Thursday, 31 July 2014

Hawaiian Pizza

Other than making bread, the Panasonic Bread Maker SD-P104 is able to help us in pizza making as well!

The bread maker is versatile such as being able to make bread, pizza base, dumpling skin (yes to homemade dumpling soup!) and even cake!

Last weekend, we tried making pizza on our own. And it's easy - without mixing and kneading on your own. Hubby and I even went out to the supermarket to get the ham and pineapple while the bread maker was at work!

Super time saving :)

Hawaiian Pizza
- 280g bread flour
- 15g butter
- 1 tbsp sugar
- 1 tbsp milk powder
- 1 tsp salt
- 190ml cold water
- 1 tsp instant yeast

- Shredded ham (I used 1 packet)
- 1 Canned pineapple (Or you could use fresh sweet pineapple)
- 200g Grated Mozzarella Cheese (I used sliced because that was what I had in the fridge haha)
- 4 tbsp Ketchup or Pasta Tomato Paste
- Red pepper flakes

1.  Place pizza dough ingredients (A), except yeast, into bread pan. Put yeast in the dispenser.
2.  Select pizza dough Menu 10. Press start. Timer will display 45 mins.
3.  Press stop when you hear the beep sound.
4.  Divide dough into 3 pieces for thinner crust; if not divide dough into 2 pieces. Shape them into balls.
5.  Cover with towel. Allow dough to rest for 10-20 mins.
6.  Place dough on baking paper and flatten into circle or rectangle. I shape into rectangle so it can fit into the baking pan better.
7.  Make holes on dough using a fork. Allow to rest for 20 mins.
8.  Preheat oven at 200C. Bake for 10 mins.
9.  Remove pan from oven and flip dough over. Place toppings (B) on dough and sprinkle with red pepper flakes.
10. Bake at preheated oven (200C) for 8-10 mins.

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Wednesday, 30 July 2014

[GIVEAWAY!] Juventus FC VS Singapore Selection Game

 Do you know of the Juventus FC?

The historically successful Italian football club is gonna be here (YES SINGAPORE!) for a VS Singapore Selection game. This is the very first major event that is going to be held at the brand new Sports Hub, and the first football game to be held in Kallang in 5 years.

This event will be a rallying call to Singaporeans to bring back the Kallang Roar, giving support to the Lions amongst other International players from the S League in our Singapore Selection team. What's more - get the rare opportunity to see Juventus FC!

Thanks to Creative Insurgence, I will be having 2 pairs of tickets (worth $45 each) to giveaway - and catch Juventus FC vs Singapore selection game, at the Sports Hub on 16 Aug (7.30pm)!

What you need to do is to:
- "Like" this photo on my facebook
- Share the post with your favourite football moment as caption
- Tag 5 friends


- "Like the photo above on my Instagram account (@efatrie)
- Leave a comment on your favourite football moment
- Tag 5 friends

And you might stand a winning chance! :)

On the other hand, if you want to purchase the tickets online, you can do so at and enter the promo code INSURGENCE to get 10% off.

Giveaway will end on 2 Aug 11.59pm. Winners are required to provide me with your full name and NRIC num for redemption and verification purposes.

Disclaimer: No monetary compensation has been received for this post, except for the giveaway of 2 pairs of tickets from Creative Insurgence. 

Wholemeal Mini Sausage Rolls

As you would have seen, I have been making bread and buns using the Panasonic Bread Maker (SD-P104). It's quite an easy task, for a novice bread "baker" like me. I am also quite happy that my MIL enjoys making the bread together with me!

This time round, I made some wholemeal mini sausage rolls - I love wholemeal-anything hahaha!

I am not a fan of hot dogs/sausages because I don't exactly find them healthy, but the hubby has got an "obsession" for them! Hahaha :)

These mini bread rolls are the perfect size for snack! Or treats for kids once in a while (I know while it's not so healthy, kids love sausages!).

You will find a denser texture from these bread rolls, compared to the Tuna Bread Buns, probably because of wholemeal flour added in. Do watch the baking time, since every oven operate differently. I think I left mine a little too long in the oven, the bread rolls came out with a crusty exterior, but when they cooled down, I find them slightly hard.

Oh well.. I prefer my soft Tuna Bread Buns heehee!

Wholemeal Mini Sausage Rolls
- 200g bread flour
- 50g wholemeal flour
- 2g salt
- 15g brown sugar
- 1 tsp rosemary (I omitted)
- 2g instant yeast
- 100g milk
- 70g water
- 15g butter

- 16 mini sausages
- Black sesame

- Egg for egg wash

1.  Add all ingredients in (A), except yeast, into the bread pan. Add yeast into the dispenser.
2.   Select bread dough Menu 9. Press Start.
3.   Press Stop when you hear the beep sound. Take out dough and roll out into a big circle. (I waited for an additional 10 mins after the beep)
4.   Allow the dough to rest for 10-15 mins.
5.   Cut the big dough into 16 triangles (cut into quarter first and then divide accordingly). Place the sausage on the longer side, roll up.
6.   Rest the dough. Allow the dough to rise till double in size, about 10-15 mins.
7.   Egg wash the top of the dough, sprinkle some black sesame seeds. Bake in preheated oven at 180C for 15mins.


