Savour Din Tai Fung's Delicious yet Healthy Classics Plus Complimentary Famous Amos Christmas Cookies Gift Set While Stocks Last

As year-end festive season approaching, Din Tai Fung is also one of the favourite dining place for family gathering or celebratory meal. And from 01 November to 31 December 2012, Din Tai Fung diners will receive an exclusive complimentary box of Famous Amos Chocolate Chip Cookies (150g) with a minimum spending of S$98.00, or S$88.00 for Citibank Cardmembers.

This redeemable Famous Amos Cookies come in two different festive packaging such as the "Red Pyramid Gift Box" (shown on the 1st photo) which secured with a golden ribbon (worth S$10.00, while stocks last). Alternatively there is also another endearing square "Bear Tin"(above, worth S$11.50) which would be available only after the red pyramid gift box is fully redeemed.

Beside the cookies promotion, there are about 30% of Din Tai Fung dishes being certified as ‘Healthier Choices’ by the Health Promotion Board. So below are some of the dishes that I would like to share with you from their Healthy Signature Classics which our family love.

First on the list is definitely they well-known Steamed Pork Dumplings which is also known as Xiao Long Bao - 小笼包  (S$6.80 for 6 pieces / S$9.50 for 10 pieces). As we all know their Xiao long Bao is made with flavoursome minced pork which wrapped in delicate dough skin with at least 18 exquisite folds. I love the bites with each mouthful of juicy meat filling and melt-in-your-mouth skin.

Next as a soup lover, their new Truffle Chicken Soup (S$19.80 per serving) taste awesome with aroma of the truffles which is strong but not overpowering making it a bonus point to enhance the taste of the chicken broth. This new dish is available in a limited quantity per day at Din Tai Fung outlets such as Marina Bay Sands, Paragon, 112 Katong and Resorts World Sentosa.

Lastly, if you love the combination of beef and noodles I am assure you would like this Special Braised Beef Noodle Soup With Beef Brisket (S$11.00 per serving). The meat used is of the less fatty portion of the beef and it is also prepared by steaming to retain the flavours of the dish which makes it a healthier choice. I also love the broth which is prepared using fresh tomatoes instead of canned tomato puree which makes it taste better in both flavour and taste.

* All related photos in this post credited to Touch Communications and Din Tai Fung but review of the dishes are on my own preference and thoughts.

Spicy Gyoza In Chilli Oil

When comes to vote your favourite CP Frozen Food product(s), I believe most of us would choose their "CP Shrimp Wonton" which is a delicious convenient food for most household. And just recently CP Food has launched a few new products such as Japanese Crispy Gyoza, Shrimp Wonton in Tom Yum Soup and Chicken Gyoza which mentioned in this post.

There are many ways that you could cook this Chicken Gyoza like steamed, pan-fry, deep-fried or even add it into your soup together with other ingredients.

Huiji Minced Meat Noodle

Minced Meat Noodle also known as "Bak Chor Mee (肉脞面)" is a popular local noodle dish which could be easily found at most food eateries in Singapore. Here I am sharing a version of our quick homemade Minced Meat Noodles which I have added some herbal taste to it. And this dish could also be consumed by woman who is doing confinement or anyone who wish to have a twist of herbal taste from their usual noodle.

HUIJI MINCED MEAT NOODLES

Our minced meat noodle is made with Angel Hair Pasta instead of those handmade egg noodles which are commonly found at the noodle stalls. And for a fusion taste, I used angel hair pasta which cooks faster and yet with a similar springy texture when compared to the fresh egg noodles. To flavour the taste of the noodles I also add in some Huiji Waist Tonic to act as seasoning instead of using oyster sauce or chilli/tomato sauce.

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

Ingredients:

• 250g Dried Angel Hair Pasta
• 150g Minced Meat
• Some Baby Bok Choy
• 4 Garlic Cloves, finely minced
• 4 Shiitake Mushroom, sliced
• 2 Eggs
• 2 Cup (40ml, using huiji measuring cup) Huiji Waist Tonic

Marinade:
1 Teaspoon Minced Ginger
1 Teaspoon Sesame Oil
1/2 Teaspoon Cornflour
1 Teaspoon Light Soy Sauce
1/2 Teaspoon Dark Soy Sauce, optional

Method:-
1. Marinate the minced meat with marinade and set aside. Blanch bok choy with boiling water for 10 – 15 seconds. Remove, rinse with water and set aside to drain.

2. Follow the packaging instruction; blanch pasta in salted boiling water until al dente. Remove and drain well.

3. Preheat frying pan with 1 tablespoon of cooking oil, sauté garlic till fragrant, add in shiitake mushrooms and fry for 30 seconds.

4. Stir in minced meat, fry till fragrant and cook through by using spatula to loosen up the meat cluster, if any.

5. Lastly add in pasta, give it a quick toss, drizzle in 40ml Huiji Waist Tonic and stir till combined

6. Remove and divide into two serving plates, serve bok choy and sunny side-up egg by the sides.

To complete the dish, you could add-on some blanched vegetables, sunny side-up egg, fishballs or etc according to your own preference.  I love the addition of the Huiji Waist Tonic which gives the dish a mild herbal taste without over powering it with strong herbal aroma.  Indeed this might be a good way to incorporate some nourish herbal treat in our daily meal.