet), stir well, drizzle some cooking wine and continue to stir-fry for another 1/2 minutes.

5. Remove, garnish with prepared sausages, egg and etc shown above. Serve hot.

(Using Cuisinart Hot and Cold Blender)

As for the beverage of the day, we decided to go for two colour tones smoothie whereby I blend the Apple, Banana and Milk for the white tone and Red Dragon Fruit puree for the purplish red tone. And we love the refreshing fruity combination.

(Serves: 4 | Preparation: 30 minutes freezing | Blending: 2 minutes)

2 - 3 Frozen Banana, skin remove and cut into chunks
2 Green Apples, skin removed and cut into cubes
1 Cup (250ml) Fresh Milk
1/4 Cup Ice Cubes, optional
1/2 Red Colour Dragon Fruit(pitaya), skin removed cut into chunks

1. Put frozen banana, apple, fresh milk and ice cubes (if using) into the blender jug.

2. Fix the lid on and blend on LEVEL 4 for about 1 minute or until smooth.

3. Fill 4 tall serving glass half full, add some dragon fruit puree (shown below) and continue to fill up the glasses with remaining smoothie.

4. Swirl the mixture and decorate with some Halloween treats and serve immediately.

5. To prepare the Dragon Fruit Puree: Blend half of the Dragon Fruit on LEVEL 4 for 30 seconds or until smooth. Pour into bowl and set aside while preparing the smoothie. 

Till then have a great Halloween Party and do share with us if you have any good ideas on preparing Halloween dishes and bakes too!

Soup Making Competition

Photo credits to ToTT.
Lastly just to share a quick finding, while searching for more information and cooking tips on this new Cuisinart blender, I happened to read about this Soup Making Competition (here) which is organised by ToTT and  Cuisinart where you could stand a chance to travel to Hong Kong to compete for the grand prize . Sounds good right?

To participate:-
~  First form teams of TWOS;

~ Submit a RECIPE as well as a PHOTO of the soup dish together with both full names, mobile numbers, NRIC numbers, and addresses, via email to pr@tottstore.com by 31 October 2012.

~ Recipes should serve up to 5 portions and must incorporate the use of Cuisinart’s Hot And Cold Blender.

~ It should also take no longer than 45 minutes to prepare.

To find out more about this competition you could visit ToTT Facebook Page for details. Good Luck everyone!


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