Monday, 20 December 2010

Christmas Potluck Dishes

Festive seasons are always full of parties and gatherings. With Christmas just a few days around the corner I am sure most of you are busying with the festive feast preparation too. As usual every year our church cell group would organize Christmas potluck party a week before Christmas where each family would bring along some food/goodies to share with each other during the gathering.

This year with my NEW Tupperware Tapau set we could easily prepared and brings the food without being afraid that the gravy from the food might leak out half way through the journey or having trouble to pack food in multi sizes containers. Below are some of the food we prepared and packed for our last week Christmas potluck gathering using my Eco-friendly Tapau containers.

Using one of the 1-Litre size Crystalwave Dish to pack some homemade pizza , gingerbread man and tart as finger food.

For starter we packed some freshly prepared salad using red and green coral lettuce, rocket leaves, mixed dried fruits and etc with some Italian dressing in another similar Crystalwave Dish.

As for the big Crystalware bowl mum used it to pack some curry chicken to go with the freshly baked baguette which most of us love to use it for dipping the curry gravy (in order to prevent the bread from contact with the curry gravy you can place a layer of aluminum foil/baking baker on the holder before placing the bread).

Before reheating the curry chicken in the microwave, open the cover and remove the noodle holder with bread then secure the cover back on the Crystalwave bowl leaving only the vent cap open. Reheat the curry chicken for about 2  - 3 minutes high (depending on the microwave voltage) and serve warm with bread.

These collage photos shows the ingredients and steps on preparing the chicken curry.

Ingredients: (serves 4)
1 Medium Size Chicken, about 1 - 1.2kg
1 Packet Hai's Instant Curry Chicken Paste
3 Medium Potato
150ml Coconut Milk
600ml Hot Water
1 Medium Tomato, optional

1. Trim, clean and chop the chicken into bite-size chunks and set aside.
2. Peel the skin of the potato, cut into cubes.
3. Preheat a medium pot and sauté the Hai’s instant curry paste on medium low heat for about 1 minute or so till fragrant.
4. Stir in the chicken pieces and potato cubes, give it a quick stir till combined.
5. Slowly pour in hot water till the chicken mixture is almost covered with water.
6. Add in tomato wedges and when the mixture comes to boil again simmer it on medium how heat for about 15 minutes or till the chicken and potato are cooked through.
7. Lower the heat, slowly stir in the coconut milk and simmer for another 5 minutes till done.
8. Serve warm with white rice or baguette.

~ If you prefer thick and creamy curry gravy, you can use 250ml coconut milk/cream with 500ml hot water as stated from the instructions from the back of the packaging.

This is the new packing of Hai's Instant Curry Chicken Paste that I have used for this recipe.

If you have read through the 2 previous Tupperware posts (refer to links below) that I have shared I am sure you would agreed with me that this Tupperware set is indeed a great gift for Christmas season. You could use it not only as a TaPau container but as well as for packing homecook food or snacks too. I believed there are still many ways of using this wonder products which some of you are practicing so do share with us your valuable tips if you do own a set.

Related Tupperware Tapau Set Links
1. Go Green with Tupperware TaPau Set
2. Comfort Food At Ease

This Tupperware Tapau Set retails at S$49.00 which comes with  2 Crystalwave Dishes in 1-Litre capacity,  1 Crystalwave Bowl in 2-Litres capacity, 1 Noodle Holder and a Grip-n-Go Cariolier. And if you are interested to know more about this product do take look at their website here ”” or contact any one of the nearest Tupperware outlets shown below:

This post is sponsored by Tupperware Singapore but the opinions expressed are 100% mine. No photos or text may be reproduced without seeking prior permission.

Friday, 17 December 2010

Stir-fried Chicken Fillet with Thai Basil Leaves

Not long ago, I have tried a similar version of this dish using minced pork which you could refer to the recipe HERE. And for this "Stir-fried Chicken Fillet with Thai Basil Leave" dish, I replaced the minced pork with chicken fillet strips which brings up another flavour and texture to this unique Thai street food. I am sure it would be a popular choice for those who prefer lean meat such as chicken breast meat which is low in fat content.

Thursday, 16 December 2010

BK Steakhouse Burger

Recently BURGER KING has launched a new menu where patrons can enjoy a steakhouse dining experience at majority of their outlets island wide. With the new Loaded Steakhouse Burger and Steakhouse Burger, beef lovers would able to discover a new level of satisfaction in a premium steak dinner at lower cost.

