Chilli Jam Chicken

When it comes to prepare dishes for our daily meals I am always on the move in searching or creating quick and easy dish that can be served within an hour. With a kid at home as well as busying with work and household chores sometime I would also need some help from those instant sauce to add flavour to the dishes. Like example; today I am using the "Dancing Chef - Special Sauce" which is a closer version in term of taste to the western "chilli jam". And this sauce actually goes well either meat and seafood too.

New Dishes From Golden Village Gold Class Lounges

It has being ages since I last step into cinema to enjoy a good movie as well as pamper myself  at their Gold Class Lounges. Recently Golden Village (GV) has introduce a new Gold Class menu with a mix of hearty Western delights as well as contemporary local favourites to bring an exclusive and luxurious movie experience within the Golden Village Multiplex. (Gold Class is available at GV VivoCity and GV Grand)

These GV's Gold Class signature dishes are prepared by Executive Chef Chris Foo and Chef de Cuisine Ronnie Ng, backed with almost 50 years of combined culinary experience in French, Continental, Chinese and Singapore cuisines.

Golden Abalone Soup Noodles @ S$18.00

(*New / Exclusive to GV VivoCity) 

If you are looking for something to pamper yourself after a hectic work week while enjoying the movie, perhaps you might want to consider a bowl of this Golden Abalone Soup Noodles. It consists of homemade rich abalone broth served with noodles and accompanied by seafood dumplings, tiger prawn and abalone. And this dish is food for the soul, presenting a hearty yet comfortable option especially for rainy day.

Trio of Desserts @ S$14.00

(*New / Available at both GV VivoCity and GV Grand)

For those who craving for dessert and cannot decide on which to choose; a sugary combination of Cinnamon Praline Mousse, Wild Cherry Almond Tart and Blueberry Pannacotta will be a great choice to delight any sweet tooth.

Diners may also choose to indulge in the 3-course Gold Class Set Menu at S$30.00 / S$33.00 which includes a choice of one appetizer, one main course, and dessert, served with coffee or TWG Tea, or soft drinks of their choice. And all GV Movie Club members also gets to enjoy a 10% off menu prices at Golden Village Gold Class by presenting their card before payment. For more details, you can visit www.gv.com.sg

Pork Schnitzel And Apple Salad

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Salad isn't just some mixture of vegetables, mixed fruits, pasta and etc with dressings. Sometime it can be consider as a Main Meal with additions of meat and seafood to make it more nutritious and family meal. Here we have Pork Schnitzel to go with some salad green and crunchy apples for combination of textures and flavour. And for me I find this is also a good way to get kids to eat vegetables and fruits with that extra slices of yummy pork schnitzel that goes with it.

PORK SCHNITZEL AND APPLE SALAD 

(serves: 4 | Preparation: 20 minutes | Cooking: 5 minutes)

Ingredients: 
4 Pork Sirloin Steaks, fat trimmed
1/2 Tablespoon Cornflour
1/2 Tablespoon Cooking Wine 
1 Egg, lightly beaten
1 Cup breadcrumbs or Panko
1/3 Cup Olive Oil
2 Green Apple, cored, halved and thinly sliced
1 Packet Ready-to-serve Salad Green with dressing

Mustard Dressing:
Some Mayonnaise
Some Wholegrain/Creamy Mustard Sauce

Method:-

1. Using a meat mallet, pound pork slices evenly to 5mm thick. Marinate it with cornflour, cooking wine and lightly beaten egg for about 3 - 5 minutes.

2. Coat marinated pork slices evenly with breadcrumbs by pressing the meat down against the crumbs.

3. Heat oil in a frying pan on medium heat, cook pork schnitzel for 3 minutes on each side or until golden and cooked through. Drain well on paper towels.

