Coke Pork Ribs ~ New Version!

This is one of the few dishes I have learnt through a parenting forum (Mum4Mum) when I first started blogging in 2005. At that time this Coke Pork Ribs and Coke Chicken Wings are one of the famous dishes among the forum members and related food bloggers. And if you have follow most of my posts from that time you might have tried this Coke Pork Ribs recipe which used "Char Siew Sauce" as one of the ingredients.

Recently, Derrick from sgfoodonfoot has cooked the Coke Chicken Wings using Happy Call Pan (HCP) and it definitely brings back my memories and inspired me to cook this Coke Pork Ribs again which shown in this post.

COKE PORK RIBS

(using Happy Call Pan)

This is a very quick and easy finger liking dish where you can use either spare ribs or chicken wings as one of the main ingredients. But for us, we prefer spare ribs compared to chicken because of it's texture and taste which is similar to Pai Gu Wang(排骨王). And if you prefer a darker brown colour spare ribs, you can add an additional 1/2 tablespoon of dark soy sauce while simmering with the coke and its sugars content would give a deep glossy coating and caramelized flavor to the end products.

(Serves: 2-3 | Preparation: 30 minutes | Cooking: 30 minutes)

Ingredients:
500g - 600g Prime Pork Ribs, cut smaller pieces
1 Teaspoon Freshly Ground Black Pepper
1/2 Tablespoon Honey
1/2 Tablespoon Dark Soy Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Cooking Wine
1/2 Tablespoon Sesame Oil
1/2 Tablespoon Cornflour
1/2 Can Of Coke(Coca-Cola)

Method:-

1. Rinse and pat dry spare ribs. Add in all the above ingredients except Coke and marinate it for at least 30 minutes or overnight in the fridge.

2. Arrange marinated spare ribs on HCP, cover and cook for about 2 minutes on each side before adding in half can of Coke.

3. When the mixture comes to boil, cover and lock the pan. Simmer the spare ribs on the lowest heat for about 30 minutes or till sauce thicken and meat is tender.

4. Half way through the cooking time, you could add extra 1/2 tablespoon of dark soy sauce to darken the colour of the spare ribs. (remember to flip the HCP a few times during cooking in order to give the spare ribs an evenly colour coating)

5. When done, remove spare ribs from pan and garnish it with some chopped spring onion and sesame seeds. Serve hot with steamed rice.

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NOTE:-

~ You can also use any Non-stick Pan for this recipe instead of Happy call Pan.

Till then have a great weekend everyone! Catch up again with more NEW recipes next week. Cheers!

Korean Rice Cakes with Ramen Noodles - Rabokki (라볶이)

Tteokbokki or Ddeokbokki(떡볶이) is a popular Korean braised dish which consists of sliced rice cake, meat, vegetables, eggs, etc and seasonings. This dish is commonly purchased from street vendors in Korea and there are many different kinds of tteokbokki such as seafood tteokbokki(해물 떡볶이) or rice tteokbokki(쌀떡볶이).

Whereas in this post, I would be sharing a Rabokki (라볶이) recipe with you. Rabokki derives from the combining words of "ddeokbokki" and "ramyeon" which means stir-fried rice cakes with instant ramen noodles. With this you can have two different favourite korean ingredients in one dish and enjoys the chewy texture of rice cakes plus springy ramyeon.

KOREAN RICE CAKES WITH RAMEN NOODLES

Rabokki (라볶이)

My version of Rabokki is a bit different from the authentic way of Korean cooking. Here instead of adding carrot into the braised dish, it is served separately with shredded cucumber where you can add into your Rabokki according to your preference. I remember the first time I had this dish is over at Maameemoomoo's house a few months back and indeed I love this dish to bit. But my version is slightly different from Sherie's as it has being simplify by using pre-mixed Topokki Hot Sauce.

(Serves: 2-3 |        Preparation: 10 minutes |        Cooking: 10 minutes)

Ingredients:
1 Packet(150g) of Topokki Hot Sauce
150g of Korean Rice Cakes (ddeok - 떡)
1/2 Portion of Napa Cabbage, cut into pieces
1 Piece of Fish Cake, cut into slices
1 Packet of Korean Instant Ramen, break into halve
2 Stalls Spring Onion, cut into sections
2 - 3 Hard-boiled Eggs, shell removed
1/2 medium carrot, thinly shred
1 Japanese Cucumber, thinly shred

Garnish:
Red/Green Chilli, thinly sliced
Roasted White Sesame Seeds
Chopped Spring Onion
Sesame Oil to taste

Method:-

1. Rinse rice cake in cold water. Drain and set aside.

2. In a medium pot or frying pan, add rice cakes together with 250ml of water and cook on medium heat till water comes to boil. Lower the heat and simmer for 2 minutes.

