HPB Healthier Choice by Cairnhillcc

Dry Mee Siam Special

2007-06-10T07:57:00.000+08:00

Dry Mee Siam Special

Ingredients (serves 5)
1 kg thick beehoon
500 g beansprouts
200 g small prawns
2 large pieces firm beancurd - diced
6 dsp unsaturated oil

Rempah
20 dried chillies
3 shallots
2 cloves garlic
2 rounded dsp belachan (shrimp paste)
3/4 cup dried prawns - unsoaked

Seasoning
6 dsp bean paste - mashed
3 tsp sugar
5 dsp assam paste
1/2 cup water

Garnishing
20 stalks chives - sliced
2 egg omelettes

Method

Grind ingredients for rempah into a fine paste.
Heat oil and fry beancurd until golden brown. Remove from pan and drain off excess oil on paper towels.
Fry rempah until fragrant. Add seasoning and mix well.
Stir in prawns, beansprouts, beehoon and beancurd and mix thoroughly. Garnish and serve.

Useful tips:

To limit the use of oil, brush beancurd with oil and brown in a non-stick pan or under a grill.
Lettuce leaves can be added for more vitamin C and fibre.

Vegetarian Fried Beehoon

2007-06-10T07:56:00.000+08:00

Vegetarian Fried Beehoon

Ingredients (serves 5)
1 packet beehoon (400 g)
2 carrots - thinly shredded
200 g French beans - thinly shredded
14 dried mushrooms - soaked and sliced
3 dsp unsaturated oil
1 tsp salt added to 1 bowl of water

Garnishing
2 lettuce leaves- shredded
2 red chillies - sliced
lime wedges (optional)

Method

Soak beehoon in cold water for 1/2 hour. Remove and drain.
Heat 1 dsp oil and lightly fry carrots, french beans and mushrooms. Remove and set aside.
Heat remaining oil and stir-fry beehoon. Sprinkle water frequently until beehoon softens.
Add vegetables and mushrooms. Mix well, garnish and serve.

Useful tips:

Avoid soaking beehoon in hot water as it will break up easily during stir-frying.
For added fibre and crunch, include shredded round cabbage.

Pandan Agar Agar

2007-06-10T07:55:00.000+08:00

Pandan Agar Agar

Ingredients (serves 5)
1 1/2 packet agar agar powder
1 cup skim milk
5 cups water
3/4 cups sugar
3 egg whites
2 pandan leaves
1 tsp green colouring

Method

Boil water, sugar, pandan leaves and agar agar.
Meanwhile, mix milk, colouring and beaten egg whites together and strain.
Remove pandan leaves. Add milk mixture to boiling agar agar.
Pour into a mould and allow to set. Serve well-chilled.

Useful tips:

For added protein and fibre, and a refreshing taste and texture, replace eggs with well-cooked red beans.

Fruit Juice Jelly

2007-06-10T07:54:00.000+08:00

Fruit Juice Jelly

Ingredients(serves 4)
1 pkt gelatine
3/4 pint unsweetened fruit juice (orange, pineapple, apricot)
sweetener to taste
Juice of a lemon or orange

Method

Dissolve gelatine in a little water over a gentle heat.
Mix together all other ingredients and add the dissolved gelatine.
Pour into a shallow dish and leave to set in the fridge for at least 3 hours

Nasi Lemak

2007-06-10T07:48:00.000+08:00

Nasi Lemak

Ingredients (serves 5)
1 1/2 cups white rice
1/2 cup brown rice
3 dsp thick coconut milk mixed with 2 1/4 cups water
3 daun pandan, torn lengthwise
2 cups ikan bilis, cleaned and washed. Remove head and entrails.
1 dsp tamarind juice

Sambal
6 small onions
10 - 15 dried chillies, soaked
1 dsp belachan (shrimp paste), roasted
1 1/2 dsp unsaturated oil

Garnishing
1/2 cucumber, sliced
1/2 wedge pineapple, sliced
1 tomato, sliced

Method

Wash rice. Add water and pandan leaves and cook in a rice cooker as usual.
When rice is almost dry, stir in 3 dsp coconut milk, cover and cook until done.
Meanwhile, fry ikan bilis in 1 dsp oil. Set aside.
Heat remaining oil and fry sambal ingredients until fragrant. Add ikan bilis and tamarind juice. Cook for 2 minutes.
Garnish and serve.

