Sebrinah Yeo: recipe

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Monday, 8 February 2021

Anchor Extra Yield Cooking Cream Recipes

Sebrinah Yeo February 08, 2021 0

This time of the year, everyone is searching for recipes, because it is the new norm! So if you're stuck at home like me, then time to turn things up a notch! With Chinese Niu Year 2021 around the corner, I recently discovered the new Anchor Extra Yield Cooking Cream that I can easily and conveniently use to elevate my cooking recipes instantly!

You see, I have a pet peeve for cooking creams out there, because it is either too thick, too creamy, too milky, too little or too much and the packaging makes it harder to store the balance for the next cooking on another day. That's why I always avoid cooking cream my entire life until now!

So what makes Anchor Extra Yield Cooking Cream different from the rest? Simple! It requires no reduction, is heat-stable, produces no caking or drying; It retains a full, natural dairy flavour to create pasta dishes easily and consistently. Perfect for creamy paste, soup, purees and so much more recipe that can be enhanced with this!

It is so easy to use! Like for hot pot aka steamboat soup, just add 100g to every 2 litre of soup base and add your condiments and seasoning. You can add more if you want a creamy soup base for your hot pot! It is versatile and pre-reduced dairy cooking cream that pairs perfectly with clear soups or even heavier soups like Tom Yam or Mala soup!

Why elevate with cooking cream because it is a known fact that a good cooking cream with the right texture and consistency and flavour, can make your meals more flavourful and richer, giving you a silky mouthfeel without the overbearing-ness of the milky taste! Basically it is what I have been wishing for a long time now!

With the limited time we have today, this is like my instant quick-fix cooking cream, I can even just take it out from the fridge, pour a little cooking cream into the mashed potatoes with salted butter and mix them well and I get a creamy buttery savoury mashed potato that I crave all the time! So if you have yet to get your hands on this, then you should! Gonna save your time and brain-power because it is so easy to use and store and use again without having to worry about contamination or without having to crack your brain to get the right way to use a cooking cream to get the consistency right! We ain't no chef, but with Anchor Extra Yield Cooking Cream now, it gives me hope to be a home chef for my family!

For the full recipe video of the Creamy Hot Pot, you can Watch It Here!

You can get the Anchor Extra Yield Cooking Cream at Baking supply shops near you, check the list HERE!

You can also visit Anchor Food Professionals’ Shopee Mall or Lazada Flagship Store too!

The Gift of Nature with Pandan Extract

sticky rice

Sebrinah Yeo February 08, 2019 1

Sometimes I come across posts that has people asking what's the best gift to give to someone who is visiting Malaysia. There were many answers and most of it suggests souvenirs, handcrafted or embedded with our countries proud landmarks. Some even suggest to take the extra mile and get food and snacks and even give tips how to sneak them onboard without getting tracked down (especially Durian - but it's impossible unless it's Durian Dodol sweet).

However, I would say, the best is to take them to enjoy the food in Malaysia. But they can't takeaway our food back home to their country though; So how?

I recently stumbled upon this brand by Bio Nutricia Extract on it's local and naturally made products here in Malaysia and would love to share about it today.

I got myself some Pandan Leaf Extract just to see if they claim what they say it is. True enough, I was sold at the moment I received my package; I was excited to use it that I googled up recipes to make pandan delicacies with this.

Being a true Asian, we love Pandan flavoured food, snacks, beverages and desserts! I can name a few of my favourite such as the Pandan Jelly Layer Cake, Pandan Chiffon Cake, Nasi Kukus Pandan, Pandan Sticky Rice, Pandan Pancakes, Pandan Muffins, Pandan Kaya, Pandan & Lemongrass drink (this is a Thai detox tea!) and so much more!

I love how it smells so aromatically fragrant. It's unlike the other Pandan extract you regularly find over-the-shelf. This one you can really smell and taste its pure natural flavour of the fresh Pandan extract. I like how it is sodium-free and non-GMO as it is locally grown and harvested from Malaysia itself. It's beautiful green color is not artificial colouring but of its own natural Chlorophyll color. It's also high in anti-oxidants, it's cooling and relieves body heat as it is a soothing and a known alkaline beverage to consume that is healthy for everyone, even vegetarians can consume this! It even consists of natural Phytonutrient as it is grown and harvested in a preserved nature without any chemicals involved at all!