3. Next add in cabbage, spring onion, fish cake and noodles, let the mixture simmer for 1 minute(on medium heat) before stirring in the "Topokki Hot Sauce".

4. On low heat simmer the mixture till the sauce has thickened slightly and both rice cakes and noodles are soften.

5. Remove mixture from heat, divide it into 2 or 3 serving plates. Top with some shredded carrot and cucumber together with hard-boiled eggs and served hot with some garnish on top.

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PREVIEW!!!

KOREAN SPICY CHICKEN

매운 닭 날개

For those who loves baked chicken wings, here is a preview of my next Korean dish which is known as "Korean Spicy Chicken(매운 닭 날개)". It has a similar cooking concept like the western "Buffalo Wings" whereby you can adjust the spiciness of the wings according to your preference.

Japchae - 잡채

Japchae(잡채) is a Korean dish cook with cellophane noodles(glass noodles) which is made from sweet potato starch(dangmyeon) mixed with sesame oil, soy sauce and a variety of vegetables or like the above with some meat such as "beef". In the past, this noodle is usually served at special occasions like weddings, birthdays and parties but now it is often served as a side dish(also known as "banchan") at some Korean restaurants.

Friendly speaking I am not a fan of Japchae/Glass Noodles and I remember I did not even pay much attention to it my Korea trip. But lately this Korean-style noodles kept flashing in my mind even since I watched the Korean drama known as "City Hunter(시티헌터 )" cast by Lee Min Ho(李民浩 ) and Park Min Young(樸敏英) where both of them loves to eat this dish in some of the scenes shown.

JAPCHAE

(잡채)

Indeed this Korean Stir-fry Glass Noodles is quite similar to our Asian Stir-fry Cellophane noodles(炒东粉) but in a while Korean noodles are a bit thin in texture compared to ours. Personally I love their  sweet and fragrant Japchae sauce which is mainly consists of light soy sauce, sugar, sesame oil and minced garlic.

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
1 Packet CJ Brand Japchae(韩式炒粉丝)
100g Beef Fillet, cut into 2" long sticks
1 Medium Brown Onion, thinly sliced
1 Medium Carrot, shred into 2" long
4 Medium Fresh Shiitake Mushroom, sliced
2 Stalks Spring Onion, cut into section
2 Garlic Cloves(minced), optional
1/2 Tablespoon Sesame Oil
1 Teaspoon Roasted Sesame Seeds
Some Chopped Spring Onion
100g Spinach(optional), cut into sections

Method:-

1. Boil glass noodle in boiling water for about 3 minutes, till soften. Rinse with water, drained well and put in a large bowl.

2. Heat sesame oil in a frying pan, saute minced garlic, brown onion and spring onion till fragrant, stir in shiitake mushrooms and marinated beef strips with 1 Tablespoon of Japache sauce (mix 1 teaspoon of roasted sesame seeds with the pre-mixed Japache sauce included in the pack) and give it a quick toss.

3. Next add in the shredded carrot, cooked noodles and Japache sauce into the pan and cook on low heat, stirring frequently until all the sauce is mixed well.

4. Drizzle some extra sesame oil and mix well before serving.

For those who can't get hold of this CJ Brand Japchae(韩式炒粉丝) that comes with pre-mixed Japchae sauce, you can use any other brand of Glass Noodle/Dangmyeon (about 30 - 35g) for this recipe. And as for sauce you can use this mixture shown below:-

Ingredients:
2.5 Tablespoons Light Soy Sauce
2 Tablespoons Sugar
2 Tablespoons Sesame oil
2 Teaspoon Minced Garlic
1.5 Teaspoons Roasted Sesame Seeds

Method:-

1. Mix all the ingredients together until sugar dissolved.

KOREAN RICE CAKES WITH RAMEN NOODLES

Rabokki(라볶이)

Stay tune for my next Korean dish which is known as "Rabokki(라볶이)", or "Korean Rice Cakes with Ramen Noodles". Kamsahamnida(감사합니다, 좋은 주말 되세요)!

{Horrible Act} I Demand A Fair Judgement!

Chinese version of this post on 什么是侵犯版权 HERE.