Tuna Spinach Noodles

2007-06-10T07:45:00.000+08:00

Tuna Spinach Noodles

Ingredients

4 cans 185g Ayam brand tuna flakes in water (HCS)
10 nos. spinach noodles, blanch
3 nos. shallots, finely diced
12 stalks chye sim, cut into sections
2 nos. carrot, cut into shreds
6 nos. fresh mushroom, cut shreds
2 tbsp cooking oil (HCS)

Sauce

3 tbsp oyster sauce (HCS)
2 tbsp chilli bean sauce
3 tbsp tomato sauce (HCS)
1 cup chicken stock (HCS)
2 tbsp corn flour

Garnish

Red cut chilli

Method

1. Blanch spinach noodles drain dry and set aside.

2. Heat oil in wok, stir fry shallots till fragrant, add in mushrooms, carrots, chye sim and noodles, stir mix well, add in sauces and chicken stock to simmer.

3.Toss in tuna flakes and stir mix, thicken with corn starch, garnish and ready to serve.

Sardine Whole-Meal Handroll with Mustard Mayo Sauce

2007-06-10T07:44:00.000+08:00

Sardine Whole-Meal Handroll with Mustard Mayo Sauce

Ingredients

4 cans Ayam sardine in tomato sauce (HCS) drained sauce
4 nos. green apples cut into strips (soak in salt water for a while)
6 nos. Japanese cucumber, cut into strips
6 nos. carrots, cut into strips and blanch
1 pkt whole-meal wraps, cut into half
3 tbsp lemon juice
2 nos. big onions cut into strips or dice
10 tbsp mayonnaise sauce (HCS)
3 tsp mustard powder (coleman brand)

Method

1. Drained sauce from sardine, break into flakes and mix with lemon juice
2. Mix Mayonnaise sauce with mustard powder and blend evenly
3. Spread a little mustard mayo sauce onto wraps and top with sardine, cucumber, carrot and onion, then roll into handroll and ready to serve.

Veggie Tuna Delight

2007-06-10T07:20:00.000+08:00

Veggie Tuna Delight

Ingredient

2 can 185g Ayam tuna flakes in extra virgin olive oil (HCS)
1/2 nos. unripe papaya, coarsely shredded
16 stalks french beans, coarsely shredded and blanch
8 nos. cherry tomatoes, chopped
2 nos. red bird's eye chillies, coarsely minced
4 nos. shallot, sliced

Dressing

2 nos. lime juice
1/2 tbsp sugar
1 tbsp light soya sauce (HCS)

Garnish

1 stalk of Coriander leaves
1/2 cup coarsely chopped roasted peanuts (optional or roasted sesame seeds)

Method

1. Mix and toss french beans, unripe papaya, shallots with sauce well in a big salad bowl.

2. Add tuna flakes and toss lightly.

3. Garnish with coriander leaves

Cairnhillcc Kitchen @ 2.00pm on 10/04/07

2007-04-11T08:12:00.000+08:00

Healthy Cooking Demonstration Class (Module 4) sponsored
by HPB (Health Promotion Board) on April 10, 2007 (tuesday) @ 2.00 pm

The Menu are:

1. Papaya with Snow Fungus & Soya Bean Milk Dessert

2. Vegetables & Chicken Roll with Yoghurt Dip

3. Pumpkin with Taukwa & Minced Chicken Patties

Would like to say A Big Thank You to Sok Joon, jacelyn, theresa, jenny, margaret chua, Gek Choo for willingness to spend their precious time in helping us to make this demo a successful one.

you may view the photos here

HPB Programme @ cairnhill cc on 21/01/07

2007-01-21T09:34:00.000+08:00

This is the 4th module on STRONG Bones for Life

What is Osteoporosis?

