Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts

Friday, 28 March 2014

Pumpkin Red Bean Balls vs Gula Melaka Steamed Cake with Sweet Potato

Assorted tea snacks for Bake King March recipes
March is coming to the end and this month my baking project with Bake King features some quick and easy Asian tea snacks such as Pumpkin Red Bean Balls and Gula Melaka Steamed Cake with Sweet Potato. Pumpkin Red Bean Balls has a very soft texture when bite and it pairs well with the sweet red bean paste which makes it sort of like the Mochi (Japanese rice cake made of mochigome).

Friday, 29 November 2013

Our Thanksgiving Feast - Roast Chicken With Cranberry And Macadamia Stuffing plus Pumpkin Pie

Thanksgiving is a time of the year where everyone in the family to get together to have meal and give grateful for things like family, friends, food and etc. To be frank this is my first year preparing Thanksgiving feast for the family and instead of the usual baked “turkey” I decided to swap with something smaller. So for this year, I prepared Roast Chicken with Cranberry and Macadamia Stuffing together with medley of colourful vegetables. And I also made our all-time favourite Pumpkin Pie with buttery crust for dessert.

I am thankful that this feast was able to complete and we had a wonderful Thanksgiving dinner as planned. It was because during the preparation (if you have read about the mishap (here) on my Instagram (@cuisineparadise)) my old build-in oven (12 years) actually fused off while I was preheating it for the bakes. But thanks God with my Samsung microwave convection oven I am still able to prepare the dishes with slight changes or else I won't be able to know what to do. 


ROAST CHICKEN WITH CRANBERRY AND MACADAMIA STUFFING


Actually my initial plan was to get the dinner ready in less than 2 hours by roasting the chicken in the big oven together with the vegetables and baked the pumpkin pie in my microwave convection oven. In this way it saved waiting time for the food to take turn to bake in the oven plus we will be able to enjoy the dessert after the dinner which still taste warm for serving.

Thursday, 21 November 2013

Recipes Using Samsung Smart Oven (MC32F606) - Part I

I have been using my microwave and built-in oven to help me with my daily food preparations for the past 10 years. And just recently, I received a new Samsung Smart Oven from Samsung that comes with Microwave, Convection, as well as Slim Fry features. On top of that, it also has a range of pre-set smart features such as sensor technology, high-quality cooking performance and a sleek aesthetic, all designed to provide convenience for busy households.

This 32 Litres Samsung Convection Microwave Oven MC32F606 comes with 25 sensor reheat/ cook menus that allows consumers to save time and effort when preparing healthy and great-tasting meals for the family. More information such as features and functions of this oven can be found in another separate post here.

Sunday, 27 October 2013

Fall Recipes Using Pumpkin For Halloween

Halloween is a yearly celebration observed in a number of countries which falls on October 31. Although we don't really celebrate Halloween through the traditional trick-or-treat party but for the past three years I have being sharing some Halloween Themed Recipes during this time of the year. For this year instead of the usual savory dishes I decided to bake some sweet treats (cakes) for our afternoon tea.

And since Pumpkin is one of the most common ingredients for Fall recipes, I decided to use it to make my favourite Pumpkin Cheesecake (mini version) and Pumpkin Chia Seeds Chiffon Cake.


MINI PUMPKIN CHEESECAKE


I am always attracted to pumpkin pie whenever it comes to autumn season but to be frank till dates I still have not try to bake one of this yet. And instead of pumpkin pie, this Fall season I decide to go easy on something small which can be served together with the afternoon tea. So in the end, I choose to bake Pumpkin Cheesecake in small cupcake size and top them with melted 70% dark chocolate plus some extra roasted caramelized pumpkin cubes.

Monday, 2 September 2013

[4 Recipes] Quick and Easy Meal With Bosch MSM6 ErgoMixx Hand Blender

With a new gadget; Bosch ErgoMixx Hand Blender added to  my kitchen pantry recently, I decided to work on a lunch menu to test out its features and functions on blend, process and whisk. And in this post, I will be sharing four recipes using those functions which I am quite happy with the end results.

Actually before using the hand blender I did a Google search on it's review; and I am pretty distracted with some of the negative reviews on it's universal cutter and blender. But all those worries are gone after I test out the blender with the recipes shown below and I am glad that now I can easily hand small amount of ingredients using this reliable blender.

