Tuesday, April 15, 2014

Yakult Health Foods: Maroyaka Kale


In fact, Yakult just launched its Health food range in Singapore. I am lucky to witness the launch and get to try their new product: Maroyaka Kale. Thanks to Agnes from AT Marketing Consultancy(www.atmc.com.sg) for inviting me.

It tasted like non sweet green veggy drink if you add in just cold water. Best to drink with milk, yogurt or even cereal. Do not mix with hot water as it does not dissolve well.

After I drank, I quickly rush to the toilet. Guess the water soluble fibre helps me digest and detox better.

If you are interested in the product, from now till 30 Sept 2014, you can purchase it at Promo price $79.90(UP $87.90), only at Guardian Pharmacy.

If you want to know more about the range and how it improve your Colon health, do call and attend the talk. Details below.


如果没有这一系列的健康产品推出,还不知道原来Yakult除了乳酸菌饮料之外还有不少对我们健康有益的商品。

日前,在Chinatown Point隆重推出的Yakult Health Food系列,在Abeille d'Or公司的代理下登陆新加坡。我有幸出席他们的开幕礼并有机会尝试新产品:Maroyaka Kale青汁。感谢AT Marketing Consultancy(www.atmc.com.sg)公关公司的邀请。

Kale,又称羽衣甘蓝、叶牡丹、牡丹菜或花菜,是一种蔬菜。这对每天摄取不够蔬菜量的人来说,未尝不是恩物。只要把这一小包青汁粉与冷水、牛奶,甚至优格混合即可。每天只需使用一至两包,其分量相等于你每天所需的营养。它不含人造色素、香料和防腐剂。


由于它属于蔬菜类,因此可帮助身体摄取钙质、铁质、维生素C、A、E和K。所含的胡萝卜素比番茄高5.4倍,钙质比枝豆(edamame)高3.8倍!此外,它含水溶性纤维,因此可促进肠胃蠕动和排毒。我拿了一包来试,与白水混合饮用,发现它有一点海藻的味道,不甜,我建议可加一点蜜糖调味。

或许我的肚子比较敏感,喝不一下子我立刻去厕所"排毒"。之后,我秤了秤体重,发现轻了1公斤!换句话说,它不只有益健康还能控制体重。

有兴趣者,从现在至2014年9月30日到Guardian Pharmacy,可以优惠价$79.90(原价$87.90)购买Maroyaka Kale(一盒30包装)。

如果想了解更多,可出席这个星期六,由Dr Haresh Kumar Kantilai博士主讲的"大肠保健讲座"。
日期:2014年4月19日(星期六)
时间:2pm
地点:3 Coleman Street #03-14 Peninsular Shopping Centre
收费:$10 (可当天全数兑换任何Yakult Health Food系列产品)
报名热线:63395045

现在就报名,以免向隅。

预知更多详情,可上官网:www.abeilledor.sg或脸书页面 www.facebook.com/pages/YHF-by-AbeilleDor/

Sunday, March 30, 2014

Very Easy Assam Prawn


As mentioned, this is my first time as a host for LTU and the theme for this month is prawn. I personally like to eat prawn a lot and when I see so many appetizing dishes that link to this theme, I'm excited! And really want to try to cook some of them.

As a host, I'm not doing my job well as this March till April also happens to be my busy period, and unfortunately I was sick for a few days, that's add on to more back log that I need to clear.. So to contribute as a host, I force myself to write this post before the end of March, although I am so tired now... Pardon me if I did not leave you my comments, but deep in my heart, I admire and appreciate the effort. Thanks all for the support!

This is a dish I learnt from my M-I-L, and it's a CNY dish that she will cook every year as this is Mr L favorite. So this year, I have a chance to see her cook from the start and am amazed by how easy yet tasty is this dish.