Osteoporosis means porous bones is a condition where ur bones become weak and brittle, if not treated osteoporosis can worsen until a fracture (crack or break in the bone) occurs.

Osteoporosis is a 'silent' disease, there is no signs or symptoms during the early stages.

At the later stage, you may experience:

- backpain
-loss of height over time
-fracture of the spine, wrists, hips or other bones

Bone mass peaks at the age of 30

The best types of exercise to prevent osteoporosis, they will stimulate your bones to grow stronger, e.g. jogging, dancing, brisk walking.

Get enough Calcium & Vitman D, a balance diet comprise of rice or alternatives, fruits, vegetables, meat and alternatives.

A balance diet provide your body with enough nutrient including calcium & vitamin D to build strong bones.

Osteoporosis is preventable. Make simple changes to your diet and lifestyle to reduce your risk.

The module 4 instructor is Ms June Tan

She demonstrates to us the preparation of food and also explain the important of osteoporosis.

The Menu are:

Papaya with snow fungus & soya bean milk dessert

Vegetables & Chicken Roll with Yoghurt Dip

Pumpkin with Taukkwa & Minced Chicken Patties

The Cairnhill HPB Ambassador team will be conducting this demo on 10 April 2007 (tuesday) @ 2.00 pm.

泰式焖鸡Thai Flavour Chicken Stew

2006-10-04T00:44:00.000+08:00

Thai Flavour Chicken Stew

Ingredients:
1 Kg Chicken thigh fillet(remove skin & fat)
300g fresh mushroom(cut into halves)
2 tomatoes (each cut into 4 qts)
8 lime leaves
80 ml lime juice (abt 2 big green lime)
1½ Tbsp oil (HCS)
15g chopped shallots
15g chopped ginger
2000 ml chicken stock(HCS)- Maggie Brand

Garnish:
2 stalk corriander, 1 red chilli

Thickening:
4 Tbsp potato starch+4 Tbsp water
4 scoops Ensure®Life Vanilla Powder+300 ml water

Marinate:
3 Tbsp Marigold Low-fat Natural Yoghurt (HCS)
1 tsp chilli powder
2 tsp curry powder

Seasoning:
1 tsp salt
2 tsp sugar

Method:
1. Wash & cut chicken fillets into chunks, mix well with marinate & leave aside for to season for 30 mins.

2. Heat wok with a little oil & fry ginger & shallots till fragrant, then pour in chicken stock & bring to boil, add in lime leaves, mushroom, tomatoes, let it boil. Add in chicken & cook till tender. Add in seasoning. Thickened the gravy. Off fire
Add in lime juice, Garnish with coriander & chilli. Serve hot.

泰式焖鸡

材料:
1公斤鸡腿肉(去皮,去脂肪)
2000升鸡汤(较健康选择标志)
300克鲜冬菇(各朵切半)
2粒番茄(每粒切成4片)
8片柠檬叶
80升酸柑汁
15克姜茸
15克小葱头茸
1½ 大匙油(较健康选择标志)

腌鸡料
3大匙低脂酸乳酪(较健康选择标志) ]加入鸡块腌
1茶匙辣椒粉 ]30分钟
2茶匙咖哩粉 ]

勾芡:
4大匙太白粉+4大匙水, 4勺子康营素香草味奶粉+300升水

调味:1茶匙盐,2茶匙糖

装饰:2棵芫茜(切碎),1只红辣椒(切碎)

做法:

烧惹镬,加入少许油爆香姜茸,小葱头茸加入鸡汤,煮滚加入柠檬叶,鲜冬菇,
番茄煮滚后加入鸡肉煮至熟,加入调味,勾芡,煮滚.息火加入柠檬汁,芫茜叶,辣
椒.趁热享用.

