It’s weekday evening, you want something quick and simple. Nothing too fancy, but not too shabby. Whether it’s just for just you and your partner, or you have asked a friend or two who stays nearby to come by after work for chitchat session, this baked rice recipe will sure be ready in under 30 minutes.
Curry Baked Rice with Tefal Ingenio
The key ingredient to this recipe is actually the curry paste. Not only it has species in it, but it also contains garlic and onion, allowing you to skip the process of chopping those up. Any brand of the curry paste is fine, go with what you prefer and adjust the flavour accordingly to your spicy level. For me, I enjoy making it from scratch. What I usually do is to blitz up some curry powder along with curry leaves, dried chilis, garlic, onion, ginger, cinnamon powder, salt, pepper, soy sauce and a drizzle of vegetable oil to emulsify everything into a smooth paste and stick it into the fridge. It’s super convenient when your curry cravings kick in or when you have an unexpected guest to impress.
Curry Baked Rice with Tefal Ingenio
For versatility, I used one of my Tefal Ingenio pans for this recipe. From stir-frying to baking to serving, I have only used one pan, saving me some time and effort when cleaning up later on. That’s the great thing about Tefal Ingenio, it can be used on the hob, in the oven, as a serving plate for a dish and even store leftover food into the fridge.
Curry Baked Rice with Tefal Ingenio
Each Ingenio set comes with a removable handle which is used across all the pans. And since there is no handle sticking out when you are not using, you could store the pans away easily by stacking it up and tucking it away in a corner of your cabinet.
Curry Baked Rice with Tefal Ingenio
I finished it off with an egg in the centre of the baked rice. It’s a simple way to bring the dish up a notch.
In a non-stick frying pan, heat up some vegetable oil on medium low heat and add in the curry paste. Stir fry for a minute until the spice is fragrant and aromatic.
Next, stir in some vegetables, chopped carrots, large chili, and long beans. Cook for a few minutes until the vegetable is evenly coated with the paste.
If you want, you could add in your favourite ingredients, like chicken, tofu, peas and seafoods.
Scatter in some thinly sliced tau pok and give it a quick stir before adding your cooked rice.
Season it with some salt and mushroom powder seasoning.
Once you are done, drizzle in coconut milk and water. The fragrant of the coconut milk will instantly hit you and it smells so good!
Stir-fry for a few more minutes until the rice soaks up the liquid. Crack in an egg in the middle and sprinkle pizza topping cheese over the pan.
Transfer the pan to the oven and detach the handle. Bake it until the cheese is evenly melted and golden brown.
Remove the pan from the oven by attaching the handle back to the pan and serve immediately.
Sprinkle some chopped curry leaves when you serve.
Seafood Buffet- Spice Brasserie- PARKROYAL on Kitchener Road
I love going to a buffet feast, whether it is with my family or friends. The idea of feasting together while enjoying each others company is heartwarming and memorable.
As a seafood fanatic, a buffet that caters an array selection of seafood has a special place in my heart, it is the only buffet station that I revisit often.
The good news is Spice Brasserie situated in PARKROYAL on Kitchener road offers a wide plethora of food choices, ranging from international to local cuisines. With “oh crab, it’s back” seafood buffet. Be sure to enjoy the freshest catches that include Singapore’s ever-popular flavored crab dishes, scallops, slipper lobsters, seabass, prawns and so much more.
Chilli crab- Spice Brasserie- PARKROYAL on Kitchener Road
The buffet lunch selection caters unlimited servings of restaurant signatures which consist of stir-fried slipper lobsters with black bean sauce and my personal favourite the classic Chilli Crab with Mantou, the plump and soft crab meat coupled with the impeccable fragrant and savory sauce. It is a dish not to be missed.
Salted Egg Crab, Oatmeal Prawns with Curry Leaves- Spice Brasserie- PARKROYAL on Kitchener Road
If the lunch buffet is not sufficient for you. Do check out their expanded dinner selection serving a feast for crab lovers with fiery black pepper crab and the creamiest yet not overpowering salted egg crab. Not to forget the irresistibly tasty Oatmeal Prawns with Curry Leaves. Overall a pleasant dish to pair with other seafood dishes.
“Oh crab, it’s back” seafood buffet is available for lunch on Saturday and Sunday while dinner on Friday to Sundays, from Friday 17 May until Friday, 16 August 2019. At S$48 per adults and S$24 per child for lunch on Saturday and Sunday and S$58 per adult, S$29 per child for dinner on Fridays to Sundays.
