Double-boiled ZESPRI Kiwifruit with White Fungus!

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After two consecutive days of posting simple recipes of Seafood Fried Rice with ZESPRI Kiwifruit and Japanese Vegetable Curry Rice with ZESPRI Kiwifruit, I will be doing short post on making Double-boiled ZESPRI Kiwifruit with White Fungus!

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Ingredients
– White fungus
– Wolfberries
– Red dates
– Rock sugar
– Pear
– ZESPRI Green Kiwifruit

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Add all the ingredients into the double-boiler and double boil over simmering water in a pot for about an hour.

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It’s so simple! You can choose to leave the double-boiler to cool before refrigerating it for a few hours prior to serving.

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Don’t forget to visit ZESPRI’s website for really cool dessert recipes!

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Did you know that ZESPRI Green Kiwifruit has FIVE times the nutrition of apples? It is also an extremely rich source of Vitamin C! Hope this little fun fact helps to chase those Monday blues away πŸ˜‰

Japanese Vegetable Curry Rice with ZESPRI Kiwifruit!

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Happy Sunday everyone! Yesterday, I shared a very simple recipe for Seafood Fried Rice for ZESPRI Kiwifruit and today, I will be blogging about Japanese Vegetable Curry Rice with ZESPRI kiwifruit! Yup, you heard me right! I posted a photo of the final product on Instagram and it seemed like not many could get used to the idea of eating kiwi with curry πŸ˜›

Ingredients
– Japanese Vegetable Curry
– Onion
– Potato
– Carrots
– ZESPRI Green Kiwifruits

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Slice/chop carrots, potato, onion and kiwifruits.

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Boil water and add a dash of salt and cooking oil. Boil carrots and potato for a few minutes.

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Drain away the water. Add Japanese vegetable curry and onion. Stir well.

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Add ZESPRI green kiwifruits and stir.

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Here’s our Japanese vegetable curry rice with ZESPRI kiwifruit! You can choose to serve it separately from your steamed white rice. It’s really very simple to cook! :)

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Itadakimasu~ I personally like to mix the Japanese curry into my rice before eating. Anyway, this is a bit like assam sauce, minus the spiciness and sourness! Haha! For more recipes, visit ZESPRI’s website.

Seafood Fried Rice with ZESPRI Kiwifruit!

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How do you get creative when you have boxes and boxes of ZESPRI kiwifruits? On National Day, my mum and I whipped up a storm in the kitchen. Ok, my mum did the cooking while I stood there photographing the entire process πŸ˜› I’m gonna share a very simple recipe on Seafood Fried Rice with ZESPRI Kiwifruit today!

Ingredients
– Squid
– Crabmeat stick
– Prawns
– Eggs
– Steamed white rice
– Garlic
– Chicken stock
– ZESPRI Gold Kiwifruits

Quantity wise, I leave it all up to you! You can always add in more of the ingredients that you like πŸ˜›

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Turn on stove and heat up the wok. Add a bit of cooking oil and fry in some garlic. As it sizzles, add prawns, squid and crabmeat stick. Give it a good fry!

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For extra flavor, add in a dash of chicken stock.

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Pour in steamed white rice.

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Continue frying. Don’t forget to watch the fire and adjust accordingly to prevent burning the rice!

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Lightly beat eggs and pour them in. Stir till they are lightly scrambled.

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Now for the fun part! Add in diced ZESPRI kiwifruits and stir minimally.

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Wheeeeee! Our seafood fried rice with ZESPRI kiwifruit is ready! How does it taste? Surprisingly, it tastes quite good! A bit like pineapple fried rice! πŸ˜‰ Head to ZESPRI’s website to learn more about their recipes using ZESPRI kiwifruits!

Cook For Family: Power Packed Porridge with Cuttlefish, Fishcake, Chicken, Scallop & Peanuts

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I have decided to jump on the Cook For Family bandwagon together with over 100 bloggers. Basically, this initiative promotes cooking for our family members. Those who know me would know that missuschewy does not cook. At all. You will never find her in the kitchen. Except when she raids the refrigerator of course.