Serving for 10-15 persons

西兰花鲍鱼浓汤Broccoli Soup with Limpets

2006-10-04T00:36:00.000+08:00

Broccoli Soup with Limpets

Ingredients:
1 Kg broccoli
1 can Limpets(Fortune/New Moon Brand)
1 spanish onion (slice)
2 Tbsp Margarine(HCS)
2 Tbsp plain flour
2 litre of chicken stock(HCS)

Thickening:
2 scoops Ensure®Life Vanilla Powder(+ 100ml water)

Seasoning:
½ tsp salt
Some pepper

Garnishing:
2 slices of bread (trim into small pieces then bake it as croutons)

Method:
1. Cut broccoli into small pieces, blanch in boiling water till soften, keep water for soup. Keep some broccoli for garnishing. Puree the remainder broccoli. Keep aside. Cut Limpets into halves.

2. Heat up a non-stick pan, add in plain flour to bake till slightly golden,add in margarine & onion fry till fragrant. Add in chicken stock,boiled,add in broccoli puree,boiled, Add in limpets,seasoning. Boiled. Add in thickening.

3. Serve hot with blanched broccoli as garnish. Sprinkle with croutons

西兰花鲍鱼浓汤
材料:
1公斤西兰花
2公升鸡汤(较健康选择标志)
1罐小鲍鱼
1粒白洋葱(切片)
2大匙植物奶油
2大匙面粉
少许烘面包粒(洒面)

勾芡:
2勺子康营素香草味奶粉+水

调味:
½ 茶匙盐
少许胡椒粉

做法:
1. 把西兰花洗净,切小块,烫滚水至熟软后,留期少许做装饰用.其他搅成泥,待用.小鲍鱼切半,待用.

2. 烧热不黏底锅加入面粉烘至金黄色, 加入植物奶油,洋葱爆至
香,加入鸡汤煮滚,加入西兰花泥煮滚,加入小鲍鱼,调味,再煮滚.

3. 加入康营素奶粉水勾芡,即克享用.

4. 上桌后洒上西兰花,烘面包碎.

Serving for 10-15 persons

蜜瓜沙冰 Coolsure Smoothie

2006-10-04T00:33:00.000+08:00

Coolsure Smoothie

Ingredients:

20 scoops Ensure®Life Vanilla/Strawberry Powder
2 nos of Honeydew(peel,remove seeds,cut small cubes)
8 cups of small ice cubes
2 cups of drinking water

Method:

1. Put all the ingredients into a blender to blend till ice is fine & smooth.
2. Pour into a glass & serve as a nutritious & refreshing drink.

蜜瓜沙冰

材料:

20勺子康营素香草味/草莓味奶粉
2粒蜜瓜(去皮,去籽,切小粒)
8杯小冰块
2杯开水

做法:
1.把所有的材料放入搅拌杯内搅至冰块幼滑为止.
2.把饮料倒入杯中享用

Servings for 10-15 persons

Cairnhillcc Kitchen @ 2.30pm on 25/09/06

2006-09-25T18:02:00.000+08:00

Ms Yvonne Ng had decided to quit as ambassador of cairnhill cc after attending the class conducted by Ms June Tan with effect from 23/09/06.

Our Current Ambassadors of cairnhill cc, are Margaret Teo, Loh Kwai Lin, Julie Woo, Julie Tan & Yow Mee Lan.

Dishes are done by the selected ambassadors of cairnhill cc, they are :
Ambassadors: Mee Lan, Julie Woo, Julie Tan, Kwai Lin aka Mei Nu, Margaret Teo with the help of Assistant helpers: Theresa Lim, Jenny, Linda, Jacelyn Ang. Tang Siew.

Assistant helper are volunteers from our regular cooking class which are conducted in cairnhill cc, they are very supportive in this rehearsal.

We would like to say thank you to Ms Theresa for sponsoring all ingredients used during rehearsal throughout the 3 modules.

