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Homemade meals do not need to be difficult, complex, time consuming or stressful. Perfect Italiano cheese is the simple solution to make your everyday meals effortlessly outstanding, exciting and enjoyable. This blog post, I have shared two simple recipes for Croque Monsieur and Stuffed Mushrooms. Don’t forget to hashtag your own cooking creations #perfectitalianosg!

P/S If you wish to own a FREE Perfect Italiano cooking kits, scroll to the bottom of the blog for more information!

To be honest with you, out of so many recipes I have done for Perfect Italiano, Croque Monsieur is the simplest but the tastiest recipe for me. I really love watching the cheese melt in oven and it tastes so good with ham. Next time, I am going to try bacon.

Perfect Italiano Mozzarella Cheese is really stretchy and melts beautifully with every bite. I have added Perfect Italiano Parmesan Cheese, which guarantees a rich and bold flavour. They are perfect for making mouth-watering pizzas, sandwiches and lasagne.

Croque Monsieur

2015-06-13 00:50:46

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Ingredients

1. 2 slices bread
2. 2 slices ham
3. 25g Perfect Italiano Mozzarella Grated Cheese
4. 25g Perfect Italiano Parmesan Grated Cheese

Instructions

1. Lightly toast bread for about 2-3 mins
2. Place ham on bread and add Perfect Italiano Parmesan and Mozzarella cheeses
3. Cover with another slice of bread
4. Top with a generous layer of Perfect Italiano Parmesan and Mozzarella cheeses
5. Bake at 180°C preheated oven until top browns nicely (about 15 mins).

Adapted from Perfect Italiano

Adapted from Perfect Italiano

Miss Tam Chiak http://www.misstamchiak.com/

If you want, you can add 2 tbsp cream sauce to make it richer. If not, I think Perfect Italiano cheese is good enough on its own. This is an easy and delicious breakfast!

Using Perfect Bakes which combines three cheeses, I added the cheese to the mushrooms for a superior flavour and delicious golden crust. Perfect Italiano Perfect Bakes is a full-flavoured Cheddar blend with a little Mozzarella for stretch and Parmesan for bite. When the Perfect Bakes is sprinkled on the surface and sent into the oven, it does not go oily and bakes a delicious golden brown crust. You can stuff this into the mushrooms and send it to oven. For this, I sprinkled it on the mushrooms and paired it with fried noodles.

Stuffed Mushrooms

2015-06-13 00:52:06

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Ingredients

1. 2 large Portobello mushrooms, stalks removed
2. 100g Perfect Italiano Perfect Bakes Cheese

For Stuffing

1. mushroom stalks, chopped
2. 3 tbsp breadcrumbs
3. 1 tbsp thyme, chopped
4. 1 tsp garlic, chopped
5. 3 tbsp extra virgin olive oil
6. Salt and Pepper to taste

Instructions

1. Mix stuffing ingredients together in a bowl with olive oil
2. Stuff into the mushrooms
3. Top with Perfect Italiano Perfect Bakes cheese
4. Bake 180°C in oven for about 10mins or until top is golden brown.

Adapted from Perfect Italiano

Adapted from Perfect Italiano

Miss Tam Chiak http://www.misstamchiak.com/

Here’s a tip for you, if you prefer smaller bites, go for button mushrooms instead!

From 15 May to 15 July 2015, Perfect Italiano is giving away FREE Perfect Italiano cooking kits for every purchase of $30 worth of Perfect Italiano products. Accumulated receipts are allowed. Prizes will be sent directly to winners by registered mail. Strictly limited to 700 sets on a first-come, first-served basis.

View more: http://perfectitaliano.com.sg/promotions

The post Food Fixes using Perfect Italiano Cheese appeared first on Miss Tam Chiak.

Cambodia goes far beyond temple visiting. Their food culture is also not to be missed. Khmer food takes influences from a variety of countries. It was a French colony previously and had many influx of Chinese immigrants. The country is also influenced by neighbouring Thailand and Vietnam.

Khmer food usually consists of rice and freshwater fish because they have Mekong river and Tonle Sap which provides fresh breeding grounds for fish. One of the classic Khmer dish is Amok, made from fish, coconut milk and curry paste, steamed in a banana leaf cups (similar to our otah, maybe our ancestors learnt it from there). Asian spices and seasonings were used, such as fish sauce, palm sugar, lime, garlic, chilies, coconut milk, lemon grass, galangal, kaffir lime and shallots.

During our stay in Shinta Mani Club, we had a chance to learn Khmer Cooking from the homegrown chef! Our cooking class started with a market tour where we visited a local wet market and understand the ingredients which Cambodians usually used. Then we went back to our hotel and had our cooking class at Kroya!

The first two dishes were simple – Green Mango Salad and Sour Kang Kong Soup with Catfish. What got me interested is learning how to cook the Fish Amok and Sweet Dumplings. Here’s the recipes to share with you!

Fish Amok

2015-07-03 00:25:25

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Ingredients

1. 100g fish, slice about 1 cm thick
2. 25g coconut cream
3. 10g coconut cream
4. 10g kaffir lime leaves, julienne
5. 10g red chilli, julienne
6. 20g green curry paste
7. 10g fish sauce
8. 10g sugar
9. 20g chicken powder

Curry Paste

1. 150g lemongrass
2. 30g galangal slices
3. 5g kaffir lime leaves
4. 50g turmeric root
5. 10g clove garlic
6. 10g shallot
7. 10g ginger

Instructions

1. Blend the curry paste by adding all ingredients together. Set aside.
2. Make banana leaf cups. Cut banana leaf 15x15cm square, use toothpick to join the edge.
3. Combine fish, paste, 25g coconut cream, fish sauce, sugar, chicken powder and marinade for 15 mins.
4. Steam for about 15 minutes.
5. Add coconut crea, chilli and kaffir lime leaf on top and serve.

By Shinta Mani

Miss Tam Chiak http://www.misstamchiak.com/

Sweet Rice Dumpling

2015-07-03 00:14:43

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Ingredients

1. 100g sticky rice flour
2. 100g coconut milk
3. some grated coconut
4. 1 tsp salt
5. 2 palm sugar cubes, cut into small pieces

Instructions

1. Make the dough by mixing rice flour with coconut milk until smooth paste.
2. Take about 15g of dough, wrap it with a palm sugar cube and roll.
3. Cook the dumplings in boiling water until it floats up. Remove and soak in ice water.
4. Cover it with grated coconut and serve.

Notes

1. You can also use mung beans as fillings and coat with sesame seeds.

By Shinta Mani

Miss Tam Chiak http://www.misstamchiak.com/

Shinta Mani Club
Address: Oum Khun St/Shinta Mani St, Siem Reap 00000, Cambodia
Phone: +855 63 761 998
Website: http://shintamani.com

The post Cambodian Cooking Class at Shinta Mani (with recipes) appeared first on Miss Tam Chiak.

I got a taste of Cioppino Seafood Stew about 5 years ago when a friend cooked it during a gathering. Then it has always been on my mind because I love the richness of the flavours and freshness of the seafood. So when we were doing a tour in Sydney Fish Market, we decided to cook Cioppino Seafood Stew for dinner!

Sydney Fish Market is one of the most impressive fish markets in the world. The range of Australian and international seafood is mind blowing. It’s the best value seafood in town, you can select your own lunch from the range or even buy home and cook fresh.

So after our barista class that night, we went home to whip up our seafood stew. It was fun cooking together at our apartment and definitely much cheaper than eating out. Feel free to experiment with your favorite seafood and don’t forget to buy the toasts slathered with butter to soak up the flavorful broth.

Cioppino Seafood Stew

2015-07-21 02:07:18

Serves 2

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Ingredients

1. 1 blue swimmer crab
2. 150g skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
3. 8-12 large tiger prawns
4. 6-8 green lipped mussels
5. 200g clams
6. 2 tbsp butter
7. 1 large red onion, coarsely chopped
8. 4 garlic cloves, minced
9. 1 green pepper, diced
10. 2 tbsp bay leaf, coarsely chopped
11. 4 tbsp parsley, coarsely chopped
12. 1 can tomato paste
13. 1 can of diced tomatoes
14. 2 cups red wine
15. 2 cups fish stock
16. 1 cup water
17. 1/2 cup lemon juice
18. Black Pepper Corn (to taste)
19. Sugar (to taste)

Instructions

1. Melt butter in a pot on medium heat.
2. Add garlic, onions and green pepper. Saute until onion is translucent. Stir in parsley and bay leaf.
3. Add in tomato paste, diced tomatoes, lemon juice, fish stock and red wine. Bring to boil and simmer it for 20mins, stir occasionally.
4. Add crab, mussels and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes.
5. Add fish and prawns. Simmer, covered, until fish is opaque and prawns are pink, 2 to 3 minutes.
6. Remove pot from heat. Season with salt and pepper, decorate with parsley.

Notes

1. Stock can be refrigerated for up to 2 days. When you are using it, bring to a simmer before adding seafood.
2. You can add in chilli flakes to taste.
3. Add more red wine to taste if you like.

Miss Tam Chiak http://www.misstamchiak.com/

The post Recipe – Cioppino Seafood Stew appeared first on Miss Tam Chiak.

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What is Yuzu fruit?

Yuzu is a rare and expensive citrus fruit. The taste is aromatic, zesty and refreshing. It does not overwhelm but compliments with subtlety, much like a sweet scented breeze that tinkles your spirits and indulges your senses.

The fruit is believed to be a hybrid of mandarin orange. It was introduced to Japan and Korea during the Tang Dynasty and it is in these nations that it is cultivated most widely. Now, it is grown primarily in the Kochi prefecture in Japan, the green fruit ripens to a bright yellow hue during harvest season in November and December (the green ones are harvested in July and August).

Yuzu contains 3x Vitamin C of a lemon (just 100g of Yuzu has 150mg of Vitamin C), Vitamin P (found in most citrus fruits) that helps Vitamin C absorption and promote healthy blood flow, collagen, malic acid that helps in recovery of muscle aches and citric acid.

Why is Kochi yuzu so famous?

Yuzu has been produced in Kochi Prefecture for more than 1300 years and the Number 1 producer of yuzu in Japan as the Prefecture accounts for 50% of yuzu production!

Kochi is blessed with abundant rain and sunlight, clean water from the local rivers and dense green mountains. Kochi’s climate is dynamic; warm in the day and chilly at night. Such climate and soil are suited for yuzu cultivation and improve the fragrance of yuzus. Farmers in Kochi, Japan cultivate yuzu with much care and dedication, even hand pick yuzus during harvest. Moreover, the farmers use little chemicals in farming and most processing are still manual, especially in harvesting and sorting.

