{Media Invite} Run, Run As Fast As You Can~~~

Run, run, as fast as you can… the most significant imprint in my mind from The Gingerbread Man!  I read this book as a child and now, I read this story to both my boys.  Each time we read, I will make the story comical and fun (part of the plan to interest them in books huh).

When I Theatre invited both E and I to the theatre play, I decided to bring the whole kampung along as D loves theatre plays.  

Always arriving at least 30 minutes before the performance, we familiarize ourselves with the synopsis and cast.  Of course, D will get busy with the activities in the programme booklet.

It was a full house on a Saturday morning despite the almost never-ending rain.  I guess more parents are beginning to know that exposing our children to arts like theatre encourages creativity, learning and critical thinking.

I particularly like how the kids are involved in this production.  Each time the children shout out and join in the action with the cast, I see parents looking at their children and smiling to themselves.  I see parents, like myself, singing to the songs and clapping the small hands of their precious in sync with the rhythm.

So, what's The Gingerbread Man all about?  It is a story about a Little Old Woman and a Little Old Man, who wished that they have a little boy.  As the Little Old Woman makes the best gingerbread cookies, they decided one day that they will make a boy out of gingerbread.  Losing his patience in waiting for the Little Old Woman to be back from her errands to start baking, the Little Old Man decided to bake it himself.  It was not really a good idea as he was bad at following instructions and this meant…  Disaster!

Sing along, laugh heartily but remember the moral values of The Gingerbread Man.  The girls / boys may ask about the spoilt child.  

Recommended for 3 to 13 year olds and families, The Gingerbread Man by I Theatre runs till 7 June 2015.  Make your bookings through Sistic now before he runs off!

And if you are unaware, look out for I Theatre's next theatre plays in August and September.  Grab your tickets for Jewels in the Tale and The Way Back Home on Sistic now!

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Home-cooked Chicken Rice

Most kids like eating chicken rice, I do not know why.  The 2 boys in my house love them so much so that I think they do not mind eating them everyday.

So, as a mummy, I try to replicate them.  Well, it is just me lah.

Not too bad huh?  I am impressed myself.

D says it is a healthier choice, with the mixture of brown and unpolished rice.  The school did a pretty good job in teaching them about choosing healthier food - those with the healthier choice logo.  And it was the kids who told me to buy and cook brown rice as the school has been feeding them the mixture a year ago or so.

One of my kitchen gadget.  This WMF pressure cooker was a gift from the hubby when I started cooking more at night after work.  According to WMF, the pressure cooker allows users to shorten the conventional cooking process by 70%.  Made of thick stainless steel and in Germany, I find it to be very sturdy.  Cleaning it wasn't difficult either - just like any pots.  Without the lid, the pot could be used as a normal pot.

I usually use the pressure cooker for soups.  Watercress soup in like 20 mins, chicken soup in about that time too.  However, after seeing a recipe on the WMF recipe book, I made the chicken rice.

Chicken Rice

(adapted from WMF Pressure Cooker Recipe Book)

Ingredients:

2 chicken drumsticks

250g rice, washed and drained

5g magarine

1/2 tbsp chopped shallot

1/2 tbsp chopped ginger

1 stk lemongrass, smashed

250 ml chicken stock, heated

3 pcs panda leaves, knotted

Marinade:

1 tbsp salt

1/2 tbsp sesame oil

10g sectioned spring onion

10g sliced ginger

Instructions:

1.  Rub salt and sesame oil on the chicken skin.  Place the spring onion, ginger then chicken on the WMF perforated tray.

2.  Heat margarine in WMF pressure cooker.  Saute shallot, ginger and lemongrass.  Add rice and stir-fry for awhile.

3.  Add the chicken stock and pandan leaves.  Place the WMF perforated tray which is filled with the marinated chicken into the pressure cooker.

4.  Cover and cook until pressure indicator rises up to 1st orange ring, lower heat and time for 14 minutes.  Switch off heat and wait for the pressure to be released.

5.  Remove both chicken and rice and serve.

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Officially Six!

Happy Birthday, D!  

Officially six, it is the last year of being a preschooler.  The last year in the childcare centre he is in since he was an infant, with some friends known for a good 5 years. #wheredidallthetimego

These days, a celebration in school / childcare center seem to be a norm.  With a cake and goodie bags, sometimes extra food, or even activities like face painting.  

Avengers theme.

Goodie bags for his classmates, customized by Dazzling Favorz - I like it that the characters are in a cute form.  Some children even took the tag as if it is a badge (haha!).  Kids these days are really fortunate with all the customization available.  Parents these days are in a do-not-know-whether-to-laugh-or-cry situation as on one hand, there are endless places to customize a goodie bag if you intend to outsource while on another, it means nothing is impossible, just how much you are willing to fork out and kids these days know what they want.  Whether to give in to their requests is another story altogether.

This year, I decided to give tidbits - yes, you read me right.  For the past years, it was stationery and sometimes a little treat.  Why tidbits this year then?  After almost 5 years of accumulation of stationery, stickers and such, I thought, if the kids are to receive stationery again, it means, more pencils, erasers, note pads that they probably will not finish using.  So, it's food this time and if the kids cannot eat, the parents can - most people eat chips, don't we?