Ms Mee Lan & Julie Woo

西兰花鲍鱼浓汤Broccoli Soup with Limpets

泰式焖鸡Thai Flavour Chicken Stew

HPB Programme @ cairnhill cc on 23/09/06

2006-09-23T17:29:00.000+08:00

picture

This is our instructor for this module - Ms June Tan

This module is about Prebiotics - they are food components (such as dietary fibre) that escape digestion and reach the colon (large intestine) where they promote the growth of the 'good' bacteria.

Examples of prebiotics are plant-based food such as fruit, vegetables, wholegrain product are good souces of dietary fibre and have prebiotic activity.

Introducing the usage of Ensure Life milk in module.

泰式焖鸡Thai Flavour Chicken Stew

西兰花鲍鱼浓汤Broccoli Soup with Limpets

蜜瓜奶饮CoolSure Smoothie

After attending this module, Ms Yvonne Ng is no longer with the HPB Program, currently the ambassadors in the team are: Margaret Teo, Julie Woo, Julie Tan, Loh Kwai Lin & Yow Mee Lan. We still a team of 2 groups in this HPB Program representing Cairnhill cc.

鲜冬辣椒三文鱼块Chili Salmon Steak with Fresh Mushroom & Snow Peas

2006-09-21T09:02:00.000+08:00

鲜冬辣椒三文鱼块

材料:

6x185克辣椒三文鱼块(较健康选择标志)
150克鲜冬菇(切片)
300克甜豆(去根丝大火炒一下)
2粒大红椒(切丝)
1大匙蒜头(剁碎)
2大匙生抽(较健康选择标志)
2大匙橄榄油(较健康选择标志)

做法:

把锅烧热,加入橄榄油,放入蒜头拌炒至淡黄色,便加入生抽,立即加入,
鲜冬菇,甜豆与大红椒丝以大火爆炒约3分钟.
拌匀装盘即可,备用.

再把镬烧热,放入辣椒三文鱼块洒入黑胡椒粉,煎香约每面1分钟左右.
把以封煎三文鱼块放上以备之香菇,大红椒丝,炒甜豆盘上即可食用.

Chili Salmon Steak with Fresh Mushroom & Snow Peas

Ingredients:

6x185g Ayam salmon steak chili(HCS)
150g fresh mushrooms(remove stems & slice)
300g snow peas(trimmed,stir-fry awhile over strong heat)
2 red capsicum(shred)
1 Tbsp garlic (chopped)
2 Tbsp reduced salt soya sauce(HCS)
2 Tbsp olive oil(HCS)

Method:

1.Heat olive oil in a pan. Stir fry garlic till slightly
golden brown.Add in soya sauce,fresh mushroom,
snow peas & red capsicum & stir fry for another 3 mins.

2.Dish into serving plate. Set aside.

3.Heat up the non-stick pan & pan grill salmon steaks
Sprinkle black pepper on the steak,grill about 1 min on
each side. Serve on a bed of fried mushroom,
snow peas & red capsicum.

picture

金枪鱼松烧酱面Tuna Noodle with Teriyaki & Green

2006-09-21T08:55:00.000+08:00

金枪鱼松烧酱面

材料:

4x185克水浸金枪鱼松(较健康选择标志)
10块快熟面饼
300克大洋葱(切圈)
2大匙橄榄油(较健康选择标志)
300克红萝卜(切丁)
300克西兰花(切丁)

酱汁料:

4大匙日式烧酱(较健康选择标志)
2大匙橄榄油(较健康选择标志)
1小匙麻油
½ 大匙蜜糖
1大匙酱青(较健康选择标志)
1大匙黑胡椒粉

装饰:

适量的芫茜叶

做法:

1. 把酱汁拌匀,待用.

2.把快熟面煮熟,加入酱汁拌匀,待用.

3.洋葱去衣,切圈.将西兰花与红萝卜,灼煮,待用.

4.把镬烧热,加入洋葱煎片刻,加油炒香至金黄,便加入西兰花与红萝卜
以大火炒热.

5.加入快熟面,金枪鱼松一同炒均匀.食时加入芫茜叶即成.

