Monday 24 May 2010

2010 Singapore Blog Awards - Best Food Blog

Dear Readers,

I am so excited to share with you that this is the 2nd year my blog "Cuisine Paradise" has been shortlisted (out of more than 1000 other blogs) to be one of the 10 Finalists for the category under Singapore Blog Awards - Best Food Blog. Voting is open to public from 24 May 2010 till 30 June 2010. You can vote only ONCE for each category per day.

Just like previous year, if you like my blogs and recipes please help to cast your valuable votes for me, ok :) But proceeding, , you need to register an account as a member with the blog award organiser ( if you are not a member yet. So if it is not troublesome for you to help, please follow the steps below for your voting:-

Steps for voting my blog:-

1. Register as a member of OMY if you are not a member. You can find the online registration form here (click here to register). For overseas voter you can use your passport number for the "Nric/Fin" option.

2. Upon successful registration as a memeber, login onto the Singapore Blog Awards Category link @ where you will be directed to the Voting Page .

3. On the left side of the screen, you will see something similar to the photo shown belown, click on the Best Food Blog(最佳饮食部落格) category to display all the 10 finalists so as to cast your votes.

4. You will see a PINK label "VOTE" on the bottom right corner of my avatar . To cast your votes, you need to click on the word "VOTE" instead of the picture which will be re-direct you back onto my foodblog URL.

5. You will see this yellow confirmation box for you to verified your voting. Click on the word "Confirm" and upon successful voting, you will see a Yellow label showing "VOTED" on my avatar.

6. Other than supporting my blog with your votes, you can also participate in voting for other categories to stand a chance to win these fabulous prizes too (click HERE to view the prizes) . Good Luck Everyone!

And lastly, remember to help me cast your vote whenever you are free to login into the "Voting Page". Thank you everyone for your all support! Because of each of your valuable votes and time, Cuisine Paradise is able to be listed in the top 10 finalists or even stand a chance for this year winning award too :)

Saturday 22 May 2010

Local Nonya Kueh

Nonya(Peranakan) Kueh is one of the famous tea-time snacks that are available throughout the day at most of the coffee shop stalls or food stalls at shopping area. Usually most of the kueh are made from grated coconut, coconut cream, rice flour and gula melaka. Sometime tapioca flour and green bean four are used to give the kueh a distinctive soft, pudding like but firm texture.

Above are some of my favourite Nonya such as(description starts from top down) :-

1. Kueh Salat - This is made of two layer whereby the cooked glutinous rice is at the base and topped with a layer of eggs and coconut milk custard. You can read more on one of my recipe Here.

2. Getuk Ubi - Is sort of "Mashed Steam Tapioca" that is topped with grated coconut that is infused with red sugar/gula melaka. There are two Steam Tapioca Kueh recipes which I would like to share with you at:-
~ Steam Tapioca Cake
~ Steam Ubi Kayu

3. Pulut inti - Blue Glutinous rice topped with caramelised grated coconut and wrapped in a cut banana leaf/plastic wrapper to resemble a square pyramid.

Are you familiar with these two??? Lapis Sagu(rainbow layer kueh) and Kueh Dadar(pancake wrapped with grated coconut) which I am you can get it at most of the stalls near you. I remember I used to love Lapis Sagu where I will peel it layer by layer before eating. Posted by Picasa

Siam Kitchen

Siam Kitchen is a modern restaurant that served causal Thia cuisine with several branches around different parts of Singapore such as Bugis, Jurong, Suntec, Causeway point and etc. Their menu range from Appetizers(Deep Fried Chicken in Pandan Leaf, Lemongrass Chicken Wings), Salad(Green Mango Salad), Savoury Thai Soups(Tom Yum, Thick Fish Maw Crabmeat Soup) and many others including dessert such as Fresh Mango Slices with Sweet Sticky Rice.

Green Curry - Chicken (Gang Keaw Wan) is Green Curry cooked with chicken, baby eggplant and sweet basil leaves. The portions of the ingredients seems generous with a lot of Thai green eggplants but the chicken pieces seems to be a little miserable less. And we also find that the curry sauce is kind of salty too.

Other than the Green Curry we also ordered the "Clear Seafood Tom Yum Soup" which is a clear sour soup which is flavored with fresh lemon grass and kaffir lime leaf that consists of fish, squid, prawn, tofu and etc. Posted by Picasa

Friday 21 May 2010

Local Delights

What do you usually prefer to have for your breakfast or tea-snack? Here are some of the local traditional kueh that you can find is most hawker center or coffee shop stalls. Most traditional Chinese kueh are made of either Rice Flour or Glutinous Rice Flour that wrapped with either sweet or savoury fillings.

Fried Glutinous Rice - 糯米饭 is a kind of savoury dish where they stir-fry the cooked glutinous rice with some dark soy sauce and seasoning then served with extra garnished like peanuts, spring onion, dried shallot and chilli sauce. A good Glutinous Rice dish lies on the preparation of the rice as it cannot be overcooked or too mashy if not it will affect the texture of the end product.

Png Kueh - 饭桃 is best served after pan- fried together with drizzles of sweet dark soy sauce & chili sauce onto it. It is usually wrapped with glutinous rice, diced mushrooms, dried shrimps and roasted peanuts over a thin layer of pink colour rice flour wrapper. I love to eat this since young from the influence of my dad and I remember we only get to eat this during Chinese New Year or special occasion.

Soon Kueh - 笋粿 is a steamed Chinese dumpling that is made of rice flour skin and often stuffed with turnip strips and dried shrimps. This is also eaten with some sweet dark soy sauce and chili paste. There are a few types of Soon Kueh depending on their dialect group or fillings. The soon kueh that my mother-in-law made consists of dried mushroom, minced meat, turnip strips and dried shrimps and she also used steamed yam together with the rice flour to make the skin wrapped which maken it more tasty and fragrance. Posted by Picasa