My mood was badly affected since yesterday after seeing a link posted over at "Munch Ministry - Happy Call Group" at facebook. The link was featured by Deal.com.sg regarding purchase of Happy Call Pan (link HERE). I was shock to find this link after reading the comments over at the Happy Call Group (as the members mentioned the featuring HCP photos are very familiar to their eyes) because those photos featuring in the advertisement are ALL mine except one of it. And the worst nightmare is the Merchant from "Everything Korean" actually crop and ERASED my watermark and replaced it with their in order to claim the right of the photos. As a food blogger who love to cook, snap photos and devote most of my time in blogging I am really upset over this issue.

So after some thoughts, I decided to post some comparisons photos from the featured links with my original photos over at Cuisine Paradise facebook page (HERE and HERE) as well as Deal.com.sg and Everything Korean facebook page to create awareness this misused of photos and copyright issue. But sad to sad, both Deal.com and Everything Korean REMOVED comments posted by me and some of readers without even giving us a clarification on this issue. I am not trying to crate any problems for those parties involved, what I demand is a fair judgement for my STOLEN photos.

Above are some stolen photos of mine featuring at Deal.com.sg Happy Call Pan Deal which watermarks have being ERASED and replace by the Merchant's "EVERYTHING KOREAN" watermark. You can compare the above photos with my original photos below. They look 1000% exactly the same as my original photos!!!! 

Original Photo from Happy Call Double Sided Pressure Pan - 韩国双面锅 HERE with my copyright watermark "©Cuisine Paradise".

Original Photo from Happy Call Double Sided Pressure Pan - 韩国双面锅 HERE with my copyright watermark "©Cuisine Paradise".

After my emails addressing to deal.com.sg plus leaving comments at their facebook page, they finally replied my email this morning addressing that they are in the process of taking down the pictures and they would also look into the matter with the merchant. But my replied to them is to demand them to REMOVE all  my related photos with IMMEDIATELY effect and yet they only remove 2 of the photos featuring my Happy Call Dishes which is shown on the comparison photos below plus they also STOP the featuring deal.

Emails from the person in-charge of "Everything Korean" after see "comments" over at their facebook (which had being removed by them) and as well my emails to deal.com.sg. From his emails I feel that he is not sincere (as he should seek my concern before using those photos) with his words and after my replied to him to remove all my related photos from deal.com.sg with IMMEDIATE effect he did not even bother to reply my email at all till now.

So with all the above, it is sad to say that these people are really unprofessional in handling such case and I did not received any further clarifications or apologise from either Deal.com or their merchant till date.

First photo above featuring two of my  Happy Call Dishes whereas 2nd photo below Deal.com has remove the dish photos after my receiving pressure emails and feedback from my supporting readers and friends. But then they still did not remove the rest of the relating photos which you can still see from their link HERE.

My original photos of the above dishes which can be found at Claypot Rice and Sizzling Tofu Post HERE.

Another online deal from "Everything Korean" using my photos featuring at Singapore Bestsite.

Lastly one of my reader from facebook also mentioned that "Home Idea" has taken a photo of mine shown above (link HERE) without my permission, concern or knowledge.

Home Ideas added another some photos and recipes of my Happy Call Pan dishes to their facebook page without my approval. {Updated on: 04 April 2012) Although they have removed all related photos and recipes but this screen captured will remains to act of warning for future theft.

My Happy Call Recipes Post is upload with exactly the same format and words over at Happy Call in Singapore and Malaysia website http://www.happycallpan.net/ without my approval or consent. {Updated on: 06 April 2012)

I really hope whoever out there who have done this kind of shameless act please spare a thought for blogger(s) like us who spent time and effort working on food photos and write-up in order to share and benefit our readers. We food blogger(s) are not those who can be easily BULLY so please don't take what we do for granted. If you really likes our photos or required any information, you can just seek for our concern on using the photos of information. Please don'tSTEAL and CLAIM whatever that is not belong to you as YOURS. If you are doing so, it is equivalent like STEALING without my approval.

CLARIFICATION EMAIL FROM DEAL

Email received from Deal.com management regarding the above issue. Glad that Richin Desai, VP, Marketing and his team has finally removed all my related photos pending to this copyright issue.

Dear Friends and Readers,

If you happen to see any of my photos from this blog being used without proper credit or like this issue, watermark being replaced unlawfully, please leave a comment or email me with details. So that in a way I could contact them as well as posting their shameless act over at this blog/facebook page. Thanks for all the supports.