Tuna Noodle with Teriyaki & Green

Ingredients:

4x185g Ayam brand Tuna flake in water (HCS)
10 cakes of instant noodles (Koka Brand -Ezy cook)
300g Spanish Onion(cut ring)
2 Tbsp olive oil(HCS)
300g carrot(dice)
300g broccoli(parboil & dice)

Sauce:

4 Tbsp teriyaki sauce (Masterfood brand)
1 Tbsp light soya sauce(HCS)
2 Tbsp olive oil(HCS)
1 Tbsp honey
1 tsp sesame oil
1 Tbsp black pepper

Garnish:

some coriander leaves

Method:

1.Mix sauce ingredient together. Set aside.

2.Cook noodle according to instruction on the packet,
Drain & toss into sauce.Set aside.

3.Peel & slice onion.Blanch broccoli & carrot till soft.

4.Heat wok.Saute onion for about 1 min.,add in olive oil
Sauté onion till fragrant & slightly brown. Add carrot &
Broccoli & stir fry over high heat for 1 min.

5.Add in tossed noodle & tuna flakes, mix well.Stir fry
till hot. Garnish with chopped coriander leaves.

picture

雜菜金枪鱼沙律Veggie Tuna Delight

2006-09-21T08:46:00.000+08:00

雜菜金枪鱼沙律

材料:

2罐x185克橄榄油浸金枪鱼松(较健康选择标志)
½ 粒生木瓜(去皮,去籽,刨丝)
2条青瓜(浸水10分钟后,去籽,刨丝)
8-10粒小蕃茄(切碎)
柠檬皮少许(切幼)

酱汁材料:

10只指天椒(切粒)
8粒小葱头(切碎)
4粒蒜头(剁碎)
2粒黄皮柠檬(去汁)
2大匙蜜糖(提味)
½ 茶匙盐

装饰:

½ 杯炒香的花生碎
适量的芫茜叶

做法:

把所有的材料除了金枪鱼松放入大豌里,把酱汁材料加入拌匀.再把金枪鱼松拌入.
最后加入芫茜与花生碎.

Veggie Tuna Delight

Ingredients:
2x185g Ayam brand tuna flakes in extra virgin olive oil(HCS)
½ unripe green papaya(shred)
2 cucumber(soaked in water for 10 mins,remove seeds,shred)
8-10 cherry tomatoes(chopped)
Some Yellow lemon skin-finely cut

Dressing:
10 chilly padi(chopped)
8-10 shallots(chop)
4 garlic(chop finely)
2 yellow lemon(squeeze juice)
2 Tbsp honey (to taste)
½ tsp salt

Garnish:
½ cup coarsely chopped roasted peanut
Some coriander leaves

Method:

Mix & toss all ingredients except tuna flakes well in a
big salad bowl. Add tuna flakes & toss lightly.

Lastly garnish with peanut & coriander leaves.

picture

Cairnhillcc Kitchen @ 2.00pm on 19/09/06

2006-09-20T19:01:00.000+08:00

After our rehearsal, we discover there are so much things to learn from each other, we planned our time-table and distribution of duties to be done according.

Our Second time demo infront of about 30 members in Cairnhillcc kitchen, Ms Julie Woo is the instructress for the day with the assistance of Kwai Lin (salmon), Yvonne Ng (Veg Tuna), Julie Tan (Tuna Noodle) are much more better than the first demo.

We are grateful to Ms Theresa Tan, Jenny, Lydna, Joyce for helping us to make this demo a successful one.

Cairnhillcc Kitchen @10.00pm on 13/09/06

2006-09-13T15:06:00.000+08:00

After attending the class conducted by Lisa Leong, we decide to do a rehearsal before having the HPB demo on 19/09/06 @ 2.00 p.m.

Dishes are done by the selected ambassadors of cairnhill cc, they are :
Ambassadors: Yvonne Ng, Julie woo, Julie tan, Kwai Lin aka Mei Nu, Margaret teo,Assistant helper: Theresa Lim, Jenny, Wendy Lee, Jacelyn Ang. Tang Siew and Mee Lan.