Salted Egg CrabDurian Pengat- Spice Brasserie- PARKROYAL on Kitchener Road
Remember to round up your meal with the assortment of desserts such as Durian Pengat with sticky rice, Pulut Hitam and Dark Chocolate Truffle. Be sure to share your dining experience on your social media platforms by tagging @ParkRoyalAtKitchener, #ShareYourMoments and #OhCrabItsBack.
The reason why I decided to make Blackcurrant Sponge Cake was that I was reminded of Ribena the other day when my friend asked me if I want some Ribena gummy (Blackcurrant Pastilles). Why not recreate a recipe using the flavour of Blackcurrant? That inspired me and hence, the recipe was created.
When it comes to frosted cakes, I don’t like my slice of cake to have full of frostings. If you like, you could decorate the entire cake with the blackcurrant cream. The recipe makes just enough to cover the cake. However, I like mine to be decorated just on top of the sponge cake as I don’t like my cakes to be full of cream. Something simple like this is what I crave for my everyday food.
Blackcurrant Sponge Cake
One good way of decorating a cake is to use white chocolate buttons. It does make it looks more sophisticated as if you got it in a Japanese bakery. Just before serving, sprinkle the top with some icing sugar to give that wow factor! You could even use snow powder instead to prevent it from melting off. If you can’t find snow powder but would still want your icing sugar to last for long, you could blitz some icing sugar and white chocolate in a food processor and use that for dusting. It works extremely well too!
Blackcurrant Sponge Cake
If you don’t like the taste of Blackcurrant, free feel to swap with other flavours of your choice. The recipe is very versatile and simple to make. When the cake is being cut, it reveals that beautiful purple shade of the sponge cake. You will be intrigued to give it a taste!
Terminal M – First halal certified multi-concept gourmet food hall at Changi Airport Terminal 3
Terminal M
Finding a halal certified Korean, Japanese and Chinese cuisine can be challenging. What if I told you it is achievable all under one roof?
Introducing Terminal M, the first halal multi-concept gourmet food hall is situated in Singapore Changi Airport Terminal 3. With prices starting as low as S$3.50 and no service charge included be prepared to feast the best of halal-certified Korean, Japanese and Chinese food brands by Ministry of Food (MOF)
Without further ado, here are my top 3 recommendations from Terminal M.
1. Cafe Papa – Dosirak
Dosirak – CafePapa – Terminal M
Keen to try the mental bento box typically seen on Korean drama? Thanks to Cafe Papa, enjoy the classic Dosirak (S$10.90) which includes a generous portion of well marinated and tender chicken or beef pieces, a beautiful sunny-side-up and crunchy fragrant seaweed laying on a bed of warm rice. The perfect and wholesome meal in a box. Be sure to shake the box before digging into it.
2. Cafe Papa- Korean fried chicken platter
Fried Chicken Platter with Cheese Dip – CafePapa – Terminal M
Coming as a group? A box of Dosirak is not enough? Fret not. Opt for the Korean fried chicken platter (from S$16.90) Perfect for 4. Indulge in the crispy well-seasoned shoes string fries, criss cut fries, chewy fried Korean rice cakes and not forgetting the crispy succulent chicken pieces that are generously slathered in unique in-house Korean sauce. Definitely, a treat not to be missed.
3. Yu Long Quan – 6 in 1 chicken xiaolongbao
6-in-1 Chicken Dumpling – Yu Long Quan – Terminal M
Saving the most unique and quirky dish for the last. The 6 in 1 chicken xiaolongbao (S$13.00) encapsulate the unique and local taste of Singapore, expect to taste 6 various local infused salted egg yolk, chilli crab, black pepper crab, Teochew herb and spices & laksa xiaolongbaos. Each pouch of goodness possesses iconic flavour profile of Singaporeans. A wonderful dish for tourists to explore our local flavour.
Apart from the delicious cuisines, Terminal M offers fast and fuss-free ordering system perfect for working adults who are looking for a quick lunch. Also, the sleek and sophisticated interior and the aviation theme are some of the highlights in the food hall.
Overall an idyllic place to dine premium at an affordable price! Experience it yourself at #B2-32 Changi Airport Terminal 3.
Hurricane Swiss Roll is essentially a swiss roll that swirls layer that looks like a hurricane and hence the name. It is very popular in Indonesia, and when I first heard from my mum about it (who saw many beautiful pictures from her Indonesian relatives), I told myself that I am going to recreate these beautiful swirls. Luckily, it was fairly simple!
Matcha Hurricane Swiss Roll Recipe
For this recipe, I am pairing up the flavour of Matcha and Cream Cheese as it goes so well together. The bitterness of the Matcha powder complements the tanginess of the Cream Cheese, making it light and refreshing.
