Archive for the ‘#Recipes’ Category
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!
- White fungus
- Red dates
- Rock sugar
- ZESPRI Green Kiwifruit
Add all the ingredients into the double-boiler and double boil over simmering water in a pot for about an hour.
It’s so simple! You can choose to leave the double-boiler to cool before refrigerating it for a few hours prior to serving.
Don’t forget to visit ZESPRI’s website for really cool dessert recipes!
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 ;)
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 :P
- Japanese Vegetable Curry
- ZESPRI Green Kiwifruits
Slice/chop carrots, potato, onion and kiwifruits.
Boil water and add a dash of salt and cooking oil. Boil carrots and potato for a few minutes.
Drain away the water. Add Japanese vegetable curry and onion. Stir well.
Add ZESPRI green kiwifruits and stir.
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! :)
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.
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 :P I’m gonna share a very simple recipe on Seafood Fried Rice with ZESPRI Kiwifruit today!
- Crabmeat stick
- Steamed white rice
- 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 :P
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!
For extra flavor, add in a dash of chicken stock.
Pour in steamed white rice.
Continue frying. Don’t forget to watch the fire and adjust accordingly to prevent burning the rice!
Lightly beat eggs and pour them in. Stir till they are lightly scrambled.
Now for the fun part! Add in diced ZESPRI kiwifruits and stir minimally.
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! ;) Head to ZESPRI’s website to learn more about their recipes using ZESPRI kiwifruits!
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.
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.
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.
Soak rice grains with dried scallops in water for at least one hour.
Boil half a kettle of hot water. Add boiled water into the slow cooker. Turn cooker to high heat.
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.
Garnish the bowl of porridge with chopped spring onion and fried shallots. And tadaaaah~! That’s a bowl of power packed porridge for you!
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!
Glad to be part of this Cook For Family initiative! :)
Cheers! It’s Monday! Hahaha ok who are we kidding here? :P 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! :D As soon as it was 12pm, all hell broke loose. Haha just kidding!
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 :D
Hao Hao was a little shy at first.. And I guess he was wondering “Why is this jie jie taking a photo of me?!”
But he slowly warmed up to us when we started ‘playing’ with the touchscreen menu with him. Haha he’s really very cute! :D
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!
Hao Hao and his kids’ bento!
Haha he’s engrossed with playing Mummy Eve’s phone.
After lunch, it was time for our baking lesson! Wheeeee!
“Ahhhhh! Mummy! I don’t want to take photo with this jie jie la!”
Irene runs BakeAvenue, which allows people to pick up baking skills in a conducive home-based environment.
We were first taught how to bake Pandan Kaya Cake! Yup it’s like the one you can find at Bengawan Solo.
- 250g Optima Flour
- 4 Eggs
- 75ml Pandan Juice
- 1/2 tbsp Green Coloring
- 100ml Thick Coconut Milk
- Desiccated Coconut
- 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
We had to oil our cake tins with butter before lining them with baking parchment.
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.
Ready to place in the oven!
Bake at 175 degrees celcius.
We had to take the cake out from the tin and leave it to cool.
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.
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.
When cake is ready to be served, take it out from the tin and coat with desiccated coconut around the cake.
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!
Hao Hao then had to sprinkle rainbow bits all over the cookie dough.
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!
Moving on, it was time for us to bake Fresh Grated Coconut Steamed Cake.
- 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
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.
Steam for about 10 minutes.
Look! Totally amazing! Love how it tasted!
And this is Hao Hao’s masterpiece! His cookies are ready for consumption!
One of our colleagues is a vegetarian, so Irene taught her how to bake eggless cereal cookies.
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! :D
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! :D :D :D
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.
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.
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.
Pour in the Curry Paste first.
Followed by the Curry Premix.
At this point, it smelled heavenly already!
Depends on personal preference. I tend to peel the hard boiled eggs while waiting for the noodles to be cooked.
The missus and I decided to add crabmeat sticks and chicken meatballs too.
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.
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!
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.
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.
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! :D 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!
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.
Add in 50g of sugar and stir well!
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.
Have a bag of ice ready!
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!
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!!
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.
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! :D :D :D
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!
Tadah! Angel and her vanilla ice cream!
So excited man! My coconut ice cream is ready too!
So here’s a “Before” shot!
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!
