[Dessert] Sweet Potato Soup

I am sure you can easily find this common sweet soup available at most dessert stalls in Singapore. But are you willing to pay for the price ranging from  S$1.20 - S$2.50 just for a bowl of Sweet Potato Soup - 番薯汤 similar to this?

In fact you can cook this quick and easy sweet soup anytime of the day at your own comfort zone with just minimum ingredients required. But before you starts you have to take note of some tips to make it taste just as good as what you had from those dessert stalls.

The key point of this dessert is to control the sweetness of the soup and texture of the sweet potatoes. The soup base cannot be too bland or too sweet and as for the sweet potato it must not be overcooked or else it will be too soft and affect the overall taste of this dessert. And to enhance the taste of the soup, you can also add in a few slices of ginger and some dried longan for that extra spicy taste and fragrant.

Ingredients: (serves 4)
2 Orange Sweet Potatoes(番薯), peeled and cut into bite-sized pieces
1 Japanese Potatoes, peeled and cut into bite-sized pieces
Cane Sugar To Taste
2 - 3 Slices of Ginger, optional
1.8 Litres of Water
5 Pieces Pandan Leaves, tie to knot

Method:-

1. Bring 1.8 litres of water to boil together with pandan leaves and ginger slices for about 3 minutes.

2. Add in all the potatoes and simmer over low heat for about 20 minutes or until soft.

3. Lastly add cane sugar and stir till dissolved.

4. Remove from heat, ladle into serving bowl and serve warm.


I simply adore this sweet potato dessert which brings back a lot of my wonderful childhood memories where my mum and I used to patron a dessert stall outside the cinema area where we used to visit after our show for late night supper.

[Singapore Blog Awards 2011] Rally Post!

As usually every year during voting and rally period for the Singapore Blog Awards we would have to either record a 2 minutes video or a blog post to thanks our supporters and etc. For me as being the lucky winner for 2009, Best Food Blog Award, it actually widen out my blogging life in different aspects. And also from there I get to know more friends that share same interest such as "cooking, baking, food hunting and photo shots". On top of that, there are also some very supportive blog readers whom often exchange cooking/baking tips with me via blog comments/facebook page. With all these bits and pieces I would like to say "Thank you" to each and everyone of you who gives me your supports and friendships throughout all these years. Without all your kind comments, feedback and support, Cuisine Paradise will not have gone so far with all its' achievements today. So friends and readers, please continue to cast your precious Vote(s) for this 2011 Best Food Blog Awards because your supports are pillars of this blog.

Voting starts from 06 June 2011 - 03 July 2011, for more details click this link HERE for voting instructions. Thanks for your support.

[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.

Almond Crumbed Chicken Schnitzel with Potato Salad and Caramel Asparagus

One of my friend Alice has set up a weekly cooking theme on facebook for those who loves to cook to share their dishes base on the weekly specify ingredient. And for this week we have "Asparagus" as the key ingredient to challenge our cooking skill on how we incorporate it into our dish. Since Asparagus is one of my favourite ingredients I decided to give it a try and come out with this set of Quick and Easy Western Dish.

Asparagus is high in vitamins B6 and C plus fiber, folate and glutathione as well as with anti-carcinogen and antioxidant. Although asparagus comes in three different colours such as: white, green or purple but the the green variety is the most common to be found. You can eat asparagus with nothing more than a drizzle of good-quality olive oil or use them in different dishes like: in soups, salads, stir-fries, scrambled eggs, pasta and etc.(read more HERE)

Here we have two side dishes to go with the Almond Crumbed Chicken Schnitzel which are the quick and easy boiled potato salad plus Caramel Asparagus. The potatoes act as a source of Carbo intake the accompany Asparagus are crisp and flavoursome with the dressing.

POTATO SALAD
Ingredients: (serves 2 - 3)
4 Medium Size Potatoes, about 250g
1.5 Tablespoon of Mayonnaise Cream
Freshly Ground Black Pepper


CARAMEL OLIVE ASPARAGUS
Ingredients: (serves 2 - 3)
1 Bundle of Baby Asparagus
1 Tablespoon Olive Oil
1/2 Tablespoon Brown Sugar

Method:-

1. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender.

