To the farm we go!

My brother and his family came back for the CNY period and we took the chance to plan some activities for the kiddos. Our first trip? To the farm!

After listing some choices, we decided to go to Farmart which is located at Sungei Tengah Road. But before that, it’s breakfast at Riders Cafe since the kids could have a view of the horses and perhaps we could educate them on this animal. We tried…

Faith and Lester

Faith and Lester

BIL trying to read to animals!

BIL trying to read to them…farm animals!

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Cousins unite!

Cousins unite!

We were all excited for this farm trip but were disappointed that many of the shops were not open. Nonetheless, we made do with what was available.

Thankfully, the animal corner was open and the kids could get up close to goats, bull frogs, tortoises, rabbits and fishes. Oh yes, pay a small fee and you could feed them!



Faith and her moo moo!

Faith and her moo moo!

The animal corner was rather small and we proceeded to a shop which sells live seafood such as fish, lobsters, frogs, etc. My nephews were excited and Dallen taught Faith a few of these animals. Educational indeed!

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Ah! Lobsters!

The children got bored after a while since there was nothing much to explore after that. Thankfully, there were a few toy machines at the dining area.


Taking a good group photo of the kids can be very exhausting!

Taking a good group photo of the kids can be very exhausting!

Our next stop is Qian Hu Fish Farm which is just a short distance away. The kids were really mesmerised by the different variety of fish and were amazed. We spent quite some time at this place, not forgetting the fact that the adults treated themselves to a 30-min fish spa at $10/pax.





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It was my first time treating the fish to some bites and it was so ticklish. We had a laughing good time there!


We had wanted to complete this farm trip with a late lunch at Bollywood. Alas, it was closed. Bummer! If you intend to do this type of trip, do visit Bollywood! The food is rather delish.


Pumpkin-Chia Seeds Cheesecake


In a bid to increase Faith’s menu, I made a cheesecake for her. I reckon if it is purely just cheesecake, it will be too much of those cheese for her. Thankfully, Keiko Ishida’s Okashi provides a recipe for a pumpkin cheesecake and I suspect Faith might like since pumpkin is her favourite vegetable. To make it more nutritious, I added a tablespoon of the superfood Chia Seeds.

What you need:
Walnuts 30g, toasted
Digestive biscuits 70g
Unsalted butter, 40g melted
Japanese pumpkin, 250g, skinned and seeded
Brown sugar 90g
Cream cheese 220g
Ground cinnamon 1/2 tsp
Vanilla extract 1/2 tsp
Chia seeds 1 tbsp
Whipping cream 50g
Eggs 2
Egg yolk 1


I used a 7 inch round cake pan with a removable base.

Toast walnuts for 20 minutes at 150C without preheating. Set aside.

Increase oven heat to 170C. Lightly grease cake pan with a little softened butter.

Place digestive biscuits and toasted walnuts in a food processor and lightly pulse into fine crumbs. Add melted butter and mix well. Transfer crumbs to the cake pan and spread evenly. Press down well and chill in the freezer to set.


Steam pumpkin for about 15 minutes or until softened. Place cooked pumpkin and brown sugar into a food processor and blend well. Add cream cheese, ground cinnamon, vanilla extract, whipping cream, chia seeds and blend. Add eggs and egg yolk and mix lightly. Do not over-mix.


Pour cream cheese mixture over set biscuit base and bake for 50 minutes or until the surface is light brown and centre of cheesecake feels springy to the touch. I prefer to use the latter method instead of just referring to the time (I took more than 50 min).


Gently run a knife along the edge of cheesecake and leave to cool on a wire rack. Cover with cling film and chill in the refrigerator overnight.


On the day of serving, unmould cheesecake and slice into even pieces using a warmed knife to have those beautiful cut edges.

Have a go at it!