Homecook Dinner To Support Food Revolution Day, 19 May 2012

Today, 19 May 2012 marks Food Revolution Day where the main objective of Jamie Oliver’s Food Revolution is to connect with as many people and businesses as possible around the world to educate them about food habits, sources and a healthier lifestyle. So as food lover and mother of one I hope to do my part to support this event by preparing some homecook dishes that are made with "real food" (which means no boxed or processed foods are allowed).

Although not everyone can be a chef but it is always possible to cook up something easy and yet healthy for the family as long as you are willing to spend some extra time in the kitchen. Below are two simple recipes of our homecook dishes shown above which you might be interested to try it out.

STEAMED RED GROUPER

We love steamed fish and it is always one of the repeated dishes in our weekly menu planning list. Fish contains protein with fewer calories than other meat sources and with different species of fish, you can either steam, bake, fry or poach fish accordingly to your preference.

(Serves: 2-3 |          Preparation: 5 minutes |     Cooking: 12 - 15 minutes)

Ingredients:
1 Piece Fresh Red Grouper, tail portion(about 350 - 400g)
4 - 5 Slices of Ginger, julienned
2 Stall Spring Onion, cut into sections
1 Small Tomato, cut into wedges
2 - 3 Salted Plum(咸水梅粒)
1 Teaspoon of Cooking Wine(花雕酒)
1 Teaspoon Sesame Oil
Shallot Oil, optional

Method:-

1. Rinse and pat dry the fish fillet, season it with 1 teaspoon of cooking wine and cornflour. Set aside.

2. Arrange half of the julienned ginger and spring onion on the base of the steaming plate, place the seasoned fish on top.

3. Arrange the rest of the rest of the ingredients around the fish, drizzle some sesame oil and place it in the steamer rack when the water boils.

4. Steam the fish for about 12 - 15 minutes depend on the thickness. Remove drizzle some shallot oil and served hot with steamed rice.

SAMBAL LALA

(Clams or Seashells)

Friendly speaking I am not a fan of shellfish but recently I have eaten some really good "Stir-fried Bamboo Clam and Lala" from the Seafood Galore buffet at Plaza Brasserie which makes crave for some. So today I decided to adapt a recipe from Wokkingmum website which is known as "Grilled Sambal Squid" and instead of using Squid I have recipe is with Lala(clams).

Recipe adapted from Wokkingmum's Grilled Sambal Squid.

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

Ingredients:
300g Clams, cleaned
2 - 3 Tablespoons of Sambal Chilli
2 Stalks Lemon Grass, lightly pound
4 Clove Garlic, chopped
1 Small Brown Onion, sliced
1 Tablespoon Oil

Method:-

1. Soak clams in salted water for about 20 minutes to let it spit out the dirt/sands. Rinse, drain and set aside.

2. Remove the outer layer of the lemongrass, cut into about 8cm sections. Lightly pound it and set aside.

3. Heat oil in Happy Call Pan(HCP) or frying pan, saute garlic, onion and lemon grass for about 1 minute till fragrant.

4. Add in the sambal chilli according to your preference and give the mixture a quick stir to evenly coat it with the chilli.

5. Add in clams, cover pan for 30 seconds and give the pan a good shake pan.

6. Open the pan, check the clams and give it a stir before cover the pan and continue to cook till all the clams are opened.

7. Discard those that did not open. Dish up and served hot with steamed rice.

Lastly, hope you would like these dishes that I have shared with you and I hope you could also join us and support Food Revolution Day and eat healthy with food that is prepared using fresh ingredients. For more information on Food Revolution Day you can refer to the links below:-

1. Jamie Oliver's Food Revolution
~ Official Website
~ Facebook Page
~ Twitter - @FoodRev

2. Food Revolution Singapore
~ Facebook Page
~ Twitter - @FoodRevSg

{EVENT ENDED} Gold Kili Coffee plus Frezfruta Jam Giveaway!

Hi! It's Friday again and it's time to slow down your pace and get ready for the weekend break if you have being work too hard for the week. Here I have some new products review plus giveaways to brighten up your day as well as boost up your energy with a cup of fragrant coffee from Gold Kili.