Matcha Hurricane Swiss Roll Recipe
Feel free to change the flavour profile to your liking. If you like Chocolate flavour, substitute Matcha Powder with Cocoa Powder. You can even add some melted Dark Chocolate to the Cream Cheese if you want it to be extra chocolaty.
Matcha Hurricane Swiss Roll Recipe
The recipe is fairly simple to make as long as you are patient. There are a lot of components and waiting time to this recipe. Make this on a lazy Sunday and share it with your colleagues the following Monday! Do serve it chilled! The cream does not stand up very well our hot and humid weather in Singapore. It would not be a good idea for you to bring this on a picnic. However, if you like to, switch up the cream to something more stable like a fruit jam or buttercream.
60gramsof Full-Fat Cream Cheesesoften at room temperature
30gramsof salted buttersoften at room temperature
85gramsof icing sugar
1teaspooncorn starch
1/2teaspoonof gelatin and 2 tbsp of watermicrowaved for 20 seconds
120mlwhipping cream, chilled
Instructions
To make the egg yolk batter, in a measuring cup, whisk egg yolks, vegetable oil, vanilla extract, and milk till thick and volumized.
Next, fold in plain flour and corn starch. Set aside.
To make the matcha paste, stir in matcha powder and hot water together until smooth.
I like to add some green food coloring to enhance the color but it's optional. Set aside.
To make the merginue, in another clean bowl, whisk egg whites and vinegar on high speed until frothy.
Then gradually add in caster sugar while whisking until stiff peaks.
Once it reaches stiff peaks, whisk in a dollap of merginue into the egg yolk batter. Then slowly fold in both mixture until they are well combined.
Portion out 160 grams of the batter into another clean bowl, then stir in the matcha paste we made earlier on.
Once it is well combined, transfer to a piping bag and set aside.
At this point of time, preheat your oven to 170C.
Transfer your white batter into a 9.5 inch square pan that has been greased and lined with parchment paper.
Then pipe your matcha batter accordingly.
Drop the pan a few times to even it and use the back of a spoon and make vertical lines across the batter. Then flip it 90 degree and make another set of vertical lines across the batter again.
Bake it in the oven for 14 to 15 minutes.
Let it cool in the pan for a few minutes, then flip it over on a clean parchment paper. Let it cool with the pan for a few minutes before making a few insertion onto the cake and roll it up.
Let it cool completely while you whip your cream cheese frosting.
To make the cream cheese frosting, whip softened cream cheese and butter until combined.
Then stir in icing sugar, and cornstarch.
Once it has been well combined. Drizzle in chilled whipping cream and whip it up till the mixutre is fluffy.
Whisk in the geletin mixture and put it in the fridge to let it set before using it.
Once your cream has been chilled for a few hours, gently unroll your cake and spread across it.
Roll it up and use the parchment paper to tighten the roll. Put it in the fridge to set overnight.
Just behind the Longshan Temple (龍山寺), Bopiliao Historical Block (剝皮寮歷史街區) is preserved as a historical and cultural district for tourist to admire old buildings that were once a busy area for coal trade in the late 1800s in Taipei, Taiwan.
#OOTD- Bopiliao Historical Block
It was a really pretty and interesting place with buildings mostly made with cement and brick materials. Feel free to check out any ongoing exhibits when you are there as it is open to the public with free entry.
#OOTD – Bopiliao Historical Block – Sudio Tolv
🎶 The fuss-free travel companion, quote ‘zonghantolv‘ for a 15% discount @ Sudio official website on their earphones. 👜 Free Sudio Tote Bag with every earphones purchase this summer till the end of July.
The highly anticipated Jewel Changi Airport officially opens on 17 April 2019. The beautiful and glittery mall features the HSBC Rain Vortex, Canopy Park, Shiseido Forest Valley and many more and is also home to more than 280 shops and food and beverage (F&B) outlets!
Overwhelming amount of food choices, not sure what to pick? Not to worry, here are the top 10 must-visit restaurants in Jewel Changi Airport.
1. Kam Roast
Kam Roast a Hong Kong’s Michelin-starred restaurant is opening Singapore’s second outlet in Jewel Changi Airport!
Kam’s roast Signature Roast duck the classic favourite amongst the restaurant’s guest is a must try. Roasted Cantonese style, the meat is marinated with Kam’s roast time-honoured secret blend. Exclusive in Jewel Changi, the roast duck is available in a travel gift pack ($60+) an Ideal souvenir gift for family and loved ones! I personally adore the Iberico Char Siu. The Char siew has an enticing ratio of lean meat and fat, well seasoned and I love the delightful crunch from the charred bits.