A very detailed process that has been used in extracting this precious rare find gem. Most importantly, it tastes and smells like fresh pandan extract with no chemical substances or placebo effects in the process. All you get out of using this Pandan Leaf Extract is 100% pure pandan benefit!

I made some muffins with this Pandan Extract and also Sticky Rice to be indulged with my Hainan Gula Melaka syrup and a cooling Pandan with Lemongrass beverage to cool down the body on a hot sunny day in Malaysia everyday! Enjoy the recipe and process below :

Pandan Muffin Recipe

This recipe makes 12 muffins. I love it's outcome, my kids love it too! I found this recipe also off the internet at MyMuffinLab.

Ingredients
2 cups self raising flour
3/4 cups castor sugar
2 eggs
1/2 cup coconut milk
1/2 cup milk
3/4 cup vegetable oil
1/4 tsp salt
3 tsp Bio Nutricia Extract - Pandan Leaf Extract Liquid (for baking)

Preparation Method
1. Preheat oven to 180 C (350 F) and place muffin papers in muffin tins or grease muffin tins well with butter.
2. Mix flour and castor sugar.
3. Combine milk, coconut milk, oil, egg and Pandan Leaf Extract in a separate bowl and whisk lightly.
4. Pour into flour mixture and stir with a fork until just combined. Do not overmix.
5. Spoon batter into muffin tins about 3/4 full.
6. Bake for 25-30 minutes or until slightly browned on top.
7. Let cool in the pan for 5 minutes before turning out.
Enjoy.

Pandan Sticky Rice Recipe from Runaway Rice.com

From the recipe below, I swapped my toppings with Hainan Gula Melaka syrup instead. It tastes lovely after chilled! Like a sweet dessert on a hot day. I had to do a new batch because my kids finished it before I could snap pictures! Will upload them on my Instagram so stay tuned~!

Lemongrass Pandan Tea Recipe

Ingredients

Water

Pot

2 Lemongrass stalks

3 tsp Bio Nutricia Extract - Pandan Leaf Extract Liquid

Preparation Method

1. Boil water in a pot

2. Add lemongrass stalk into the water

3. Shake the Pandan Leaf Extract and then add 3 teaspoons of Pandan liquid into the boiling water

4. Stir and taste

5. If not enough you can add more pandan leaf extract, if not you can serve your beverage as is or wait for it to chill. I let it cool down and then served some to my kids then kept the balance in the fridge to consume the next day. A refreshing fragrant cooling drink during summer!

Optional : Adding honey, ginger, barley or chia seed can enrich the flavour and make it a nice and healthy drink.

Direction of use for Bakery:
Use for baking or whatever a recipe calls for a flavor. Begin with 1 tablespoon for each 8oz / 226g cup of ingredients & add more depending on desired strength required. Alternatively, can add to ice-cream, kuih-muih, jelly, cake, biscuit, jam, pudding, chocolate, bao/bun, bread, dessert, pop-corn, grazing & filing.

Dosage: 4%-8%
• 1 Tablespoon (10g) • 1 Teaspoon (4g)

Storage:Once open store in a refrigerator.
Precaution: Shake well before use. Avoid sour bitter mixture. Only blend well & enhance with sweetness.

Direction of Use for Beverage:

Measure 2 teaspoons in 250mL of hot water (to release encapsulated aroma), stir & brew for 1 minute before serving. Alternatively, can add to honey, syrup, soy, milk, coffee, latte, smoothies, coco, oat/cereal, dessert & soup.

Dosage: 2%-4%

• 1 Tablespoon (10g) • 1 Teaspoon (4g)

Storage: Once open store in a refrigerator.

Precaution: Shake well before use. Avoid sour bitter mixture. Only blend well & enhance with sweetness.

Additional tips to use the Pandan Leaf Extract by Bio Nutricia Extract :

Pandan Latte

Any type of milk will work. You can warm and foam it and a bit of honey will sweeten it if you like. Drink it hot or pour it over ice for a summer treat. Add it to your smoothie or desserts. Just 1 to 2 teaspoons should do the trick. You can just sprinkle on the top or can mix it up. The liquid will not affect the taste because it is tasteless.