Since the launch in Nov 2011, MARIGOLD PEEL FRESH Select Yuzu has wowed consumers (including the Governor of Kochi) with the refreshing, premium taste of Japanese Yuzu and has gained a huge following. The taste is uplifting and has a floral aroma.

Now you can indulge in the rare and expensive Yuzu fruit, all year round with MARIGOLD PEEL FRESH Select Yuzu! The secret for the winning taste is the pure, premium yuzu juice from Kochi Prefecture, Japan in Select Yuzu juice. It is enticingly refreshing and a blissful indulgence for any time of the day. I have done two Japanese meals to pair with the refreshing MARIGOLD PEEL FRESH Select Yuzu. Enjoy!

Tonkatsu (Japanese pork cutlet) is a very common dish in Japanese restaurants. For this recipe, I decided not to deep-fry it. Instead, I go for the healthy way, that is to oven bake it. It’s still crispy on the outside and juicy inside!

Oven Baked Tonkatsu

2015-07-31 09:47:27

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Ingredients

1. ¾ cup breadcrumbs (panko)
2. 1 tbsp. olive oil
3. 2 pieces pork loin (about 250g)
4. 1 tsp. salt
5. 1 tsp black pepper
6. 2 tbsp. all-purpose flour
7. 1 large egg, beaten
8. 1 tbsp. black or white sesame seeds

Instructions

1. Preheat the oven to 200 degree celsius. Line parchment paper on baking tray.
2. Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Allow to cool.
3. Pound the pork with a meat pounder, or use the back of knife to pound. Sprinkle salt and freshly ground black pepper.
4. Coat each pork piece in the flour, eggs and toasted breadcrumbs. Place the pork on the prepared baking tray and bake for 20-25 minutes.
5. Cut tonkatsu into 1 inch pieces and serve. You can add some tonkatsu sauce or sesame sauce to pair with the meat.

Notes

1. Yuzu Dip
2. If sesame sauce or tonkatsu sauce is too heavy for you, replace it with a light and tangy yuzu dip.
3. Ingredients
4. 1/4 cup MARIGOLD PEEL FRESH SELECT Yuzu juice
5. 1/4 cup soy sauce
6. 1/3 cup sake
7. 1 cup water
8. 1/2 cup mirin

Instructions

1. Combine all the ingredients together, allow it to sit at room temperature for at least 1 hour before using. Or you can keep it in the fridge up till a month.

By Just One Cookbook

Adapted from http://www.justonecookbook.com/baked-tonkatsu/

Adapted from http://www.justonecookbook.com/baked-tonkatsu/

Miss Tam Chiak http://www.misstamchiak.com/

Okonomiyaki is a Japanese pancake made of shredded cabbage, eggs, flour and a variety of ingredients and topped with okonomi sauce, Japanese mayonnaise, katsuobushi, and aonori. The dish originated from Osaka. Okonomi means “what you like” and yaki means “grilled.” You can make okonomiyaki with “what you like” by adding other ingredients like squid, pork belly, noodles etc. Enjoy the tasty okonomiyaki with a cold glass of MARIGOLD PEEL FRESH SELECT Yuzu drink!

Prawn Okonomiyaki

2015-07-31 09:49:19

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Ingredients

1. 300g cabbage (about half cabbage), finely shredded
2. 1 cup prawns, chopped into small piece
3. some oil
4. 1 cup all-purpose flour
5. ¼ tsp. salt
6. ¼ tsp. sugar
7. ¼ tsp. baking powder
8. ¾ cup water
9. 2 eggs
10. ½ cup Tenkasu (Tempura scraps)

Toppings

1. Okonomi sauce
2. Japanese mayonnaise
3. Katsuobushi (dried bonito flakes)
4. Dried green seaweed powder (Aonori)

Instructions

1. In a large bowl, combine flour, salt, sugar, and baking powder.
2. Add eggs, Tenkasu, and prawns, and mix well. Stir in the cabbage.
3. In a non-stick frying pan heat oil on medium heat. Scoop one ladle of batter and place on the pan. Cook for about 5 minutes and turn it over to cook for another 5 minutes. Transfer to a plate.
4. Apply Okonomi Sauce and Japanese mayonnaise, and sprinkle katsuobushi. You can also put dried green seaweed for garnish.

Notes

1. SPECIAL: Yuzu Cream Sauce
2. You can replace the okonomi sauce with a more refreshing yuzu cream sauce!
3. Ingredients
4. 1/4 cup MARIGOLD PEEL FRESH SELECT Yuzu juice
5. 1/4 cup honey
6. 1 cup sour cream

Instructions

1. Mix Yuzu juice and Honey together in a small bowl until blended. Fold in Sour cream until blended thoroughly. It can also be served over grilled fish or chicken.

By No Recipes

Adapted from http://norecipes.com/recipe/okonomiyaki-recipe/

Adapted from http://norecipes.com/recipe/okonomiyaki-recipe/

Miss Tam Chiak http://www.misstamchiak.com/

MARIGOLD PEEL FRESH SELECT Yuzu is available in 250ml, 1L and the new 1.89L pack sizes, in all hypermarkets, supermarkets, selected convenience stores, petrol marts, minimarts and provision stores. 250ml is retailing at $1.30, 1L at $3.25 and 1.89L at $6.10.

Visit their Facebook at: www.facebook.com/ilovepeelfresh.sg or follow them on Instagram @peelfreshsg

The post Enjoy Homecooked Japanese Meals with MARIGOLD PEEL FRESH Select Yuzu appeared first on Miss Tam Chiak.

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A long, long time ago, in a land not so far away (Great Britain in fact), blackcurrant syrup began life when Dr Vernon Charley was researching pure fruit juices for milkshakes. Ribena was born and its name came from the Latin word for blackcurrants: Ribes Nigrum.

Do you know that during World War II a lack of vitamin C in the UK led to a government decree and Ribena was given as a vitamin C supplement in schools, hospitals and nursing homes. To this day, Ribena remains rich in vitamin C, a powerful antioxidant.

Ribena has also played a part in my childhood. After I came home from school , it’s usually hot and thirsty. My aunt would often make a refreshing glass of sweet Ribena for me. It’s always good and a thirst quenching deliciousness. Till today, we still buy Ribena and would always have a bottle or two in our house.

What makes Ribena a favourite drink among many is because it uses 100% blackcurrants from New Zealand! And these berries have to go through 30 quality checks to ensure that only the best is used. It clearly shows they pay so much attention to ensure the product’s quality. No wonder they are the NUMBER ONE selling cordial in Singapore!

Have you wondered why is Ribena purple in colour? Because it comes from the natural purple colour from fruit skin: Anthocyanin. No artificial colour, flavour or sweeteners added for the concentrate magical taste.

Ribena Cordial is great for young and old. Besides serving as a drink, Ribena Cordial can also be used for cooking and baking. In this blogpost, I made Ribena Blackcurrant & Strawberry Cheesecake!

Jello cheesecake is definitely one of my all time favorite childhood desserts. I started eating it since young when one of my primary school teacher offered to us after our examinations. When I grew up, I started making this simple cheesecake for parties. I usually make the plain cream cheese but my aunty didn’t like it as it was too creamy for her. However, when I added Ribena cordial into the cream cheese, it became more refreshing and even the kids at a party love it! This recipe is very simple, but here is a tip for you. Try making it at least one day in advance because you need to chill and set the cake!

Ribena Blackcurrant & Strawberry Cheese Cake

2015-08-02 00:37:42

Serves 8

A delicious cheese cake - every kid's favourite!

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Cookies Crusted Base

1. 200g Digestive biscuit crumbs
2. 120g butter, melted

Ribena Cheese Cream

1. 100 gm marshmallow (plain)
2. 150g fresh milk (100 gm)
3. 3/4 tsp agar agar powder
4. 80g Ribena Blackcurrant & Strawberry Fruit Cordial
5. 250 gm cream Cheese
6. 15 gm gelatin granules

Strawberry Jell-O Top Layer

1. 1 packets JELL-O strawberry crystals
2. 1 teaspoon gelatin powder
3. 1/4 tsp agar agar powder
4. 3 tbsp Ribena Blackcurrant & Strawberry Fruit Corial

Instructions

1. Process cookies in food processor until finely ground. Add butter and mix well. Press onto bottom of an 8-inch pan. Press firmly and bake in 160 degree celsius oven for 8 minutes, remove and allow cooling. (Best refrigerate till firm before working) Chill in the freezer compartment for at least 1 hour.
2. Measure 1/4 cup warm water into a small bowl and sprinkle in the gelatin powder (without stirring). Set aside to allow the gelatin grains to bloom.
3. Cream Ribena Blackcurrant & Strawberry Fruit Cordial with cream cheese till softens, set aside.
4. Heat milk till hot and add in agar agar powder, marshmallow and bloomed gelatin, stirring till marshmallow & gelatin are complete dissolved. Leave to cool slightly, mix in the Ribena cream cheese.
5. Boil the strawberry jello powder, gelatin powder and agar agar powder in 300ml hot water. Add in 3 tablespoon of Ribena Blackcurrant & Strawberry Fruit Cordial.
6. Pour half the Ribena cream cheese mixture onto pre-prepared cookies biscuit layer, return to refrigerate until well set and firm (about 30 minutes). Pour in the strawberry jello to the surface of the cake. Return to chill until well set. Unmold, serve and enjoy!

By Ribena

Adapted from https://www.facebook.com/ribenasingapore

Adapted from https://www.facebook.com/ribenasingapore

Miss Tam Chiak http://www.misstamchiak.com/

As you can see, I cut too huge a piece for myself that it can’t fit into my dessert plate! Haha! You can choose to just pour in the plain strawberry jello. For me, I decorated it with blueberries and strawberries. I love the thick layer of Ribena flavoured cream cheese. The next time I bake this, I am going to try other flavours!

• Ribena 1L Cordial comes in 6 different flavours: Blackcurrant, Glucose Blackcurrant, Less Sweet Blackcurrant, Apple & Blackcurrant, Blueberry & Blackcurrant, Strawberry & Blackcurrant. Each bottle costs $7.70.

• 330ml Cheer Park comes in 5 flavours: Blackcurrant, Less Sweet, Blackcurrant & Lemon, Blackcurrant & Cranberry, Blackcurrant & Strawberry. Each pack costs $1.50.

• PET500ml Bottle has four flavours: Blackcurrant, Blackcruant & Strawberry, Blackcurrant & Blueberry, Blackcurrant & Lemon. Each bottle costs $1.80.

• Blackcurrant Sparkling 250ml glass bottle costs $1.30.