Tim Ho Wan has marked its presence in Jewel Changi. For the first time, the brand is opening a restaurant in an airport setting. Available exclusively at Jewel Changi, customers will get to enjoy an authentic and heartening bowl of Hong Kong Wonton Mee. The dish features noodles specially flown in from Hong Kong. The Wonton is handmade daily, and the silky exterior houses a generous filling of pork and prawn.
For Indonesian cuisine lovers, Sama Sama by Tok-Tok brings you homely authentic Indonesian comfort food. Anticipate an array of delicious Indonesian cuisines with authenticity rich cultural heritage.
Fun fact: Sama Sama means “you’re welcome” in the Indonesian language which is an expression of appreciation, a customary response of gratitude.
Sama Sama by Tok Tok welcomes all guests to enjoy the best of Indonesia in its modern, cosy yet modern setting. Immerse yourself in a gourmet dining experience. Personally, I prefer the Kakap Merah Bakar Jimbaran ($39++) boasts the freshest catch of a whole red snapper grilled in Jimbaran-Bali style with traditional house-made Balinese Shrimp paste and Javanese sweet soy sauce. Be sure to dip the fish in the various Sambal sauces for that extra spicy kick.
Rejoice Chill Crab lovers! JUMBO seafood will be opening its sixth local outlet in the brand new Jewel Changi Airport. Expect the classic signature dishes such as JUMBO’s Award-winning Chili Crab and Live Prawns Fried with Cereal. If you are someone like me that prefers a fuss-free way of enjoying Chilli Crab, opt for the Chilli crab meat sauce with sliced fried ‘mantou’ ($16.80 per portion) presented in a bite-sized portion. Ideal to satisfy your crab cravings with a fuss-free quick fix.
Tonito brings comfort Latin American favourites from places like Mexico, Peru, Cuba and Argentina for everyone, any time of the week. The menu offers a wide selection of Mexican tacos and quesadillas. The family-friendly haven for quick, hearty meals and laid-back bozzy treats anytime of the week.
Have a sudden Otah craving? Fret not. Lee Wee & Brothers announced the launch of its brand-new concept called O’TAH, situated at Jewel Changi Airport’s food hall. It opens 24/7! Catering to the diverse palates of those who crave something innovative yet steeped in tradition. Expect innovative items such as Pink Salmon Otah ($26.40/box of 12), Scallop Otah ($26.40/box of 12), Cream Cheese & Corn Otah ($26.40/box of 12), and Petai & Anchovy Otah ($20.40/box of 12)
The Ben’s burger ($11.90) is an excellent creation showcasing mackerel fish patty, tomato, purple cabbage, caramelised onion and sunny side up, all sandwiched between fluffy charcoal buns.
YUN NANS (云海肴) is choosing Singapore as the place to open its first store in 10 years.
The flagship outlet will be located in the new Jewel Changi Airport. The restaurant specialises in highland cuisine, there are seven tropical belts in Yunnan. The highest measures 6,000 metres above sea level. Free from pollution, the natural terrain teems with wild porcini, wild black truffle, wheat pumpkin (green pumpkin).
YUN NANS’s signature dish is the Steamed Pot Chicken Soup. The main ingredient consists of a special breed of black feet chickens and is brewed using a unique technique that does not require a single drop of water. Instead, the chicken is pressure-steamed for three hours. The soup is delicate, and robust in flavour. At the new YUN NANS outlet, the Yunnan Rice Noodles in Prawn Broth with Black Truffle is exclusively available in Singapore.
A concept by Singapore-based restaurant chain Paradise Group, Paradise Classic focuses on Nanyang-style cuisines. These dishes have been greatly influenced by the availability of local ingredients and spices.
Signature dishes here include the Crouching Tiger, Hidden Dragon Seafood Broth Seafood Pot (S$69.80). The seafood broth is boiled for more than six hours and filled with treasures of the sea including crabs, prawns and squid. Each mouthful of soup envelopes the palate and refresh the senses. Not to forget, the French Bean with Preserved Turnip and Dried Sakura Ebi ($16.80). A dish with various textures, crisp and crunchy, this is a dish that will please everyone on the table.
Beauty In The Pot is the only hotpot restaurant in Changi Airport. A concept by Singapore based restaurant chain Paradise Group, long queue are a common sight come dinnertime.