As you can see, ice cream making is very popular with the ladies!
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 :P Mai lugi! LOL. That’s me and Amy!
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!
And then we had another 4 scoops of ice cream. Alcholic flavors this time!
Whoohoo! We totally enjoyed this ice cream making workshop and buffet! Looking forward to more exciting events organized by the committee! :D :D :D
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.
Hehe of course there’s more than just otah but I was lazy to take photos la :P
Take care everyone! Till the next post! :)
Many weeks ago (*ahem*), I was invited to a cooking demonstration with the use of YIFON food products by Chef Eric Teo. Of course, there were some hands-on which heightened my interest in this event as I have not been able to whip up a proper meal all by myself. Secondary school home economics class not counted right? Got partner leh. FYI, my partner did the cooking and I did the washing. Well, I can cook plain rice and noodles though. After all, it’s just boiling water and throwing stuff in right? Haha.
It was my first time meeting Chef Eric up close and personal. I heard that he has been termed an ‘auntie killer’ for being very popular with many aunties because he’s full of charm and charisma. Haha I wasn’t killed because I’m not an auntie :P
Ok la but I have to admit that Chef Eric is indeed very charming and managed to humour us ladies :P
Do you know that YIFON’s high-quality bottle mushrooms can be eaten straight from the bottle? How convenient is that?! With absolutely no cooking required, you can eat them on their own, complement them with rice, porridge or noodles or use them as ingredients to create delightful dishes like those Chef Eric demonstrated! YIFON bottled mushrooms are available in a delectable range of five different mushrooms in six different flavors.
And what do we do when the final product is done? We start shooting of course! :P
We started off with XO King Scallop with Spicy Golden Mushrooms & Crispy Rice Crackers, which was the most complex dish, at least it is to me. Oil was splattering everywhere when I was pan-frying the scallops!
Recipe (serves 2)
1 Bottle – YIFON Spicy Golden Mushrooms, drained
6 pieces – King Scallops
6 pieces – Rice Crackers, deep fried
1 tbsp – XO Sauce
1 stalk – Spring Onions, sliced
1 piece – Red Chili, diced
1/4 tsp – Sesame Oil
1. Heat up wok over medium to high heat with oil.
2. Pan-fry scallops for 30 seconds on each side, add XO sauce and toss well.
3. Separately, mix YIFON Spicy Mushrooms with chilli and sesame oil.
4. Assemble YIFON Spicy Mushrooms with scallops and rice crackers, sprinkle with spring onions and serve.
Ya lah excuse me, you think what? First time fry scallop so nice meh? The previous dish wasn’t mine! It was Maureen’s. Mine is too ugly. Even Chef Eric say “Got room for improvement!” T_T Here I am with my king scallop! Hey, I didn’t score points for presentation but it was quite yummy! I like the YIFON spicy golden mushroom already! :D
The Pork Luncheon Meat Bruchetta is slightly easier to prepare. First, we had to slice the luncheon meat. If you like luncheon meat, slice it thick. If you don’t, then slice as thinly as possible. Simple. I loveeeeee Maling luncheon meat and have been eating it since young! Didn’t know that it’s part of the YIFON family. Tell you a secret. I forgot to turn on the fire and Maureen stopped me in time when she saw me tilting the bottle of oil above the frying pan. Lol!
Recipe (serves 2)
1 Can – MaLing Pork Luncheon Meat
1 Roll – French Baguette, sliced
4 – Quail Eggs, hard-boiled and halved
30g – Red Cherry Tomatoes, halved
30g – Shallot, sliced
20g – Sweet Basil Leaves
30g – Pineapples, diced
2 tbsp – Olive Oil
1 pinch – Black Crushed Pepper
1 pinch – Salt
1. Slice MaLing Pork Luncheon Meat into 4″ by 2″. Pan-fry until both sides are crisp and brown. Set aside
2. Toast sliced baguettes for 3 minutes.
3. Mix hard-boiled eggs, pineapples, tomatoes, sweet basil leaves, shallots and seasoning.
4. Top toasted baguette with luncheon meat and above mixture. Serve.
Saving the best (and easiest) for the last! Do you know that our pizza tasted really delicious and finger lickin’ good with YIFON assorted mushrooms?