Chiffon Cakes Using Happy Call Double-sided Pressure Pan

It has being long since I last baked a chiffon cake for my family. Although previously I have baked a few Chiffon Cakes(recipes HERE) but I still have in mind that chiffon cake is rather complicated and not easy to achieve it's unique light and fluffy texture. And moreover, sometime I find chiffon cake batter is quite difficult to handle due to the whisking of egg white(to stiff peak), mixing of yolk batter with whites and even after baking the cake itself might collapse or have wet texture due to oven temperature of baking time.

Here with my amazing Happy Call Pan(韩国双面锅), I decided to challenge to another level by using it to make Chiffon Cake. Although most of the Happy Call Pan (HCP) members used Prima Flour - Pandan Chiffon Cake Mix (available in most supermarkets) to make chiffon cake but I find the amount eggs required are too much for my liking and also since I have most of the ingredients in my pantry I decided to make it from scratch instead of using pre-mix flour.

CHOCOLATE CHIFFON CAKE

So far I have made two chiffon cakes using HCP and as you can see from the photo, even though the cake might now raise as tall as in height compared to the usual chiffon cake but we simply loves it's light and fluffy texture which how amazing it could be done by HCP. For your information this lovely chiffon is ready within 30 minutes of baking time too.

Chinese version of this recipe available HERE.

(Serves: 30 x 25cm(Basic Red Pan) | Preparation: 10 minutes | Cooking: 30 minutes)

Ingredients:
3 Egg Yolks
75g Cake Flour
15g Valrhona Cocoa Powder
1 Teaspoon Baking Powder
25g Caster Sugar
65ml Coconut Milk
2 Tablespoons Water
1.5 Tablespoons Vegetable Oil
4 Egg Whites
60g Caster Sugar
1/4 Teaspoon Cream of Tartar
50g Mini Chocolate Chips, optional

Method:-

1. Beat egg yolks and 25g caster sugar using an electric beater till pale and creamy (about 3 minutes on medium speed).

2. Stir in oil, coconut milk and sifted flours(cake flour, cocoa powder and baking powder) till combined before mixing in the water and chocolate chips. Set aside.

3. Next using a clean beater, whisk egg whites and cream of tartar in another bowl till foamy before adding in the sugar in 2 - 3 batches and continue to whisk till stiff peak(when the bowl turns over the whites remains without falling off).

4. Divide the whites into 3 portions and slowly mix in one batch at a time to the yolk mixture till combine. (carefully not to mix too much and knock out the air in the batter)

5. Pour batter into the lightly grease Happy Call Pan, bake on low heat for 12 minutes, slowly shift the pan towards right side so that left side (1/2 of the HCP) of the pan is on the heat, bake for another 6 minutes. Next shift the pan back towards the left side so that right side(1/2 of the HCP) of the pan is on the heat. (the purpose of doing this is to even out the baking as well as give the cake a nice brown colour on the surface when flip over)

6. Lastly, flip the HCP over and bake for another 6 minutes(3 minutes left, 3 minutes right) to have a nice brown top.

7. Leave the cake to cool in the pan before running a small rubber spatula around the sides and underneath the cake to remove it from the pan. (since chiffon cake tends to stick to the pan, just be extra careful and gentle when removing it from the base)

Note:-
For baking using Jumbo Pan, you can use x 1.5 of the above recipe.

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FOR OVEN METHOD:-

1. Follow steps 1 - 4, pour cake batter into a 14cm (7") chiffon pan.

2. Bake in preheated 160° Celsius oven for about 40 minutes or when a skewer inserted in the center and comes out clean.

3. Remove pan from oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

4. To remove the cake from the pan, run a thin-bladed knife(i use a small rubber spatula) around the inside of the pan and the center core then follow by the base of the pan before removing the whole cake.

PANDAN CHIFFON CAKE

This is the 1st Chiffon Cake I experiment using HCP and I am happy with the result as compared to the usual chiffon cake that I used to bake. For this recipe it required 3 Egg Yolks and 4 Whites from eggs that weight 60g each.  And from the photo above you can also see that although this Pandan Chiffon Cake is bake using HCP but it still has it's unique brown crust like those usual one that we bought off self or bake from the oven.

(Serves: 30 x 25cm | Preparation: 10 minutes | Cooking: 30 minutes)

Ingredients:
3 Egg Yolks
90g Cake Flour
1 Teaspoon Baking Powder
25g Caster Sugar
65ml Coconut Milk
1.5 Teaspoons Pandan Paste
2 Tablespoons Water
1.5 Tablespoons Vegetable Oil
4 Egg Whites
60g Caster Sugar
1/4 Teaspoon Cream of Tartar

Method:-

1. Follow the same steps as above shown in the Chocolate Chiffon Cake.

2. Mix pandan paste with 2 tablespoons of water and add it into steps 2 shown above.

OR

3. You can blend about 20 pieces of Pandan leaves(Screwpine) and extract fresh juice from it. Recipe HERE.

This recipe is pretty simple and straight forward to follow so you can even bake it with your kids during weekend like what I did with my boy. I am sure this would be a good family activities to add extra bonding and fun time before tea-snack.

