Showing posts with label Blog Event. Show all posts
Showing posts with label Blog Event. Show all posts

Friday, 19 April 2013

Matcha Cherry Blossom Chiffon Plus Giveaways

I love Cherry Blossom (Sakura) and it is always my dream that one day I would be able to enjoy a family picnic under the full bloom cherry blossom trees like those Japanese family do during the Cherry Blossom Festival (Hirosaki Sakura Matsuri). Although last year we went Tokyo during November (read more here) which it impossible to see any cherry blossom but we are bless to have Joyce who visited Osaka last week and shared her trip photos with us at Cuisine Paradise facebook page here.

Other than photos she also helps us to loop back some awesome cherry blossom products like Salt Pickled Cherry Blossoms which are pickled in salt and umezu (ume vinegar), Sakura Leaf Powder and etc which I am going to share with TWO lucky readers as our blog 8th Anniversary Giveaway #1. (refer to the participating details at the end of the post)


MATCHA CHERRY BLOSSOM CHIFFON


The first time I saw this similar chiffon was over at Happy Home Baking post way in October 2011 (here) and her beautiful Sakura Chiffon had indeed captured my heart. So when I get hold of this "precious" pickled cherry blossom (盐渍樱花) from one of my facebook friend, the first cake that comes to my mind was to bake my favourite Matcha Cherry Blossom Chiffon (抹茶盐渍樱花戚风蛋糕).


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

Ingredients:
80g Cake Flour
1.5 Teaspoon Matcha Powder
25g Caster Sugar
3 Egg Yolks
50ml Vegetable/Corn Oil
50ml Drinking Water
Some Salt Pickled Cherry Blossoms (盐渍樱花), soaked in water
4 Egg Whites
45g Caster Sugar


Method:-
1. Rinse and soak the pickled cherry blossoms in water for about 15 - 20 minutes, removed and place it on kitchen paper towel and pat dry before arranging them on chiffon tin. (refer to the photo above)

2. Whisk egg yolks and 25g caster sugar for 2 minutes till slightly pale in colour, stir in oil and water in sequence until everything is well combined.

3. Next slowly whisk in the sieved flours (cake flour and matcha powder) into the egg mixture till no trace of flour is found. Set aside.

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


5. Beat egg whites and 1/2 of the remaining 45g caster sugar with an electric mixer until mixture becomes frothy and foamy.

6.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 overturn)

7. 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.

8. 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.

9. 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.


10. 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)

11. 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.

12. 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.

13. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.


I choose to pair those pickled cherry blossom with chiffon cake is because I love it's soft and fluffy texture as well as it's low content of fat used. A slice of this Matcha Cherry Blossom Chiffon also goes well with a cup of Sakura Tea or any light fragrant tea of your choice.



GIVEAWAY #2


To celebrate Cuisine Paradise's 8th Birthday, we are giving away a sets of these "Pickled Sakura Cherry Blossoms + Sakura Leave Powder" bought from Japan directly to TWO of our lucky readers/followers.

To Participate:-

1. LIKE and SHARE this photo on Facebook. (remember to leave a comment that you have liked and shared over at Facebook)

2. Leave a comment at this post sharing how you would like to use these goodies?

Terms And Conditions
* This giveaway ends on Monday, 22 April 2013 (NOON, Singapore time).
* ALL readers (including those overseas with valid mailing address) of Cuisine Paradise.
* Participants must follow the instructions mentioned above to be eligible for the giveaway.
* Please leave a valid email address when filling out the comment form so that we can contact you immediately if you are one of the winners.


[UPDATED ON:- 22 April 2013m 10.40pm]



*Photos taken using Canon EOS M, M18-55 lens on Manual mode

Monday, 30 April 2012

Cuisine Paradise Turns 7!

Today, 30 April 2012 marks my 2,555 days (7th years) in blogging where Cuisine Paradise turns seven(7). Indeed time flies and it had being 7 years since I started with my 1st recipe post on "Steam Mini Pandan Kueh" with an aim just to share my tried and tested recipes and homecook dishes with friends.

Along the years, I have learn to cook and bake different kind of cuisines, food styling as well as into food photographing.  Despite of the ups and downs during my blogging days, I have get to know many new friends who share the same interest either from cooking, baking or photographing.

And to all readers of Cuisine Paradise, I hope I am enable to enlighten you with more improvements from my post and style of preparing the food(cooking/baking) through different stages of my project themes. Here I would like to sincerely voice out my appreciations and thoughts for those who has supported Cuisine Paradise during all these years. Thanks for all your feedback, comments and thoughts which enable Cuisine Paradise to achieve what it has today. Without all your supports and spread of words, Cuisine Paradise would not able to achieve up to 1.8 million page view (since June 2011 till date) and currently having about 150,000+ visitors per month.