Recipe (serves 2)
1 Bottle – YIFON Assorted Mushrooms, drained
2 pieces – Pizza Crust
3 tbsp – Tomato Sauce
10g – Red Onions, diced
30g – Turkey Ham
5g – Salad Leaves
1/4 tsp – Olive Oil
1 pinch – Salt
1 pinch – Pepper
1. Pre-heat oven to 180 degree, bake pizza crust for 3 minutes. The pizza crust should be golden brown but soft in the center.
2. Spread tomato sauce evenly. Top with YIFON Assorted Mushrooms, salad leaves, ham and cheese.
3. Drizzle olive oil, salt and pepper. Bake for another 5 minutes then serve hot.
Maureen and I were excited over our pizzas! Wanna guess what misterchewy had for dinner when he returned home from work that night? :P
Thank you Chef Eric and Yifon for the kind invitation.
It was quite sometime ago when Jacob from Cook.Snap.Eat.Love tweeted if anyone of us would be keen on a makan session at his place. I follow Jacob’s blog very closely and have always marvelled at his culinary skills! I was very sure that he wanted to whip up something in his kitchen and indeed, he had that plan in mind. Jacob grows his own microgreens as seen in the above photo and used some to garnish the soup we had for dinner! Interesting, isn’t it? :)
Since misterchewy and I were the earliest (we reached on the dot while the rest were late!) we sneaked into Jacob’s kitchen and caught him when he was cooking the duck confit. In fact, he started preparations the week before! Don’t ask me how he did it but he did it. Oops sorry a bit of a spoiler there! Jacob’s girlfriend, Chloe, made these pretty Ispahan dessert for us! :D :D :D
Entrée – Cream of Mushroom Soup
First on the three course menu was Cream of Mushroom Soup. All of us oohed and ahhed over it, no kidding! What a superb starter it was! Jacob used a great variety of mushrooms but I can’t remember how many different types went in there. Portobello mushrooms, blue oyster mushrooms, button mushrooms and shitake were some! The texture of the soup was like that of puree – thick, creamy and chunky. I enjoyed every bit of it and it was a delight to not only be able to drink but ‘eat’ my soup at the same time!
Main Course – Duck Confit
Cooking duck confit is a major project and it’s seriously an uphill task that not just any Tom, Dick or Harry can handle. Jacob got worried when all of us became quiet but that’s because we were too engrossed in eating! The skin of the duck was crispy and the meat was quite fork tender. I would consider Jacob’s version of duck confit to be somewhat leaner than those that I have tried.
Dessert – Ispahan
Hardcore dessert and pastry lovers would know who Pierre Hermé is. The Ispahan is one of his signature creations, and it’s really delicate and exquisite. In shades of soft pink and red, complete with raspberries and a rose petal on top, this pastry is too dainty to be eaten. Crisp chewy macarons sandwiching a layer of raspberries on smooth rose buttercream, with a lychee in the center constitute the Ispahan. Chloe sure has potential! She was also thoughtful enough to make her Ispahan less sweet to suit Singaporean tastebuds.
It was another awesome gathering with the bloggers. Fantastic food and lovely company I would say! :) Oh did I mention that misterchewy and I had another dinner to celebrate my grandpa’s birthday right after this? Hehe :P
The DBS Indulge Masterclass Series allows DBS/POSB Credit or Debit Cardmembers to partake in exclusive masterclasses by world-renowned chefs. Since November 2010, Chef Signatures brings renowned international chefs closer to DBS cardholders via monthly masterclasses at the AFC Studio in Orchard Central. At the one-night-only event, many of us had the wonder opportunity to observe Chef Yong’s ability to use traditional Chinese cooking techniques and flavours to serve up modern Chinese dishes.
Since its opening in 2009, the AFC Studio, being equipped with a state-of-the-art kitchen, has housed many AFC celebrity chefs and a other culinary talents from around the world.
Lychee Martini to start things off for the night.
Chef Yong Bing Ngen’s interest in cooking was sparked when he peeked into the kitchen of a family-run restaurant serving local Chinese food. He was so intrigued with the activities in the kitchen that he decided that cooking would be his chosen trade. Since then, he has gone on to become one of Singapore’s most innovative Chinese chefs and chef/owner of the Majestic Restaurant and Jing. Today, Chef Yong uses Cantonese cooking as the backbone of his food but he also infuses his Hakka background and other regional influences into his cooking to create unique modern Chinese dishes.