4. Meanwhile, toss the pre-packed salad with accompany dressing before transferring them to a serving plate and top with apple slices. (you can soak apple slices with some lightly salted water to prevent it from oxidized and turns brown)

5. Next thickly slice pork and arrange on salad and drizzle mustard dressing over pork and serve.

Overall this can be a very flexible dish as you can use different types of salad green as well as changing the Pork Schnitzel to Chicken or Fish fillet depending on what is available in your pantry. And if you find it is a trouble to prepare Pork Schnitzel you can also purchase those ready-made(frozen type) and oven baked them according to the packet instructions.

{Guest Post} Gulai Cancang (Beef Curry) by Lia, Bentolicious

Today I have invited Lia from  Bentolicious whom is a very talented mummy of 2. She has never failed to excite her readers with her beautiful and creative bento(s)(read more HERE) which reflects her love and passion for her kids. Each time whenever I visit her blog I will be amazed with her ideas and skills in assembling those gorgeous bento.

I get to know Lia since a few years back while leaving comments in some of our favourite bento sites. And recently Lia has started "Bloglicious" where she shared her homecook dishes, bakes as well as some food reviews. For this Guest Post, I am so happy that Lia is here to share with us one of her Indonesia curry dish known as "Gulai Cancang". Without delay, let's take a look at this delicious dish and it's recipe.

GULAI CANCANG

I am a reader of Cuisine Paradise for quite sometimes now. I always admire Ellena’s cooking and baking skills, showed on her delicious blog. She is one of the passionate foodie bloggers from Singapore. She also prepares bento for her son, perhaps that the reason we knew each other in the blogging world. Last week, she asked me whether I could make a guest post for her blog. I was excited and nervous at the same time. After reviewing some choices about Indonesian foods that I wanted to post, I chose ‘Gulai Cancang’ or Beef Curry from West Sumatra. I believe that some of you from the South East Asia region, especially from Singapore and Malaysia are familiar with Padangnese foods. Indonesia is very rich with its culinary heritage, each region has its different culinary that sometimes I don’t know or never taste it before.

Padangnese foods are one of my favorite because they are so tasty that surely will make you eat more than 1 portion of rice. Gulai Cancang usually uses beef or lamb. But since I don’t eat lamb, I choose beef to cook this curry.

Ingredients:-

1kg Beef Brisket
1.5 Litres – 2 Litres water
400ml Thick Coconut Milk / 150ml Coconut Cream
2 Star Anise
1 Teaspoon White Peppercorn
1 Tablespoon Curry Powder
2 Asam Kandis
2 Stalks Lemongrass, bruised
4 Indonesian Bay Leaves
3 Kaffir Lime Leaves
1 Turmeric Leave, knotted
2 Teaspoon Salt or to taste
3 Tablespoons Cooking Oil

Spices Paste:
75 gr Shallot
40 gr Garlic
40 gr Ginger
40 gr Galangal
120 gr Big Red Chilli

Directions:-

1. Boil the water in a pot and cook the beef brisket until tender. I use electric press cooker to speed up the process.

2. Meanwhile, grind shallot, garlic, ginger, galangal and chilli to fine paste with mortar & pestle or electric blender.

3. When the meat is already tender, remove it from the pot, but leave the beef stock inside the pot.

4. Diced the beef brisket about 2 x 2cm.

5. Heat cooking oil in a large pan.

6. Stir fry the spices paste, star anise, white peppercorn, curry powder, asam kandis, lemongrass, Indonesian bay leave, kaffir lime leave, and turmeric leave until aromatic over medium heat.

7. Add 1.5L beef stock. Add salt.

8. Stir well together for few minutes.

9. Add the diced beef brisket. Add coconut milk / coconut cream, keep stiring.

10. Cook until the liquid become slightly thicken. Serve it warm with rice.

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Once again, thanks Lia for this wonderful Guest Post and if you wish to find out more about Lia's  Bento creations/tips or her homecooked dishes. Do head over to her blog at Bentolicious. (p/s: photos and recipe shown here all copyright and credited to Bentolicious)