I'd also have to mention that through looking up info into this, I found out why it actually smells so good after heating it up. Apparently, this Pandan Leaf Extract is made with encapsulated technology to preserve the pandan natural flavour and colour, hence a natural aroma will be released once it's heated up.

Where to get this?
Bio Nutricia Extract Website | Facebook | Instagram

Feast For The Family with Alce Nero & 100comments

Tri-Color Asian Pasta Salad

Sebrinah Yeo February 05, 2019 0

I've always wanted to experience joining a cooking competition that is not so hectic like those reality cooking shows on TV. And thanks to Alce Nero & 100comments my wish came true this year!

It was definitely an experience worth sharing because it's not like everyday you get to join a friendly competition with your fellow friends and synchronize together cooking dishes that can be eaten together at the end of the day!

We were at Berjaya University College of Hospitality today at Berjaya Times Square. Presented by Alce Nero, alongside with the co-sponsors, Oilum, Nutriva and EUBOS, with its media partners Natural Health magazine and 100comments we get to learn new recipes that truly emphasizes on Cooking Right, Looking Good This 2019!

I arrived on time to visit the sponsors booth in the premises to really get to know these brands up-close.

I've heard of Alce Nero since last year on social media but it was my first time seeing the product and experience cooking it today too! I like how it is organic and it's good for children too. My kids will surely love this.

We started by forming groups of 3 and me, Shermyn & Linda were in Group #1. There were 8 groups in total for the cooking competition and we had to either follow the recipe or follow the Chef's instructions for each dish.

We were tasked with 3 meals to prepare, the Appetiser, Main Course and Pastry Dessert. We had 4 hours to prepare them together and there was an additional recipe for the beverage that we were tasked to also prepare but none of us did it due to lack of time.

As we prepared to kick-start our morning, I for one am glad that I'm with my team members because knowing them as mothers themselves who also cooks for their child at home, means that even though we not be as creative as we could but we can cook food that is cooked properly and yummy to be eaten, which our kids approve.

The kitchen was really well equipped and today we were under the guidance of Chef Athira, who is the Chef Lecturer at Berjaya University College. Her instructions were clear and simple, yet, informative at the same time.

Chef Athira, first taught us how to mix the flour with the pastry ingredients from scratch by hand. And I learned that through mixing by hand, it makes the pastry much more tastier and properly mixed well enough through the crumbling method. I mimic-ed her exact methods and the outcome was really good! We got a full score of 10 for this pastry dessert because our pastry tart was really crunchy and doesn't flake easily. It was the perfect Chinese Strawberry Jam Cakes!

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CHINESE STRAWBERRY JAM CAKES
Yield: 4 servings (A Recipe by Berjaya University College & Alce Nero)

Traditionally pineapple are used but this can be replaced with strawberry Jam for this CNY all-time favourite.

Ingredients:

For the Filling:
1 (270 g) jar Strawberry jam

For the Pastry:
250 grams cake flour
60 grams icing sugar
1/4 cup fat free milk powder
1/4 cup custard powder
180 grams cold unsalted butter cut into small pieces
2 egg yolks

Instructions:
1. To make the pastry, add all ingredients except egg yolks into a food processor. Turn on and let it mix for about 2 minutes or until it becomes little balls of dough. At first the dough will turn very crumbly as your food processor breaks down the butter, but it will eventually turn soft into the little dough balls. If you want to try the recipe without egg you can just squeeze these dough balls together to form one big ball of dough. Otherwise, add egg yolks in and pulse for about 1 minute, until smooth dough forms.
2. Scoop out 1.5 tbsp dough balls and shape between palms to form round balls. Continue until all dough is used up. Set aside.
3. Take strawberry jam filling from the fridge. Scoop out 1 tbsp of filling and compress between palms. Filling will be sticky and wet to work with. Gently roll between palms to shape into balls. Make enough filling balls to match the dough balls.

4. Lightly grease the inside of your mould, by brushing them with oil. You can also shape it into your liking.

5. Take a sheet of plastic wrap and stretch over a flat surface, keeping it as smooth as possible.

I found that plastic wrap really helped to make these cakes pretty. You want the plastic wrap to be

smooth because your dough will have creases if your plastic wrap has creases. Take one of your dough balls and place it on top of the plastic wrap. Press down with your palm until it spreads out to a thin round. You want the round to be just big enough that it will wrap over the filling. The round should be thin because the pastry is supposed to be only a thin layer of crust. However, keep the middle section of your round slightly thicker and thin out more on the edges. This way, when you bunch all the edges together to seal your pastry, the bunched edges won't become too thick, which would make one side of your cake uneven.

