cuisineparadise A closed-up view of the Baked Cheesy Ham & Mushroom Egg. Love to soak my crispy croissant in those runny egg sauce..... Yummy! #cuisineparadisekitchen 4h

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cuisineparadise Friday's breakfast is another done in 8 minutes dish using my new Philips Avance XL Airfryer. Reheat the store bought croissant together with the homemade cheesy ham and mushroom egg. Enjoy your breakfast peeps!!! #cuisineparadisekitchen #breakfast 5h

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cuisineparadise [Recipe] Our dinner for tonight:- Stir-fry Pork with Thai Basil plus Clear Seafood Tom Yum Soup! Did I pass the test 😬. Ingredients for Tom Yum Soup:
- 10 medium prawns
- 200g fish fillet, sliced
- 250g chicken fillet, cut into strips
- 2 medium squid, sliced
- 2 thumb-size galangal, lightly pound
- 6 kaffir lime leaves
- 8 Thai Chilli Padi, sliced
- 70ml Thai green lime juice - 60ml Thai fish sauce - 1.2 litre of water - 4 stalks lemongrass, cut into thick slices
- 6 shallots, halved - 1/4 Piece of Knorr Chicken Stock Cube, optional
- 1 Tomato(optional), cut into wedges

Method:-
1. Lightly marinate fish, chicken and squid with some cornflour, cooking wine and fish sauce. Set aside.
2. Bring water to boil in a soup pot, add lemongrass, galangal, onion, stock cube (if using) and simmer for 1.5 minutes till fragrant.
3. Next add in kaffir lime leaves, chillies, thai fish sauce and lime juice then simmer for another minute before adding in the rest of the ingredients (except tomato, add in last 30 seconds) and boil for another 2 - 3 minutes till meat cooked through.
4. Ladle into serving bowls and top with some coriander, served together with extra condiments (cut chillies, Thai fish sauce and lime juice) and adjust to taste according to individual preference. *note:
- recipe for stir-fry minced pork with Thai basil can be found on our website (see link from bio).
17h

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cuisineparadise Gosh! Managed to squeeze two dish into this cooking video. Will post the final plating later . Stir-fry Pork with Thai Basil plus Clear Seafood Tom Yum Soup!!! Enjoy. #cuisineparadisekitchen 19h

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cuisineparadise Tonight we are having Thai menu.... Anyone wants a cooking video for this #cuisineparadisekitchen 20h

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cuisineparadise Chocolate Cherry Pound Cake made using the new Philips XL Avance Airfryer. 100% successful . Look at the moist and soft texture of the pound cake which is comparable as baking using an conventional oven. #cuisineparadisekitchen #cakeporn 1d

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cuisineparadise [Test Bake in process] Chocolate Cherry Pound Cake using the new Philips XL Avance Airfryer. Wondering how will it turn out..... Stay tune 😬😬😬 1d

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cuisineparadise One pot dish for tonight:- Braised Chicken Mid-joint with Bittergourd & Fermented Black Bean.
Ingredients: (serves 2 - 3)
- 10 chicken mid-joint
- 300g bittergourd, cut into thick slices - 1 medium brown onion, cut into wedges
- 3 cloves garlic, minced - 1 teaspoon fermented black bean (黑豆豉), rinse and roughly mashed - 1.5 tablespoon cooking oil
- 2 Chilli, sliced
- 100ml hot water - 1/2 tablespoon oyster sauce - 1 teaspoon dark soy sauce
- handful of Chinese celery (中国芹菜)

Seasonings:
- 1 tablespoon cooking wine
- 1/2 tablespoon oyster sauce - 1/2 tablespoon light soy sauce - 1/2 tablespoon cornflour - 1 teaspoon sesame oil
- 1/4 teaspoon pepper
Method:-
1. Trim, rinse and pat dry mid-joint before marinate it with seasoning for at least an hour in the fridge.
2. Pan-fry marinated mid-joint on preheated pan with some oil till brown on both side.
3. With the same pan, sauté onion, garlic, fermented black bean and chilli till fragrant.
4. Toss in bittergourd and continue to fry together with the mid-joint for 1 minute.
5. Add in oyster sauce and dark soy sauce, give it a quick stir then pour in hot water and simmer on low heat for 5 -7 minutes till mid-joints are cooked and bittergourd soften.
6. Lastly toss in Chinese celery, give it a quick stir. Remove from heat and serve immediately.
Note:
- Chinese celery can be replaced by coriander too.
2d

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cuisineparadise One pot dish:- Braised Chicken Wing with Bittergourd and Black Bean. #cuisineparadisekitchen #instavideo 2d

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cuisineparadise After 12 minutes of baking time in preheated 200 degree Celsius oven. Here is our tea-break: Easy Chocolate Cake with oozing chocolate and extra pecan nut and cherry baked using the new Corella 3-in-1 dinnerware & bakeware! Gosh look at this.... who want to share with us . #cuisineparadisekitchen 2d

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cuisineparadise Testing out baking an easy Chocolate Cake using the new 3-in-1 Corelle dinnerware as well as bakeware that can be used to bake, serve and store. Retail between $13.90 - $23.90 for it's open stock designs or set of 4-piece square set for $29.00. #cuisineparadisekitchen #instavideo 2d

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cuisineparadise Back from grocery trip with a quick lunch of Ondeh Ondeh and Kueh Salat (normal and durian flavour). #cuisineparadiseeatout 2d

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cuisineparadise Since my favourite stall for Black is closed today I settled for the White version instead. Fried Carrot Cake (without dark sweet sauce) for breakfast!!!! #cuisineparadiseeatout 2d

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cuisineparadise [08 July 14] Tonight's dinner:- Pan-fry Black Pomfret with Lemongrass, Stir-fry Asparagus with Prawns & Spicy Shrimp Paste, Stir-fry Pork Fillet & Liver with Ginger plus ABC soup. Yummy!!! #cuisineparadisekitchen 3d

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cuisineparadise Just has Laksa this afternoon and guess what? A "Surprise" black box came in with the new MAGGI Senses Laksa media set; a pack of instant laksa noodle, maggie signature bowl plus cutlery set...... Between the MAGGI Senses Laska is retail at SG$7.95 for a pack of 4 individual packet at major super markets. 3d

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cuisineparadise Spicy lunch to spice up the cold Tuesday afternoon. #cuisineparadiseeatout 3d

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cuisineparadise Back from the awesome 3hrs Transformers show and now I cooking a quick one pot dish with whatever I had in the fridge for Monday night!!! Simply love this comfort dish!! #cuisineparadisekitchen 4d

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cuisineparadise It's youth day holiday today so here we are having a quick bite (still full from breakfast) before heading for the 3 hours show!!!! #coffeaddict 4d

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cuisineparadise Morning!!! Time flies and it's Monday again!!! Having my usual breakfast with scrambled egg, sauté mushrooms and avocado while watching the rain through the glass window..... #cuisineparadisekitchen #breakfast 4d

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cuisineparadise Simple Sunday night dinner with Sardines, Stir-fry Pea Sprouts with assorted mushrooms plus Sunny Side-up Egg. Enjoy your dinner peeps!!! #cuisineparadisekitchen 5d

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