Above is my set of Bosch MSM6 ErgoMixx Hand Blender which you can reader more on it's features and function in my product review post here.


BEETROOT AND POTATO SOUP


Beetroot is a "powerful" root vegetable which contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid which is good for the body. And I have also shared a few recipes using beetroot like ABC Power Cake which we all love. In this post I prepare a thick soup with beetroot, carrot and potato using my new Bosch hand blender and surprisingly the soup turns out great with a smooth texture and fragrance aroma from the bay leave (don't worry there is no raw beetroot taste at all).

To enjoy the soup, we top it with a dollar of Greek Yogurt (or you can use sour cream) and serve it together with some rustic bread which makes it a great hearty dish during cold days.


(Serves: 2  |  Preparation: 10 minutes  | Cooking: 30 - 40 minutes)

Ingredients:
  • 2 Medium Beetroot (250g)
  • 1 Small Carrot (100g)
  • 3 Medium Potatoes (250g)
  • 1 Small Brown Onion, diced
  • 1 Bay Leave
  • 1 Teaspoon Olive Oil
  • 1.5 Cup Chicken Broths
  • 1 Cup Water
  • Freshly Ground Black Pepper
  • Some Sour Cream / Greek Yogurt, optional

Method:-
1. Peel and dice beetroot, carrot and potato into small cubes. Set aside.

2. Heat oil in a saucepan, add onion and carrot, cook on low heat for 3 minutes till onion is tender.

3. Add in beetroot, potato, bay leaves and chicken stock. Bring to boil and simmer for about 30 minutes or until beetroot is tender.

4. Remove from heat, take out the bay leave and use Bosch ErgoMixx Hand Blender to process the mixture on Speed 8 till smooth then season with salt and pepper.

5. Ladle soup into serving bowls, top with some sour cream and pepper. Serve warm with bread.



SESAME CHICKEN MEATBALL


This Sesame Chicken Meatballs makes it a great party/finger food for both Adults and Kids. It's super easy to prepare and you can even do a spicy version by adding 1 bird eye chilli and a stick of lemon grass to the existing ingredients.

In the past even though my family loves meatball, patty and etc, I don't usually prepared them at home because my existing Bosch food processor is way too "huge" to minced 150g of chicken breast or pork fillet. But now with my light weight hand blender everything seems like a breeze and I can easily prepared my minced meat within a minute or two (depending on the texture that you want).

(Make: 15 - 18 meatballs | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
  • 150g Chicken Breast Fillet, diced
  • 1 Teaspoon Fish Sauce/ Light Soy Sauce
  • ½ Teaspoon Sweet Chilli Sauce
  • 1 Teaspoon Lime Juice
  • 1 Teaspoon Ginger Juice, optional
  • 1 Teaspoon Fresh Rosemary
  • 4 Tablespoons Sesame Seeds
  • Oil for Deep-frying

Method:-
1. Using the Bosch Ergo Mixx Universal Chopper, place diced chicken, fish sauce, lime juice, ginger and rosemary in the provided container together with the blade and process using Speed 6 till almost smooth.

2. Remove the paste and hand roll about ½ tablespoon of the mixture into small round shapes.

3. Next coat it with sesame seeds and place on plate while repeating the rest of the chicken mixture.

4. Deep-fry meatballs in batches, drain well and serve with extra sweet chilli/tomato sauce.


PUMPKIN AND SWEETCORN PANCAKES


Pancake is the easiest dish to prepare if you are looking for a quick breakfast idea. You can either make it sweet or savory by adding in different ingredients like cheese, bacon, carrot, tomato or even plain. Here with the help of my hand blender (balloon whisk), I can easily prepare my favourite (serve 1 - 2) wholemeal pancake without the need of taking out my electric beater.

Other than making corn fritter, I also like to add fresh sweetcorn kernels into my wholemeal pancake for that extra crunch and natural sweetness. For this recipe, you can swap between pumpkin or sweet potato depend on your preference and their availability in your pantry.


(Serves: 2 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
  • 100g Cake/Wholemeal Flour
  • 3g Baking Powder
  • 50g Pumpkin, finely chopped
  • 50g Sweetcorn Kernels
  • 1 Egg Yolk
  • 20g Brown Sugar
  • 15ml Grape Seeds Oil
  • 120ml Milk
  • 1 Egg White
Method:-
1. Using the Bosch Ergo Mixx Hand Blender Balloon Whisk beat egg yolk with brown sugar till thick and creamy.