For her recipe, This dish only require 2 items: prawn and Assam paste. its not the spicy type. And its not too sour as it did not require to soak the assam paste and use the assam juice. Prawn better to leave shell on just devein. As it helps to absorb and trap the flavour better. No need any salt as the assam paste has some amount of salt. We can taste abit of sourness from the assam and sweet from the prawn. Appetizing and We love it!

Ingredient:
15 Prawn (leave the shell just devein)
1/6 Assam paste (no need to soak in water)

Method:
1. Heat pan/wok with oil.
2. Add prawn and fry till color just change.
3. Add sasa paste and fry to mix well.
4. Continue frying till Assam paste melt and blend well with prawn.
5. Ready to serve.


Photobucket

I am linking this post to Little Thumbs Up host by Bake for Happy Kids, My Little Favourite DIY and Food playground.

Wednesday, March 5, 2014

Little Thumbs Up: Prawn (March 2014)


These are some of my home cooked prawn dishes: (from top: Assam prawn, prawn mee soup and prawn agile olio pasta.




Photobucket

This is my first time acting as a host for Little Thumbs Up(sorry for posting one day late). And my theme for this month is prawn.

Not sure about you, I love all kinds of seafood including prawn. Prawn will never fail me, except for those with ammonia smell one. It's a good source of vitamin B12 and niacin. And prawn is very versatile, can steam, fry, deep fry, bake etc, and can go with mee, pasta, rice, crackers etc. If you are prawn lover like me, do join me to cook a feast of prawn. Do submit via the link below.

Please feel free to post as many recipes as possible, as long as they contain prawn in March 2014(deadline-31/3/14,23:59). Just link them up below. Please mention Little Thumbs Up in your post and provide a link to Bake for Happy Kids, My Little Favourite DIY and Food playground.

Hope to see all the sumptuous and licking good prawn dishes.





Friday, February 7, 2014

Aspiring Bakers #39: CNY Rock and Roll Round Up


祝大家捞得风生水起!

Thank you all for your support despite the busy period. I myself also have to squeeze some time to submit and manage the round up. Guess there are more to come just that everyone is busy during this CNY and may have missed the deadline to submit your wonderful post.... Pity.

Sad to hear from SSB that This is the second last AB theme and #40 mark the last AB theme.

I am honored to be the 2nd last host of AB and I would like to say a big thank you to all bloggers who bother to send in your post to support.

This theme has attracted 22 posts, can see most Popular items among the food bloggers are Bak Gwa, baked cod fish strips and traditional Nian gao.

Are you ready? This CNY , let's rock and roll!

1. 简易自制肉干 Homemade Chinese Pork Jerky (Bak Kwa) by Min of Min's Blog

2. 芋薯年糕卷(Nian Gao Spring Roll) by May Law of 厨苑食谱

3. Bak Kwa ~ Pork Jerky by Cheah of No-Frills Recipes

4. Crispy Baked Cod Fish Strips by Ann Low of Anncoo Journal

5. 香脆白芝麻紫菜鳕鱼丝 Bake cod fish strips with sushi nori and sesame by Jozelyn Ng of jozelynng.blogspot.com

6. Bakkwa (Pork Jerky) by Veronica of Minty's Kitchen

7. 香烤紫菜鳕鱼丝 by Angela Ng of pretty-life-things.blogspot.com

8. 自制猪肉干 by Eileen Lee of eileenの记事本

9. Meat floss 肉丝 by Jozelyn Ng of jozelynng.blogspot.com

10. 年糕 Chinese New Year's Cake | Nian Gao by Violet Song of ~♥紫羅蘭的爱心厨房♥~ Violet's Kitchen

11. Crispy Crab Sticks by BitterSweetSpicy

12. Fried Ngaku Chips by Kimmy of Cooking Pleasure

13. Baked Nian Gao by Adeline of Lite Home Bake

14. Coconut egg roll Kuih Kapit by Corlin of Simple Delights

15. Black Pepper Bak Kwa by Passionate About Baking

16. 步步糕升 by Rachel of 简单 @ 生活

17. Baked Cod Strips by Food Playground

18. 慈菇片 by Rachel of 简单 @ 生活

19. Homemade Bak Gwa by Food Playground

20. 糖心酥 by Rachel of 简单 @ 生活

21. Yam Nian Gao芋头年糕 by food playground

22. 桂花馬蹄糕 Water Chestnut Cake with Osmanthus Flower by Violet Song of ~♥紫羅蘭的爱心厨房♥~ Violet's Kitchen