Below are some of the flashbacks from Cuisine Paradise over the years:-


MOST POPULAR RECIPE
Avocado Chicken Parmigiana


With over 110,000 pins via from "Pinterest" and a total of 150,000+ Pageviews till date, this is one of the most popular recipe among readers of Cuisine Paradise. It is so easy to prepare that you only need an oven toaster instead of an oven to handle this recipe. And moreover this dish can be pair with either salad or pasta to end with a complete hearty meal.

If you want to prepare something simple and yet flavorsome to impress your loved ones, here is the recipe.



MOST POPULAR KITCHEN GADGET
Happy Call Double-sided Pressure Pan


It's only a few months back that this "Happy Call Double-Sided Pressure Pan" has finally makes it way into many kitchens in Singapore and Malaysia after a year or so in Singapore. This happens from a Happy Call group known as Munch Ministry which set up by 2 ladies who share their interests and recipes on cooking quick and simply healthy food using  HCP.

Even though I have one of this Happy Call Pan (HCP) for more than a year plus, I did not really fully utilize it until I was influence by this HCP group in facebook. After which I have develop interest in trying different recipes using HCP from dishes to bake. Below are some example of my HCP cooking/baking project. For the full HCP recipes menu, please refer HERE.

Baked Sweet Potato

Sizzling Tofu

Claypot Rice

Pineapple Upside-down Cake

Muah Chee

Pandan Chiffon Cake



OUR FAVOURITE BENTO


Making Bento is one of our weekly or at least twice a month mother and kid bonding activities whereby my boy and I will agreed on a theme to work together to assemble his bento.  Up till date I have about 30 quick and easy kid's bento featured in Cuisine Paradise and inSing.com, below are some of our favourite among the rest.

Easter Chicky Bento

Penguins Bento

Red Angry Birds Bento



PRODUCT REVIEWS


As a homemake and someone who loves to explore new kitchen products, I love to try new food or kitchen products whenever I spot something interesting during our weekly marketing trip. And from time to time I would also received product samples from media to be featured in Cuisine Paradise. Below are some of the product review posts and you could also read up more on this link HERE.

VOGEL's mueslis

Easy Thai Cooking(cookbook)

Zespri Kiwifruit Recipes



CURRENT PROJECT
Korean Cooking


It has never come across my mind to learn how to prepare Korean cuisines at home. And it's only due to my recent interest in Korea drama that I am starting to love how to appreciate Korea dishes in another view. Before starting on this cooking project, friendly speaking I am not a fan of even their well-known appetizer; Kimchi(김치) nor Korean Rice Cake (Tteok - 떡) which can be used to cook soup, stewed or noodles. But now with their easy to prepare and delicious dishes I am keen in exploring more Korean cuisines with the help of my new Korean friend. Thanks Daphne!

Below are some samples of my Korean Cooking Project post. If you are keen to read up more on this project you can click on the link HERE.

Kimchi Tofu Soup

Korean Rice Cakes with Ramen Noodles

Sangyetang (recipe coming soon)


Lastly I hope my passion for "food" on this blog would be able to commit for another 7 years or more but till then I really needs all your supports and feedback in order to maintain this blog and continue to strike for better improvements. And if you are new to cooking/baking, I would like to welcome you on board and sincerely hope that my recipes collection would be able to help you cookout some quick and easy dishes for your loved ones.

Friday, 9 September 2011

[My 1st Kids' Workshop] Pizza Toast plus Red Angry Bird Bento

Yesterday we have a fun-filled day with all the wonderful kids and their parents who attended our very 1st Kids' Pizza and Bento Workshop. This workshop has being in my wishing list for so long because I always hope to be able to conduct a hands-on workshop for kids and their parents. For me I think hands-on workshop are a great way to show bonding between parents and their kids as most of the kids enjoy the time where mummy or daddy will be able to hold their hands and work together to complete an assigned task. And during the workshop I am so happy to see some heart-warming bonding time between parents and their kids.

At first my initial plan is to organise a workshop for 6 pairs of parents and kids so that all participants will have a fair chance on making the pizza and bento. But due to warm response I decided to have 2 sessions in order to let more kids join in the fun for this 3-hour workshop. As I still consider myself as an Amateur Bento maker this workshop is purely just a gather together session with minimum material fees collected. Below are some photos and recipes on what they kids get to learn during the workshop.