A few days ago after passing some souvenir to friends in town, we decided to grab some quick lunch before heading off to some  Christmas Shopping in Orchard area. And since we are around Dhoby Ghuat area, my boy suggests that we could have BURGER KING at Plaza Singapura for lunch. So guess what we ordered!

Yes!!! After scanning through their menu and tossing between the two "NEW" launched Burgers, we finally settle for this "Steakhouse Burger" that comes with the following ingredients:-

New Steakhouse Burger
- 4” Corn-dusted premium bakery Bun
- Premium Angus Beef Patty (4 Oz), flame-grilled
- A.1. ® Thick and Hearty Steak Sauce
- Crispy Onions
- American Cheese (2 slices)
- Creamy Mayonnaise
- Crunchy Lettuce and Red Ripe Tomatoes (2 slices)

Price: S$5.95 for Ala Carte 
Price: S$7.95 meal set (comes with medium fries/onion rings and medium soft drink)

But if you are looking for something more filling and without vegetables topping such as lettuce and tomato, perhaps you can consider the "Loaded Steakhouse Burgers" that comes with similar ingredients compare to Steakhouse Burgers except they replace the veggie with extra Turkey Bacon and the creamy Mashed Potato Spread.

New Loaded Steakhouse Burger
- 4” Corn-dusted premium bakery Bun
- Premium Angus Beef Patty (4 Oz), flame-grilled
- A.1. ® Thick & Hearty Steak Sauce
- Crispy Onions
- American Cheese (2 slices)
- Turkey Bacon (4 ½ slices)
- Loaded with creamy Mashed Potato Spread

Price: S$6.95 for Ala Carte 
Price: S$8.95 meal set (comes with medium fries/onion rings and medium soft drink)

Other than the two choices above, you could also enhance your burger by adding extra ingredients shown below to build your own personal preference.

- Extra premium Angus beef patty (4 Oz)- $3.00
- Extra crispy onion - $0.50
- Extra A1 Thick and Hearty Steak Sauce - $0.50
- Loaded mashed potato Spread- $0.80

While taking my orders the friendly serving staff at the counter also recommend me to try this new "Funnel Cake Sticks" which cost  much cheaper as an add-on for any value meal purchased. Each box comes with 9 bite-size dough sticks that are fried to crispy golden brown then dusted with icing sugar. To be honest these dough sticks are indeed very addicting while having it warm and it taste similar to those sugar donut texture. I would suggest  you could  order a cup of  the premium coffee to go with these for afternoon tea snack.
Price: S$1.95 per box (as an add-on item) or;
Price: S$2.95 per box (as A la carte)

Steakhouse Burgers and Funnel Cake Sticks are available for limited time only from 02 December 2010 – 12 January 2010 at all outlets except Escape Theme Park and Singapore Polytechnic.

In fact, BK takes this irreverence to the next level by collaborating with Sheikh Haikel (Rapper, Artiste, DJ, Host, BK Fan), who is the perfect embodiment of BK’s idea of fine dining. Sheikh has specially remixed his latest hit “Still Steady” (from his latest rap album 10.10.10) for BK, entitled “BK Still Steady”, to promote the Steakhouse Burgers too. For more details you could refer to the official facebook page "".

Note: This is not a sponsored post.

Tuesday, 14 December 2010

[Guest Post] Baked Zucchini and Mix Vegetables

Hi everyone I am back from Holiday!!!!! This year was indeed a fruitful year for us; in April we went to Taiwan(read more here), June we went for a short getaway to Carmon Highland(read more here) and in early December we indulge ourselves at the freezing winter in Seoul, Korea.

After the fun filled and tiring holidays, now we are back to the upcoming Christmas posts again. If you have being following the blogposts over here, you would have read about the Guest Post by Lobsterpaints on “Roasted Salmon with Dill”. Below is another guest post by her on Baked Zucchini and Mix Vegetables.

But before we head over to her blog and read more about this post, let's take a look at the ingredients for this dish which you might want to try it out during this coming festive season.

(makes an approx. 25cm length x 23cm width x 2.5cm depth tray size.)

1 Zucchini (aprrox. 300g)
8-10 mini potatoes (approx. 750g)
10-15 baby carrots (approx. 125g)
5-7 Shitake mushrooms (approx. 125g)
1 tbsp chopped garlic
2 tbsp oil
4 tbsp olive oil
2 tbsp sugar
4 tbsp black peppercorn
1 tbsp salt
3 tbsp rosemary and oregano mix (or to taste)

For more details, click here for the full post @