For more information, please visit https://www.facebook.com/ribenasingapore

Happy news! Sharing is caring yoyo! Big big thank you to Ribena, I am giving away 10 recipe booklets to 10 lucky readers! These recipe booklets contain mouth-watering Ribena dishes with easy-to-follow steps.

How to win?
1. Simply comment on why you would like to win the recipe booklet on my FACEBOOK PAGE.

10 lucky winners will be picked randomly and the recipe booklet will be delivered to you. For readers residing in Singapore only. Closing date: 14 August 2015, good luck!

The post Recipe – Ribena Blackcurrant & Strawberry Cheese Cake appeared first on Miss Tam Chiak.

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Want to enjoy delectable local dishes in the comfort of your home without the hassle of preparing from scratch or compromising on taste? You can now do so with Yamie Rice.

A product of homegrown integrated rice company, Gan Hup Lee (1999) Pte Ltd, Yamie Ready-to-Cook Premix Rice consists of Thai Jasmine rice blended with many flavourful ingredients to give it an authentic taste. Preparation is hassle free – simply add water, cook and serve. What’s more, the product range features wholesome ingredients and enhanced taste, turning a good meal into a great meal.

Yamie Rice comes in 7 truly delectable flavours, Claypot Rice; Chicken Rice; Yam Rice; Nasi Briyani; Sambal Rice; Black Pepper Rice and Chicken Flavoured Porridge. Each box comes with a pouch of rice (visible ingredients for some flavours can be found in the same box but packed separately). Do not wash the rice as it is coated with a special flavour.

3 simple steps – Add Rice; Add Water; Ready To Cook

So I tried to cook different Yamie Rice at home and my first attempt was Yamie’s Chicken Rice! Chicken Rice is the most unique iconic Singaporean dish. It is a dish of Chinese origin most commonly associated with Hainanese and Singaporean cuisine, and we all know that it is not easy to cook a plate of chicken rice because there are many steps involved.

Now, cooking chicken rice is made easy with Yamie’s Chicken Rice! Made using Thai jasmine rice with vegetable oil, sesame oil, ginger extract, shallot extract and more, all you have to do it to mix the rice contents, textured wheat protein and approximately 350-370ml of water into a rice cooker and cook. Then, I will poach the chicken with ginger and pandan, to serve with my rice.

You can choose to make it into chicken rice balls, here’s the recipe.

Another dish that is difficult to cook from scratch is Nasi Briyani. I once spoke to an Indian hawker who shares with me the nitty gritty details of cooking biryani rice. From the type of rice grains to the temperature and cooking time, it matters. And the proportion of the spices used, plus you need to cook curry as well… oh man, all these steps need precision to ensure that the meat is tender and the rice is not overcooked.

Things are made simpler with Yamie’s biryani rice. Of course, you can’t expect the same standard but Yamie’s version is good enough, in my opinion. Especially when you are having a big party at home, Yamie’s version makes your cooking simpler.

Again using the same steps, all you have to do it to mix the rice contents, textured wheat protein, raisins and approximately 350-370ml of water into a rice cooker and cook. While my rice is cooking, I simply throw some chicken drumsticks into the wok, stir fry with curry paste and cook a simple curry chicken to pair with my rice. It still has the flavours and best is, it doesn’t take up too much of my time.

After trying some recipes at home, I think I am ready for Yamie Rice COOK OFF! Together with Cheekiemonkies, The Food Chapter and Limaran, we held a friendly cookoff one afternoon.

Guess which Yamie Rice flavour did I get? SAMBAL RICE!

So after some brainstorming, I decided to cook sambal prawns & petai rice! Because when I think of sambal, I think of Sambal Udang Petai ( Sambal Prawns with Stink beans), a dish I love to eat whenever I visit any zichar stall.

Yamie’s sambal rice is mildly spicy for me because I take A LOT of chilli. But that’s just me. So to give it a little more kick, I decided to add more chilli, garlic and belachan into my dish. Of course, the rice packet is already good on its own lah. I am just trying to go a little creative!

POWER ANOT! Still use motar and pestle to make the chilli paste. I pound until my hands are super tired, so I got Kelvin to help me while waiting for his rice to cook. (See, it was a friendly competition).

After 15 minutes or so, I am done! A round of applause, ladies and gentlemen! *clap* Does my sambal rice look appetizing? Here’s the recipe!

Yami Sambal Fried Rice with Prawns and Petai

2015-09-15 22:56:56

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Ingredients

1. 1 packet of Yami Sambal Fried Rice
2. 300g medium-sized prawns, shelled
3. 150g petai (bitter beans), peeled and halved
4. 1/2 big onion, sliced

Sambal Belachan

1. 50g dried chilies, cut, soaked in hot water to soften and drain
2. 5 shallots
3. 3 garlics
4. 1 tsp ginger
5. 1 tsp belacan (shrimp paste)
6. 1 stalk lemongrass
7. 50g hei bi (shrimps), soaked in water

Seasonings

1. 2 tbsp of cooking oil
2. 1tbsp sugar
3. 1/2tbsp fish sauce

Instructions

1. Cook the Yami Sambal Fried Rice according to instructions.
2. Blend the sambal belachan ingredients together.
3. Blanch Petai in hot boiling water for less than a minute, set aside
4. Deep fry prawns in hot oil over high heat for less than a minute, set aside.
5. Heat cooking oil in a wok, add blended chili paste and onions. Stir-fry till fragrant and oil begins to appear on the surface, which take about 10-15mins.
6. Add in petai, prawns and Yamie rice.
7. Season with sugar and fish sauce. Serve.

Miss Tam Chiak http://www.misstamchiak.com/

So these are our Yamie Rice creations. Guess which dish won our hearts? Watch the video to find out the results!

Yamie Rice is Halal Certified and contains no preservatives, no added MSG, no Artificial Colourings and no Trans-fat. It is available at major supermarkets eg. Fairprice Xtra; Fairprice Finest; Selected Fairprice Supermarkets; Giant Hypermarts and selected Sheng Siong supermarkets. For more recipe ideas, visit www.yamierice.com or www.facebook.com/yamierice websites to get more inspirations!

Big thank you to Yamie Rice, they are giving away F&B voucher to 10 lucky readers! Here is what you have to do:

Simply fill in your personal details here, vote for your favorite blogger cook off recipe and submit your entry latest by 15 October 2015 @ 12pm. Lucky winners will be drawn from the pool of the voters of the blogger cook off recipe with the highest votes. Total 10 winners will walk away with $30 Hans cafe dining voucher.

Winners list will be announced on 16 October 2015 at Yamie Rice Facebook Page. Follow us to get the latest updates of promotion & Facebook campaign. Winners will be contacted via phone call and cafe dining voucher will be mailed out to the winners.

Terms & Conditions:
• Lucky draw result is final and no correspondence will be entertained.
• Prizes are not transferable or exchange for cash.
• Yamie reserve the right to amend and add in any terms and conditions without prior notice.

The post Yamie Rice – Cook Easy Local Dishes At Home! appeared first on Miss Tam Chiak.

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Healthy living doesn’t have to be dull. Health Promotion Board (HPB) will show you how to make it fun with Healthy Lifestyle Festival SG!

Healthy Lifestyle Festival SG is set to be an exciting month-long festival, starting with a myriad of activities, events and roadshows in the first 4 weekends in October across various locations island wide, leading up to the anchor event on November 7-8 at the Singapore Sports Hub and Kallang Wave Mall. It will be a fun-filled and educational festival for the whole family with a host of free activities, exhibits and goodies bags, with limited edition notebooks and coasters.

The activities are planned around HPB’s five main health pillars, which are to inspire people to get active, eat smart, get appropriate screening tests, think positive and quit smoking. Taking place at the Healthy Lifestyle Festival SG is the inaugural 30-minute Healthy & Tasty Cook-Off.

30-minute Healthy & Tasty Cook-Off is a cooking competition that challenges participants to create healthier meals in under 30 minutes, using wholegrain, vegetables and/or fruit, and products with the Healthier Choice Symbol.

Shortlisted pairs of participants have gone through a round of mentorship sessions prior to semi-finals which will be held at each roadshow (4, 11, 17, 25 Oct). The winning pair from each roadshow will then proceed into the finals, held at the anchor event on 8 Nov.

It marks the second phase of HPB’s ‘Shop Healthy. Get More from Life’ campaign launched in July this year, which encourages Singapore residents to opt for food products with the Healthier Choice Symbol so they can prepare healthier meals when eating at home.

HEALTHY & EASY RECIPE: VEGETABLE ROLLS

We all know that eating right can help you maintain a healthy weight and avoid certain health problems, but your diet can also have a profound effect on your mood and sense of wellbeing.

The Healthier Choices Symbol is introduced by Health Promotion Board to mark food products that meet the nutritional standards set by HPB. If you are shopping for healthier food choices, all you have to do is look out for the Healthier Choice Symbol on its packaging. Products with this symbol are lower in fat, saturated fat, sugar and sodium. Some are also higher in whole-grains, dietary fibre and calcium compared to similar products in the same food category.

It’s easy to create healthy and tasty meals at home. Just last week, I created this simple vegetable roll at home to replace our usual popiah which will take a longer time to prepare.

Ingredients:
2 tsp canola oil
3 cloves garlic, minced
200g carrots, sliced into strips
200g tau kwa, cut into strips
100g beansprouts
2 tsp light soy sauce
1 tbsp oyster sauce
8 pcs butterhead lettuce
8 pcs spring roll skin
some white pepper
some sesame seeds

Method:
1. In a pre-heated wok, add oil and fry garlic till fragrant.
2. Add carrot, beansprouts and tau kwa and fry for about 5 minutes until the ingredients are cooked.
3. Season with condiments. Adjust to taste. Set aside.
4. Lay spring roll skin on a dry plate. Place a piece of lettuce and spoon cooked vegetables on it. Sprinkle with sesame seeds.
5. Fold the left and right side of the spring roll towards the centre. Finish by rolling the whole spring roll into a cylinder shape. Serve.

Tips: Use unsaturated oils like sunflower oil, canola oil or olive oil instead of saturated oils like butter or ghee.

SEE YOU AT THE HEALTHY LIFESTYLE FESTIVAL!

Come down to the Healthy Lifestyle Festival roadshows and anchor event for a fun-filled day out and cheer on your favourite 30-minute Healthy & Tasty Cook-Off team. I am very excited to be going down for the festival and enjoy the many free activities. What’s more, I will be judging the Healthy & Tasty Cook-Off, thank you HPB for the opportunity!

The festival brings 4 exciting roadshows in the heartlands, an anchor festival at Singapore Sports Hub. With lots of free activities, visitors can try out new workouts like piloxing and bowkwa, or all time favourite zumba sessions, pick up tips on how to cook healthy and tasty meals for the family, visit the kids zone, get screened and many more. Goodie bags and limited edition notebooks and coasters to be collected.