Garden Theme Pizza Toast


For the pizza toast we decided to have two themes:- Garden Theme for the girls and Ocean Theme for the boy. Although for the 1st session the age group is slightly younger ranging from 4 - 7 years old but you will be surprised on what these Junior Chef can do.

Look at this beautiful Garden Theme Pizza Toast done by Cheryl(6 years old) with minimum help from her mum. Isn't it beautiful! 


Ocean Theme Pizza Toast 


Since there are some boys in the workshop I decided to add-on this Ocean Theme Pizza Toast so that it will be more fun and we also get to see more interesting design from the kids. Below is the recipe on how to make this Ocean theme pizza toast.

Ingredients: (make 2 pizza toasts)
2 Slices Wholemeal Bread
1 Blanched Picnic Ham
1 Slice of Sandwich Cheese
1/2 Cup of Shredded Cheese
4 Tablespoons of Tomato Paste Sauce
Some Blanched Broccoli florets and Sliced Carrot
¼ Portion of Japanese Cucumber

Method:- 
1. Lightly toast the bread in toaster oven for about 30 seconds on each side. Remove and set aside.

2. Spread some of tomato paste sauce on the bread before topping it with generous amount of shredded cheese.

3. Next put the bread into the toaster oven for another 30 seconds or more till the cheese slightly melt, removed.

4. Using the assigned food cutters, cutout all the required shapes that are needed to form the ocean theme design.

5. Arrange the cutouts on top of the cheese to form your desire ocean theme layout. Pop the bread back into the toaster oven for another 1 minutes or so to heat up the ingredients and melt the cheese.

6. Remove from oven and served warm.

From the photo above you can see 3 Ocean Theme Pizza Toasts done by the boys, age 4 and 7 years old. (Photo credit to WaiFong from Fong's Kitchen)



Red Angry Bird Bento


Since nowadays everyone including kids and adults are in love with Angry Birds games, soft toys and etc. Here in this workshop I let the kids get hands-on in making their very own Red Angry Bird Bento which they all are excited about and can't bear to eat it. Recipe on how to make this Angry Bird Bento, please refer to HERE.

Red Angry Bird Bento made by Beatrice(6 years old girl) together with some help from her mummy. (Photo credit to Beatrice's mum, Belinda)

Here I would like to say "Thank You" to everyone who attended the workshop yesterday and I hope it would be a wonderful memory and experience for everyone. Please accept my apology if I did not host you well during the workshop. Lastly thanks WaiFong for giving me such a wonderful handmade Kitchen Sign which makes me feel so touch. Hope to see everyone again on the next workshop soon. 

More Photos of the Pizza Toast and Bento Workshop can be found HERE.

Saturday, 11 June 2011

[Giveaway] Prima Taste Singapore Laksa La Mian

Laksa(叻沙) is a popular spicy noodle soup dish origin from the Peranakan culture, which is a merger of Chinese and Malay ingredients. Basically there are two types of Laksa such as "Curry Laksa" and "Asam Laksa(Penang Laksa)". Curry laksa used coconut curry as soup base together with noodles, tau po, bean sprout, prawns and etc while Asam laksa is a sour fish soup with noodles.


Laksa Leaf also known as Vietnamese mint/cilantro is a kind of herb used in either salad, soup, dish or etc. And in Singapore and Malaysia, the shredded Laksa leaf is an essential ingredient for "Laksa" which is a famous spicy curry noodle soup that is popular between all races.

You can also grow this herb at home for cooking purpose. First just get a handful of this herb from the wet market or supermarkets. Next pluck off most of the leaves leaving only the top, plant the roughly 5 inch stems into the ground and water every morning and you will soon get some freshly grown Laksa leaves.

Although "Thick Rice Noodles(粗米粉)" are most commonly used for Laksa but sometime due to individual preference thin rice vermicelli(幼米粉) or yellow noodles(熟面) are also used. Here for Prima Taste Laksa, La Mian is used instead of the traditional laksa noodles and it taste just as good with it's springy texture.

Ingredients: (serves 2)
2 Packet of Prima Taste Singapore Laksa La Mian
2 Hard-boiled Egg
1/2 Cup Bean Sprouts
Some Sliced Fish Cake
6 Fried Bean Curd Puffs(Tofu Pok), halves
6 - 8 Medium Shrimped, boiled and shelled
1100ml Water

Method:-
1. Cook shrimps in boiling water for about 5 minutes, remove the heads, shells, veins and set aside.

2. Next blanched bean sprouts, sliced fish cake and fried beancurd puffs separately for about 30 seconds, remove and rinse with water. Set aside.