6. Place a teaspoon of the strawberry jam filling ball in the middle of your round. Lift one side of plastic wrap and peel the round from that side. You should be able to easily peel it off and the bottom side of the round should be completely smooth. Lift round completely from plastic wrap and then cover your pineapple filling with the dough, sealing the edges on top, attempting to smooth them as much as possible.

7. Place your square mould on top of the plastic wrap. Place your dough ball inside the square, with the bunch up ends side facing up, smooth side faces down. Carefully push and spread your ball until it spreads out completely across the square mould. It may take a few tries to get the hang of it. The dough should fit completely inside the mould. Try to smooth the surface of the dough as much as possible. Flip over. The underside of your dough should look nearly completely smooth and should fill the entire square mould.

8. Place mould, with the smooth side facing up, on a baking sheet lined with silicone mats or parchment paper. Preheat your oven to 350°F. While your oven is heating up, finish making the rest of your strawberry cakes.

9. Bake for about 25 minutes or until the tops turn a light golden brown. Remove from oven and let cool a few minutes. After about 15 minutes, gently push the cakes out the moulds. You can eat immediately or wait for them to finish cooling. Store any uneaten ones in an airtight container at room temperature.

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We were then taught to make Italian Seafood Laksa with the Alce Nero Spaghetti from scratch. Making the paste from scratch within a certain time frame was really challenging. Even cutting up all the raw ingredients for the paste was a challenge in itself!

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ITALIAN SEAFOOD LAKSA
Yield: 4 servings (A Recipe by Berjaya University College & Alce Nero)

Ingredients:
24 raw tiger prawns
500 g fresh mussels with shell (approximately 6-7 pcs)
110 g Alce Nero organic spaghetti
400 ml Ayam Brand coconut milk
50 g shelled, unsalted macadamia nuts or peanuts
1 tablespoon vegetable oil
50 g piece of cucumber, peeled
110 g beansprouts, cleaned
Juice of 1 lime
A small bunch of fresh basil, stalks discarded and leaves roughly shredded A small bunch of fresh mint, stalks discarded and leaves roughly shredded Sea salt to taste

For the paste:
3 medium red chillies, deseeded and chopped
1 dessert spoon dried shrimp paste
4 shallots, peeled
2 stems of lemon grass, trimmed and outer layer removed, stems chopped
A small piece of fresh galangal or root ginger, peeled and roughly chopped
1 dessert spoon ground turmeric

Instructions:
1. Prepare the seafood. Peel the prawns, then run the point of a small, sharp knife along the back of each one and remove any black threads that may be present. Set aside. Scrub the mussels under cold running water and remove any barnacles and pull off the little hairy
'beards'. Discard any mussels that are broken or don't close when given a sharp tap with a knife.
2. Cook the spaghetti al dente and drain the pasta in a colander when they are ready, rinse in cold water and set aside.
3. To prepare the paste, place all the paste ingredients, plus a tablespoon of water, into a blender or the bowl of a food processor and blend until smooth. Now place the macadamias or peanuts in a medium saucepan and dry-roast over a medium heat until golden brown, then remove to a plate. Add the oil to the same pan and, when warm, add the prepared paste and cook over a medium heat for 2 minutes. Add the coconut milk and stir, then leave to simmer gently for 10 minutes.
4. Meanwhile, cut the cucumber into four slices lengthwise, then cut each into four long strips.
Set aside.
5. Roughly chop the toasted nuts.
6. When the coconut-milk mixture is ready, add the spaghetti, cucumber, three-quarters of the beansprouts and the lime juice. Now season to salt, with taste, then bring back to a simmer, add the prawns and mussels and cook for 3-5 minutes – the prawns should turn a pretty pink colour and all the mussels should open. Discard any mussels that don't open during cooking. Now add half the shredded herbs, then mix the remaining herbs with the chopped nuts. Finally, ladle the laksa into four deep bowls, then sprinkle over the remaining beansprouts and the herb mixture

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The 3rd dish was the Tri-Color Asian Pasta Salad that was pretty easy to do which we had to complete it in 15 minutes! Also because my team members Shermyn & Linda was busy preparing the Italian Seafood Laksa and doing the last finishes for the Chinese Strawberry Jam Cakes, so I took up the challenge and went for this recipe and kinda improvised at the last second because we lacked certain ingredients like green capsicum. So I replaced it with a refreshing cucumber (without the insides) and added chicken stock powder for an enhanced flavour which I personally love how it tastes myself.

