Food Playground Giveaway: Round Up

This is my first time doing giveaway and I am grateful for all the support that I get! Thank you for your support and your submissions!

See below for the wonderful work that I have received. And for the giveaway result?? The LKK giveaway goes to Rosemarry Ng and Eddy Khoo! Congratulation to both! Will email you on how to collect your goodie bag.

Not to disappoint my other supporters, I have given Jessie Sng a pair of tickets to watch Marie Digby live concert!

And Grace Tan, I will send you Rosti for you to cook at home that I bought from Switzerland.

So to all other readers, please enjoy reading the LKK recipes submitted by the following contestants:

1. Dried Ban Mian by Rosemarry Ng

This is the recipe from my dad, he used to sell ban mian when he was young! This is my first time trying on this recipe! Haha!

Ingredients - Noodle:
250 gram flour
1/2 teaspoon sea salt
1 egg
60 ml water
1 tablespoon sunflower oil
Some extra flour for dusting

Preparation - Noodle:
Place water in a large mixing bowl, gradually add in flour and sea salt and mix well.
When flour and water is mixed into a dough, create a well in the middle of the dough. Pour egg and oil into the well and slowly mix well and knead it till not sticky.
Place the dough in an airtight container or cover it with a cling film, and put aside for about 20 minutes.
Roll the dough into 2-3mm-thick sheet, hand-tear into bite-size pieces or cut into strands with a pasta maker.
Dust the Ban Mian in the extra flour to avoid being stuck into a chunk.

Sauce:
3 tbsp Lee Kum Kee First Draw Soy Sauce
1 tbsp Lee Kum Kee special black soya sauce
1/2 tbsp tomato sauce
1 tsp shallot oil
1 tsp fish sauce
pepper and salt
Mix all the ingredients into a bowl, set aside.

Cook the noodle in boiling water with salt for couple minutes until the noodle float on the water and transfer the noodle to ice bath water and put it back to the hot water for 1 minute then transfer to the bowl with the sauce and mix well.
Serve when hot!

2. Braised Belly Pork with Mui Choy by Eddy Khoo

600gm belly pork (either cut into bite sized cubes or thick slices)
200gm chopped garlic (you can do half chopped garlic and half whole garlic bulbs)
1.5 tbsp LKK soya sauce
400gm teem mui choy
2 tbsp dark soya sauce
dash of sesame seed oil
1/2 tsp sugar
5 tbsp cooking wine


1.  wash at least 3 times teem mui choy and let it soak overnight.  (cut into bite sized lengths)
2.  cut belly pork, add a bit salt & pepper.
3.  heat a bit of oil, fry the pork till lightly brown, add garlic and mui choy until fragrant.
4.  add remaining seasonings and braise until pork is tender and sauce is thickened.

3. Home cooked pork chop with LKK XO sauce by Jessie Ng

Here's my recipe:

Pork loin - 6 pcs (approx 100 gm each)
ginger juice - 1 Tbsp
seasoning sauce - 1 Tbsp
coarse black pepper - 1/2 tsp
chinese wine - 1 tsp
corn starch - 1 Tbsp

1.  Marinade pork chop with ingredients.  Fry pork chop until cooked and slice when cooled.

2.  Prepare noodles with blached vegetables of your choice.  Add LKK XO sauce and mix thoroughly in the noodles, leaving some aside for extra taste.

3.  Garnish and serve!

4. Stir-fried pork with long beans in spicy black bean sauce by whynotearlier of Grace Tan

5. Black Bean Bitter Gourd by Food Playground

6. Braised Tau Kwa by Food Playground

Black Bean Bitter Gourd

This is one of my favorite home cooked food which I will order from Veg+rice stall. That day my mom cut bitter gourd into half and gave me that half. And this dish just came to my mind. So I looked around for recipe, and this is what I followed. It was so easy and so tasty, I will definitely cook this again.

