Cuisine Paradise Turns 7!

Today, 30 April 2012 marks my 2,555 days (7th years) in blogging where Cuisine Paradise turns seven(7). Indeed time flies and it had being 7 years since I started with my 1st recipe post on "Steam Mini Pandan Kueh" with an aim just to share my tried and tested recipes and homecook dishes with friends.

Along the years, I have learn to cook and bake different kind of cuisines, food styling as well as into food photographing.  Despite of the ups and downs during my blogging days, I have get to know many new friends who share the same interest either from cooking, baking or photographing.

And to all readers of Cuisine Paradise, I hope I am enable to enlighten you with more improvements from my post and style of preparing the food(cooking/baking) through different stages of my project themes. Here I would like to sincerely voice out my appreciations and thoughts for those who has supported Cuisine Paradise during all these years. Thanks for all your feedback, comments and thoughts which enable Cuisine Paradise to achieve what it has today. Without all your supports and spread of words, Cuisine Paradise would not able to achieve up to 1.8 million page view (since June 2011 till date) and currently having about 150,000+ visitors per month.

Below are some of the flashbacks from Cuisine Paradise over the years:-

MOST POPULAR RECIPE

Avocado Chicken Parmigiana

With over 110,000 pins via from "Pinterest" and a total of 150,000+ Pageviews till date, this is one of the most popular recipe among readers of Cuisine Paradise. It is so easy to prepare that you only need an oven toaster instead of an oven to handle this recipe. And moreover this dish can be pair with either salad or pasta to end with a complete hearty meal.

If you want to prepare something simple and yet flavorsome to impress your loved ones, here is the recipe.

MOST POPULAR KITCHEN GADGET

Happy Call Double-sided Pressure Pan

It's only a few months back that this "Happy Call Double-Sided Pressure Pan" has finally makes it way into many kitchens in Singapore and Malaysia after a year or so in Singapore. This happens from a Happy Call group known as Munch Ministry which set up by 2 ladies who share their interests and recipes on cooking quick and simply healthy food using  HCP.

Even though I have one of this Happy Call Pan (HCP) for more than a year plus, I did not really fully utilize it until I was influence by this HCP group in facebook. After which I have develop interest in trying different recipes using HCP from dishes to bake. Below are some example of my HCP cooking/baking project. For the full HCP recipes menu, please refer HERE.

Baked Sweet Potato	Sizzling Tofu	Claypot Rice
Pineapple Upside-down Cake	Muah Chee	Pandan Chiffon Cake

OUR FAVOURITE BENTO

Making Bento is one of our weekly or at least twice a month mother and kid bonding activities whereby my boy and I will agreed on a theme to work together to assemble his bento.  Up till date I have about 30 quick and easy kid's bento featured in Cuisine Paradise and inSing.com, below are some of our favourite among the rest.

Easter Chicky Bento	Penguins Bento	Red Angry Birds Bento

PRODUCT REVIEWS

As a homemake and someone who loves to explore new kitchen products, I love to try new food or kitchen products whenever I spot something interesting during our weekly marketing trip. And from time to time I would also received product samples from media to be featured in Cuisine Paradise. Below are some of the product review posts and you could also read up more on this link HERE.

VOGEL's mueslis	Easy Thai Cooking(cookbook)	Zespri Kiwifruit Recipes

CURRENT PROJECT

Korean Cooking

It has never come across my mind to learn how to prepare Korean cuisines at home. And it's only due to my recent interest in Korea drama that I am starting to love how to appreciate Korea dishes in another view. Before starting on this cooking project, friendly speaking I am not a fan of even their well-known appetizer; Kimchi(김치) nor Korean Rice Cake (Tteok - 떡) which can be used to cook soup, stewed or noodles. But now with their easy to prepare and delicious dishes I am keen in exploring more Korean cuisines with the help of my new Korean friend. Thanks Daphne!

Below are some samples of my Korean Cooking Project post. If you are keen to read up more on this project you can click on the link HERE.

Kimchi Tofu Soup	Korean Rice Cakes with Ramen Noodles	Sangyetang (recipe coming soon)

Lastly I hope my passion for "food" on this blog would be able to commit for another 7 years or more but till then I really needs all your supports and feedback in order to maintain this blog and continue to strike for better improvements. And if you are new to cooking/baking, I would like to welcome you on board and sincerely hope that my recipes collection would be able to help you cookout some quick and easy dishes for your loved ones.

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!

{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!