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TRI-COLOR ASIAN PASTA SALAD

Yield: 4 servings (A Recipe by Berjaya University College & Alce Nero)

Ingredients:

2 cups uncooked Alce Nero organic fusilli tricolore pasta

2 large carrots, cut into 1-inch strips

1 cup snow peas, halved

2 green onions with tops, thinly sliced

1/2 cup sweet red pepper, thinly sliced

Dressing:

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon Alce Nero Apple Cider Vinegar

1 tablespoon soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon pepper

Instructions:

1. Cook fusilli according between 8 to 12 minutes. Test dry pasta for doneness after about 4 minutes of cooking by tasting it. Drain and rinse in cold water.

2. Place the pasta in a large bowl; add carrots, peas, onions and red pepper. Set aside.

3. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat.

Cover and refrigerate for 1-2 hours.

4. Optional: You may add “Ayam Brand Tuna Flakes in Water”, drained to the pasta for added twist to this summer favourite.

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During the judging by Nathan Deverre, Strategic Marketing Advisor of Ayam Brand Malaysia (Brand : Alce Nero) and Chef Athira, Chef Lecturer at Berjaya University College; Each of our dish will receive a score and also remarks from the judges and the total score will be the Top 3 winning group.

Chinese Strawberry Jam Cakes : Scored a Perfect 10
Tri-Color Asian Pasta Salad : Scored 7
Italian Seafood Laksa : Scored 6
Total Score : 23

Even though we didn't win but we knew that ours tastes the most delicious because everything was well cooked and it was made with lots of motherly love by 3 moms! The only thing we lack in is creativity. "Moms will be moms." Sometimes a good meal don't have to be overly creative as long is it tastes and feels good from the inside out. Even a dish that looks good doesn't entirely means it's cooked or tasty. And through this judging event, it was true, that some had amazing creativity but the prawns were uncooked and whatnot's. BUT it's not about comparing who is the best cook here, I believe the true essence of this event is how we bond with our team members during a short period of time and come up with something together as one. This moment is more precious than any cooked or uncooked food, it's something that money can't buy. It's priceless moments spent together in synchronization.

And thanks to the super quick and clear cut instructions from watching Chef Athira teaches us how to make the Tri-Color Asian Pasta Salad; I went home that day and cooked that dish for my family that night with the Alce Nero Tri-Color Pasta. I changed the ingredients because I didn't have capsicums at home, hence, I used diced onions, potatoes and tomatoes with Tuna in Brine (without the Brine) and Mayonnaise. It came out perfect! I added a dash of Nutriva Premium Nutritional Yeast Flakes (which I bought at their booth today) as garnishing and it really enhanced the flavour way better than an ordinary chicken stock powder!

The 4th recipe that we couldn't make it in time was the beverage where I would probably make it at home instead.

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GINGER SPICED APPLE CIDER COOLER

Yield: 2 servings

Ingredients :

1 tablespoon Organic Apple Vinegar-unfiltered

1/4 teaspoon ground ginger

2 teaspoon honey @ to taste

2 cups of cold water

A pinch of salt

Instructions:

1. Mix together and serve cold or with ice cubes

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Have fun cooking!

Alce Nero Malaysia

Website | Facebook | Instagram

100comments

Website | Facebook | Instagram

School Holidays at KidZania Malaysia, Introduces "KidZ vs Food 3.0"!

Year End

Sebrinah Yeo November 15, 2018 11

It's the time of the year again, every year end where kids enjoy their school holiday to prepare for the new semester next year. And being parents, sometimes we wonder what are the activities that we can do with our kids with over a month long holiday break in session?!

