ParkRoyal Buffet - April - May 2014

如果你是海鲜发烧友，从现在至4月30日可在这里享受丰盛的新鲜海鲜自助餐；如果你想在母亲节期间带妈妈吃妈妈会喜欢的自助餐，不如到这里来大快朵颐。

感谢ParkRoyal on Beach Road的Plaza Brasserie餐厅公关，让我可以品尝和记录这段期间特别推出的Treasures of The Sea自助餐。

先介绍从现在至2014年4月30日特别推出的海鲜主题自助晚餐，饕客除了可以在这里吃到新鲜海鲜和海鲜料理外，还可以自选海鲜料理让厨师为你现炒。菜肴选择非常丰富，海鲜也以不同风味呈现，包括本地口味的咖哩鱼头、参巴三文鱼、娘惹蒸鱼等；亚洲风味的龙虾粥、冬炎鱼汤、海鲜天府罗、XO虾、寿司等等，还有西式料理的烤西式三文鱼、海鲜鲍鱼浓汤等。

不只主食有不同口味，连甜品也照顾到每个人的味蕾，包括浓郁榴莲泥、白果芋泥、Chendol、红豆汤、芝麻糊、芒果布丁、杏仁豆腐，还有各色西式糕点等等。我喜欢这里的prata部门的甜味prata，尤其是榴莲prata。爱吃海鲜的你，现在至2014年4月30日（劳动节前夕）记得订位，享用特别在这个时候推出的海鲜主题自助晚餐。成人收费：$62++；儿童收费：$37。

5月1日至30日，适逢母亲节期间，最适合带母亲到这里来享受自助餐，因为这段期间特别推出The Best For Mum自助餐。菜肴都是妈妈会喜欢的家常菜口味，如猪脚醋、咸鱼炒饭、罗汉斋、洋葱炒蛋、薄饼等等。甜品也有妈妈喜欢的磨磨查查和黑糯米等。

母亲节当天，妈妈还有特别待遇，如送上黑鸡炖汤、蜜桃姜汁，可免费参加厨师教烹饪课，还有单人用父亲节自助餐券。最好的是，如果这个月份，与母亲和祖母或外婆享用自助午餐和自助晚餐，母亲和祖母（外婆）可免费用餐。

2014年5月1日至30日，自助午餐（中午12点至下午2.30点），成人：$39++（周日）；$40++（周末），母亲节当天成人：$65++，儿童：$39++。
自助晚餐（晚上6点至10.30点），成人：$58++（周日）；$60++（星期五至日）。

海鲜自助餐选择多样，包括：

黑椒虾婆

辣椒螃蟹。旁边还有炸馒头

不要错过皮脆肉嫩的烧肉和脆皮鸡

虾子新鲜弹牙

一字排开四种口味三文鱼

新鲜生蚝一定要多吃几个

泰式炸鱼旁边是我的最爱：入口即化的焖海参

现炒海鲜料理：辣椒淡菜

现炒豆豉圣旨

现炒姜葱lala

炸软壳蟹

可无限量点整条清蒸鱼

很合本地人口味的咖哩鱼头

可点caesar salad配温泉蛋

可点现煮拉面

我的自选菜

一定要试榴莲煎饼！

甜品选择多

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/

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 assam paste and fry to mix well.
4. Continue frying till Assam paste melt and blend well with prawn.
5. Ready to serve.




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

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.

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.

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

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

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