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The whole idea of cooking for my family members does sound kinda fun and meaningful but let’s face it, I can only cook something simple and fuss-free. I thought of my favorite porridge that my mum makes every now and then. It’s something that I can eat for breakfast, lunch or dinner. True story! With that, my mum became my ‘Power Packed Porridge Consultant’. The porridge is ‘power packed’ because it has lotsa ingredients in it! There are slices of fried fish cake, cuttlefish, chicken fillet, scallops and peanuts.

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Preparation is very simple but I will still run through the process briefly over here. Shred chicken, fishcake and cuttlefish into slices. Marinate chicken fillet in sesame oil, oyster sauce and pepper.

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Soak rice grains with dried scallops in water for at least one hour.

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Boil half a kettle of hot water. Add boiled water into the slow cooker. Turn cooker to high heat.

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Half an hour later, add chicken fillet. Let it cook for another half an hour before adding cuttlefish and fishcake. Turn to low heat and let it simmer for one hour. Add hot water and stir when necessary. Finally, pour the whole can of peanuts into the pot. Don’t let the peanut sauce in the can go to waste. Pour it in too! It adds a sweet flavor to the porridge.

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Garnish the bowl of porridge with chopped spring onion and fried shallots. And tadaaaah~! That’s a bowl of power packed porridge for you!

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It’s a success! The porridge has a very nice sweet flavor and its texture is soft. Use only a slow cooker to cook the porridge!

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Glad to be part of this Cook For Family initiative! :)

Pandan Kaya Cake Baking Lesson with Colleagues!

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Cheers! It’s Monday! Hahaha ok who are we kidding here? πŸ˜› Anyway, we had a department lunch followed by a baking session quite sometime back! We do this lunch and teambuilding thing twice a year, on the company’s budget. Half day off work somemore! πŸ˜€ As soon as it was 12pm, all hell broke loose. Haha just kidding!

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We travelled to Heartland Mall Kovan on two separate four-wheeled vehicle because we have a fairly large group. Eve’s son is placed in the childcare within our company building so she took him along as well πŸ˜€

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Hao Hao was a little shy at first.. And I guess he was wondering “Why is this jie jie taking a photo of me?!”

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But he slowly warmed up to us when we started ‘playing’ with the touchscreen menu with him. Haha he’s really very cute! πŸ˜€

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When another colleague, Angel, made reservations, she was told that we would be getting 2 tables. In the end, our tables were given to others and we had to split up in small groups of three by the conveyor belt. Here are some of the items we shared!

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Hao Hao and his kids’ bento!

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Haha he’s engrossed with playing Mummy Eve’s phone.

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After lunch, it was time for our baking lesson! Wheeeee!

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“Ahhhhh! Mummy! I don’t want to take photo with this jie jie la!”

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Irene runs BakeAvenue, which allows people to pick up baking skills in a conducive home-based environment.

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We were first taught how to bake Pandan Kaya Cake! Yup it’s like the one you can find at Bengawan Solo.

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Ingredients
For cake:
– 250g Optima Flour
– 4 Eggs
– 75ml Pandan Juice
– 1/2 tbsp Green Coloring
– 100ml Thick Coconut Milk
– Desiccated Coconut

For Kaya:
– 800ml Coconut
– 125g Sugar
– 30g Hoon Kueh Flour
– 30g Corn Flour
– 1/2 tbsp Instant Jelly
– 2 tbsp Pandan Juice
– 1/2 tbsp Green Coloring

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We had to oil our cake tins with butter before lining them with baking parchment.

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Beat eggs, optima flour, pandan juice and green coloring together at high speed for 10 minutes or till thick. Use hand to fold in the coconut milk.

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Ready to place in the oven!

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Bake at 175 degrees celcius.

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We had to take the cake out from the tin and leave it to cool.