2. Slowly whisk in oil and milk then stirs well in between till combined.

3. Next add in pumpkin, corn kernels and flour mixture, mixed well and set aside.

4. With a clean balloon whisk attached to the hand blender, whisk egg white on Speed 6/8 till stiff peak.

5. First fold in 1/3 of the whites into the flour mixture and stir till combined then follow by remaining whites and stir till no trace of white found.

6. Heat up a lightly oiled frying pan, pour ¼ cup of the batter for each pancake and cook until it is golden brown on both side.

7. Remove and keep warm, continue with the remaining batter.

8. Serve pancake with maple syrup or honey together with butter.


CHOCOLATE BANANA TOFU MOUSSE
(Eggless version)


Love this "Eggless and Sugarless"  Chocolate Mousse dessert to bits as it's very different from the normal chocolate mousse recipes which requires cream, eggs and sugar. Here cream is replace with "tofu" whereas egg and sugar is being replace by "banana" for a light and healthier version with natural sweetness mainly from banana and chocolate.

If  using "raw egg" is an issue for you (I usually avoid recipe using raw egg) to avoid making chocolate mousse for the kids, perhaps you would like to try this version by using banana and tofu which I am sure it will be a much healthier dessert to prepare for the whole family.


(Serves: 4  | Preparation: 10 minutes  | Chilling: 1 - 2 hours)

Ingredients:
  • 200g Pressed Tofu
  • 300g Ripe Banana
  • 160g Dark Chocolate, roughly chopped
  • 1/2 Teaspoon Vanilla Extra, optional
Method:-
1. Rinse and drain pressed tofu on kitchen paper towel.

2. Melt chocolate in a double-boiler over a pot of simmering water or microwave in a heatproof bowl for 1 minute on HIGH. Stir mixture till smooth and set aside.

3. Place banana, tofu and melt chocolate into the provided tall beaker, use Bosch Ergo Mixx Hand Blender and process the mixture on Speed 6 till smooth.

4. Transfer the mixture into small sterilized bottle jars and keep in the fridge for about 2 hours till firm.

5. Serve with whipped cream or berries.

With the four step-by-step recipes above featuring different functions of the new Bosch MSM6 ErgoMixx Hand Blender I hope it will be of some help for those who is keen in getting a hand blender for their kitchen. Friendly speaking this hand blender do come in handy if you are working on small portion of ingredients especially for "baby/toddler" food or quick dishes like mashed potato, cream soup, pancake, muffin and etc. For more recipe ideas using Bosch kitchen products you can visit their recipe site @ http://www.bosch-home.com.sg/recipe-home-page.html


*All recipes and opinions expressed in this post are my own and there is no monetary compensation received.

Friday, 17 May 2013

Omurice and Pork Cutlet With Japanese Curry

Curry (カレー) is one of the most popular dishes in Japan and it is often make into Curry Rice (カレーライス), Curry Udon (thick noodles) and Curry Bun. The ingredients used for Japanese curry are vegetables like onions, carrots, potatoes and meat such as beef, pork, and chicken. Sometime you could also find Katsu-karē / Tonkatsu (カツカレー) which is a breaded deep-fried pork cutlet served with curry sauce too.

For this recipe I have combined 3 of our family favourite such as Omelette Rice, Japanese Curry and Deep-fried Pork Cutlet into one dish and we just simply love this dish even though we are having it second time for this week.


OMURICE AND PORK CUTLET WITH JAPANESE CURRY


Although we have a mad rushing week but finally the mid-year school examination has ended (on Thursday) and now we can start counting down for June school holidays. And also since I could not help my kid to sit for the exam, all I can do as a mum is to prepare his favourite food to shower my love and encouragement to him during this stressful week.

I know there are many mothers out there sharing the same thoughts as me during this stressful exam month but I believe we would get it through and enjoy the sweet moments with our kid(s) no matter how good or bad they scored for the exam.  After all family support and love are also one of the greatest secret to score well too. 