2. Drain. Cool. Peel and cut the cooked potatoes into chunks and place it in a large bowl.

3. Scoop mayonnaise onto potatoes, season with salt and pepper then toss using a chopsticks to combine.

4. Set aside in the fridge while preparing the chicken schnitzel.

Method:-

1. Cook asparagus in a frying pan filled with boiling water(with 1/4 Teaspoon of salt added) for about 1 - 2 minutes until tender but still bright green.

2. Drain and refresh in cold water. Set aside.

3. Using the same frying pan, pour away the water, dried it and preheat with 1 tablespoon of olive oil.

4. Next add in 1/2 Tablespoon of brown sugar and stir continuously till almost caramelize.

5. Remove and dress asparagus with olive oil dressing.

The crispy crumbs coating together with the nutty fragrance from the flaked almond makes it a very addicting finger food/appetiser to go with icy cold beer too.

ALMOND CRUMBED CHICKEN SCHNITZEL
Ingredients: (serves 2 - 3)
6 - 8 Pieces of Chicken Fillets
1 Egg
1 Cup Breadcrumbs
1/4 Cup Flaked Almonds
Oil for Shallow Frying

Seasonings:
1 Teaspoon cornflour
1/4 Teaspoon Sesame Oil
1/2 Tablespoon Cooking Wine
1/2 Tablespoon Light Soy Sauce
1/4 Teaspoon Dark Soy Sauce
Dash of Pepper

Method:-

1. Marinate chicken fillets with seasonings and egg and set aside for about 5 minutes.

2. Pour cooking oil into a frying pan till about 1cm in depth and heat it up.

3. At the meantime roll the marinated chicken in breadcrumbs which combined with flaked almonds, pressing firmly.

4. Cooked chicken for 2 - 3 minutes on each side until golden brown or cooked through on medium low heat. (do not use high heat or it will burnt the breadcrumbs and almonds)

5. Drain on absorbent paper and serve with prepared side dishes.

Finalist Of Singapore Blog Award 2011

Time flies, this is the 3rd year "Cuisine Paradise" being shortlisted in the Top 10 Finalists of the Singapore Blog Awards category under - "Best Food Blog" host by "OMY.sg". This year we have 10 fabulous food blogs from different categories(written in English and Chinese) with good contents of information from "tested and tried recipes", "local and overseas food reviews", latest food trend, mouth drooling food photographs and etc where you can take a look at all the finalists from their blog URL HERE)

So friends and readers, please help to cast your precious Vote(s) for this event. Voting starts from 06 June 2011 - 03 July 2011, you can starts your "DAILY Vote(s)" today with only ONE vote per day for each category. Below are the steps on how to start your voting:-

Click the link for FOOD BLOG CATEGORY @ http://sgblogawards.omy.sg/2011/category/?cat=food. Scroll down the page you will see Cuisine Paradise/Ellena Guan which is 3rd in sequence.You can help to click "Tweet", "Facebook Share" or "Like" in order to share this voting link. And most important thing is to click on the pink colour "VOTE NOW!" icon on the avatar.

You need to "Login" before casting your vote(s) so if you are a registered member login with your ID and Password if not proceed to the "Register Now" link.

To vote you have to register for an Omy.sg user account which similar to this format. For overseas voter, the NRIC/Fin No can be passport number.

When you have done with the login or the new member registration. Click on VOTE NOW! to vote for Cuisine Paradise. (please help to tweet, Facebook share or Facebook like too!)

For this year, Voters also stands a chance to win any of these fabulous goodies when you cast your valuable vote(s) for the finalists. So starts your daily vote today till 03 July 2011. Your votes and supports are the most precious encouragement and acknowledgement for this Cuisine Paradise. Thanks everyone! Have fun voting and good luck for all the Voters and the rest of the 9 Finalists together with me in the Best Food Blog Category!!!