Feel free to explore this recipe with your own preference by adding or different ingredients such as dried fruits, sweet potato, corns and etc to make different flavour of your family favourite chiffon cakes. Till then have a great weekend, everyone!

Blueberry Lemon Butter Cake

Nothing beats a slice of fragrant Butter Cake which is infused with lemon aroma together with bits of bursting blueberries in your mouth. To be honest, among all the different types of tea-cake, I simply adore butter cake especially those that are lightly infused with lemon fragrant.

If you still remember, a few months back I have shared two recipes on these "Lemon Yoghurt Butter Cake" and  "Chocolate Yoghurt Butter Cake" which is a hit for our family and friends. We love both version of the cake despite of either plain or chocolate.

Mixed Fruit Cake

Follow from the previous Double Chocolate Banana Cake post, here is the related post on a simple Mixed Fruit Cake which I made especially for Uncle James as he is a big fan of mixed fruit cake. And since I am baking two cakes on the same day using Happy Call Double-sided Pressure Pan (HCP) for demonstration to my aunties; who are all keen in learning how to bake using this new gadget, I have modify the usual traditional fruit cakes recipes to a simplify one.

Compared to the traditional Christmas Mixed Fruit Cake, this one is much easier in term of ingredients preparation and shorter baking time.You can prepared ahead by soaking the mixed fruit with RUM and orange juice the night before to achieve a better flavour or if you are running out of time like me, just make sure you have soaked them at least 10 - 15 minutes.

MIXED FRUIT CAKE

Here I have adapted a similar recipe from the previous Banana Chocolate Cake with Cranberry which I have shared. And instead of using caster sugar, I have replaced it with brown sugar for its natural brown and taste that enhance the appearance and taste of the mixed fruit cake. As for the type of dried fruit you can either purchase those ready-mixed packed available from baking section or you can DIY your own by mixing a few of your favourite fruits such as tangerine peel, apricot, raisin, cherry, ginger and etc together.

(Serves: 30 x 25cm | Preparation: 10 minutes | Cooking: 30 minutes)

Ingredients:
225g All-Purpose Flour(plain flour)
170g Brown Sugar
170g Unsalted Butter, room temperature
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Vanilla Extract
Pinch of Salt
3 Eggs(55g each)
60ml Orange Juice
Rind of 1 Orange
200g Dried Mixed Fruit
2 Tablespoons of RUM/Grand Marnier

Method:-

1. Soak dried mixed fruit with RUM, Orange Juice and Rind for about 10 minutes. Sift together flour, baking powder, baking soda and salt together in a bowl and set aside.

2. Cream soft butter and brown sugar using a electric beater or hand whisk till pale and creamy.

3. Add one egg at a time, beat till combined before adding in the flour mixture.

4. Using a spatula, fold in sifted flours in 3 batches alternatively with the mixed fruit mixture(add in the liquid as well) till well combined.

5. Slowly scrap mixture into the lightly greased Happy Call Pan(grease 1 teaspoon of oil on both side of the pan using hand or paper towel).

6. Bake on low heat for 12 minutes, slowly shift the pan towards right side so that left side (1/2 of the HCP) of the pan is on the heat, bake for another 6 minutes. Next shift the pan back towards the left side so that right side(1/2 of the HCP) of the pan is on the heat. (the purpose of doing this is to even out the baking as well as give the cake a nice brown colour on the surface when flip over)

7. Lastly, flip the HCP over and bake for another 6 minutes(3 minutes left, 3 minutes right) to have a nice brown top.

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FOR OVEN METHOD:-

1. Follow steps 1 - 4, pour cake batter into a greased 7" square or round tin.

2. Bake in preheated 180° Celsius oven for about 40 - 50 minutes or when a skewer inserted in the center and comes out clean.

BLUEBERRY LEMON BUTTER CAKE

(Preview)

This is another snack preview of my HCP bake cake; Blueberry Lemon Butter Cake made using fresh blueberry. Simply love this light and fluffy lemon taste cake with my favourite blueberry in it. Will update more on the related recipe soon. Stay tune.