Ingredient:
Half bitter gourd (cut thin slice, soak in salt water for 15 minutes)
1 1/2 tbs LKK garlic black bean sauce
1 tsp sugar
Some mushroom (soak till soften)
Hao Chi to taste
Garlic (chopped)
1 cup water

Method:
1. Fried chopped garlic with oil till fragrant.
2. Add black bean sauce and continue frying till fragrant.
3. Add mushroom and sugar, stir well.
4. Add bitter gourd and continue frying.
5. Add water and simmer. Stir and observe.
6. Cook till bitter gourd soften. Add Hao Chi to taste.
7. Serve when hot.

I'm submitting this post to "Food playground giveaway".

Giveaway: Marie Digby Concert Tickets

Another giveaway for this month is a pair of Marie Digby Concert tickets. To win the concert tickets, all you get to do is : "like" food playground in Facebook. (see right side for Facebook link) and leave a comment on why you should win the ticket.

A lucky winner will get to watch this 29 years old half Japanese half American YouTube star singer perform live. To see how she perform, can take a look at here
(21 million views)

Closing date: 16 Oct 2359. Lucky winner will be notified via email on 17 Oct.

Marie Digby Your love Asian Tour Live. Date: 18 Oct. Time: 8.30pm. Venue: Esplanade , concert tickets at $48, $68, $88, available from Sistic.

GIVEAWAY: Lee Kum Kee Goodie Bags!

**Two more weeks to submit your post to win Lee Kum Kee goodie bags, that comprised of Lee Kum Kee XO Sauce, Hoisin Sauce, First Draw Soy Sauce and Chiu Chow Chilli Oil. Hurry! Before you miss the chance and fun of sharing your recipe.
You may submit more than one recipe.

How to win? See Here.

This is one example.

Braised Tau Kwa

I always wanted to braise eggs and Tau Kwa, the Taiwan way. So I tried with this recipe, as it's very easy.

Ingredients:
1 pkt Tau Kwa (dried tofu)
3 tbs First Draw Soy Sauce
1 tbs sugar
2 star anise
1 cup water
boiled quail eggs (optional)

Method:
1. Cut Tau Kwa in cubes.
2. Fry Tau Kwa till golden brown. Set aside.
3. Heat soy sauce, sugar and water in a pan or pot, till sugar melted.
4. Add star anise. stir well and simmer for a few minutes till fragrant.
4. Add Dou Gan (and quail eggs) into the pot and simmer. Turn Tau Kwa (and eggs) occasionally.
5. serve when hot.

I am submitting this post to "food playground giveaway".

1st Anniversary Giveaway

I wrote my first post in this blog during September last year, means this year is celebrating the first anniversary.

I'm very grateful for the support from readers in Singapore and around the world in this one year.

To show my appreciation, and thank you to Lee Kum Kee, for giving away 2 goodie bags to 2 lucky Food playground readers. Each goodie bag consists of 1 x Chiu Chow Chili Oil, First Draw Soy Sauce, XO sauce and Hoisin Sauce(see picture).

How to win the goodie bag?
1) Be a follower of Food Playground and *Likes* the FaceBook Page of Food Playground (see right side for badge),
2) Share your recipe using any of the above Lee Kum Kee giveaway item.

My intension for this contest, besides giveaway, is also to share. Just like why I start this blog and volunteer to be one of the AB host, is to share recipe and learn from one another.

To participate:
Who can join?
Everyone staying in Singapore. (if you do not have a blog, just send me a photo and recipe of your bake/dish)

How to join?
Step 1:
Be a follower of Food Playground and "Likes" the FaceBook Page of Food Playground (see right side for badge),

Step 2:
Cook/bake any dish using any of the above giveaway item: Lee Kum Kee Chiu Chow Chili Oil, First Draw Soy Sauce, XO sauce and Hoisin Sauce(see picture) from 20 Sept 2012 to 20 Oct 2012.

Step 3:
Post it on your blog between 20 Sept 2012 and 20 Oct 2012. Provide a link back HERE, stating you are submitting this post to "food Playground Giveaway"
Entries will not be accepted if the above is not included.

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

Your blog name: (omit this if you do not have a blog)
Name of your bake/dish:
URL of your post:
Attach your photo in the email.

Please use "Food Playground Giveaway" as your email subject. You may submit more than 1 entry.

Closing date: 20th Oct 2012. Results and roundup will be announced on Monday 22th October 2012.