Thursday, February 6, 2014

AB #39: Yam Nian Gao 芋头年糕


I add Chilli sauce on top of yam Nian gao


Recently I was watching a HK cooking programme and come across this recipe. Promised my mom will cook for her during this CNY period and I did.

This is my first time making it. Maybe I did not add enough water, it was a bit hard and abit chewy, but still acceptable I hope.

Ingredients:
45gm tapioca flour
75gm rice flour
300gm yam
A handful of dried prawn
1 Chinese sausage (I use Taiwan sausage)
1 tsp salt
A pinch of pepper
A pinch of five spice powder(the prog did not ask for it but I want to give it a try)

Method:
1. Cut yam to small cube, steam for 30 min.
2. Mash yam with fork when it's hot. Set aside.
3. Mix both sift flour with yam till form like bread crumbs.
4. Add water till it form thick smooth paste. (should have add more)
5. Add dried prawn and sausage till well mixed.
6. Add salt, pepper and five spice powder till well mixed.
7. Pour into bowl (spread with oil), steam for 45 min till skewer come out clean.
8. Cut and serve hot or pan fried.

I am submitting this post to Aspiring Bakers #39: CNY Rock and Roll! (Jan 2014) hosted by Food Playground

Wednesday, February 5, 2014

AB #39: baked Cod strips



Notice during the month of Jan , this CNY snack is very popular among many food bloggers. Am curious to try this out, so on the last day of snake year, I tried baking this, with reference from Ann's recipe. I used hundreds and thousands sprinkles instead of seaweed and sesame seeds, thinking the colorful sprinkle will attract the kids, but it looks like spiders, ha!

Ingredients:
1 pkt of cod strips
Thousands and hundreds sprinkles
Egg white

Method:
1. Take out Three cod strips tie a knot at the middle.
2. Dip into egg white before dip in thousands and hundred sprinkles, lay on baking tray (with baking paper).
3. Bake at 140C for 10-15 min. Let cool before put in air tight container.

I am submitting this post to Aspiring Bakers #39: CNY Rock and Roll! (Jan 2014) hosted by Food Playground

AB #39: Homemade Bak Gwa


Gong Xi Fa Cai to all!

From Xmas to CNY, I have been so busy with work, spring cleaning and Baking CNY goodies that I hardly have time to update my post and even reply to some submission. Paiseh!

During this CNY , thanks to this topic and also the submission of Bak Gwa recipes, I got to know how to make Bak Gwa at home. With this, I not only save a lot of trouble queuing, save $$$, and also get to Bake our own Bak Gwa to serve guests.

I have tried recipes from Nasi Lemak lover, Sze Min and Cheah to see and taste the difference.

The first batch, I set my oven to 240C degree(according to some recipes), and ruin the whole batch, the batch turn dark and chao da(burnt), then I realized my oven is a simple oven with no grill function.

So the second time, I set 160C for 15 min then to 180C, and watch the item Closely, the second batch turned out ok. So I tried again using another recipe, and I realized I like the taste better and the result turned out well.