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Monday, 28 July 2014

[Giveaway!] Khun Mee Thai Noodle Bar

Just as I was lamenting to the hubby about the lack of good Thai food in Singapore, Shirley (Little Miss Bento) asked me along for an invited food tasting to this newly established Thai noodle bar - Khun Mee Thai.

Imagine how happy I could be! Thanks Shirley!

Khun Mee Thai is a casual dining Thai noodle bar, serving high quality authentic Thai-Chinese street food. They use fresh ingredients sourced directly from Thailand (yay to bringing the best of Bangkok street food to Singapore! :))

Khun Aum, the founder and managing director of Khun Mee Thai, develops each item on the menu based on Singaporean taste preferences, yet weaved in the authencity and uniqueness of Thai food.

Most of the Thai restaurants in Singapore seems to focus their dishes on the Tom Yum soup or Green Curry, while here at Khun Mee Thai, is a refreshing change!

The focus of the menu seems to be on their egg noodles - which is surprisingly very good - complemented with other signature dishes.

I was quite happy actually - because during part of my honeymoon in Bangkok last year, we didn't have time (and space in our tum tums haha) to try out their famous boat noodles. So yes, I was eager to find out the difference between Thai wanton noodles and Singapore wanton noodles.

1. Guey Teow Lui Suan - Thai Style Garden Roll (6 pcs, $5.80)

The Garden Roll looks like our local popiah in soft rice paper wrappers! Vegetables, Thai sausages, peanuts and spices are rolled together in the rice wrappers, and served with a special chilli sauce.

This makes for a healthy snack before dinner. And I love the prominent peanut taste in this roll!

2. Braised Pork Leg in Traditional Thai-Chinese Style ($7.80)

This dish comes from Khun Aum's grandmother's traditional recipe. The pork leg is marinated for at least 2 hours, and braised for 4 - 6 hours until tender.

There is a smooth sweet taste that balances up the savoury taste here. The meat is really fork tender, and I like the taste of the five spice sauce - reminds me of a certain food from childhood! This is a must-order.

3. Moo Yor Salad - Thai Sausages with Glass Noodle in Spicy Dressing ($5.80)

This salad is slightly different from the salad we could eat elsewhere. There is a mix of different tastes and texture in this plate - tangy, spicy and slightly warm. Again, I love the peanuts here :)

The Thai sausage is mixed with glass noodles, Thai celery, carrot and cucumber strips, sliced onions, shallots and mint; crushed chilli and pan-roasted peanuts, tossed in a zesty chilli and lime dressing.

4. Khor Kai Tod - Fried Chicken Joints ($4.80)

We got to know that this is a popular bar snack in Bangkok. This dish is actually deep-fried battered chicken cartileges.

I haven't really eaten chicken cartileges before, so I find it a little weird. But I super love the seasoning of the batter! This is an appetizer that really goes well with beer.

5. Ba Mee Kiao - Egg Noodles with Dumpling & Charshu ($5.80 - $8.80)

The egg noodle is available in both Dry and Soup versions, complete with an optional choice of toppings: lava egg and/or crabmeat.

What's special about this egg noodle is that we add condiments on our own! The lightly flavoured noodle tastes really good after adding in sugar, fish sauce, chilli powder and green chilli. 

And don't underestimate this bowl of plain looking soup! The naturally sweet and flavourful soup is made by simmering large pork bones with white radish, coriander root and pepper for 6 - 8 hours. I like that nice peppery taste to the soup, which after tasting, you'll be sure to know that this is a richer broth than the usual wanton soup.

6. Ba Mee with Tom Yum - Tom Yum Egg Noodles with Prawns

This dish has a spicy kick to its broth. The egg noodles goes well with the tom yum soup. You can be sure that you'll get authentic tom yum soup here!

We find that the milk version of the tom yum brings a dash of sweetness more than the clear one. So beginners in spicy food probably can accept the milk base soup better.

Ba Mee Kang Keaw Wan Gai - Egg Noodles with Green Curry and Chicken ($9.80)

Egg noodles with fragrant, sweet green curry. I love green curries! Because of that smooth sweetness in the curry ;) While this bowl of noodles bring a mild taste to our taste buds, the slight spiciness builds up over time.

7. Khao Clook Ga-Pi - Fried Rice with Shrimp Paste ($8.80)

This fried rice with shrimp paste is served with a bowl of Thai sweet pork stew, accompanied by crispy dried shrimps, green mango, omelette strips, Chinese sausage, sliced cucumbers, shallots and chilli padi.

I find this dish quite unique - you simply toss and mix all the ingredients to get a contrast of tastes and flavours on your palate. The sauce from the sweet pork stew makes the fried rice not as dry as well.

And now... Dessert time! I can't quite tell which is my favourite, from the 2 dessert that we have tried - they are both good!

