{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.

Girls' Day Out with Häagen-Dazs

Yesterday we had a wonderful afternoon at the "Girls' Day Out with Häagen-Dazs" event whereby I get to enjoy simple and yet luxury treat with my family and girl friends at Häagen-Dazs, Holland Village outlet. During these 3-days media event, Häagen-Dazs introduces a new high tea concept where we girls get to catch up with friends and bond over three new irresistible treat from the decadent High Tea Affair, Macaroon Melange and Petite Temptations.

With this yummy treat, I believe you would set a date with your girlfriends, mum or loved ones in order to enjoy this luxurious high tea plus the limited edition Petite Temptations which are available at all Häagen-Dazs outlets(location HERE) nationwide, starting from 27th March 2012 - 31st May 2012.

Häagen-Dazs created this High Tea concept in order to ignite strings of feminine bond as well as deliver a luxurious day out for the girls. With this indulgent treats, quality time spent and smiles would definitely brings relationships together with ever mouthful shard between friends and loved ones.

HIGH TEA AFFAIR

(@ S$38++)

My heart was totally captured by this Häagen-Dazs 3-tier High Tea set known as "High Tea Affair" when it was served yesterday during the media preview. This High Tea set comes with:-

~ 3 mini scoops each of "Cookie Dough Chip, Belgian Chocolate and Strawberry Ice Cream" on the top layer;

~  6 heart throbbing assorted flavour mini ice cream "macaroons" in the middle; and

~ lately end with some fresh and beautiful slices of kiwis, raspberries and grapes.

Just to share, at first upon looking at the ice cream macaroon I didn't even realise that the outer "shells" were actually made with ice cream instead of the usual almond biscuit shell for macaroon. And indeed having these sexy French treats that served in assorted flavour of ice cream has definitely marked my day.

PETITE TEMPTATIONS

(@ S$18++)

Next we have Petite Temptations which is a limited edition tat comes with chunks of buttery cookie dough and sweet fudge chips hidden in folds of the delicious Häagen-Dazs vanilla ice cream. On top of that it was also accompanied by drizzles of mango and chocolate sauce which enhance overall taste to its fullest. We simply love the feeling of the cold ice cream between the crunchy cookie dough which makes a perfect combination for this treat.

BEVERAGES

Apart from the ice cream on it's own we also tried their in-house delights such as "Berry Cool" that serves with combination of Strawberry Ice Cream, Raspberry Sorbet, Milk and Strawberry sauce. Personally I am not a "berry" liking person as I am afraid of its sourish taste but this Häagen-Dazs berry treat do great even for my liking.

For hot beverages, we have "Earl Grey Tea" and "Cafe Belgian Mocha" which blend using Belgian Chocolate ice cream with steamed milk, whipped cream, chocolate fudge and a shot of steaming espresso.

GIVEAWAY!

So is anyone planning a Girls' Day Out with your classmates, girlfriends or even giving your mum a treat this coming Mother's Day? If you are here is a good news we are giving away a "15% Discount OFF" Häagen-Dazs voucher which can be used upon dine-in(any HD outlets) for the "High Tea Affair" tea set. For more detail of this Giveaway, please refer to the link HERE.

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.

~~~~~~~~~~~~~~~~~~~~~~~~~

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!

Soy Milk Beancurd Pudding

Lately there is a soy milk beancurd craze in Munch Ministry facebook page where some of the members shared and upload their homemade beancurd pudding. I really admired those ladies with innovative ideas in creating different types of flavour from the original recipes. And you just can't imagine how easy it is to make your own soy milk pudding with just 3 ingredients.

This type of Soy Milk Beancurd Pudding is different from the traditional soy milk beancurd that we used to purchase from the hawker center, foodcourt or Mr Bean. The recipe below is quite close to the popular "Lao Ban (老伴豆花)" beancurd pudding which has branches located at Old Airport Road and Maxwell Market.

SOY MILK BEANCURD PUDDING

Although there are quite a few version of this beancurd pudding recipes when you do a Google search. But if you want to read up for some information and try out different methods to suit your taste buds, you can read up more details over at Anncoo's "Soya Bean Beancurd Pudding" and  Misstamchiak's "Best Chilled Beancurd Pudding Recipe" where they used instant jelly powder instead of gelatine stated in the recipe shown below.

I have tried a a few combination on this recipe by either omitting the creamer or reduce the amount of gelatine used in order to find a perfect texture that suits our liking. So after a few experiment, we preferred those that is without creamer as we find the taste is already good enough even without the additional creamer. Whereas I also reduce the amount of gelatine from the original 2.5 teaspoons to 2 teaspoons as we prefer a wobbly and melt in mouth texture type of beancurd pudding. So it's all up to individual to twist and swap with the ingredients to make something that suits their preference.

Recipe adapted from Munch Ministry, Soft and Tender Chilled Beancurd, HERE.

(Serves: 2 | Preparation: 5 minutes | Chilling Time: 3 - 4 Hours)

Ingredients:
500ml Vitasoy/Soy Bean Milk
2 Teaspoons of Gelatine Powder
15g of Creamer, optional

Method:-

1. Heat up Vitasoy/Soy bean milk in a saucepan over low heat(do not let it boil).

2. Put gelatine powder in a small bowl, ladle about 50ml of the warm soy milk in it and stir till gelatine powder melt and well mixed.

3. Next pour the gelatine mixture into the remaining warm soy milk, stir stir in creamer if using and let it simmer for another 30 seconds(careful not to let it boil).

4. Off the heat. Let mixture cool off slightly before sieving it into prepared containers to cool completely.

5. Chilled mixture for at least 3 - 4 hours in the fridge before serving.

For other flavour such as:-

Almond ~ Use 15g of Almond Powder - 杏仁粉 (those instant almond powder that used to make almond drink) instead of creamer

BLACK SOY MILK BEANCURD PUDDING

(using YEO's Black Soy Milk)

When compared the above Vitasoy version with this Black Soy Milk Pudding, I personally prefer the taste and texture of the latest as I felt 2 teaspoons of gelatine work well with 500ml of soy milk to give that wobbly and smooth texture that I am looking for.

(Serves: 2 | Preparation: 5 minutes | Chilling Time: 3 - 4 Hours)

Ingredients:
500ml YEO's Black Soy Milk
2 Teaspoons of Gelatine Powder
15g of Creamer

Method:-

~ Refer to the steps above on the "Soy Milk Beancurd Pudding".

So if you are a fan that likes smooth and silky beancurd pudding such as those from "Lao Ban (老伴豆花)" or 51 Soya Bean then perhaps you could gather these easy ingredients to make your own beancurd puddings at home. Cheers!