Assistant helper are volunteers from our regular cooking class which are conducted in cairnhill cc, they are very supportive in this rehearsal, everyone is very happy with today, they understand the Omega 3 usefulness, even though to this small group of classmates, they are happy to learn from us. Thru this rehearsal, we realize the mistake we made, they give us helpful hints and point out the mistake we make during the rehearsal.

We are thankful to them for spending their precious time in assisting us in this rehearsal.

Veggie Tuna Delight

Tuna Noodles with teriyaki & green

Chilli Salmon Steak
with fried fresh mushroom & snow peas

HPB Programme @ cairnhill cc on 2/09/06

2006-09-03T13:06:00.000+08:00

Ms Rani from Health Promotion Board for co-ordinating the programme.

The Programme is about Heart Health - using of Omega-3

Omega-3
- Regular fish consumption (2 servings a week)
helps to protect against heart disease

- Good sources are oily fishes such as
- Mackerel
- Sardines
- Salmon
- Tuna

- Choose healthier cooking methods such as steaming, grilling or baking.

Ms Lisa Leong as our chef teaching us how to cook 3-kind of delicious & healthier food.

Veggie Tuna Delight
杂菜金枪鱼沙律
Tuna Noodles with Teriyaki & Green
金枪鱼松烧酱面

Chilli Salmon Steak with Fried Fresh Mushroom & Snow Peas
鲜冬辣三文鱼块

During the lesson, Ms Lisa tells us about HCS products, which got a pyramid logo with the healthier choice from Health Promotion Board.

HSC products are:
LOWER in fat, saturated fat, sodium, sugar

HIGER IN dietary fibre, calcium

苹果甜菜根萝卜汁Apple, Beetroot & Carrot Juice

2006-08-23T00:17:00.000+08:00

苹果甜菜根萝卜汁

材料:

80克新鲜甜菜根(去皮,切小块)
110克红萝卜(去皮,切小块)
110克青苹果(切小块)
10克芹菜叶

2汤匙蜂蜜
2汤匙青柠檬汁
½ 杯冰水/滚水

点缀:

30克青苹果片

做法:

1. 将全部材料放入果汁机搅打(除了蜂蜜, 酸柑汁以外).

2. 将果至倒入杯子里,用青苹果片点缀.

3. 加入冰块,口感更理想.

Apple, Beetroot & Carrot Juice

Ingredients:

80g fresh beetroot(peel,cut into small cubes)
110g carrot(peel,cut into small cubes)
110g green apples(cut into small cubes)
10g celery
2 Tbsp honey
2 Tbsp green lemon juice
½ cup ice water/water

Garnishes:

30g green apple(slice)

Method:

1. Add & puree all ingredients into the blender(except honey,green lemon juice)

2. Pour juice into glasses.

3. Garnish with sliced green apple.

4. Serve chill with crushed ice.

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红萝卜凤梨水果蛋糕 Carrot Pineapple Fruit Cake

2006-08-23T00:09:00.000+08:00

红萝卜凤梨水果蛋糕

材料:

250克红萝卜(刨丝)
125克凤梨(切丁)
125克菜油(选付有较健康标志)
750克新鲜面包 (hi-5 brand)

150克白糖
180克自发面粉
2茶匙柠檬皮
3粒蛋
300克杂果
1茶匙香精

点缀:
3汤匙柠檬汁
30克葡萄柚(切片)
30克葡萄(切小片)
30克草莓(切小片)
30克奇果(切小片)

做法:

1. 把12各小蛋糕模型涂上油.再洒入面粉.倒出多余的面粉.

2. 将材料全部混合.放入小蛋糕模型里.

3. 蒸约20-30分钟.

4. 食用时,配上点缀一起享用.