I am sure most of you who stays in Singapore have either tried or heard of "Gold Kili" products before. Since 1985, Gold Kili has being a local coffee manufacturer and distributor with great selection of Instant Beverages such as their ever popular Instant Honey Ginger and Instant Honey Chrysanthemum. And just recently Lion City Distribution, a joint venture between Gold Kili and Frezfruta has launched a total of 7 products on their improved coffee, tea, cereal and jam which some are shown on the post below.

GOLD KILI

Double Shot Instant White Coffee And Kopi O

Double Shot Instant White Coffee features the strong full-bodied taste of the finest Arabica Beans blended with a rich creamer and as well first instant coffee in the market which has "Inulin(寡糖)" added. Inulin is known to promote the growth of good Bifidus bacteria to help maintain a good digestive systems which worth giving it a Shot!
Retail Price: S$6.50/packet of 15 sachets

Kopi-O 35% Less Sugar is a new and improved from Gold Kili's 2-in-1 Kopi-O (35% Less Sugar) using 100% ground coffee that’s traditionally roasted in Singapore but this new packaging comes with less sugar for the health-conscious. So for those who prefer non-milk coffee this will be a great choice to start your day with.
Retail Price: S$4.30/packet of 20 sachets

FREZFRUTA KAYA AND JAMS

For regular consumer, you will notice they orange-coloured Frezfruta Kaya has actually being replace from "tin-can" to a classy glass bottle like what other competitor brands used. Although this traditional kaya might not be of liking to those who fancy thick, creamy and fragrant kaya such as from Yakun toast but in another view this might be someone else favourite too. So for a chance no harm giving this a try on your toast or baguette.
Retail Price: S$2.25/bottle

Frezefruta Peach as well as Frezefruta Apple Blueberry Jam are new fruits jam in the  market made from IQF(Individually Quick Frozen) fresh fruits, with a high fruit content of 50%  that is natural goodness at its best. Although I do make my own jam from time to time(read more on homemade jam recipes here) but it has never come across my mind to combine apple with blueberry into jam. So upon trying their Apple Blueberry Jam it indeed gives me a light and refreshing berries taste which goes well with a few cream crackers and a cup of tea.
Retail Price: S$3.00/bottle


For more product updates and recipes using Gold Kili and Frezfruta Jam, you can follow Lion City Distribution(the official distributor of Gold Kili Coffee & Beverages products, Frezfruta Jam and Kaya as well as other food items in Singapore)at their facebook page HERE.

EVENT ENDED AS ON 20 May 2012

GIVEAWAYS! - SINGAPORE ONLY

Thanks to the sponsors Frezfruta and Gold Kili. Here we are giving away a set each of the above items(Peach, Apple blueberry Jams and Kaya, Double Shot White Coffee and Kopi-O Less 35% sugar) to 3 Lucky Readers of Cuisine Paradise. To participate, please please refer to our facebook page HERE.

NOTE:-
~ For those who has no facebook account but wish to join in this Giveaway. Please leave a comment on which is your favourite old Kili Beverage or Frezfruta Jam.
Example:- I love Gold Kili Kopi-O 35% Less Sugar

Bibimbap ( 비빔밥)

Bibimbap(비빔밥) which means "mixed rice" is a healthy and hearty everyday dish that consists of steamed rice, vegetables and meat. And before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil making the layer of the rice forms a crispy crust at the bottom(a bit similar to our Asian Claypot Rice) while the dish is often serve with a dollop of gochujang.

BIBIMBAP

(비빔밥)

There are a few common of vegetables used in Bibimbap such as julienne cucumber or zucchini, mushrooms, soy bean sprouts, carrots, spinach and etc. And if for health reason or personal preference, beef can often be substituted with chicken or seafood too.

(Serves: 2          | Preparation: 15 minutes          | Cooking: 15 - 20 minutes)

Ingredients:
2 Serving Portions of Cooked White Rice
4 Medium Fresh Shiitake Mushrooms, cut into thin slices
60g Bean Sprout
1 Small Carrot, julienne
1 Small Zucchini, julienne
100g Spinach, blanched
Some Cabbage Kimchi, optional
2 Eggs
3 Garlic Cloves, finely chopped

Drizzling Sauce:
1 Tablespoon Sesame Oil
1/2 Tablespoon Sesame Seeds
Pinch of Salt

To Serve:
Gochujang/Bibimbap Paste
1 Teaspoon Toasted Sesame Seeds
Extra Sesame Oil

Method:-

1. Fill a medium saucepan or pot with water and bring to boil. Blanch the spinach for about 1 minute, drain, rinse with cold water and squeeze out any excess liquid.