Detailed Roadshow details (10 am-9pm)
3-4 Oct: Toa Payoh HDB Hub Atrium
10-11 Oct: Tampines Central (Field beside Tampines MRT)
17-18 Oct: Canopy at J-Link (Beside Jurong Regional Library)
24-25 Oct: Hougang Central Hub (Beside Hougang Mall)
7-8 Nov: Singapore Sports Hub and Kallang Wave Mall

For more information, please visit www.healthylifestyle.sg

The post See you at Healthy Lifestyle Festival SG! appeared first on Miss Tam Chiak.

In recent years, Berlin has become a hot spot for urban gardening. Known as schrebergarten, or allotment gardens, city dwellers grow their own crops in community gardens to promote sustainability. During my trip to Berlin, I had the chance to catch up with Arne & Claudia who blogs at http://foodviewberlin.com (it’s written in English, by the way) and they have kindly let me into their friend’s schrebergarten to have breakfast and chat about photography, recipe inspiration, and food blogging.

Arne & Claudia are freelance creatives who do professional film making and photography. FoodViewBerlin.com is their hobby where they share inspiration for their vegan and vegetarian crossover recipes. But they are rising stars in the food blogging world — their work has been featured on sites, and they have recently won Bes for “Best English-Language Food Blog” and “Best Recipe Blog” at Food Blog Award 2015.

If you’re like us, you’ll be drawn into their world by the incredible photography and quirky recipes, and stay because of their warmth and wit. Read on as the couple shares the secret to their food blogging, and recipe for Banana & Cashew Cream with Red Quinoa on Date & Walnut Crumbs, topped with Caramelized Fruit.

Even though they live right in the middle of the city, a natural and healthy cuisine made ​​up of fresh and unprocessed seasonal ingredients is very important to them. They love fresh vegetables from the farmer’s market, and autumn raspberries or other veggies that they grow on their balcony or gain from harvesting wild. Of course, there are some sprouts, microgreens, and fresh herbs on the window sill as well, and so home-made basics from hot & fruity chutney to creamy spelled & almond milk and homemade spice blends.

Arne and Claudia started out quite differently. At first, Arne just wanted to do urban photography. He considered himself more like a photographer, not a cook. But their culinary habits so changed over the years. They started this journey as two vegetarians, and since a while, Arne turned vegan. So now, they cook and do the food shootings together.

Claudia shared, “The recipe we won for the award is a good example. We wanted to do something for a picnic package, like homemade lemonade and delicious vegan sandwiches. But we don’t want to call it vegan sandwiches. We just wanted to create a sandwich with ingredients that are in season. For example, the broad beans, carrots are in season during that time. Arne said let’s do the sandwich in a sandwich bag, and I said let’s put the sandwich bag into a basket. So one idea leads to another. So we exchange ideas, it is a mutual process. It’s always fun to develop that idea.”

The couple increasingly love to create delish recipes did serve bothsides: vegan treats without substitutes are most tasty by itself. They love a colorful and manifold cuisine, and they regularly crave for raw food and whole-grain treats. For our breakfast that day, Arne and Claudia bought some ingredients from the market, picked a few apples from the garden and prepared breakfast in a jar filled with quinoa and banana cream, served with homemade green smoothie.

They started out first shooting the ingredients in its raw form in the garden, shooting Arne picking the apples and him attempting to crack the walnuts. Natural light is important to them when it comes to food photography. They usually shoot next 
to a large window or will bring the dishes outside to photograph them. In this case, they are lucky to have such a romantic garden to work with.

Simple plates, cutlery, etc. and raw ingredients make great extra props. Claudia and Arne usually think about the ingredients that they are using and what colors will go best with them. Of course, since they are making something fruity and light for breakfast, they’d be more likely to go with a cleaner brighter background. Using a Canon 5D Mark ii with Canon 50mm F1.8 lens, the photos give a very nice bokeh.

“It’s teamwork, it’s about finding a mutual image language.” – Claudia

As bloggers, the couple love to push boundaries. When reading their posts, you feel as if the two of you are chatting in a corner, sharing a drink. They have the ability to make their digital home feel cozy. Of course, it doesn’t hurt that they comes up with mind-boggingly awesome recipes — and has incredible photography skills.

When asked about their process when taking a photo, Arne explained, “Sometimes the color and personality of the food will really click with specific props or lighting. Other times, we will wiggle with the setting, or create a story for why that walnuts is cracked. SI’d say I generally prefer to do more with less, and execute styling that makes sense.”

FoodViewBerlin.com updates once a week, as the couple try to shoot recipes during weekends so that it can be used for the next few weeks. They work with seasonal ingredients most of the time, so they try to publish the post as soon as they can. Arne said, “We do stock photography and we were told they need Christmas images in July for their magazines, which is quite fun! It was really hot out here like Singapore, we were sweating but trying to create the Christmas mood.”

Thankfully, we aren’t sweating as we chat and have breakfast in the garden as it was already autumn in Berlin. Even though I seldom have vegan meals in Singapore, I am learning to appreciate vegan after coming here. It may be a turn-off to some of you but trust me, it’s really tasty! As I listened to the rooster calling and smell the light apple aroma in the air, I am thankful for this good life and blessed with friends from all over the globe.

Banana & Cashew Cream with Red Quinoa on Date & Walnut Crumbs, topped with Caramelized Fruit

2015-10-14 11:27:29

Serves 4

This is a rather filling (and by the way vegan) breakfast that is full of nutty, fruity and citric flavors and keeps you going all day, especially if you enjoy it along with a ginger-spicy green smoothie. There’s fresh apple and plums involved, both of which are right now in season over here.

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For crumbs, cream and toppings

1. 100 g dates, pitted
2. 75 g walnuts
3. 1 tbsp. maple syrup
4. 1 tsp. cinnamon powder
5. 1 big banana
6. 150 g cashew nuts* + 1 tbsp.
7. juice of 2 small organic lemons and zest of 1
8. 75 g red quinoa
9. a splash of maple syrup
10. 1 big apple, cleaned and cored
11. 2 plums, cleaned, halved, and pitted
12. 4 blackberries, cleaned
13. 1 tbsp. of honey
14. 4 jars of 290 ml each

For the smoothies

1. 2 handsfull of mache, cleaned and washed (or any other green lettuce that you prefer)
2. 2 bananas
3. juice of 1 lemon
4. 1 big apple, cleaned and cored
5. fresh ginger to taste (recommendation is to start with 1 slice and then add more, if you like)

Instructions

1. Prepare the quinoa first: Bring to a boil with the double amount of water, reduce the heat, close the lid and simmer for about 15 minutes or until done but not too soft. Add a splash of maple syrup and fold in well.
2. For the crumbs layer, put dates and walnuts in a food chopper and chop (not too much, pieces of nuts and dates should still be visible). Season with cinnamon and fold in the maple syrup. Fill in the jars as a bottom layer.
3. For the cashew & banana cream, put cashew nuts, lemon juice and water in the blender or in a dish that you use with your hand-held blender. If you soaked the nuts over-nigt, you will be fine with 75 ml, if you didn’t you will need a little more, about 100-125 ml. Now mash finely until you get a smooth cream. Add the banana (make sure that you use a fully ripened fruit) and mash again until everything is well combined. Fold in lemon zest and quinoa and fill the cream into the jars as a second layer on top of the date & walnut crumbs. Put into the fridge while you prepare the topping and the smoothie.
4. For the smoothies, put all ingredients into a blender along with 500 ml of water (or add a little more, depending on which consistency you like best in your smoothie) and blend finely. You might want to add a little more ginger or lemon juice or banana if you like your smoothie a little more hot or citrus-like or sweet, that’s totally up to you.
5. For the cream topping, chop the remaining tbsp. of cashews and roast in an ungreased pan until they start to smell nicely. Put aside. Slice the apple (you will need four slices), and in the same pan, carefully heat up the honey. When it starts to bubble gently, put the apple slices and the plum halves in the honey and caramelize (about 1-2 minutes on each side). Take the jars off the fridge and decorate each with an apple slize, a plum half and a blackberry on top, finally sprinkle with the toasted cashews. Enjoy along with the smoothies!

Notes

1. If you soak cashew nuts over-night in cold water, the result will be more creamy

By FoodViewBerlin.com

Adapted from http://foodviewberlin.com/

Adapted from http://foodviewberlin.com/

Miss Tam Chiak http://www.misstamchiak.com/

The post A Morning with Arne & Claudia from FoodViewBerlin.com (with Breakfast in a Jar recipe!) appeared first on Miss Tam Chiak.

Do you like your desserts rich, creamy, and smooth? Then there’s a secret ingredient you might consider trying — cream cheese! Being a big fan of PHILADELPHIA Cream Cheese, it is one of my most important ingredients. As Christmas approaches, you probably want to create some easy yet delicious cheesecake for party. Here’s sharing 2 simple recipes to help you! These recipes are EASY TO MAKE and perfect for entertaining during the holidays. They are sure to impress!

Cheesecake is a dessert best consumed with a hot coffee and a reading of the afternoon news. Recently, I got crazy over jars – breakfast jars, lunch jars, dessert jars. You name it, I have done it. When I went to buy jars from the same shop, the cashier said to me that there has been an increase in sales for jars recently. Of course, I am definitely their top customer for jars sale!

Hazelnut Rocky Road Cheesecake Jars is a super simple recipe that is easy to make (no oven is needed!) and is perfect for entertaining during the holidays. Nutella was added into PHILADELPHIA Cream Cheese which gave a nutty and smooth creaminess, complemented with contrasting crust from the chocolate crumbs. We have accessorized it with cherries, but you can easily substitute it with any other favourite fruits of yours. This recipe is a keeper because it is tasty and easy. Till date, I have made it at least four times!

Hazelnut Rocky Road Cheesecake Jars

2015-11-11 22:46:29

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Ingredients

1. 1 ¼ cups chocolate biscuit crumbs
2. 80g butter, melted
3. 24 Pascal Marshmallows, halved
4. 1 cup roasted hazelnut, roughly chopped
5. ½ cup glace cherries, halved
6. 500g PHILADELPHIA Block Cream Cheese, softened
7. ¼ cup castor sugar
8. 1 cup KRAFT Crunchy Hazelnut Spread
9. 1 cup cream

Instructions

1. Combine the crumbs and butter then spoon into the base of 6 mason jars. Combine the marshmallows, hazelnuts and cherries then spoon half of the mixture over the crumb base.
2. Beat the PHILADELPHIA Cream Cheese and sugar with an electric mixer until smooth, add the hazelnut spread and beat until combined. Pour in the cream then beat until smooth and a little thickened.
3. Spoon or pipe the PHILLY mixture evenly into the mason jars then chill for 1 hour or until required. Top with the remaining marshmallows, nuts and cherries just prior to serving.