Once again, the voting link for Best Food Blog Award is http://sgblogawards.omy.sg/2011/category/?cat=food

[Must Try] Shunfu Mart Food Centre

Upon stepping into Shunfu Mart a few days ago, we spotted "Chocolat N’ Spice" outlet near the entrance,  facing the bus-stop. As when you walk nearer to the stall you will be perfumed by the fragrant of those freshly baked muffins. Over at the stall they have around 13 different kinds of muffins(such as Double Chocolate, Cheese, Carrot, Orange Peel, Mocha, Blueberry and etc) ranging from S$1.20 to S$1.50 depending on your choice. For a chocolate lover I definitely cannot resists on getting their popular double chocolate muffin and walnut brownie. Their brownie is so soft, moist and delicious that my boy finished it off even before I could take a photo of it. 
Price: Chocolate Brownie @ S$1.40 per slice, Double Chocolate @ S$1.40 each; Banana Walnut @ S$1.20 each and Pumpkin @ S$1.20 each

The muffins from Chocolat N’ Spice’s are incredibly moist, soft, fragrant and most importantly it is not too sweet which makes it a healthy choice for everyone in the family.

Chocolat N' Spice

Blk 320, #02-12
Shunfu Mart (Shunfu Market)
Singapore 570320
Website: http://www.chocnspice.com/

Phone Orders (No delivery)
Mobile No.: 9383 0413 (Every Tuesday and Thursday; 4.00pm - 8.00pm)

Opening Hours:

Tuesday to Friday: 9.30am – 2.30pm;
Saturday: 10.00am – 2.30pm
* Closed on Monday and Sunday

Apart from those delicious muffins that we bought home, our mission at Shunfu Mart is to try out some of those delicious hidden gem that we are not aware of. First we spotted Hakka Suan Pan Zi(abacus seeds) from Mei Zhen Hakka Delicacies(美珍客家美食) which is also recommended by a few local TV food programmes, Newspapers and Food Magazines. So without hesitate, we order a plate and try. Overall the texture of the abacus seeds was soft and fragrant but on the down side it was slightly toward the salty side and was quite oily which makes it a bit greasy for our liking.
Price: Hakka Abacus Seeds (Yam Balls) @ S$3.50/S$5.00/S$6.00 per plate

Other than Abacus Seeds, this stall also sells Hakka Style Mushroom Soon Kueh, Steamed Yam Cake, Glutinous Rice, Yam Porridge, Chee Cheong Fun and etc. Perhaps next round can their yam cake and soon kueh. For your information, they also have a outlet at 2 Orchard Turn, #B4-04C ION Orchard too.

Mei Zhen Hakka Delicacies(美珍客家美食)

Blk 320, #02-26
Shunfu Mart (Shunfu Market)
Singapore 570320

Opening Hours:
Wednesday to Sunday: 7.30am to 2.00pm
* Closed on Monday and Tuesday closed

Next we also tried LEONG, Hainanese Chicken Rice which is recommended some patrons next to our table. Indeed the rice was very fragrant, well cooked, fluffy and infuse with trace of minced ginger together with garlic and chicken broth that makes it so delicious. Secondly the rice itself is not oily like those served in some other chicken rice stalls that sometime even drizzle of extra sesame oil or light sauce sauce.
Price: Chicken Rice with random parts @ S$2.80 per plate
Price: Chicken Rice with Drumstick @ S$3.50 per plate

The chicken at this stall is so smooth and tender with juicy meat and springy bite that makes you keep eating it. Somehow the few of us who tried the chicken also agreed that it has indeed being cooked and properly chilled to achieve the firm and yet not oily skin. Other than our favourite drumstick portion, we also tried their skinless chicken breast, which I thought it might be just another plate of tough and tasteless chicken breast meat. But I was wrong, after trying a piece of it I was surprised on how soft and fragrant it taste. And it  was till then I get to know the name of this traditional Hainanese home cooked dish that most Hainanese woman prepared at home was known as “妈妈的味道” translate as “Mum’s flavour”.

Leong Hainanese Chicken Rice

Blk 320, #02-22
Shunfu Mart (Shunfu Market)
Singapore 570320

Lastly let's look at this so called "Must Try" dish in Shunfu Mart from this stall known as "Fu Shi (Traditional) Roasted.Wanton Mee - 富市（传统）烧腊.云吞面" which is managed by an ex-taxi driver who loves food and decided  open a Char Siew and Sio Bak(Roasted Pork) stall for his passion  and love on eating  his favourite Char Siew and Sio Bak. The Char Siew at this stall is not those usual "Reddish Brown" coloured but rather light and natural in with a layer of honey glaze and tender and juicy meat. For me, I prefer their Sio Bak over Char Siew as I love it's crispy skin(on top) with the soft texture from the meat that infuse with a light fragrant of spices which makes it that goes well with white steamed rice.