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In the meantime, boil half of the coconut milk with sugar. Mix the other half with hoon kueh flour and corn flour, then pour in the first half. Add in instant jelly, pandan juice and green coloring. Stir till kaya is thick.

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Slice the horizontal cross section of the cake from the side. Put the bottom layer of the cake into the tin and spread kaya over the cake. Place the top layer and spread kaya. Put aside to set and chill.

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When cake is ready to be served, take it out from the tin and coat with desiccated coconut around the cake.

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While Mummy Eve was busy with her cake, Hao Hao was occupied with his own task too. Punching out various cookie designs with the dough puncher!

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Hao Hao then had to sprinkle rainbow bits all over the cookie dough.

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HAHAHA! This time, Hao Hao’s expression says it all. “OMG! This jie jie keeps taking photos with me! And now she’s grabbing me by the waist! :O ” LOL!

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Moving on, it was time for us to bake Fresh Grated Coconut Steamed Cake.

Ingredients
– 125g Hong Kong flour
– 2 Eggs
– 125g Sugar
– 1/2 tbsp Ovalett (Sponge Gel)
– 1/2 tbsp Baking Powder
– 1 tbsp Pandan Juice
– 1/4 tbsp Green Coloring
– 100ml Thick Coconut Milk
– 250g Grated Skinned Coconut

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Beat eggs, ovalett, pandan juice and sugar for about 7-8 minutes. Slowly add in coconut milk, then Hong Kong flour. Add a little corn flour to the grated skinned coconut before arranging into moulds, then pour the mixture into it.

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Steam for about 10 minutes.

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Look! Totally amazing! Love how it tasted!

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And this is Hao Hao’s masterpiece! His cookies are ready for consumption!

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One of our colleagues is a vegetarian, so Irene taught her how to bake eggless cereal cookies.

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I’m glad I brought along misterchewy’s Canon IXUS instead because it was very difficult to manage a huge camera given the circumstances. Everyone was happily eating and drinking tea after the baking session! πŸ˜€

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The baking lesson was kinda fast-paced but we all had a really good bonding session! Looking forward to the next department lunch and teambuilding activity at the end of the year! πŸ˜€ πŸ˜€ πŸ˜€

Cook Your Very Own Curry La Mian with Prima Taste!

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One lazy Sunday afternoon, the Chewys decided to stay at home and whip up a simple meal in the kitchen. Usually we would choose to eat out because the thought of having to cook and then wash up afterwards is quite scary. We were given the opportunity to sample Prima Taste’s Curry La Mian quite some time back but we never got round to doing it. To be honest, I will never forget the tasty Laksa noodles that we had at Prima Taste Kitchen last year. The noodles were premium steam dried and are not those deep fried noodles that u can get in your typical pack of instant noodles.

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Before I embarked on my mission, the missus proclaimed that she wanted to have a hard boiled egg to go along with her noodles so here’s one for each of us.

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I followed the instructions stated on the pack closely! Rule of thumb: Do not add too much water if not the curry will end up too watery.

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Pour in the Curry Paste first.

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Followed by the Curry Premix.

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At this point, it smelled heavenly already!

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Depends on personal preference. I tend to peel the hard boiled eggs while waiting for the noodles to be cooked.

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The missus and I decided to add crabmeat sticks and chicken meatballs too.

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And here is The Chewys’ very own Prima Taste Curry La Mian! Does it look appetising? The curry gravy was intense with flavors and very lemak too! Of course, the missus kept silent throughout as she tucked in hungrily into her bowl of noodles and this served as a form of reaffirmation that Prima Taste’s Curry La Mian is something that everyone can easily cook in the comfort of their own kitchens!

Thank you Prima Taste and Ruby from Foreword Communications for the Curry La Mian.

Udders Ice Cream Making Workshop & Buffet with Colleagues!