Inspired by “JEWEL” and the glamour of air travel. It exhibits art disco style, symbolising luxury, glamour, with pastel tiffany blue and brass dominating the colour scheme, the restaurant is set in a jewel box with gracious lines and gorgeous furnishing. Beauty in a pot serves six different nourishing soup bases that promise rich flavours and nutritional benefits. Diners can choose between a single pot, twin pot or a quart pot.
The signature Beauty Collagen Broth is my personal favourite. Packed with rich and sweet flavours, this pot of goodness is boiled for many hours with ingredients such as pork bone, pig’s trotters, chicken and chicken feet etc. As such the broth has a thick consistency and is packed with collagen. Enjoy the delicious broth with must-have items such as Homemade Fish Tofu (S$2.20/piece), made with yellowtail fish, soya bean and egg white all blended to perfection. The sweetness of the fish coupled with the smooth, melt-in-your-mouth texture perfect to cook in all types of broths.
Min Chiang Kueh (面煎粿), which also can be known as Apam Balik in Melayu is a traditional turnover pancake filled with fillings. It is thought to be common to find these sold on roadside streets throughout Malaysia and Singapore (Well, it’s 2019, you can only get these at a hawker centre now). While it’s fluffier than the American counterpart, Min Chiang Kueh is like the little sister of the Indonesian Martabak Manis, which still holds in place at the top for its rich variety of fillings and mighty thickness.
In the article, I’ll be sharing two types of filling I would typically go for, the traditional classic that calls for crushed peanuts and sugar, and Nutella cheese. While there are a wide variety of fillings you can choose from to incorporate (even making it savoury), these two are my ultimate favourite as it always rings the bell of comfort in my tastebud.
You can make the batter ahead of time (up to 2 days), and put it in the fridge to rest. The recipe is also very easy to make, I think anyone can easily recreate this recipe without any problem. The key thing to take note is the heat applied when frying. You have to make sure that the pan is preheated over LOW heat. Too hot and you will burn your pancake without cooking it fully. I also liked using a good nonstick skillet as it helps me to lift the pancake up easily without a problem. If you like the crust of Min Chiang Kueh, swirl around the pan to give that crisp edge.
My sister gave me a bottle of dried Lavender recently. I have never played with the flavor of Lavender so I was interested to see what I can do with it in the kitchen. To understand the flavor profile further, I made some Lavender tea with some honey to sweeten the taste. It has a pleasant aroma, almost distinctive smell of its own which, made me felt relaxed and calmed.
Lavender Madeleines with Panasonic Cubie Oven
This brings me to the next question, “how can I incorporate Lavender with baking?” Since the scent relaxes me, I think it would be great to pair with something basic in order not to complicate things. Butter cake instantly came to my mind and I decided to make the French way, Madeleines.
Lavender Madeleines with Panasonic Cubie Oven
Boy, the result was so good! When it was baking, my house filled with lovely buttery and floral aroma. It felt like I was in a field filled with fresh Lavender while having a piece of butter cake and coffee. You got to try this! What great about this recipe is that it is so easy to make. You can even make the batter up to a day in advance. So let’s say you have friends coming over for tea in the afternoon, you can make it in the morning and leave it in the fridge to bake when she’s here. You can never go wrong with freshly baked classic butter cakes. The Panasonic Cubie Oven is small and compact, yet is large enough to put two trays of madeleines into the cavity. It also preheats quickly since it is so compact, making it great if you are making for a smaller crowd.
Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104
I love the scent of a fresh loaf of bread early in the morning. However, making bread can take up a lot of time, not to mention that it is also very tedious too. The fact that I am going through my internship right now, it is even harder for me to find time to bake. Luckily, I was introduced to the Panasonic Bread Maker SD-P104 recently and it was such a fun experience making different types of bread so easily.
Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104
The Panasonic Bread Maker SD-P104 has up to 13 auto menus for you to chose from, today I will be using menu 8 to make this recipe. Menu 8 allows me to manually add the filling into the dough just before baking. You could use menu 8 to make Hong Kong Pineapple Bread, Cinnamon Roll, and even more!
Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104
I got challenged to make a simple yet elegant bread after I was told by my friends that bread maker is a waste of money as it only makes boring old-school white bread and nothing else. This recipe requires minimum effort with the help of the bread maker. All I needed to do was to add in all the ingredients into the pan, set the setting and let it do its job. When it was time to add the filling in the dough, the machine beeped to inform me that the dough is ready for my own creation. I quickly took it out to roll it into a rectangular shape, spread the filling, roll it into a log and tie it into a knot to reveal the beautiful swirl.
If you are just making a bread with nuts or raisins, simply just put the filling into the raisin dispenser.
Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104