Other than their famous Char Siew and Sio Bak, this stall also have roasted duck, dark soy sauce chicken, wanton noodles and etc. From the ieatishootipost forum, on and off the boss will come out with some new products or improvise the version of his char siew with new ingredients or even having some hearty soup such as Salted Duck and etc.

Fu Shi (Traditional) Roasted.Wanton Mee - 富市（传统）烧腊.云吞面
Blk 320, #02-25
Shunfu Mart (Shunfu Market)
Singapore 570320

Opening Hours:
Wednesday to Sunday: 8.30am to 1.30pm
* Closed on Monday and Tuesday


If you have being to Shunfu Mart or as a regular patron(s) over at those stalls, do share with us your dining experience and what are some of the "MUST TRY" items that we have miss out.

Kung Fu Panda Bento Recipe Featured @ inSing

Pin It
Last week we have the Angry Birds Bento Recipe(read more HERE) to join in the fever of the Angry Birds Mobil Game. Today we have another bento recipe to catch up with "PO" from Kung Fu Panda which is my 2nd featured bento post over at inSing.com. Same as the preview article, this recipe also provide readers with step-by-step photo illustrations on making the cute Panda Onigiri, Mini Panda(using quail eggs) as well as how to assemble the food in the bento box.

If you are keen to do a Panda Bento for your friends or kids during this June School Holiday, you can take a look at this featured recipe and starts making your very own bento with the guide of details step-by-step photos.

For more details please refer to the article at inSing.com HERE.

[$20 Budget Meal] Fried Tung Fun (Glass Noodles)

Once again I would like to say thanks to everyone who put in effort and time to join our $20.00 Budget Meal event for the past 3 months. With all your warm support till date we have a total of 46 sets fabulous quick and easy [$20 Budget Meals] from those who loves to cook. If you are interested to find out more details you can take a look at the March Round-up(Here), April Round-up(Here) and May Round-up(Here).

This month our June theme will be something more relax as we only need to prepare "1 Pot Dish" that enable to serve 2 - 4 person within our usual $20.00 budge range. And the specific ingredient for this June will be "Noodle". You can use any type of noodles from Soba, Rice Noodles, Glass Noodles, Spaghetti, Yellow Noodles, Instant Noodles and etc. Below is my entry for this month theme.

Glass Noodles(冬粉) also known as Cellophane Noodles are a type of transparent noodle made from starch such as mung bean starch, potato starch and water. These noodles are sold in dried form which needs to be soak till soften before using it in soups, stir fried dishes or making spring rolls and etc.

Recipe adapted from Gertrude of My Kitchen Snippets

Ingredients: (serves 4)
1 Packet of Glass Noodles(冬粉), about 250g
1 Chicken Breast, cut into strips
10 Shrimps, shelled and deveined
1 Cluster of Fresh Black Fungus, julienned
1 Small Onion, sliced thinly
3 Cloves of Garlic, roughly chopped
1 Cup of Bean Sprouts
3 Stalks of Spring Onion, cut into section
2 Eggs

Seasoning Sauce:
2 Tablespoons Oyster Sauce
2 Tablespoons of Soy Sauce
2 Tablespoons Fish Sauce
1 Teaspoon Sugar
1 Teaspoon Chicken Stock Powder
Dash of Sesame Oil
Salt and pepper to taste
1/2 Cup of Warm Water

Method:-

1. Soak the glass noodle in warm water for about 5 minutes till soften, rinse and drain well. Set aside.

2. Lightly marinate the chicken breast with 1 teaspoon of cornflour, light soy sauce and sesame oil.

3. Prepare the seasoning sauce by mixing all the ingredients together and give it a quick stir, set aside.

4. Heat up 3 tablespoons of oil in a wok or frying pan, saute the garlic, onion and half of the spring onion for about 2 minutes till fragrance and soft.

5. Next add in the marinated chicken and fry till it changes colour then add in shrimps and black fungus and continue to fry till the shrimps turn pink.

6. Add in the soft glass noodle and give it a quick toss before stirring in the seasoning sauce and continue to simmer on medium low heat till sauce evaporate.

7. Move the noodles to the side of the wok; add in a bit more oil before cracking in the eggs.

8. Scramble the eggs until half cook then toss back the noodles and mix well with the egg. Lastly add in bean sprouts and remaining spring onion and toss till well combined.