Cooking at home is fun but it'll be more fun if we have the space and also friends his age that he can relate and cook together with. Also with an expert and a safe environment is important for your child's safety. I don't encourage children to walk into your kitchen and start cooking without learning "how" in the first place. It can become hazardous!

As you can see my son loves cooking so much that everytime I step into the kitchen he always begs to cook instead. But I have this fear of him hurting his little fingers because my kitchen is not CHILD-SAFE! With the gas stove on and the electrical parts running etc and handling the knife and hot water etc. You really should google up more on child safety in the kitchen and that's why I feel it's important for a child to go for a proper cooking class before actually starting from home, unless you are the expert yourself and your kitchen is safe for kids to be in. Thankfully, KidZania has answered my big ask and this year from 24th November to 31st December 2018, will be introducing to Malaysia the "KidZ vs Food 3.0" activity that will be held at KidZania Kuala Lumpur!

KidZ vs Food 3.0 covers a wide holiday programme that is specially curated for kids, with daily and weekend activities of hands-on activities such as learning the ingredients, preparing food and also cooking. It cultivates your child to know how to work with and appreciate food in all its nature.

The KidZania CongreZZ kids, with special guidance from (Centre – Left) Chef Brian Chen of Young Chefs Academy, cooks and serves yummy dishes to the kids from the Hilla Community Centre during the ‘KidZ vs Food 3.0’ launch. (Centre – Right) Shahrul Nizar Ahmad, Mayor of KidZania Kuala Lumpur was present to witness the serving of this special feast.

Today's launch of this holiday programme, featuring KidZania's CongreZZ kids who cooked up a storm for the children of Hilla Community Centre.

Hilla Community Centre kids are treated to a special lunch and playtime at KidZania Kuala Lumpur during the launch of ‘KidZ vs Food 3.0’. Together with them are (L-R) Mark Tan, Retail Sales Manager - Malaysia, Mission Foods; Sharszany Shahry, Corporate Communications Head, MAMEE; Shahrul Nizar Ahmad, General Manager of KidZania Kuala Lumpur; Esther Chong, Senior Executives Marketing Division, Kewpie; Zulhisham, Modern Trade Manager and F&N; Vincent Tan Wei Heng, Trade Marketing Assistant (Asia), Emborg. In the centre is Chef Brian Chen, Executive Chef and Managing Partner, Young Chefs Academy.

KidZania CongreZZ kids prepare the food with help from Chef Brian Chen, the Executive Chef and Managing Partner, Young Chefs Academy at the launch of KidZania Kuala Lumpur ‘KidZ vs Food 3.0’ programme.

With the help of professional chef 'Abang' Brian from the Young Chefs Academy (YCA), the children of Hilla Community Centre were treated to a meal of Turmeric Chicken and long beans with rice and Banana Chocolate Rolls for dessert.

KidZania CongreZZ kids showcase amazing teamwork in cooking up a storm for their underprivileged friends at the launch of KidZania Kuala Lumpur ‘KidZ vs Food 3.0’.

It is really inspiring to have activities such as this that truly dedicates to teaching and instilling the right skills that every child should possess. As cooking is a part of a survival skill and it's fun to explore flavours, textures and ingredients altogether. Through cooking, it will also encourage one to self-explore more into enjoying life filled with the abundance of food and ingredients all around us and at the same time instill confidence in self as they cook their own meals. This in fact, helps to nurture our children to be independent.

KidZania CongreZZ kids showcase amazing teamwork in cooking up a storm for their underprivileged friends at the launch of KidZania Kuala Lumpur ‘KidZ vs Food 3.0’.

I've always wanted my son to take on my hobby of enjoying food from all over the world and if he desires to be a chef one day, who am I to reject his dreams. But I will surely bring him over to learn these basic skill while allow him to have fun and enjoy cooking in the process. Keeps me (as a parent) sane as well.

The KidZ vs Food 3.0 programme includes of the following pop-up stations inside KidZania :

#1 Pop Up Kitchen - Create simple food recipes
#2 Drink Station - Create simple beverage recipes
#3 Food Science - A chance to get to know the food ingredients through fun play such as 'Ice Fishing"
#3 Food Art - Sparks creativity in your young ones
#4 Parent & Kid Cooking Workshops - Featuring family-friendly recipes that is different every weekend, as per below, you can schedule which day to make a booking for you and your child or just make a booking every weekend because it will be so much fun that is just priceless moments worth every second of these booking bonding moments with your loved ones!