No offense, my liking as in the taste I like is from Cheah's recipe. The recipe asked for lesser ingredients yet the result turn out almost like the Bak Gwa we bought from outside. Thanks Cheah for the wonderful recipe(see below)

Mix all ingredients and leave overnight

Ingredients:
500 gm double minced pork
100 gm sugar (after many tries, I think half caster sugar n half brown sugar is best)
1 Tbsp light soya sauce
1/2 Tbsp Chinese cooking wine
2 Tbsp honey
3/4  Tbsp oil
1/2 tsp salt

Method:
1. In a large mixing bowl, mix all the ingredients, except the minced pork, stir till creamy.
2. Add in the minced pork, stir with a wooden spoon till gluey.
3. Cover with cling wrap and keep refrigerated overnight.
4. Spread the marinated meat on a parchment lined baking tray with a spatula, about 1/4 inch thick.
5. Bake in a preheated oven @ 160 deg.C for 15 to 20 mins.
6. Remove from the oven, cut into desired size, flip over and bake @180C for another 15 min.
7. As my oven no Grill function, I turn oven to top heat and bake for 5 min or less till the desired colour is attained.

I am submitting this post to Aspiring Bakers #39: CNY Rock and Roll! (Jan 2014) hosted by Food Playground

P.S: AB #39 is the second last AB theme, and tomorrow is the last day to submit your post. 请马上行动!祝你马上成功

Wednesday, January 1, 2014

Aspiring Baker #39: CNY Rock & Roll


Happy 2014 everyone!
This year CNY happen to fall on 31 Jan, that's why this Jan, the AB theme is CNY related.
You may wander why the theme for Jan 2014 is CNY Rock and Roll? My initial idea for this Jan is Nian Gao (年糕), as I want to learn to make nian gao, also there are more and more nian gao varieties in stores.
A few good examples are my recent CNY food tasting at Peony Jade Restaurant. This year, they are serving 3 types of nian Gao on top of their many new auspicious dishes. The three new types of Nian Gao are Durian Nian Gao (that reminded me of durian mooncake but more meaty and shape of koi), yam paste Nian Gao(tasted like or ni dessert) and horse shape nian gao with custard and sea bird nest filling. And these innovative creation can also be your reference for this theme.

On the other hand, after some discussion with SSB, we decided to do more for this CNY, ie. to include dishes made of Nian Gao And CNY snacks in the form of rolls eg. Dried prawn rolls, pork floss rolls etc.

To elaborate and make things clearer, means this #39 AB theme there are 3 categories:
- make all kinds of Nian Gao, eg. Traditional Nian gao, white radish Nian gao, water chestnut Nian gao, etc.
- Nian Gao dishes eg. Deep fried nian gao, egg coated nian gao, fried Carrot cakes, etc.
- roll type CNY snacks eg. Hei bee roll, pork floss roll etc.
- (update!) homemade bak gwa and all types of fried CNY snacks, eg. Deep fried yam slices, lotus root slices etc.
- (update!) baked CNY snacks, eg. Baked crab stick, baked fish strips etc.

So now you see what is the rock and what's the roll? And you can recreate your rock and roll!

horse shape nian gao with custard and sea bird nest filling from Peony Jade

Durian Nian GAO from Peony Jade

Yam Paste Koi shape Nian gao from Peony Jade

Dried prawn roll

往事如意,心想事成!Looking forward to this CNY feast in Jan 2014!(As CNY fall on last day of Jan, deadline for entry will extend to 7th day (初七,人日)

Who can join?
Everyone! (if you do not have a blog, just send me a photo and recipe of your bake/dish).

How to join?

Step 1 :
Make any related item in the month of Jan 2014 to 6 Feb 2014. You may submit more than 1 entry.

Step 2 :
Post it on your blog between 01 Jan 2014 and 6 Feb 2014.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too.

Step 3 :
Please mention that you are submitting your post to Aspiring Bakers #39: CNY Rock and Roll! (Jan 2014) hosted by Food Playground and provide a link back to this post.
Entries will not be accepted if the above is not included.

Step 4 :
Email to Foodplayground@gmail.com in the following format:

Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake/dish:
URL of your post:
URL of your photo (one photo for each entry):
(alternatively, you can attach your photo in your email, preferably less than 500kb).

Please use "Aspiring Bakers #39" as your email subject. You may submit more than 1 entry.

The roundup will be posted on 07 Feb 2014.

***
If you are interested to find out what's on the previous Aspiring Bakers #38, see the roundup .