3. Add label "A" Laksa Paste and "B" Laksa Premix into 1100ml of water, mix well and bring to boil.

4. Put noodles into the boiling Laksa soup and cook for about 5 minutes. Add in beancurd puffs continue to cook for another 2 minutes.

5. Top cooked noodles with cooked shrimps, fish cake, bean sprouts and hard-boiled egg and serve with some finely chopped Laksa leaves.

{Alternatively, you can cooked each individual packet separately for better texture of the noodles.}


Total cost for this dish is about S$8.75 with breakdown shown below:-
Cost of Ingredients:
~ Laksa La Mian = S$4.85
~ Shrimps = S$2.00
~ Bean Curd Puffs = S$0.60
~ Bean Sprouts = S$0.40
~ Fish Cake = S$0.50
~ Eggs = $0.40

I am submitting this post to [June $20 Budget Meal - Noodle] host by Me(Ellena) of Cuisine Paradise at this Link HERE.

Lastly in conjunction with this month [$20 Budget Meal - Noodles] theme I would like to share this new "Prima Taste Singapore Laksa La Mian"(2 packets) with 1 Lucky Reader. If you are interested to try this Singapore favourite just leave your Name and your favourite noodle dish (Laksa, Mee Rebus, Carbonara, Bolognaise), example "I Love Fried Prawn Noodles" in the comment box and I will pick ONE Lucky winner and result will be announce on Thursday, 16 June 2011. (draw open to all readers around the world) Good luck!


[Updated on 16 June 2011]
GIVEAWAY RESULTS!!!!!

Congratulation Gertrude. Please email me your mailing address at ellenaguan@hotmail.com so that I could send out the gift by this week. Thanks.


Monday, 30 May 2011

Angry Birds Bento #2 - 愤怒鸟便当2 plus Giveaway Event

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If this is your first time landing at this blog, let me introduce you to my 3rd sets of Angry Birds Bento I have made till date. Apart from the previous post on the Red And Yellow Angry Birds vs King Pig Bento (read more HERE), this week we have another new quick and easy bento set that consists 3 Angry Birds character that made of Onigiri, Hard-boiled Egg and Fresh Fruits.

Before we starts off with this week New Angry Birds Bento and Giveaway, let's take a look at the 3 LUCKY Winners from the previous Giveaway.


GIVEAWAY RESULTS!!!!!

Congratulation to all the 3 winners. Please email me your mailing address at ellenaguan@hotmail.com so that I could send out the gift by this gift. Thanks.

Black And White Angry Birds Vs Green Pig Bento serves with Hard-boiled Egg, Rice Ball, Stir-fry Spicy Pork and Kiwi Fruits as dessert. To make the Black Angry Birds Onigiri, I shape the cooked rice into semi-round shape before wrapping it with nori sheet and assemble the facial features with cheese, nori sheet, crab stick and carrot. Whereas for the White Angry Birds, all you need to do is to assemble the facial features on the hard-boiled egg that requires less than 5 minutes.

Next using Kiwi Fruit to make the Green Pig is one of the best choices due to it's nature green colour and texture prints which makes it an idea ingredients.  And I am sure this is also another good way to get kids to eat this nutritious fruits too.

For this second round Angry Birds Item Giveaway, if you are interested to win one of these "Angry Birds Item", just leave your Name and with your favourite Angry Birds game edition (Angry Birds Rio, Angry Birds Christmas, Angry Birds Halloween and etc) "I love Angry Birds Rio" in the comment box and I will pick the winners according to the sequence shown below:-
Blog Post Comment(s) (2 WINNERS)
~ 1st Winner gets to win the "Angry Birds Colourful Notepad"; and
~ 2nd Winner gets the "Red Angry Birds Coin Purse".

Whereas for Facebook Page (2 WINNERS) (participate thru facebook HERE)
~ 1st Winner gets the "Red Angry Birds Plastic Fan"; and
~ 2nd Winner gets the "Angry Birds Cloth Pencil Case".

To INCREASE your chances to win, simply share this GIVEAWAY either through your Facebook, Twitter, Blog Post or etc then leave a 2nd Comments on what you have did to stand a 2nd chance on the draw. Winners will be announce on Monday, 06 June 2011. This event is open to ALL readers as well as fans who "like(s)" Cuisine Paradise Facebook Page.

[Updated on 06 June 2011]
GIVEAWAY RESULTS!!!!!
Congratulation to all the 2 winners. Please email me your mailing address at ellenaguan@hotmail.com so that I could send out the gift by this week. Thanks.


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Latest Kitchen Updates @ Cuisine Paradise


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

Giveaways