Miss Tam Chiak http://www.misstamchiak.com/

My best friend doesn’t have an oven in her house and she is always looking for a non-bake cheesecake. This Blueberry Lemon Swirl Cheesecake recipe came just right in time! Both of us were excited to try it together. Coincidentally, the supermarket has fresh supplies of blueberries. When the blueberries are smothered in the sweet and tangy lemon butter and eaten with the cream cheese filling, it makes a stunning dessert. Can’t wait to dig in!

This is a limited edition recipe that is only available in PHILADELPHIA Recipe Book 1 (read to the end to see how to get these recipe books).

Blueberry Lemon Swirl Cheesecake

2015-11-11 22:42:57

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Ingredients

1. 200g ginger biscuit crumbs
2. 100g butter, melted
3. 3 x 250g PHILADELPHIA Cream Cheese Block, softened
4. 1 cup caster sugar
5. 1 tablespoon gelatin, dissolved in ¼ cup boiling water
6. 1 ½ cups cream, softly whipped
7. 1 cup lemon butter
8. 2 x 125g punnets blueberries

To make lemon butter

1. 4 eggs
2. 3/4 cup sugar
3. 1/2 cup lemon juice
4. 2 tsp lemon zest
5. 125 butter

Instructions

1. To make lemon butter, combine all ingredients on a bowl and place over simmering water and whisk for 20 minutes until smooth and thick. Do not allow the mixture to curdle.
2. Combine the biscuit crumbs and butter then press into the base of a greased and base lined 24cm springfoam pan. Chill until firm.
3. Beat the PHILADELPHIA Cream Cheese and sugar with an electric mixer until smooth. Add the gelatine and half of the lemon butter and mix until smooth then fold through the whipped cream.
4. Scatter the one punnet of berries over the biscuit base. Pour over the cheesecake mixture. Spoon the remaining lemon butter on top then swirl through with a knife to make a marble pattern. Scatter remaining berries on top, pressing down lightly. Chill for 3-4 hours or until set.

By PHILADELPHIA

Miss Tam Chiak http://www.misstamchiak.com/

In Philly Recipe Book 1, you’ll find desserts, tips and tricks to help you celebrate any occasion, be it a festive evening get together or a solo after-work indulgence. Plus, there are many great recipes that you can only find it in the collectible. The recipe book is now available in all FairPrice, Cold Storage, Giant and Sheng Siong supermarkets. It’s LIMITED EDITION! All you have to do it to purchase 2 Philadelphia products and you get it for FREE! (Book 2 which features all new recipes will come out soon!)

What are you waiting for? Grab a copy today!

Here’s the video to teach you how to make Hazelnut Rocky Road Cheesecake Jars! WATCH NOW!

The post Christmas with PHILADELPHIA (Part 1) – Easy To Make Cheesecake Recipes For Parties appeared first on Miss Tam Chiak.

When Jenny Bakery arrived in Singapore, everyone went crazy. We see queues forming early in the morning despite the heat and haze outside. This Hong Kong’s cookie shop is famous for its butter and coffee cookies which draw long queues in Hong Kong and are so popular that a black market has sprung up with resellers offering the cookies at rocket high prices.

I got a little crazy over it too. Because it’s almost impossible to get the cookies in Hong Kong nor in Singapore (unless you queue for hours). So I went online to google for butter cookies recipe, hoping to bake some for my own consumption. Shockingly, I found that many avid bakers have been coming up with recipes that tastes VERY SIMILAR to Jenny’s biscuits!

In my house, we experimented with three different recipes and conducted a blind test in the family. The first recipe, we used 125g butter, 55g caster sugar, 32ml milk, 126g cake flour and 60g rice flour. It turned out hard and we had to dip it into our drinks to soften it. The second recipe, we used 200g butter, 50g caster sugar, 75g all-purpose flour, 75g bread flour and 50g corn starch. It was not bad, a little bit of bite but didn’t exactly melt in the mouth. The third time, we substituted all-purpose flour to top flour (wheat flour) and it was softer but I think can be better.

After experimenting it again last night fine tuning the recipe, we are very happy. When you placed our butter cookies in the mouth, IT MELTS LITERALLY. Like you don’t even have to bite it. And the use of Golden Churn Tin Butter brings so much fragrance to the cookies. Let me remind you to sift the flour because it is much lighter than unsifted flour and aerates it at the same time, hence making the cookies airy and delicate. I really love it and we already have plans to bake more of it and give it as Christmas presents for our friends!

Presenting to you…. THE ULTIMATE BUTTER COOKIES!

Butter Cookies

2015-11-16 01:33:46

Melt in your mouth butter cookies that tastes similar to Jenny's Bakery.

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Ingredients

1. 200g butter
2. 50g icing sugar, sifted
3. 50g plain flour
4. 100g wheat flour (or top flour)
5. 50g corn flour

Instructions

1. Preheat oven to 180 degree celsius.
2. Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy.
3. Sift plain flour, wheat flour and corn flour twice.
4. Fold the ingredients together with a spatula until it is well incorporated. Do not beat or over mix as you will not achieve the airy texture.
5. Put the dough into a piping bag with star dip nozzle.
6. Pipe the cookies onto the baking tray lined with baking paper. Leave 1 cm in between cookies as they will expand a little during baking.
7. Bake for 15-20 minutes or until the cookies turn light golden brown.
8. Leave it to cool on a cooling rack before storing them in air-tight container.

Notes

1. MUST USE Golden Churn Tin Butter

Miss Tam Chiak http://www.misstamchiak.com/

The post Recipe – The Ultimate Butter Cookies (some say, it tastes like Jenny Bakery!) appeared first on Miss Tam Chiak.

I love Christmas. It is the only festive holiday that I look forward to celebrating every year. It’s never too soon to start planning your Christmas – the further ahead you do, the more you’ll enjoy the magic of the big day.

With that in mind, I have been working super hard to make planning for Christmas as easy as possible. First on my list is to create some Christmas goodies using Perfect Italiano. It is a cooking cheese brand that adds simple Italian flair to everyday family meals and festive treats. It is simple and easy to use, to prevent homemade meals from being difficult, complex and time-consuming. Scroll down to see my creations!

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Parmesan Shortbread Cookies
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Who says Christmas cookies have to be sweet? These savory parmesan shortbread cookies are great, and you can even bake them as a Christmas present! I have always wanted to bake some cookies for Christmas, and I think I have found a great recipe. The texture is light and fluffy, and the parmesan and sesame seeds make it so fragrant!

Parmesan Shortbread Cookies

2015-12-01 01:24:27

Savory parmesan shortbread cookies for Christmas, made using Perfect Italiano Parmesan Grated Cheese.

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Ingredients

1. 150g all purpose flour
2. 100g Perfect Italiano Parmesan Grated Cheese
3. 100g unsalted butter, cubes
4. ¼ tsp sea salt
5. ¼ tsp black pepper
6. 1/8 tsp cayenne
7. some white sesame seeds
8. 1 egg

Instructions

1. Mix all the ingredients including Perfect Italiano parmesan cheese together (except egg), until a golden dough begins to form. Put into the fridge for 30mins.
2. Roll the dough in between two baking sheets to about 3-4mm thick. Using a cookie cutter, stamp out cookies as close together as possible. Arrange the cookies about 1 inch apart on a baking sheet lined with parchment paper.
3. Spread some egg mixture and sesame seeds on top of each cracker.
4. Bake shortbread at 180 degree celcius until tops are dry and bottoms are golden brown, about 20 mins. Transfer shortbread rounds to rack and cool completely.

Notes

1. They can be made 1 week ahead. Store the shortbread in airtight container at room temperature, or freeze up to 1 month.

Miss Tam Chiak http://www.misstamchiak.com/

Perfect Italiano Parmesan Grated Cheese is matured for up to 18 months to guarantee bold flavour. It is pre-grated from the block for convenience, and packaged in a re-sealable bag for easy storage. Besides using it to bake the shortbread cookies, you can also add it into pasta sauces and risotto, or toss in salads!

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Mozzarella & Cranberry Toasties
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When planning to do a recipe for Perfect Italiano Mozzarella, I was in the midst of preparing toasties for breakfast. Then the idea came – that is to make Christmas toasties! Walking around the supermarket, I was very happy to find cranberries. They are winterberries that have become synonymous with the Christmas table for many. That’s it, let’s make Mozzarella & Cranberry Toasties!

Mozzarella & Cranberry Toasties

2015-12-01 01:25:46

Cranberries are synonymous with the Christmas table for many. Add them together with Perfect Italiano Mozzarella Grated Cheese to enjoy the delicious toasties!

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CRANBERRY SAUCE

1. 1 1/2 cups Cranberries
2. 1/2 cup Water
3. 1/2 cup Sugar
4. 1 tsp Lemon Juice

TOASTIES

1. 1 cup Baby Arugula
2. ½ tsp Extra Virgin Olive Oil
3. ¼ tsp Sea Salt
4. ¼ tsp black pepper
5. 6 slices White Bread
6. 1/3 cup Cranberry Sauce
7. 3 pcs Sliced Ham
8. 180g Perfect Italiano Mozzarella Grated Cheese
9. some salted butter to coat

Instructions

1. In a medium saucepan combine all cranberry sauce ingredients, then cover and bring to a boil. Once a boil is reached, reduce flame to low and allow sauce to simmer until cranberries are burst and thickened, about 10 mins. When desired texture is reached, remove from heat and cool.
2. Cut the crust off bread. Next, in small bowl combine arugula, olive oil, salt and pepper, tossing until all leaves are lightly coated.
3. To assemble, spread a thin layer of cranberry sauce onto each bread slice, then top with arugula, sliced ham, and Perfect Italiano Mozzarella. Combine the bread slices to create three sandwiches.
4. Coat each side of the sandwich with butter, then pan fry till the Mozzarella cheese melted. Flip sandwiches, then coat & pan fry once more. Cut sandwiches diagonal-wise, then serve immediately.

Miss Tam Chiak http://www.misstamchiak.com/

Perfect Italiano Mozzarella Grated Cheese has a mild flavour and melts beautifully when you want to enjoy that traditional stretch. It’s pre-grated from the block for your convenience, and packaged in a re-sealable bag for easy storage.

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Hope it inspires you to try new and simple recipes! Visit Perfect Italiano’s website www.perfectitaliano.com.sg to get simple festive inspirations in the recipe library available. Do hashtag your own Perfect Italiano food creations with #perfectitalianosg.