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Tofu with Century Egg

To kick start, I would like to share this Cold Dish recipe using Lee Kum Kee First Draw Soy Sauce. What so good about First Draw Soy Sauce as compared to other grade soy sauce is the first extraction of soy sauce brewing, means it gives a rich soy flavour and aroma to any dish you cook.

Ingredient:
1 block Silken Tofu
1 Century Egg (diced)
1 tbsp Soy Sauce Paste
First Draw Soy Sauce to taste
1 tsp Sesame Oil
2 tbsp Chicken stock
Pork floss and spring onion as topping

Method:
1. Mix Soy sauce paste, Sesame Oil and chicken stock in a bowl, stir well. Add First Draw Soy Sauce to taste.
2. Remove tofu from fridge and place on a plate. Top with Century egg cubes.
3. Pour the mixture into tofu and century egg.
4. Top with pork floss and spring onion.
5. Serve it cold.

********************

Lee Kum Kee "Fast, Fresh & Simple" Workshop

This is my first invitation to Lee Kum Kee event. This event objective is cooking together and eat together = encourage family and friend bonding. It was held at Cookyn Inc., Mervyn is our "teacher". He demonstrated some dishes that used Lee Kum Kee products(see below).

Vietnamese Spring Rolls with two Dips: (right) Hoisin Sauce with chunky peanut butter; (top) Plum Sauce with lime juice, fish sauce and minced chilli.

Tuna Tataki with First Draw Soy Sauce and Sesame Seed Oil Vinaigrette.
Sauce: mix sesame oil, first draw soy sauce, lemon juice and olive oil well.

(left) blanched baby Kailan with fried garlic and shrimp paste. (right) Silken tofu with crispy breadcrumbs coated with shrimp paste. Will try to cook shrimp paste with kailan dish next time.

Grilled Mini Chicken Burger. I liked the taste of the marinated chicken. marinate mixture: oyster sauce, honey, olive oil, soy sauce, hua tiao wine, salt and pepper.

Dried angel hair pasta with XO Sauce and crispy ikan bilis.
This is the last dish and also my favorite! Although I was very full from the food that was served before this, but I still finished the whole plate of pasta! Must be the crispy ikan bilis that do the trick.

Snowskin mooncakes?

Are you thinking: these are mouldy mooncakes? No! These are Ice cream mooncakes that I just took out from fridge. And they are from Swensen's.

Thanks to Swensen's, for giving me the chance to try Strawberry Fields Forever and Sticky Chewy Chocolate flavour mooncakes. And you can try them if you purchase the limited edition Disney mooncakes, in the shape of Mickey, packaged in a colourful Mickey die-cut box – perfect for whole family and will interest the young ones to keep as a memento.

I like both, the chocolate flavour mooncake is not too sweet and the strawberry flavour has bits of strawberries and smell so good. One minus point is the skin, if the skin can be thinner, it will be perfect.

If you interested, can consider buying them before 9 Sept to enjoy early bird offer: 15% off with major credit cards.

Both the Swensen’s regular ice cream mooncakes and Disney mooncakes will be available at all Swensen’s and Earle Swensen’s outlets from 11 August to 30 September 2012.

Homemade Ice Lemon Tea

This is one of my favourite drink. That day I have craving for Kopi Tiam and/or restaurant homemade ice lemon tea at home, so I try to make my own super easy homemade version.

Ingredients: (2 glasses)
2 or more slices lemon
1 Ceylon tea bag (or any black tea)
White Sugar (and/or lemon honey) to taste
250ml water

Method:
1. Boil water in kettle.
2. Add tea bag in hot water. Leave for 3-5 minutes.
3. Add sugar(3-4 tsp, sweetness to your liking) and/or lemon honey, stir well.
4. Add lemon slices and use spoon to mash. Tea will turn slightly 'milky'.
5. Remove tea bag and add ice cubes before serve.

P.S.: I bought lemon honey from Daiso.

Longan Red Date Tea

My sansei advised me to drink more Longan Red Date Tea as it helps to 补血. After asking my mom how to boil, I realized it was so easy, so tasty and take less than 1 hour to prepare.