Chef Yong’s illustrious career has seen him hold positions at major hotel restaurants throughout Southeast Asia such as Toh Yuen at Kuching Hilton, Malaysia and Lok Wah Hin at Novotel Bangkok, Thailand, as well as in local establishments like the Fullerton Hotel’s Jade restaurant, Raffles Hotel Singapore’s Empress Room and Doc Cheng’s, Jiang Nan Chun at Four Seasons Hotel Singapore, and Pan Pacific Hotel’s Hai Tien Lo. It was indeed a great pleasure to be able to watch Chef whip up three signature dishes with ease that night!
1 Sri Lankan Crab
20g fresh bamboo shoot, shredded
20f black fungus, shredded
2 chinese parsley, cut into 2cm strips
50g soa sauce
35g white vinegar
100g whipping cream
1/2tsp sesame oil
Pinch of salt
1. Boil the whole crab for 10 minutes. Remove from water and cool crab.
2. Remove flesh from the shell. Set aside.
3. Blanch shredded bamboo shoot and black fungus in boiling water for 1 minute. Remove and place into a bowl of water with ice cubes for 1 minute. Remove.
4. Dry shredded bamboo shoot and black fungus with a clean cloth and place into a mixing bowl. Add Chinese Parsley, shredded ginger, a pinch of salt, half teaspoon of sesame oil and mix well. Set aside.
5. Prepare a clean glass. Place salad at the bottom of the glass and top with crab meat.
6. Mix all the seasonings in a small bowl. Ensure that the sugar is dissolved.
7. Drizzle seasoning over crab meat and salad. Serve.
3 pieces of Foie Gras, 40g each
Watermelon, 3 round pieces of 2cm height (use cookie cutter)
Seasoning for Foie Gras
40g Garden Greens
1 tbsp of Olive Oil
Pinch of Salt
1 tbsp of Vegetable Cooking Oil
Chef’s Secret Homemade Barbecue Sauce
1. Place garden greens in a small bowl. Add a pinch of salt and olive oil. Mix well and set aside.
2. Sprinkle a little Ichimi Togarashi on both sides of the foie gras then coat with potato flour.
3. Heat frying pan with 1 tbsp of vegetable cooking oil over high fire. Place foie gras onto pan and reduce to low fire. Pan sear for 1 minute on each side. Remove when golden brown.
4. Decorate round plate with the homemade barbecue sauce. (Optional)
5. Arrange garden greens in the centre of the plate. Place pan-seared foie gras on top of of each piece of watermelon. Serve.
1 whole Lobster (approx 700g)
10 slices Ginger
1 stalk Spring Onion, sliced
1 Shallots, sliced
200ml Chicken Stock
White Pepper Powder
1. Chop lobster into half. Wash thoroughly.
2. Scald e-fu noodles in hot water to soften.
3. Dap potato flour on meat of lobster and fry in high heat (about 250 degrees celcius) for about 40 seconds and remove.
4. Heat wok with oil. Fry sliced ginger, spring onion and sliced shallots till fragrant.
5. Add chicken stock and bring to a boil.
6. Add lobster, cover and simmer for 1 minute.
7. Check if lobster is cooked. Remove lobster and keep some sauce aside.
8. Add noodles, oyster sauce, soya sauce and white pepper powder to the remaining sauce and do a quick fry till noodles absorb sauce.
9. Plate the noodles.
10. Heat pan. Place lobster and sauce kept aside earlier into the pan and add in a little starch to thicken sauce.
11. Remove and place the lobster on top of the noodles.
12. Garnish with spring onion. Ready to serve.
Do not overcook the lobster till the meat toughens. Once the lobster flesh leaves a little gap from the shell, it is cooked.
Ending things off on a sweet note, we were treated to desserts like mango pomelo and osmanthus jelly specially prepared by Majestic Restaurant.
All of us who attended the event walked away with a bottle of Chef’s Secret Homemade Barbecue Sauce! I didn’t wanna burn the whole house down so I passed the bottle to my mum and… TA-DAH! Yummy yummy chicken drumsticks! :D
Special thanks to DBS and the Asian Food Channel and Jannah from Fulford PR for the invitation. Click here to view photos on missuschewy’s facebook page!