8. Khao Neow Mamuang - Mango with Sticky Rice ($5.80)

You will find juicy, ripe and sweet mango served with fresh Pandan-infused glutinous rice, topped with coconut cream.

I love mangoes, but I hardly eat this dessert, because I don't really like the salty taste from the coconut cream. BUT! Somehow, the mango sticky rice from Khun Mee Thai changed my thoughts! I super love their glutinous rice, so much that I cannot stop nibbling on them, even though I was really full from the tasting.

The glutinous rice is slightly sweet, soft and moist, with this really fragrant pandan taste. You got to taste to know it yourself!

9. Khao Neow Tu-Rean - Durian with Sticky Rice ($5.80)

Similar to the mango sticky rice, this dessert is a must-order for the sweet tooth! I don't enjoy eating durians due to its distinct smell (either you love or dislike it right hehe). But I also find myself unable to stop digging in to the smooth and sweet coconut cream paste.

This would be sweeter than the mango sticky rice. I would probably share it with a partner, to have a sweet ending after a full dinner. Heh!


To be honest, I returned to Khun Mee Thai some time after the food tasting session, with hubby and family.

All of us enjoyed the dinner, including the super picky hubby. Since he gave the thumbs up, I think Khun Mee Thai's thai food is really of standard, and I foresee us to be dropping by frequently, since we live so near to Bedok Point :)

Oh... And I also happen to see another blogger dining there on the same day - Khun Mee Thai must be doing something right (and great) to have us return again!

Must Order: Lemongrass Drink, Ba Mee Kiao, Ba Mee Tom Yum, Kha Moo, Khao Clook Ga-Pi, Khao Neow Mamuang, Khao Neow Tu-Rean.


Thanks to Khun Mee Thai, I am giving away 2 dining vouchers ($5 voucher with min $25 spending). To win the voucher, simply leave a comment below: Which is the dish that you would like to order the most.

Giveaway will end on 31 Jul 2014, 11:59pm. Winners will be contacted via email (please leave your email address); voucher will be mailed out via normal postage.

Khun Mee Thai Noodle Bar
Address: 799 New Upper Changi Road #02-32/34 Bedok Point S467351
Tel: 6445 9932

Operating Hours:
Mon - Thu 11.30am - 9.30pm
Fri - Sat 11.30am - 10.00pm
Sun 11.30am - 9.30pm

P.S: If you have enjoyed reading this entry, do vote for me in the Best Cooking Blog, and stand to win attractive prizes for yourself. You can vote daily! Thank you :)

Saturday, 26 July 2014

Tuna Buns

Following the previous 2 blog posts (apricot and raisin loaf / chocolate wholemeal loaf) of making bread using the Panasonic Bread Maker (SD-P104), this round, I tried making buns / bread rolls.

Believe it or not, this is the first time I am making buns. Before using this bread maker, I was quite hesitant about making bread. I was worried that I couldn't knead properly, and the bread wouldn't rise. Most of all, I was worried about making ugly bread lol.

The Panasonic Bread Maker (SD-P104) made this bread making experience a super easy one. And it actually boosted my confidence in bread making, so much so that I am always looking forward to making new loaves or buns for the family. It's just so versatile!

This time, I tried my hands at making tuna buns. 

The recipe below is from the Panasonic bread making demo session. I was really amazed at how chewy and soft the bread was, fresh from oven. And I realised, hey, I can also do the same at home :)

The bread in the middle (background) is made using kaya and sliced almonds,
because we finished using up the can of tuna. Heh heh.

Tuna Buns
Dough Ingredients:
- 280g bread flour
- 50g butter
- 3 tbsp castor sugar
- 160ml cold water
- 1 tsp salt
- 25g egg, beaten
- 2 tbsp milk powder
- 1 tsp instant yeast

- Parsley flakes
- 1 canned tuna (I used curry tuna, if you are using plain tuna, you can add some black pepper)
- 1/2 egg, for egg wash


 1.   Add all ingredients for dough (except yeast) into the bread pan. Add yeast into the dispenser.
2.   Select bread dough Menu 9. Press Start.
3.   Press Stop when you hear the beep sound. Take out dough and divide into 12 even pieces. (I waited for an additional 10 mins after the beep)
4.   Shape the 12 dough pieces into balls, cover with towel or cling wrap, rest for 15 mins.
5.   Roll out the individual dough pieces into longish shape, like that of a rope.
6.   Using a spatula, cut lengthwise, so that the longish shape resemble a Y. 
7.   Take the 2 ends and curl in towards the remaining dough, to look like a heart shape.
8.   Spray water on the dough and allow ferment for about 30-40 mins. Dough should then double in size.
9.   Drain the tuna flakes, and mash them slightly.
9.   Egg wash the buns, put tuna flakes on the buns. Sprinkle some parsley flakes. Bake at preheated oven at 200C, for about 14-15 mins.

Packed these for hubby's breakfast, which eventually became his lunch. Haha!!


If you have enjoyed reading this entry, do vote for me in the Best Cooking Blog, and stand to win attractive prizes for yourself. Left with only 7 days for voting. You can vote daily! Thank you :)

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