Also, thanks to the valuable sponsors for making this holiday programme happen and for their support, MAMEE, Emborg, F&N, Kewpie Malaysia, Mission Foods, Malaysia Palm Oil Council, SHARP, Spritzer and Young Chefs Academy.

Shahrul Nizar Ahmad, General Manager of KidZania Kuala Lumpur (4^th from Right) launches the ‘KidZ vs Food 3.0’ together with programme partners (L-R) Vincent Tan Wei Heng, Trade Marketing Assistant (Asia), Emborg; Zulhisham, Modern Trade Manager, F&N; Esther Chong, Senior Executives Marketing Division, Kewpie; (3^rd from Right) Sharszany Shahry, Corporate Communications Head, MAMEE; (2^nd from Right) Mark Tan, Retail Sales Manager - Malaysia, Mission Foods and (Far Right) Chef Brian Chen, the Executive Chef and Managing Partner, Young Chefs Academy

You can also check out the schedules so that you can plan ahead your time better, especially if you're like me and would love to have your child explore all of these stations for the full experience.

With these info in hand, I'm sure you would be wise enough to plan for your time with your children here at KidZania Kuala Lumpur, because you will be in good hands for sure and your child will get to learn much needed basic life skills here whilst enjoy doing so with new friends. Even though it may be a long school holiday break but not a work holiday break, just remember that 'work never really ends', but your child is growing up everyday and before you know it, they will be working like you for the rest of their lives. So take this time off and truly spend them with your loved ones because they matters most. Your work can wait another day, but your growing child can't. Don't wait until it's too late. Go plan your dates now and bond with your child!

For More Information :

KidZania Kuala Lumpur

Website | Facebook

Careline : 1 300 13 KIDZ (5439)

Mon-Sun from 9am to 6pm

Largest Culinary Competition by Smart Junior Chef Malaysia

Workshop

Sebrinah Yeo November 10, 2018 0

Today at DaMen Mall USJ, the first ever Largest Culinary Competition was held by Smart Junior Chef for kids in Malaysia.

Incase you are unaware, Smart Junior Chef is a fun place to let your kids learn and be explosed to baking and cooking where they explore their hidden talents and find interests in the kitchen. It's basically a place where your kids learn baking from scratch!

This competition held today, is an annual event held to showcase the pure and raw baking and cooking talent in the children participating today and how they build their creativeness on food. Smart Junior Chef creates recipes that is fun to learn together with the chefs. Not only that, they make it so simple when teaching the children to bake or cook with their recipe and it truly educates the child to take up this life skill and make it more fun by being creative, artistic and even sometimes magical!

Smart Junior Chef works towards their goal to inspire these children to acknowledge and improve their talents, learn to understand their responsibility and be independent, which helps in boosting self-esteem in these children whilst enabling a healthy learning environment for the children to be creative, self-discipline, work independently or work together as a team and to be patient.

Through cooking, a child can learn the different ingredients, shapes, sizes, colours, textures and portions needed and even taste! So it can be a really fun thing to do and rewarding when they have the opportunity to learn the taste, feel and small of their very own cooking. Hence, Smart Junior Chef aims to influence and inspire children from a very young age of 4 years onwards to be creative and explore their hidden potential in the kitchen.

My son's first trial class at Smart Junior Chef Bandar Kinrara [you can read here] really made a difference in his life and it piqued his interest in cooking in the kitchen with me everyday since then.

I remember that he learns to bake from scratch for the first time which made him truly enjoy the journey. There were no shortcuts to baking for my son because Smart Junior Chef believes that it's good to allow the child to do it by their own self and learn from scratch as there are no shortcuts nor ready-made recipe available. It is a fun and time-rewarding process that teaches basic skills and educational at the same time too.

It is a valuable lesson to have your kids learn as this is a life-long skill by learning to bake and cook. Smart Junior Chef has 3 branches in Klang Valley, Selangor and this would be the perfect time to expose your kids to wonderful culinary skills in their life.

Heartiest CONGRATULATIONS to all the junior participants of this Culinary Cooking Competition in showcasing their talent, passion and creativity today!