Carrot Pineapple Fruit Cake

Ingredients:

250g carrot(shred)
125g pineapple(dice)
750g fresh bread crumbs (hi-5 bread)
150g sugar
125g margarine(healthier choice product)
180g self raising flour
2 tsp lemon zest (lemon skin)
3 beaten eggs

Garnishes:
3 Tbsp lemon juice
30g grapefruit wedges
30g grape(slice)
30g strawberry(slices)
30g kiwi(slices)

Method:

1. Grease & dust with flour for 12 small cups.

2. Combine all ingredients together & mix well.

3. Spoon mixture into greased cups.Steamed for 30 mins or till
cooked.

4. Combine all garnishing ingredients together & chill in fridge.

5. Serve cakes with chilled garnishes.

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南瓜鸡丝糙米饭 Steamed brown rice with pumpkin & chicken strips

2006-08-23T00:00:00.000+08:00

南瓜鸡丝糙米饭

材料:

2杯糙米(选付有较健康标志)
3杯水
250克南瓜(切丁)
3 朵香菇(浸软,切丁)
250克鸡腿肉(切丝)
80克虾米(浸软,炒香)

2汤匙蒜茸
2汤匙洋葱(切丁)
2汤匙酱青(选付有较健康标志)
2汤匙葱头(剁碎)
2汤匙麻油

点缀:

300克生菜(洗净,切丝)
2汤匙芝麻(炒香)
45克青葱(切粒)
15克红辣椒(切丝)
100克葱(切头,炸香)

做法:

1.把米洗净,沥干备用.

2.把油放入不沾锅,爆香洋葱至透明,加入葱头碎炒香,最后加入蒜头碎炒香.捞起.加入虾米爆香,捞起.加入南瓜,香菇丁略炒,再加入鸡肉炒香. 把其他材料与米加入拌炒均匀,把调味加入拌匀.把水加入再转入
电饭锅煮约5-7分钟或至饭熟为止.

3.加入点缀材料享用.

Steamed brown rice with pumpkin & chicken strips

Ingredients:

2 cups brown rice(Healthier Choice Product)
3 cups water

2 Tbsp sesame oil
2 Tbsp Minced garlic
80g dried (shrimps)
2 Tbsp yellow onion(chopped)
250g pumpkin(diced)

2 Tbsp shallot(chopped)
250g chicken leg(skinned,shred)
3 dried mushroom(soaked,diced)
250g chicken leg(skinned,shred)
3 dried mushroom(soaked,diced)
2 Tbsp light soya sauce(Healthier Choice Product)

Garnish:

300g lettuce(shred)
2 Tbsp Toasted sesame seed
45g spring onion(dice)
15g red chilli (shred)
100g shallot(slice,fry)

Method:

1. Wash rice, drain.

2. Heat non-stick pan, add in oil to fry onion till transparent,
add in chopped shallot,chopped garlic fry till fragrant,dish out.Add in dried shrimp fry till fragrant.Add in pumpkin,mushroom fry briefly,add in chicken to fry,add in rice & seasoning to stir well. Add in water stir well. Transfer to rice cooker to cook till rice cooked.

3. Serve with garnishing.

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Cairnhillcc Kitchen @ 2.00pm on 22/8/06

2006-08-22T23:01:00.000+08:00

This is the Day where we are the first time to do a demo in front of 25 people in cairnhill cc kitchen.

Our Guest : Miss Rani from Health Promotion Board

Our speaker : Ms Julie Woo to introduce and demo how to cook healthier food

Our ambassadors : Julie Tan, Loh Kwai Lin, Margaret Teo, Yvonne Ng

Our assistants : Theresa Lim, Jacelyn Ang, Jenny, Jessie, Mee Lan & staff of carinhill cc.

We would like to thank Miss Rani for giving us the opportunity to learn and demo in cairnhill cc, also thank you our speaker, ambassadors, assistants in helping us to running the demo so well.

Carrot, Pineapple fruit cake

Steamed Brown Rice with pumpkin & chicken strips

Apple, Beetroot & Carrot Juice