I gave the teachers in the centre some macarons from Joys @ Uptown Sweets.  Teachers eat cakes probably almost every other week and I believe they will grow "scared" of cakes (I will definitely). 

I sent Joys, the owner, a request only on the morning I decided to buy and she quickly came up with the best combination of flavors that she has available.  For buying in bulk, it is not expensive considering I get a variety of flavors.  And because I know baking these little circles is no easy feat (been a long time since I last baked them though), I appreciate them.  Oh, Joys does customization too but I was too last minute. 

Actually, I bought them partly because the boy loves macarons!  :P 

I am pleasantly surprised and impressed that D enjoys his lemon ginger macaron.  Impressed because the baker made it such that the boy did not reject the 'ginger'; surprised that the boy did not say Eeks!

His request for dinner.  He did not insist for a dinner outside.  Just "white pasta" by his mummy dearest, me lah!  Often, I feel and think kids are really very simple - it is the adults that make things complicated.

Recipe from a very talented friend @ TheDomesticGoddessWannabe.
(Serves 3 or 2 Adults, 2 Kids)

Ingredients:
1. 400g linguine (or any other pasta), cooked according to the instructions given by the manufacturer, and drained.
2. 200g streaky bacon, cut 8-10mm thick chunks
3. 6 medium shitake mushrooms, stems removed and sliced (I used some portobello mushrooms - that's what I have in the fridge)
4. olive oil
5. 4 egg yolks
6. 10 tablespoons heavy cream
7. about 1 cup Parmesan cheese, grated
8. Freshly ground pepper
9. Salt, to taste

Instructions:
1. Cook the pasta in salted boiling water according to the manufacturer’s instructions.
2. In a skillet, add the bacon and a little water.  Cook the bacon until crispy.
3. Add the mushrooms and cook a further 2 minutes.  Set this aside.
4. In a bowl, whisk together egg yolks, cream, Parmesan, salt and black pepper.
5. Transfer the pasta into the skillet then add the sauce.
6. Mix to coat the pasta.  The heat from the skillet, bacon, mushrooms and pasta will cook the yolks.
7. Add the remaining Parmesan and mix until combined. Add more black pepper if required.
8. Serve immediately.

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It's Avengers Theme This Year!

My D turns 6 soon.  *Where did all the time go?!*

 

We held a small birthday dinner with close family at a all super heroes place for him on Saturday.  The moment he stepped in, he was grinning from ear to ear.  It was not only him.  Anyone who first came to Hungry Heroes will be turning their heads everywhere, cameras zapping away, admiring the super heroes collection amassed over the last two decades by the owner.

The Ironman mask - courtesy of my nephew.

Located in a 2-storey shophouse, we had our dinner on the 2nd floor as it was more spacious for a total of 19 pax.  The con - the kids kept wanting to go up and down.

The different kinds of chairs, part of the setup of the restaurant that makes it interesting.

Posters and artwork everywhere.

We had lots of light bites, main courses, drinks but I was too busy to take the photos.  E particularly liked the Deep Friend Luncheon Chips (no, I did not spell it wrongly.  Take a look here).  Oh… there are high chairs available on a first-come-first-serve basis.

The Justice is Served which serves 7 - 8 but we think maybe more if there are no big eaters.  The ribs were very tender and a hit, so was the deboned chicken leg.  Consisting ribeye, lamb rack, fillet steak, full rack pork ribs, pulled pork, sausage trio, baked pacific dory, de-boned chicken leg, honey glazed ham, beef stew and meatballers, it is a platter of every meat that is perfect for sharing.  Indeed, it is for the Hungry Heroes.

Nice to Meat You is a slightly smaller platter that is for 2 - 3 with half a rack pork ribs, sirloin, de-boned chicken leg and pulled pork.  I will probably order this again the next time the 4 of us are there.

Phototaking opportunities aplenty.  With his cousin this time.

Swensen's ice cream cake is always a hit.  What's more when there is a Super Heroes theme.  

Happy Birthday my Darling!  Our wish for you - to grow up happy and healthy.  To smile always, love what you have and be thankful.

Laughing so hard with something his cousin said.

I have to admit that my photos did not do justice to how admirable the place is.  You got to take a look yourself, especially if you are a Super Heroes fan.  The food might not be the best, but what is on display will leave you in awe.

No, this is not a sponsored post.  We chose this place as it coincides with the #Avengers theme for the year.

Hungry Heroes Headquarters:
33 Tessensohn Road 
Singapore 217656 

Tel: +65 6295 5401 

Email: meat@hungryheroes.sg
Opening Hours:
Mon–Thu:  4pm-11pm
Fri & Eve of PH:  4pm-12am
Sat:  12pm-12am
Sun & PH:  12pm-11pm

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Dinner on a Weekday Night

How was your Mother's Day?  I believe every other day can be Mother's Day because when we see our children happy, we are happy.  As long as the children love us and remember what we teach, we are happy.  A mother's wishes and thoughts are simple, but what we do are never that simple!  Ha Ha!