(Serves: 2-3 | Preparation: 10 minutes | Cooking: 25 - 30 minutes)

Ingredients:
  • 2 Servings Of Cooked Rice
  • 2 Pieces of Butterfly Pork Cutlets
  • 1/2 Cup of Breadcrumbs
  • Oil For Deep-frying

  • Japanese Curry
  • 3 Medium Potato, cut into 1" cubes
  • 1 Medium Carrot, cut into 1.5 cm chunks
  • 1 Medium Onion, diced
  • 100g Of Pumpkin, cut into 1.5 cm chunks
  • Half Chicken Breast Meat (optional), cut into chunks
  • 1/2 Tablespoon of Cooking Oil
  • 700ml Boiling Water
  • 3 - 4 Cubes of Japanese Curry Sauce Mix

  • Omelette Skin
  • 2 Eggs (55g each)
  • 2 Tablespoons of Fresh Milk

Method:-

For Japanese Curry:-
1. Saute diced onion with 1/2 tablespoon of cooking oil till soft and fragrance.

2. Stir in chicken breast (lightly marinated with 1/2 teaspoon each of light soya sauce, cooking wine, cornflour and dash of ground pepper) add cook for 30 seconds before adding in carrot and potato.

3. Give the mixture a quick toss, pour in 700ml of boiling water and bring it to boil. Lower the heat and simmer the mixture for about 7 minutes, add pumpkin and continue to cook for another 5 - 7 minutes until all the vegetables are cook to your preference.

4. Remove the pot from heat. Slowly stir in 3 - 4 cubes of Japanese Curry Sauce Mix till dissolved.

Tip:
~ I would advise you to taste the curry after adding the 3rd cubes and decide whether would you still like to add in either half/whole of the 4th curry cubes to suit your preference.

~ I use 2 curry cubes each from the above sauce mix so that the curry will taste better with the sweet and hot mixture, but you could also use just 1 type instead of two.

My boy loves this type of deep-fried pork cutlets which could be purchased from any of those Hainanese Scissor Cut Mixed Vegetables Rice Stalls in Singapore which cost around S$1.00 - S$2.00 each depending on it's size. For this quick recipe, I marinate the pork cutlet with egg and cornflour together with other seasonings and coat with a layer of dried bread crumbs before deep-frying it till golden brown.

You can find the recipe on how to make this deep-fried pork cutlet as well as how to use it to create dishes such as Hainanese Pork Chop Rice and Pork Katsudon at this post here.

For Omelette Skin:-
1. Lightly beat 1 egg with 1 tablespoon of milk till combined. Pour mixture into preheated grease pan and tilt the pan to coat the base. Cook until eggs are almost set but still a little runny in the middle (refer to the photo label no. 4 above).

2. Remove the pan from heat spoon about 1 serving of cooked rice (1/2 cup) on the omelette (refer to the photo label no. 5 above). With a spatula, flip one side of the egg omelette over the rice mixture

3. Slide the wrapped omelette rice to the edge of the pan and flip the pan against the plate for the omelette to land upside down on the plate.

4. Shape the omelette rice using kitchen paper towel and repeat steps with remaining portion of the rice and egg.

Depending on your preference, you could served the curry together with the omurice rice and pork cutlets or serve them in separate plates. For me, I love everything to be on the same plate and with decent amount of curry sauce to go with it. What about you?


Other than Omelette rice, you could also served the Japanese Curry with some cooked spaghetti or penne for quick meal idea. And if you have any interesting ways of pairing Japanese Curry, please do share with us by leaving your comments/suggestions in this post. Thanks.

Lastly, have a great weekend and hope you enjoy making this quick and easy Omurice with Japanese Curry for your family and loved ones too.


Monday, 29 April 2013

[i-Love Mama Healthy Meal] i-Love Mama Bento

Photo Credit:- iWeekly (I周刊)
Finally after a few weeks of preparations (like designing and preparing of bentos for approval, practicing, lasing and etc) we managed to complete our two i-Love Mama Healthy Meal recruitment roadshows; 1st (Tampines Giant) and 2nd (Sheng Siong Supermarket) that were hosted by Mediacorp artiste Pornsak and Y.E.S 93.3FM deejay Siau Jia Hui!

Although in between there were some hard times dealing with the coordination and etc but eventually we were all thankful that everything went on smooth and we did have fun to be in part of their i-Love Mama Healthy Meal recruitment roadshows. More photos of the roadshows could be found at our Facebook Page HERE.

Introducing the ingredients used and concept of the Bento before the demonstration starts.

Shiting (Lobsterpaint.com) and I busying at the i-Love Mama Healthy Meal bento demo roadshow.