9. Dish out the noodles and garnish with some fried shallot(recipe HERE) and cut chili before serving.

Total cost for this dish is about S$7.40 with breakdown shown below:-
Cost of Ingredients:
~ Glass Noodles = S$1.00
~ Chicken Breast = S$1.80
~ Prawn = S$3.00
~ Egg and Bean Sprout = S$0.80
~ Black Fungus and Spring Onion = $0.80

JUNE $20.00 BUDGET MEAL
Using "NOODLE" to make 1 Pot Dish

HOW TO JOIN:

~ For June [$20 Budget Meal] theme, we will be doing a one dish meal base of the "NOODLE" as the specific ingredient. So prepare this "1 Pot Dish" using a budget which is not more than $20.00 for 2 - 4 servings. If you are from overseas, you can also participate by converting to the appropriate currency value, (ie. US$15.00, RM$50.00, Rp $138,000 and etc)

~ If you do not have a blog, just send in the photos and at least one recipe from your dishes and I will publish on your behalf in my blog, credited to you. (photos can be taken in any form using digital camera or hand phone)

~ All submission entries must be published in your blog or prepared during the month of June from 01 June - 27 June 2011.

~ Please do mention in your blog that you are sharing this post to [June $20 Budget Meal - Specific Ingredient is "Noodle"] and link it to this page HERE with our new Logo shown below (use this link: http://ellenaguan.blogspot.com/2011/06/20-budget-meal-fried-tung-fun-glass.html) to encourage more readers to contribute into the event. (I will email you the html code for the link and logo once i received your post link)

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

SUBMISSION:

~ E-mail your "blog link plus Photos of the noodle dish" or "photos with recipe" to ellenaguan@hotmail.com with a subject "June $20 Budget Meal" in the following format:

Your Name:
URL of your post:
Name of your dish:
Estimate amount spent:

Thank everyone. Hope to see all your wonderful noodles post(s) soon. Have a great week ahead.

p/s: If you participate in the Angry Birds Giveaway #2 event, do check out the result HERE too.

[Dessert] Cheng Teng - 八宝清汤

Cheng Teng(清汤) is a common sweet dessert that can be made at home or purchased at any local dessert stalls. And depending on individual’s preference you can either have this dessert hot or cold. The ingredients of this dessert various from different stalls but the common ones are dried longan, barley, gingko nuts, lotus seeds and Pang Da Hai(胖大海) which is believed to be able to get rid of humidity and “heat” of the body.

Actually there is no specify ingredients to cook Cheng Teng, you can add or minus ingredients that you like/dislike depending on your preference. Here I have missed out some Agar Agar strips and Pearl Sago which I do not have in my pantry.

Ingredients: (serves 4)

50g Pearl Barley (薏米)
50g White Fungus (白木耳)
20g Lotus Seeds (莲子)
50g Dried Longan (桂圆肉)
80g Vacuum Packet Gingko Nuts (白果)
6 Red Dates (红枣)
4 - 5 Seeds of Pang Da Hai(胖大海)
2 Pieces Dried Persimmon (柿饼), cut into thin slices
Cane Sugar To Taste
2 Knots of Pandan Leaves(香兰叶)
1.8 Litres of Water

Method:-

1. Soak white fungus and dried lotus seeds separately in warm water for about 10 minutes till soften, trim into small clusters and discard the stem portion. Set aside.

2. Remove the green pith from the center of the lotus seeds to prevent bitter taste when cook.

3. Rinse the pearl barley for 2 to 3 rounds, set aside and bring 1.8 litres of water to boil in a medium pot.

4. When the water comes to boil, add in pearl barley and white fungus and continue to simmer over medium low heat for about 15 minutes.

5. While waiting for the barley mixture, soak pang da hai in warm water until the seeds split open, remove the outer shells and discard the water. Set aside.

6. Next add in lotus seeds, dried longan, red dates and gingko nuts together with pandan leaves and cooked for another 20 minutes or till ingredients soften.

7. Lastly add in cane sugar to taste, turn off the heat discard pandan leaves and add in prepared pang da hai and dried persimmon.

8. Serve either warm or cold.


Have you tried cooking Cheng Teng at home before? If you do perhaps you can share with us what's your method and the must have ingredients to make this sweet dessert.