The post Christmas Recipes with Perfect Italiano – Create Easy Festive Treats For Your Family! appeared first on Miss Tam Chiak.

Christmas can be a stressful time with all the preparation for holiday parties. On one hand, you need to get ready so many dishes on the menu. But on the other hand, you want to prepare something extra special for your guests. Here’s what you need – 3-step cheesecakes that is EASY TO MAKE! These recipes are sure going to make someone’s eyes light up!

As we were brainstorming for an easy cheesecake recipe, we thought of mini Santa Cupcakes idea which will be great for the coming holidays as it is sure to bring smiles to our guests. Plus there are many fresh boxes of strawberries in the supermarket now, so we did a simple frosting and style it to look like Santa. I am sure kids will love these jolly looking cheesecakes!

Mini Santa Cheesecake Cupcakes

2015-12-10 10:17:33

Yields 20

Cute mini Santa Cheesecake Cupcakes using PHILADELPHIA Cream Cheese!

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For the cheesecake cupcakes

1. 2 cup graham cracker crumbs
2. 2 packages (8oz. each) Philadelphia cream cheese
3. 1/2 cup sugar
4. 1/2 teaspoon vanilla essence
5. 2 eggs
6. 1 box of strawberries

For the white frosting

1. 1 1/2 cups butter
2. 6 cups powdered sugar
3. 2 teaspoon vanilla essence (clear)
4. 2-4 tablespoon milk

Instructions

1. Preheat oven to 170 degree Celsius. Beat cream cheese, sugar and vanilla essence with electric mixer until combined. Add eggs and mix well.
2. Crush graham crackers and place evenly in each muffin cups, topped with cream cheese mixture.
3. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours. Top with frosting and decorate with strawberries.

Notes

1. Tip: You can decorate with candy cane and blueberries as well.

Miss Tam Chiak http://www.misstamchiak.com/

Toblerone has been part of my childhood as my teachers would usually give us a bar each during Children’s Day. Not only that, it is also a must for every Christmas stocking. Hence, I am very excited when I saw Toblerone Raspberry Swirl Cheesecake recipe in PHILADELPHIA Recipe Book 2! Combining the crunchy almond bits with rich chocolate cream and smooth cheesecake mousse, the raspberry coulis makes the cheesecake tangy and refreshing all at the same time. Now, I am ready for Christmas!

This is a limited edition recipe that is only available in PHILADELPHIA Recipe Book 2 (read to the end to see how to get the recipe book).

Toblerone Raspberry Swirl Cheesecake

2015-12-10 10:20:12

Serves 10

Combining the crunchy almond bits with rich chocolate cream and tangy raspberry coulis, the Toblerone Raspberry Swirl Cheesecake is refreshing and simple cake to create!

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Ingredients

1. 1 ½ cups chocolate biscuit crumbs
2. 100g butter, melted
3. 2 x 250g PHILADELPHIA Cream Cheese Block, softened
4. 3.4 cup cater sugar
5. 1 teaspoon gelatine, dissolved in 2 tbsp boiling water
6. 200g TOBLERONE milk chocolate, melted
7. 1 tsp vanilla extract
8. 1 cup thickened cream, softly whipped
9. 1 punnet raspberries pureed and sieved, combined with 2 tbsp icing sugar
10. TOBLERONE shavings, for decoration
11. Raspberries, extra for decoration

Instructions

1. Combine the biscuit crumbs and butter then press into the base of a greased 23cm springform pan. Chill.
2. Beat the PHILLY and sugar with an electric mixer until just smooth Add the gelatine, melted chocolate and vanilla and mix until smooth, then gently fold through the cream.
3. Pour the mixture over the prepared base, spoon the raspberry onto the top then swirl through the PHILLY mixture. Chill for 3 hours or until set. Decorate with TOBLERONE shavings and extra raspberries prior to serving.

Miss Tam Chiak http://www.misstamchiak.com/

In Philly Recipe Book 2, you’ll find desserts, tips and tricks to help you celebrate any occasion, be it a festive evening get together or a solo after-work indulgence. Plus, there are many great recipes that you can find only in this collectible. The recipe book is available at all leading Singapore supermarket. All you have to do is purchase any 2 Philadelphia products and you get it for FREE! It’s LIMITED EDITION so hurry & grab a copy now!

The post PHILADELPHIA Cheesecakes in 3 Easy Steps – It’s as easy as 1-2-3! appeared first on Miss Tam Chiak.

It was a cold and rainy Sunday evening. I was feeling under the weather and wanted something comforting to warm the body. Ahhh… that craving. Something slurpy and soupy would be good. I was googling for a bowl of mee tai bak near home and found “136 Hong Kong Street Fish Head Steamboat (136 香港街潮州鱼头炉)” on Burpple. Used to be in South bridge Road, this zi char stall has now moved to Toa Payoh (they have another branch in Joo Seng Road). Although the signboard shows that it’s known for their fish head steamboat, there is a wide array of zi char dishes that you can check it out too.

Century egg is a delicacy of acquired taste. I used to offer it to my overseas friends but the idea of having black egg that has smells like ammonia turn them off. Here, the chef deep fried the century egg to give it a mild crisp. Sweet & spicy sauce is drizzled over the century eggs which helps to cover up the ammonia odor and perfectly balances the rich, unctuous egg. It’s interesting to see century eggs ($8) being deep-fried, you can the subtle crunch with creamy yolk. This is great for those who do not have the guts to savour it plain.

Hands up if you are a fan of mee tai mak. *both hands up* If given a choice, I like to eat minced meat noodles and fish ball noodles with mee tai mak. When we arrived, almost every table ordered their Claypot Mee Tai Mak. With a brilliant wok hei, it is a clear winner on hands with slippery mouse-tail noodles full of smokey aroma, thick umami gravy spiked with raw egg, prawns, minced meat and crunchy vegetables. It makes for a great comfort food this rainy season. Guess what, it’s only $5 per claypot, seriously worth every penny.

Every review I read online goes gaga over their Salted Egg Pork Ribs ($8). Honestly, it’s getting a bit boring for me but I ordered it anyway. Coated with salted egg mixture, it’s flavoured with curry leaves. Okay lah, tender pork ribs but nothing much to shout about the salted egg sauce. They also have coffee pork ribs.

Tender qing long cai ($10) is the most expensive dish for that night. The prices here are quite affordable and claypot mee tai bak is worth checking out. Not sure how is the steamboat, but I will check it out next time. The wait here can be long, so my advice is to come earlier or reserve a table and pre-order your dishes.

136 Hong Kong Street Fish Head Steamboat
Address: Blk 19 Lorong 7 Toa Payoh #01-264, Singapore 310018
Opening Hours: 11am – 2pm; 5pm – 10:45pm daily
Tel: 9437 8260

The post 136 Hong Kong Street Fish Head Steamboat – They are more famous for their Claypot Mee Tai Bak! appeared first on Miss Tam Chiak.

Weekend baking is extra rewarding because you don’t have to rush, so you can really take your time getting those bakes just right. I really believe in having the right emotion when baking. When I get too stressed up and rushed for time, my bakes didn’t taste as good.

I spent a Sunday at Chiew Mei’s house to do some baking. It was relaxing – we had a casual lunch before spending the afternoon to bake together. Of course, being a hardcore photographer, I just had to photograph the process before getting my hands dirty. After all the fun in the kitchen, we get the pleasure of sharing our lovingly baked egg tarts while watching the cooking show by Nicholas Tse. Prior to the show, I never even know he can cook as he always had a bad boy image. After watching the show, I see a different side of him.

Anyway, we made egg tarts that afternoon. Chiew Mei is quite an expert in making egg tarts so we got it ready within an hour or so. Using Annielicious‘s recipe, we made a buttery pastry base instead of the flaky kind. One of the tricks I learnt from Chiew Mei was to use the tart cases to flatten the dough first before putting it into the tart case to shape it. I am super happy with the final product!

Egg Tarts

2016-01-04 09:18:57

Serves 12

Freshly baked egg tarts with buttery base and soft egg custard insides.

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Pastry

1. 280g Plain Flour
2. 2 tbsp Icing Sugar
3. 2 Egg Yolk
4. 1 Egg White
5. 150g Salted Butter

Filling

1. 150g Castor Sugar or fine sugar
2. 150g Hot Water
3. 4 Whole Eggs
4. 250ml Fresh Milk
5. 1/2 tsp Vanilla Extract
6. a pinch of fine salt

Method (for Pastry)

1. Cream butter with icing sugar, egg yolk and egg white.
2. Add in flour and mix well. Once it is well mixed, using hand, press the mixture together and form a dough. If the dough is too wet or oily, do add some flour. Give it a few knead.
3. Wrap the dough in a clingwrap. Put it into the fridge for 15mins to let it cool.
4. Take the dough out of the fridge. Cut pastries into 12 equal portion (about 38g each).
5. Roll individual dough into a ball. Using a tart case, press the pastry ball into a flat piece. Line dough in the middle of tart cases, lightly press the dough into the tart cases.
6. Refrigerate the tart cases for 30mins, and it is ready to use.

Method (for Filling)

1. Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool.
2. Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.
3. Sift egg mixture TWICE to achieve smooth egg mixture.
4. Take tarts out of the refrigerator, carefully pour egg mixture into each tart shells.
5. Bake tarts for 25mins at 180 degree, fan ON.

Adapted from Annielicious Food

Adapted from Annielicious Food

Miss Tam Chiak http://www.misstamchiak.com/

The post Recipe – Egg Tarts appeared first on Miss Tam Chiak.

With the trend towards more health-conscious eating, diners are discerning on the health aspects of the food they consume, yet not compromising on the taste. Prima Taste, the award-winning brand synonymous with authentic Singaporean cuisine, has come up with all-new Wholegrain LaMian & Ready Meals. Awarded the Healthier Choice Symbol (HCS) by the Health Promotion Board, these products provide Singapore flavours in convenient packages, without compromising on authenticity and taste.

Imagine having a comforting bowl of Wholegrain Lamian at 3 in the morning. It gets you through so many emotions. The steaminess of the broth, the stickiness of the noodles, the flavor is really powerful… yet healthy!

Made with 51% Superfine Wholegrain Flour, the noodles still remain smooth with an excellent al dente and springy mouthfeel without breaking easily. Much like its predecessor, Prima Taste’s Wholegrain LaMian noodle is steamed and not fried, thus ensuring a taste profile of hand-pulled noodles. The pastes used in these LaMian packets are created with natural ingredients with no artificial flavouring or colouring and no added MSG and preservatives. All products in this range have been awarded the Healthier Choice Symbol (HCS) by the Health Promotion Board.