Samples of the i-Love Mama Bento made during the i-Love Mama Healthy Meal roadshow demo @ Sheng Siong Supermarket (88 Tanglin Halt Rd).


i-LOVE MAMA BENTO
(i-Love Mama Healthy Meal)


This i-Love Mama Bento design is request by organizer as they hope I would be able to include the Mama Lemon Lion Mascot as a character in the bento meal. Although at first I was quite hesitate to try out because I am not very confident to do character bento and also I am afraid that it might not resemble their Lion Mascot.

In order to make it look as close as possible to resemble the Lion Mascot, I decided to use mashed pumpkin to colour the rice for the face and hand, then use broccoli to assemble its' hair.  And also to make the facial express more 3-D like, I used black beans for the eyes and mouth. Guess overall I still could be able to score a PASS for this right :)


(Serve: 1  | Preparation: 15 minutes | Cooking: 10 minutes)

Ingredients:
150g Broccoli, trim and cut into small florets
2 - 3 Fresh Shittake Mushrooms, sliced
1 Cup of Cooked Rice
100g Of Pumpkin Cubes
70g of Salmon Fillet
3 Goyza / Wanton
Some Cherry Tomato
1 Slice of Sandwich Cheese
3 Black Beans / Blueberry
Nori (seaweed) Sheet
Some Seaweed Flakes / Bonito Flakes
Some Fresh Lettuce, optional

Tools Needed:
Bento Box
Side Dishes Food Casing
Heat Resistant Cling Wrap
Alphabet and Heart-shape Food Cutters
Food Tweezer
Small Scissor
Bento Food Pick (optional)


To Assemble the Lion Character:-

1. Remove the outer skin of the pumpkin and cut it into small cubes. Either steamed or microwave it till soft then using a fork to mash until it resemble paste like texture. Set aside

2. Spoon about 5 Tablespoons of cooked rice in a bowl, slowly mix in the mashed pumpkin until you achieve your desire colour.

3 Place 2 - 2.5 tablespoons of pumpkin rice on a piece of heat resistant cling wrap. Using hand, shape it tight into oval / round shape to form the lion head. Set Side.

4. Next using the same method as step 3, make 2 small oblong shapes using 1/2 tablespoon of pumpkin rice to make the arm of the lion. Set aside.

5. Arrange the cooked mushrooms (stir-fry the shittake mushroom with broccoli) at the top corner of the box before placing the broccoli around it (refer to the photo above) to make the outline of the lion head with the round/oval pumpkin rice in the middle.

6. Next place arrange the gyoza or wanton below the lion head to resemble the clothes. Place a few cherry tomato beside the goyza to secure the placement.

7. Shaped the two small oblong pumpkin rice ball to from the arm and place it below the head area. (refer to the photo above) Plus two tiny small rice balls for the ears above.


8. Using the black beans to form the eyes and mouth of the lion. Cut thin strips from the nori (seaweed) sheet to form the whiskers.

9. Arrange cooked salmon into the box and start adding in the "i-Love Mama" wordings using Alphabet, Heart-shape and drinking straw to cutout the shapes from sandwich cheese and punkin (heart shaped).


10. Above shows the close up look of the completed i-Love Mama Bento.


To prepare the Baked Salmon:-

1. Marinate the salmon fillet with 2 tablespoons of freshly squeeze orange juice and rind of 1 orange together with some cooking wine and dash of pepper for 5 minutes.

2. Arrange some fresh corn kernels (optional) at the base of the baking dish, top with marinated salmon and some orange rinds.

3. Baked in preheated 180°C (degree Celsius) oven for about 10 minutes or till cooked through. Sprinkler some seaweed or bonito flakes on top and assemble into the bento box.


Lastly calling all mothers/grandmothers out there if you love to cook for your kids/grandchildren. Do consider to take part on this fun and family bonding i-Love Mama Healthy Bento contest which would be held on 11th May 2013.

To Participate:-

Email: mpbcontest@mediacorp.com.sg
Subject header: i-Love Mama Healthy Meal

Terms And Conditions:
~ Send in your healthy, tasty and attractive meal recipe (in Chinese or English), with a detailed ingredients list and step-by-step cooking instructions.
~ Share in less than 100 words the nutritional value and design concept behind the dish prepared for your child.
~ Attach a photo of yourself with your child, and your dish, along with your full particulars (name, age, NRIC and contact nos.)

*Open to grandmothers/mothers with child aged 12 years and below.

Closing date: 02 May 2013

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