Just like… deciding what to cook for dinner.  I always think of what to cook for dinner.  Something simple (you know I am a FTWM) yet nutritious.  Something the boys will eat and not complain (not that they do).

I am happy when the kids finish everything in their bowl or ask for more.  It is a form of happiness to see them enjoying the food I cook.

Finger-licking-good!

My Mummy taught me this simple steam chicken wings with mushroom dish.  It is comfort food to me and what B says I do best when I started cooking initially.  Although Mummy works, I always remember her making sure we have breakfast, sometimes it is bread - seldom plain bread as she knows I dislike plain bread.  Instead, she will make sardine, tuna, ham to go with bread.  Sometimes she will wake up at 4-5am to cook porridge or she will buy from nearby shops economical beehoon.  This is what I learn from her and that is why some of you will notice me waking up 7 early 8 early to make breakfast at times.

Steam Chicken Wings with Mushrooms, Black Fungus
(serves 4)

Ingredients:
8 chicken wings
4 dried mushrooms
Few pieces of black fungus / wood's ear
Handful of wolfberries
6 seedless red dates

Seasonings:
2 tbsp oyster sauce
1 tbsp sesame oil
1/2 tbsp  soya sauce
some water

Directions:
Soak dried mushrooms and black fungus and slice them.
Arrange the ingredients, except red dates and wolfberries in a heat-proof plate and pour in the seasoning.  (You may leave it to be marinated for 30 minutes but if time does not permit, simply leave it  as it is)
Prepare the steamer and bring the water to a rapid boil.  Place the red dates, sprinkle the wolfberries and  steam over high heat for 15-20 minutes.  Check to ensure the chicken is cooked and enjoy it hot!

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Teppei - An Omakase Treat

Can somebody tell me why Teppei Restaurant is so popular? 

 

I do not know who planted this restaurant in my mind but he / she has got me looking at this place and its Facebook for a long while.  People intending to try their Omakase dinner has to pre-book months in advance and they have a reservations system I have never encountered before (oh well, maybe it's because I am ignorant).  They make changes to the reservations system on and off but the best way to check it out... please click here!

 

Teppei is located in Orchid Hotel and it's area is not huge.  Sitting probably 22 persons at each dinner seating (6.30 pm and 8.30pm), one gets to see all the works done right before your eyes.  Each Omakase costs $60 or $80 which you get to choose before the dinner starts (if I did not remember wrongly, $60 is only available during Mondays to Thursday).

 

 

 

Starting with an assortment of small bites, common in a Japanese meal to the plate of sashimi.  Do not judge the way it is plated.  It may not look all-so-nice-looking, but the taste of each piece is oh-so-fresh.

 



 

 

More of what we had...  Omakase is a Japanese phrase that means "I will leave it to you".  In this context, it means leaving it to the chef to decide what you should be eating.  Works well if you love and enjoy Japanese food.  Even if you do not fancy, I will say, try it once.  At least, it's been there, done that and you can decide if you seriously love or hate it.  Rather than saying, I hate sashimi and when asked why?  Do not know, just hated it. :|

 

 

The guy totally adored this!

There are stuff we had and enjoyed but did not take any photos because, it's an Omakase dinner!  What is shown here might not be what you may be having but each surprise is indeed interesting.

One of our surprises!  Guess what's that?!



 

For those who take beef, look at that marbling!  Loving my melt-in-the mouth beef slices.

 



The finale, before the dessert, which is also one of the 4 main courses available.  Called the Sashimi Rice, the sea urchin is Da Bomb! 

 

 

That's Chef Yamashita Teppei, ever ready for a drink if you offer him one.  Always smiley and playing a prank or two, he and his team make the 2-hour dinner lively and maybe that's one of the reasons (apart from the great food) why I had to call 100+ times to finally get 2 seats for the hubs and I. 

 

 

 Teppei Restaurant

1 Tras Link #01-18

Tel: 6222 7363

 

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A Nourishing Soup, Anyone?

Anyone with lots of DOM left after confinement?  Hands up?!!

What's DOM?  

Commonly known as DOM to layman like me, it is actually Bénédictine D.O.M - a subtle blend of 27 plants and spices, produced in France.  And it's actually a liqueur!  

Benefits of DOM are widely debated and most Asians see DOM as a health tonic, especially good for new mums on confinement.  Left with a couple of bottles, what can I do with them?  I do not drink them neat and so the only way is to use them in cooking.

During my confinement with D, one of the ways I was taught was to make it into a nourishing soup.  These days, I will slow-cook this whenever I feel lethargic or whenever I feel a need for some booster to my energy levels.  

Ingredients:

1 drumstick (maybe a kampung chicken drumstick will be better?)
120ml DOM
240ml water

Note: Some people find DOM too sweet for their liking.  If you prefer, you may reduce the amount of DOM, and add in some others like Martell or Cordon Bleu.

Directions:

1.  Put everything into the slow-cooker on Auto mode for 8 hours or so.  I usually start cooking it in the morning and have it piping hot for supper to end the day.  It's that easy!

Serve hot, drink it hot, maybe perspire a little and have a good sleep after that!

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