2. Roughly cut spinach into section and add in half of the drizzling sauce and mix well. Set aside.

3. Repeat the same produce as above with the bean sprouts.

4. Add 1 teaspoon of sesame oil in a small frying pan/saucepan, saute the zucchini with some chopped garlic till zucchini soften. Remove and set aside.

5. Repeat the step with carrot and mushrooms, keeping them separate.

6. Using individual heatproof casserole dish, grease inside lightly with some sesame oil, add 1 portion of the rice and place over high heat for 3 minutes to sear the rice.

7. At the meantime, prepare the pan and fry the sunny-side up egg.

8. To serve, remove casserole from heat, place egg in the center and arrange the prepared vegetables alternatively around the egg. Sprinkle with extra sesame seeds and sesame oil, serve immediately with some gochujang paste on the side.

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NOTE:-

~ If you have time, prepared all the side vegetables ahead in the morning and keep them in the fridge so that you would be able to get the dish ready in 10 minutes during lunch or dinner.

Often a raw/fried egg together with sliced meat (usually beef) are the two commonly additions to Bibimbap but for my version, I have adapted most of the common ingredients except meat which I have left out for this recipe. To start the meal, just give the mixture a few stirs to combine the ingredients and enjoy.

Taiyaki (たい焼き)

Taiyaki (たい焼き) is a Japanese fish shaped pancake which is commonly filled with red bean paste that is made from sweetened azuki beans. But in these day, there are many other fillings such as custard, chocolate, cream cheese or even sausage in it.

As usual the creative and wonder members in Munch Ministry facebook group always bring up interesting kitchen gadgets to share with the rest of the members and just recently, there is a rave in making these cute Taiyaki in the group due to some promotion on the Taiyaki Pan shown above.

TAIYAKI

(たい焼き)

All related Photos and Recipes of Taiyaki are ©Copyright by Ellena Guan of Cuisine Paradise. All rights reserved.

These yummy little treat is actually very easy to make at home if you have a Taiyaki Pan. What you required is to get hold a pack of Pancake Premix plus some Instant Fillings such as Cream Cheese, Nutella, Peanut Butter, Kaya and etc.

(Make: 6 |            Preparation: 3 minutes |             Cooking: 20 minutes)

Ingredients:
150g (1 sachet) Morinaga Pancake Premix
1 Large Egg, 60g
100ml Fresh Milk
1/2 Tablespoon Cornflour
Some Nutella, Peanut Butter, Cream Cheese or etc
1 Taiyaki Pan

Method:-

1. Whisk egg and milk together in a mixing bowl or jug till combined. Add in 1 sachet of Morinaga pancake premix and stir till the mixture resemble cake batter.

2. Lightly brush oil on both inner sides of the Taiyaki pan. Preheat it 30 seconds before ladle a small amount of batter(refer to the step-by-step photo above) to the preheated pan (on one deeper print side).

3. Add your desire fillings such as 1 tablespoon of nutella/peanut. Next pour a little more batter just enough to cover the paste. Close the pan and cook for 1 minute 20 seconds on medium low heat.

4. Flip the pan over, cook for another 1 minute or more, open the pan slight and check the colour of the fish. Careful not to overcook and burn it as they should be golden brown on each side.

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NOTE:-

~ To get a nice evenly golden brown colour for your Taiyaki, the "secret" lies on the heat and timing for cooking the Taiyaki.

All related Photos and Recipes of Taiyaki are ©Copyright by Ellena Guan of Cuisine Paradise. All rights reserved.

Above is my first batch of assorted Taiyaki (たい焼き) made using Morinaga Pancake Premix filled with some of our favourite spread such as Cream Cheese and Nutella . And all these are made in less than 30 minutes where you can prepared a delicious and healthy breakfast or snack for your kids. I am sure nobody will be able to resists a piping hot Taiyaki with crispy outsider layer and soft inner texture with oozing filling in their mouth.