Ingredients:
Approximately 10 red dates(soak first before use)
Approximately 10 dried Longan (wash before use)
500ml water
Rock sugar (sweetness to your liking)

Method:
1. Boil red dates in boiling water till bloated and can smell red date aroma. About 10 minutes.
2. Add Longan and continue to simmer till Longan expanded and water turn brown. About 15 minutes.
3. Add rock sugar and continue to simmer, about 15 minutes.
3. Stir well and ready to serve.
4. Can serve hot or cold.

Have to redo what i did!

I was charging my iphone this morning using a non familiar pc and guess what? all my data, pix, contact and apps all gone! Errrrrk! All my food pix all gone! and all those pix are supposed to share it here!
I am now so lost and speechless, as I did not back up my phone lately.. ;(
Now my iphone is as clean as a piece of blank paper.. also means, i have to re-visit, re-do, re-shoot, re-cook what i did last time... :(

Love these Healthy Egg Tarts

My colleagues love Le Cafe Confectionary & Pastry's bean curd tarts. Guessed it's healthier than normal egg tarts and not as sweet. I was at the Veerasamy Road branch again with my colleague during lunch time and I was attracted to the photo on the wall showing different type of bean curd tarts, so I asked the lady boss do they sell all these flavor in a box, she said yes and she said left with last box. So since that was the last and I got to try all flavors, I bought a box of 8 mixed bean curd tarts finally.

Want to know what are the 7 flavours? From top left to right: Longan, original, grass jelly, gingko nut and white fungus; bottom left to right: peanut, original, red bean, egg white. A box of 8 cost $9.

The mixed bean curd tarts tasted like soy milk bean curd dessert rather than just tarts. My favorites are grass jelly, peanut and gingko nut and white fungus in beancurd.

Address & Tel:  
264 Middle Road Singapore 188990. Tel/Fax: +65 6337 2417
Blk 42 Cambridge Road #01-02 Singapore 210042. Tel/Fax: +65 6298 1477
Blk 637 Veerasamy Road #01-111 Singapore 200637 Tel/Fax: +65 6294 8813  

Discover a link in fb

Discovered this from www.facebook.com/ilovepeelfresh.sg today.

I Love Peel Fresh SG shared a link.
June 6
If anyone's into baking, you'll be surprised that MARIGOLD PEEL FRESH Yuzu juice can be of help. Foodplayground has come up with a lovely recipe for Yuzu cupcakes!

Food Playground: Lemon Yuzu Cupcakes
foodplayground.blogspot.com
8 like this.

Thanks for sharing the link!

Easy Chocolate Cookies

I wanted to make some cookies for my colleagues last night and planned to follow the recipes I did earlier. Maybe I want to do it fast, I did not pay much attention to the steps and keep thinking I just dump every ingredients in and mix. Only after I added all ingredients then I realized I need to mix all the wet ingredients first before adding flour. So no choice, I have all ingredients mixed and the mixture was dry at first, so I knead it to form dough. And use hand to form shape, and topped with raisin.
I like how this one bowl formula turned out: cookies are crunchy and smell so good. I like how raisins give extra flavor and texture to the cookies.

Ingredients: (make 90 cookies)
2/3 cup brown sugar
2/3 cup vegetable oil
1 tsp vanilla essence
1 large egg
1 cup Top flour
1 cup plain flour
1 tsp baking powder
1/4 tsp salt
3 tsp cocoa powder
Raisin for deco

Methods:
1. Preheat oven to 175 deg C. Lined with cooking sheet.
2. Mix all ingredients and form dough with hands.
3. Use fingers to form shape, top with raisin and line on tray with baking paper.
4. Bake for 20-25 minutes.
4. Cookies are ready when surface turn dry.

Update! Aspiring Bakers #20: Asian dessert buffet!(June 2012)

Thanks for the enquires on some missing posts, only then that I realized those posts that I missed are all in my spam mailbox that I did not open. Sorry for the inconvenience caused and pls see the revised AB #20 Round up post for the added submissions. Total comprised of 68+6 =74 submissions. Hope i did not miss out any post this time. Enjoy reading!