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My company’s recreation committee is always organizing fun events and recently, there was one which caught my attention because it involves food! Ok la I was keen to learn how to make ice cream. In case you’re wondering, we paid a discounted price to attend the Udders ice cream making workshop, inclusive of an ice cream buffet after that!

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Angel & Charlene self-shot

Here’s a self-shot of me and the organizer of the event, Angel! Ok all photos from this point onwards were taken using misterchewy’s Canon IXUS point and shoot because there wasn’t space on the table for me to place my dslr on.

Trainer Introduction

Everyone listened attentively as the ice cream trainer started his short introduction. LOL we did some warming up handshake exercises which were kinda hilarious which got some of the ladies squealing with laughter before he started the session proper.

Ingredients

Before all of us got down to business, we were given 3 flavors to choose from – vanilla, chocolate and coconut. I wanted to try something slightly different and decided on making coconut ice cream! πŸ˜€ Majority chose chocolate and the trainer remarked that he has observed, after conducting numerous workshops, that “the chocolate people are a little bit different.. they don’t listen to instructions.” HAHA!

Pouring in coconut milk

The first step was simple. Pour in 200ml of milk and 200ml of coconut cream into the metal bowl. This recipe is enough for 2 portions.

Stirring the contents

Add in 50g of sugar and stir well!

Mixture of coconut milk and sugar

After you are done with the stirring, bag the mixture! Use a ziplock bag please, remove as much air as possible and seal it properly. Don’t ask me how to remove air from the bag. LOL.

Bag of ice

Have a bag of ice ready!

Salt and Ice

Put in 6 heaped tablespoons of coarse salt into the bag of ice in order to lower its temperature to -22 degrees celsius after a good shake!

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Once you are done with mixing the salt with the ice, put the small ziplock bag (containing the mixture) into the ziplock bag. Do not pour the contents from the small bag into the big bag!!

Wrapped with good morning towel

Close the big ziplock bag and wrap it with a medium sized towel so that your hands won’t be frozen. A Good Morning towel would be ideal. Hahaha.

Shaking the ice

Gently massage the big ziplock bag! The ice cream in the small ziplock bag will slowly begin to harden as it gets colder. When it is hard enough, your ice cream is ready! πŸ˜€ πŸ˜€ πŸ˜€

Having fun

We had to shake/massage the bag of ice for about 10 minutes and this is what happened.. Colleagues started giving one another massages on the back! LOL!

Angel and vanilla ice cream

Tadah! Angel and her vanilla ice cream!

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So excited man! My coconut ice cream is ready too!

Before eating coconut ice cream

So here’s a “Before” shot!

Damn awesome coconut ice cream

Hahaha and an “After” shot! I can’t believe the coconut ice cream that I made tastes really like coconut ice cream! HAHA! So happy I wanna cry!

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Group after making ice cream

As you can see, ice cream making is very popular with the ladies!

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Time for ice cream buffet! *Screams* Ok la I know we very kiasu. Other people still eating their own ice cream we chiong to the ice cream counter instead πŸ˜› Mai lugi! LOL. That’s me and Amy!

Ice Cream on Waffle

Four non-alcholic ice cream flavors first! Green tea, Horlicks, and I can’t remember the other two. I didn’t eat these on my own la. Shared with Angel! Got waffle somemore! Shiok!

Charlene ice cream buffet

Charlene & Angel ice cream buffet

Alcoholic Ice Cream

And then we had another 4 scoops of ice cream. Alcholic flavors this time!

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Whoohoo! We totally enjoyed this ice cream making workshop and buffet! Looking forward to more exciting events organized by the committee! πŸ˜€ πŸ˜€ πŸ˜€

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After the session, I whiled my time in United Square, more specifically at an empty table outside Texas Chicken, where I updated one of my blog posts on the iPad. Met misterchewy in the evening and went to the BBQ organized by his colleagues! Second time joining them. I think there’s another one coming right up in June. Lol.

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Hehe of course there’s more than just otah but I was lazy to take photos la πŸ˜›

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Take care everyone! Till the next post! :)