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Laksa Wholegrain LaMian

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This new addition to Prima Taste’s Wholegrain LaMian range is available in the classic LaMian flavours of Laksa and Curry. We first tried the Laksa Wholegrain LaMian with addition of tau pok, fish cake and prawns that I bought.

The process is very simple. All you need is 7 MINUTES. Yes, you heard it right! Just 7 minutes to prepare your healthy and filling meal. Since you’re the one cooking up a storm, you can choose how simple or how indulgent you’d like to prepare your LaMian! Simply add in the pastes, water and noodles, and you are done!

There is a perception that healthy food does not taste good and that good-tasting food is bad for your health. I beg to differ. As I slurp my bowl of Laksa Wholegrain LaMian, I am surprised at the taste and quality of the product. It tastes just like any other bowl of laksa and I didn’t even realize I was eating wholegrain!

The new product packaging also features QR Codes that link directly to cooking videos. The videos are step-by-step cooking demonstrations of ‘Standard Version’, ‘Enhanced Version’ and ‘Indulgent Version’ options. The “Enhanced Version” offers a slight variation in cooking style to bring about an intensified flavor, while the latter recommends suitable cooking methods and ingredient additions to make a truly hearty and indulgent gourmet meal.

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Curry Wholegrain LaMian

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You might think, what makes wholegrain so great? Well, it helps in your digestion and add bulk to the diet to help you feel full, reducing the risk of overeating. Wholegrain also prevents damage of blood vessels and decreases cholesterol level; hence reduce the risk of heart diseases. It was fun cooking healthy laksa for my family, so I cooked a bowl of curry mee for myself.

Same procedure, all you need is… 7 MINUTES! I added chicken drumstick into my curry mee!

Don’t worry about the noodles having coarse and grainy texture. Prima’s wholegrain LaMian is smooth and curry gravy coats every strand well without breaking it. Due to the high wholegrain content, consuming one serving of Prima Taste Wholegrain LaMian fulfils an adult’s recommended minimum daily wholegrain requirements.

Like we said, besides being a healthy choice, Prima Taste’s Wholemeal LaMian range still remains as tasty as the original range! It is priced at $12.20 for a pack of four and they are now available at all leading supermarkets. For more information on the product as well as the entire range of Prima Taste’s products, please visit http://www.primataste.com.sg.

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Prima Taste Ready Meals

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If you are craving for rice instead of noodles, Prima Taste has also introduced a new quick meal product range – Prima Taste Ready Meals. The first of its kind in Singapore, these ambient meals require no refrigeration and only need to be warmed up for 90 seconds in the microwave before consumption.

Inspired by classic local flavours, you can enjoy 4 different products: Curry Chicken with Rice, Nonya Sambal Chicken Rice, Beef Rendang and Chicken Claypot Rice. The first three stated flavours have been awarded the Healthier Choice Symbol (HCS) by the Health Promotion Board.

I tried the Beef Rendang with Rice. The surprisingly thing is, all the read meals can be stored without refrigeration. Featuring a combination of white basmati rice (75%), wholegrain basmati rice (20%) and multi-grains (5%), the product is a complete meal with rice and diced beef simmered in rich coconut curry gravy. It offers a host of nutritional benefits in one convenient package – it has added dietary fibre, soluble fibre and prebiotics.

TA-DAH! My beef rending is ready! Prima Taste Ready Meals take great care in developing new range to ensure that it meets the HPB Healthier Choice Symbol without compromising on taste or eating experience, providing the choice meal alternative for everyone. It’s so convenient especially for tertiary students, working parents, people who tend to work late and overseas consumers who want an easy option to prepare a good tasting Asian rice dish. Prima Taste Ready Meals retail at $6.50 and are currently available at select NTUC Fairprice outlets. The new product packaging also features QR Codes that link directly to instructional videos which provide demonstrations of two methods of preparation.

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This post is brought to you by Prima Taste. For more information on the product as well as the entire range of Prima Taste’s products, please visit http://www.primataste.com.sg

The post Prima Taste Introduces Healthier, yet Gourmet Wholegrain Lamian & Ready Meals appeared first on Miss Tam Chiak.

MERRY CHRISTMAS! Are you in the midst of planning a festive dinner and still can’t decide what dessert to prepare? Here’s a perfect solution: Make a No-Bake Cheesecake! These are easy to make but still just as delicious, hence it’s great for entertaining guests this holiday season!

In this post, we have shared two simple no-bake cheesecake recipes – pumpkin cheesecake and cheesecake popsicles – that the whole family will love! Pumpkin is a common ingredient here. They are versatile, you can use it to cook savoury dishes or even make a dessert out of it! As for cheesecake popsicles, it’s colourful and kids will definitely love it. Plus, the prep time is never very long – you just have to give enough time to chill the cheesecakes properly before serving.

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Cranberry Cheesecake Popsicles

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I am crazy about making popsicles lately. These are the kind of desserts to enjoy after a long hot day, or after cooking a nice festive dinner. They’re light and indulgent. True to their name, they’re essentially mini cranberry cheesecakes, but in frozen form (and a whole lot less effort to make).

The base of these popsicles consists of cream cheese, sugar, and milk, which is whipped together to create a thick but pourable mixture, similar to cream. Stir in some fresh berries, and some graham cracker chunks, and you have the classic flavour combination of a standard cheesecake.

Trust me, any berries, be it fresh or frozen, works well. I have used blueberries, raspberries, strawberry puree, and now cranberry puree (because it’s Christmas!). It’s not always easy to get fresh berries, but I am surprised how great it taste even when I used puree. Tip: Try sprinkling some of graham crackers on the popsicles, the crunch creates wonder!

Cranberryberry Cheesecake Popsicles

2015-12-24 10:34:09

Yields 6

Cheesecake Popsicles are light and indulgent. This is the kind of desserts to enjoy after a long hot day, or after cooking a nice festive dinner.

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Ingredients

1. 200g cranberries puree
2. 100g PHILADELPHIA cream cheese
3. 3 tablespoons fat free milk
4. 1 teaspoon vanilla extract
5. 1/3 cup powdered sugar

Instructions

1. In food processor, puree cream cheese, milk, vanilla extract and powdered sugar until smooth.
2. In popsicle molds, layer raspberry puree and cream cheese mixture.
3. Insert popsicle sticks and freeze for at least 2 hours.

Notes

1. You can replace with any berries, be it fresh or frozen, it works well.

Miss Tam Chiak http://www.misstamchiak.com/

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No-Bake Pumpkin Cheesecake with Salted Caramel Sauce

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There are days when the last place anyone wants to be is in a hot kitchen. So when I have a choice to go for an easier way out, I will definitely choose it.

Pumpkin Cheesecake combines two American favorites: New York style cheesecake and pumpkin pie. Instead of taking the usual route of baking it, I tried making a non-bake version, which tastes just as good, and so much easier and simpler! My best friend, who has no oven at home, love this recipe a lot and we made it during one of the mini Christmas dinners!

No-Bake Pumpkin Cheesecakes with Salted Caramel Sauce

2015-12-24 10:36:22

Yields 12

Pumpkin Cheesecake combines two American favorites: New York style cheesecake and pumpkin pie. This no-bake version is just as tasty, and so much easier!

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Ingredients

1. 16 chocolate biscuits, finely crushed
2. 2 tbsp butter, melted
3. 1 2/3 cup heavy cream, divided
4. 230g PHILADELPHIA cream cheese
5. 2 tbsp caramel sauce, plus more for topping
6. 6 tbsp packed light-brown sugar
7. 1/2 tsp vanilla extract
8. 1/2 tsp ground cinnamon
9. 1/4 tsp ground nutmeg
10. 1/4 tsp ground ginger
11. 1 cup canned pumpkin puree, chilled
12. Sea salt (optional)

Instructions

1. Mix butter and crushed chocolate biscuits together until evenly moistened. Divide mixture among 12 small cups and gently press into an even layer.
2. In a mixing bowl, using an electric hand mixer, whip 1 cup heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and whip until sugar has dissolved and mixture is fluffy. Fold in pumpkin puree, then fold in whipped heavy cream.
3. Spoon pumpkin cheesecake mixture over cookie crumb layer in cups, then whip remaining 2/3 cup heavy cream until stiff peaks form and pipe on top. Drizzle each with caramel sauce and sprinkle lightly with sea salt and serve.

Miss Tam Chiak http://www.misstamchiak.com/

With PHILADELPHIA Cream Cheese, making cheesecake has become such an easy task. The rich and creamy taste sure makes cheesecake tastes better. This month, I have had so much fun with PHILADELPHIA, including making cheesecake jars, santa cheesecake cupcakes and now popsicles! I hope these recipes will inspire your next meal. Do your thing in the kitchen with Philly!

Here’s the deal, purchase any 2 Philadelphia products and you get it for FREE! In Philly Recipe Book 2, you’ll find desserts, tips and tricks to help you celebrate any occasion, be it a festive evening get together or a solo after-work indulgence. The recipe book is available at all leading Singapore supermarkets. It’s LIMITED EDITION so hurry & grab a copy now!

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View my previous recipes:
1) Christmas with PHILADELPHIA – Easy To Make Cheesecake Recipes For Parties
2) PHILADELPHIA Cheesecakes in 3 Easy Steps – It’s as easy as 1-2-3!

The post No-Bake PHILADELPHIA Cheesecake Recipes – Easy to Make, Still Delicious! appeared first on Miss Tam Chiak.

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If you’re thinking about buying cheese crisps to snack on, don’t. It’s so easy to make your own! No mess, and it only takes a few minutes using Perfect Italiano cooking cheese! This cheese brand is no stranger to many of you as I have done many easy recipes with it. I like it because it is simple and easy to use, transforming everyday ordinary meals into delicious, extraordinary creations. This time round, I have created two very simple and basic cheese snacks for your movie night at home.

Zucchini Parmesan Crisps

For compulsive snackers like you and me, you will love this Zucchini Parmesan Crisps! I used zucchinis and Perfect Italiano parmesan to makes these glorious addictive crisps. Definitely cannot stop at one!

What’s the happiest part about this? It is super easy to make! All you need is just flour, egg, panko and the star – Perfect Italiano cheese! I chose Parmesan Cheese because of its sharp and savoury taste. Just coat them together and deep fry till crisp perfection. Of course you can choose to bake it as a healthier alternative. Zucchini is a great source of Vitamins A and E, and the mineral potassium, and this recipe is a great way to include a vegetable in a treat food! Instead of the usual donuts, why not try something a little more healthier?

Zucchini Parmesan Crisps

2016-03-05 06:42:04

For compulsive snackers like you and me, you will love this Zucchini Parmesan Crisps! I used zucchinis and Perfect Italiano parmesan to makes these glorious addictive crisps. Definitely cannot stop at one!

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Ingredients

1. 118ml vegetable oil
2. 125g bread crumbs
3. 50g Perfect Italiano Parmesan Grated Cheese
4. 2 zucchinis, thinly sliced to 1/4-inch thick rounds
5. 70g all-purpose flour
6. 2 large eggs, beaten

Instructions

1. In a large bowl, combine Panko and Parmesan and set aside.
2. Dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
3. Heat vegetable oil in a large skillet over medium high heat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.

Miss Tam Chiak http://www.misstamchiak.com/

Toasted Cheesy Garlic Bread

Garlic bread is great with pasta, and it is quick to serve. The secret to garlic bread that’s neither too greasy nor too dry is having the correct proportion of butter to bread. So how do I make it more premium? Add both Perfect Italiano Parmesan Grated Cheese and Perfect Italiano Mozzarella Grated Cheese! Perfect Italiano Mozzarella Cheese is mild in flavour, melts beautifully with a stretchy nature to add that long stretchy cheese strings to your garlic bread.

I just love sitting in front of the oven and watch the bubbly wonderfulness of piping hot garlic cheese bread. When ready, it turns golden brown.

Toasted Cheesy Garlic Bread

2016-03-05 06:43:50

Perfect Italiano Mozzarella Cheese melts beautifully with a stretchy nature to add that long stretchy cheese strings to your garlic bread.

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Ingredients

1. 1 loaf French bread, sliced to about 1 inch thick
2. 113g unsalted Anchor butter, softened
3. 15g (3 teaspoons) olive oil
4. 15g (1 tablespoon) Perfect Italiano Parmesan Grated cheese
5. 15g (1 tablespoon) fresh minced garlic
6. 5g (1 teaspoon) parsley leaves
7. 2.5g(1⁄2 teaspoon) salt
8. fresh ground black pepper (to taste)
9. 230g Perfect Italiano Mozzarella Grated Cheese

Instructions

1. In a small bowl, mix together soft butter with olive oil, parmesan cheese, garlic, parsley leaves, and salt until well combined. Add in black pepper to taste.
2. Spread the mixture over the bread slices. Place the slices onto a baking sheet and bake for 4 minutes or until slightly brown.
3. Remove then sprinkle the mozzarella cheese onto each slice, return to bake for about 5 minutes or until the cheese is lightly browned. Serve immediately.

Miss Tam Chiak http://www.misstamchiak.com/

So cheesy and buttery! Perfect Italiano adds simple Italian flair to our meals and prevent them from being difficult, complex and time-consuming.

Visit www.perfectitaliano.com.sg to get more mealtime inspirations and create your very own! Don’t forget to hashtag your own Perfect Italiano creations with #perfectitalianosg.

The post Perfect Italiano Cheese Snacks – Done in 3 Easy Steps! appeared first on Miss Tam Chiak.

There are so many things I love about this dish: it’s all cooked in one tray; we’re using more robust herbs like thyme and rosemary; the half-roasted fresh tomatoes turn into a lovely rich chunks; and we’re roasting the sausages, which is easier than grilling them (in my opinion). Cooking sausages in the oven saves you the trouble of constant turning and keeps your stovetop clean from grease. The key to baking sausage is either cooking it for a long time at a low temperature, or cover them with foil to prevent them from drying. Bake it with some of your favourite vegetables for a complete meal.

I’ve got the Cumberland pork sausages from Huber’s Butchery! These are made in their shop at Dempsey. You actually watch their butcher through the butcher’s window doing the sausages! They have a huge range of sausages that they make freshly everyday, some raw and some cooked. The one I got is raw. It says above the sausage counter that the raw sausages they make contain only meat, fat, water, salt, herbs and spices. No chemicals, preservatives, added MSG, fillers nor additives! Each one is full of flavour and superb value. I also bought a packet of cocktail potatoes with beautiful red skin and creamy flesh!

The post Easy Oven-Baked Sausages Recipe appeared first on Miss Tam Chiak.

Cranberries are excellent superfoods which contains unique and powerful nutrients which can help to cleanse and purify the body. Cranberries are also a nutritional way to reduce certain infections such as Urinary Tract Infection (UTI) and antibiotic use. All you need is an 8-ounce glass (236ml) of cranberry juice daily to keep these infections at bay!

This Mother’s Day, treat your mum to breakfast in bed with quick and easy Ocean Spray’s recipes. Founded in 1930, Ocean Spray is the world’s leading producer of cranberry juices, juice drinks and dried cranberries.

Recipe: Mixed Berry Smoothie

Toast to the most important women in your life with this citrusy cocktail. These drinks are bold in flavour, delightful in taste, and will awaken your senses!

Ingredients (makes 2):
3/4 cup Ocean Spray® Light Cranberry Fruit Drink,
3/4 cup frozen mixed berries (strawberries, raspberries, blackberries and blueberries)
170 grams low fat berry-flavoured yogurt
1/2 banana, cut into slices

Method:
Combine all ingredients in a blender. Blend for a few seconds on high speed or until ingredients are thoroughly combined. Pour mixture into a large glass.

Pancakes with Cranberry Sauce

Surprise the most important woman in your life with this easy pancake recipe. Add a personalized touch by pouring the batter in a heart shape mould which I am sure your mother will appreciate. The deep red cranberry sauce will not only add vibrancy, but with its naturally bold flavor and extra crunch, it will add texture to the overall dish. Love it!

Ingredients (makes 4-6 servings):
1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons firmly packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup buttermilk
2 eggs, separated

Sauce:
1 large apple, peeled and chopped
1 cup Ocean Spray® Classic Cranberry Fruit Drink
1 tbsp Craisins® Original Dried Cranberries
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Method:
1. In a large bowl stir together dry pancake ingredients; mix well.
2. In a small bowl stir together buttermilk and egg yolks; mix well.
3. In a separate bowl beat egg whites until stiff but not dry; set aside.
4. Add the buttermilk mixture to the dry pancake ingredients; mix until blended.
5. Fold whipped egg whites into the buttermilk mixture until ingredients are well blended.
6. Cook the pancake batter for about 5 minutes on low to medium heat.
7. Mix all sauce ingredients together. Cook over medium heat, stirring occasionally, until fruit has softened and thickened slightly for about 15 to 18 minutes. To serve: place pancakes on plate and drizzle decoratively with cranberry sauce. Sprinkle some icing sugar (if desired).

Ocean Spray products are available at all supermarkets island-wide. For more great Ocean Spray recipes, please visit http://www.oceanspray.com/Recipes/

Big thank you to Ocean Spray, I am giving away 3 sets hamper which consists of Ocean Spray products (Cranberry Juice and Craisins Dried Cranberries), quick and easy recipe info-cards, and cranberry flavoured products (lip balm, soap and sweets).

All you have to do is:
1. LIKE Miss Tam Chiak and Ocean Spray on Facebook
2. LIKE and SHARE this entry
3. COMMENT below: Tell us how you will use the hamper to make your mum or an important women feel special this mothers’ day!

3 lucky winners will be chosen at random. Closing date: 13 May 2016. Good Luck!

The post Mother’s Day Brunch with Ocean Spray (PLUS GIVEAWAY) appeared first on Miss Tam Chiak.

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I am always finding alternative or shortcut to cooking especially when work gets busy. On some nights, I crave for pizzas but was too tired to make my own dough. So I used puff pastry or quesadilla to replace homemade dough. Adding Perfect Italiano Pizza Plus, the cheese melts, gives it the authentic pizza stretch without going oily. Perfect Italiano Pizza Plus is a superior cheese blend consisting of Mozzarella, Parmesan and Cheddar so you don’t need to go through the hassle of getting three different packs.

Pizza Pinwheels

Pizza pinwheels makes a quick snack. Adding marinara sauce and pepperoni, what you get is crispy pasty skin with melted Perfect Italiano Pizza Plus cheese that is so addictive. I have made it for a party recently and it makes a great supper!

Pizza Pinwheels

2016-05-10 11:20:55

Pizza pinwheels makes a quick snack. Adding marinara sauce and pepperoni, what you get is crispy pasty skin with melted Perfect Italiano Pizza Plus cheese that is so addictive.

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Ingredients

1. 1 pc puff pastry, thawed to room temperature
2. 3 tbsp marinara sauce
3. 120g Perfect Italiano Pizza Plus Cheese
4. 50 pcs pepperoni

Instructions

1. Preheat the oven to 200º C. Line a baking tray with parchment paper and set aside.
2. Roll out one sheet of the puff pastry on a floured surface. Top with marinara sauce, pepperoni and Perfect Italiano Pizza Plus Cheese.
3. Starting from one end of the sheet, roll the dough into a tight log, pressing down to seal. Slice into 1-inch pieces and place on the baking sheet, leaving 2 inches between each pinwheel. Sprinkle each pinwheel with the remaining cheese.
4. Bake the pinwheels for 20 minutes or until they are golden brown. Serve hot.

Miss Tam Chiak http://www.misstamchiak.com/

Pizza Quesadillas

When a pizza and a quesadilla meets, you get cheesy and crisp-edged pizza quesadillas. If you find the usual pizza too thick for your liking, why not use quesadilla instead? The thin layer of dough is easy to chew and oozing with golden brown Perfect Italiano Pizza Plus cheese!

Pizza Quesadillas

2016-05-10 11:23:47

When a pizza and a quesadilla meets, you get cheesy and crisp-edged pizza quesadillas. The thin layer of dough is easy to chew and oozing with golden brown Perfect Italiano Pizza Plus cheese!

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Ingredients

1. 4 tortillas
2. 120g Perfect Italiano Pizza Plus Cheese
3. 80g minced meat
4. 6 tbs marinara sauce
5. 1 green capsicum, cut into small cubes
6. 1 tomato, cut into small cubes
7. 3 shallots

Instructions

1. Heat a pan over medium heat and fry the shallot, green capsicum, tomatoes and minced meat until fragrant.
2. Brush each tortilla with a thin layer of marinara sauce.
3. Add the minced meat toppings and sprinkle Perfect Italiano Pizza Plus Cheese on top.
4. Cover with another tortilla and bake for 15 minutes at 200º C or until cheese is melted. Slice into quarters and serve with a little bowl of pizza dipping sauce.

Miss Tam Chiak http://www.misstamchiak.com/

Visit www.perfectitaliano.com.sg to get more mealtime inspirations. Don’t forget to hashtag your own Perfect Italiano creations with #perfectitalianosg!

The post Easy Pizzas using Perfect Italiano Pizza Plus Cheese appeared first on Miss Tam Chiak.