Monday, 7 May 2012

Korean Clay Pot Ramyun

When we talk about the word "Ramen", it always lead us to either Japanese or Chinese style type of handmade soup Noodles which often served with meat based broth that is flavored with soy sauce or miso. From then you can select toppings such as sliced pork (Chashu), dried seaweed (Nori), spring onion and etc.

In this post I am sharing the Korean style Ramen which also known as Ramyun/Ramyeon(라면) and it is usually in the form of instant noodles(either cup or packet). Ramyeon comes is different flavour such as spicy, non-spicy, meat or vegetarian, soup and dry version. And the photo shown in this post  is one of their popular "Clay Pot Ramyun" which is spicy and often eaten with kimchi as a topping or on the side.


Although I do not encourage regular(such as daily/weekly) consuming of "instant noodles" but I have no obligation to stock up a few packets at home for rainy days or supper. For me, even having simple stuff like instant noodles I would also add in extra ingredients and garnish to make it more nutritious and a hearty dish.

As these few weeks seems to be raining quiet often I feel that it is the perfect weather to have a bowl of this "hot and spicy" ramyun to warm the day......

(Serve: 1      |          Preparation: 5 minutes |       Cooking: 4 - 5 minutes)

1 Packet of Instant Ramen
Some Red and Green Chilli, sliced
1 Stalk Spring Onion, cut into sections
Some Cabbage Kimchi
1 Egg, optional

1. Follow the packet instructions, add about 550ml(i use 600ml) of water into a pot and bring to boil.

2. Put noodles, soup powder, spring onion and vegetables(if you are adding extra napa cabbage) together into the boiling water.

3. Simmer for about 4 - 5 minutes till noodle is soften.

4. Dish up, garnish with some sliced chilli and kimchi. Serve hot.

Photo taken with iphone on Instagram(my instagram ID @cuisineparadise)

This is another version of my favourite Spicy Ramyun(Ramen) which I have cooked yesterday to pair with my recent homemade "Cabbage Kimchi" and "Stir-fried Anchovies". (*recipe on these two side dides will up coming up soon)

Friday, 4 May 2012

Seafood Galore at Plaza Brasserie

For this coming Mother's Day you can make your mum feel special by treating her a sumptuous seafood spread on either lunch/dinner at Plaza Brasserie (Park Royal, Beach Road) from 12 - 13 May 2012. And on top of the wide range of buffet spread, each mum also gets to enjoy a complimentary glass of cocktail or mocktail on the two mentioned dates.


Good News! For your information, Plaza Brasserie's popular Seafood Galore buffet is back from 01 May to 30 June 2012 in conjunction for the celebration of Mother's and Father's day. And to whet your appetite, Savour Executive Chef, Jackson Goh's signature dishes such as deep-fried prawns with garlic sauce, claypot braised fish head, alongside an array of fresh oysters, shellfish, chilli crab and baked whole salmon will be on the ordering menu on top of the usual buffet spread.

From Mondays to Thursdays:-
pair your selection of fresh fish with a preferred sauce and allow their chefs to whip up your dish.

Sweet and Sour fish is always one of the popular dishes among kids and adults due to its crispy deep-fried texture plus sweet and savoury sauce which makes it a great pair.

Cantonese Style Steamed Fish with Soy Sauce is definitely something on your ordering list for mum and dad to enjoy.

But out of the 3 "fish" dishes we had that day, I personally preferred the Braised Fish Head With Yam which consists of most of my favourite ingredients such as Yam, Chestnut, Button Mushrooms and etc. And I am sure both mum and dad or anyone in the family would loves this dish to bits.

As From Fridays to Sundays:-
You can indulge in the 'Crustacean Selections', ranging from bamboo clams to juicy crabs prepared in your favourite choice of sauce.

This Cereal Prawns is sure to be on the "Must" order list where you can find dish, you can find big and fresh succulent prawns hiding below a pool of crispy and fragrant fried cereal. Each prawn taste so juicy and crunchy especially with the combination of those delicious fried cereal.  

Although I am not a fan of "shellfish" but this Stir-fried Bamboo Clam and Lala has indeed bought up my attention with its natural sea flavours, sweetness and some extra spices to lighten up this dish.


Bread and Salad Counters:- I guess most of you would prefers to start off the buffet by having some refreshing salads, bread or cheese before the main course comes into picture. 

Like all other buffet spread, this one at Plaza Brasserie also consists of both hot and cold stations where you get to enjoy their signature "Soft Shell Crab with Tobiko Mayo", "Braised Sea Cucumber". "Chicken Rice", "Fruit Rojak", "Fresh Seafood on Ice" and etc.

Dessert Counter:-  Provide a range of Western and Local dessert such as Mango Pudding, Mini Pancakes,  Chocolate Mousse(Must Try!), Fresh Cut Fruits and Daily Tong Shui like; Cheng Tng, Sesame Tang Yuan, Tau Suan and etc.


At the Chef's cooking station, you pick up your desire choice of freshly made Roti Prata from the wide varieties such as Chocolate, Durian, Egg, Onion, Plain and etc. But if you love Durian like me, you must try their Durian Prata which consists of "real" durian pulp in between those flashy skin.

Something Extra!

(Not included in the buffet spread)

This is something extra apart from the buffet spread that we are having. Indeed Park Royal has a very unique Carrot Cake that is rich and moist in taste plus it is full of grated carrot and toasted nuts in between each layer of smooth and silky sweet cream cheese frosting.{Must Try!}


Mondays to Sundays (excluding the following dates)
Dinner Adult: S$52.00++            Child: S$31.00++(4 to 12 years old)

Mother's Day Special
12 and 13 May 2012
Adult: S$58.00++          Child: S$35.00++(4 to 12 years old)
Adult: S$58.00++          Child: S$35.00++(4 to 12 years old)

Father's Day Special
16 and 17 June 2012
High Tea
Adult: S$42.00++           Child: S$25.00++(4 to 12 years old)
Adult: S$55.00++           Child S$33.00++(4 to 12 years old)

For enquiries and reservations, please call 6505 5710 or email

Thursday, 3 May 2012

Samgyetang - Ginseng Chicken Soup with Rice and Chestnut Stuffings

Ginseng is one of Korea's most famous products which encompassing goodness as a booster for the immune system. As a source of energy and vitality, it promotes longevity and increases libido. There are different grades of ginseng and the top grade being the wild Korean ginseng which is considered to be the best whereas the fresh cream-coloured roots are blended for drinks and used for cooking.

Samgyetang(삼계탕/参鸡汤), a Korean style chicken soup which consists of a whole young chicken and Korean Ginseng. In Korean culture, it is believed that this soup can prevent illness and it is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summers in Korea.


I still remember vividly, Andy our Korean tour-guide mentioned to us that this Samgyetang(삼계탕) or “ginseng chicken soup” is one of their popular dish in Korea. And during the 3 hottest days of the year in Summer which they called "bok days(복날)" according to the Lunar Calendar, people would take a break, feast on foods to replenish their strength and stamina. So this Samgyetang(삼계탕) becomes one of their popular choices to strengthen their body.

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 60 minutes)

1 Whole Chicken, about 800g - 1kg
3 - 4 Pieces Finger-thick Fresh or Dried Ginseng Roots, washed
4 Red Dates
2 Thin Slices of Ginger
2 Cloves Garlic, washed and lightly pound
2 Stalks Spring Onion, washed
Extra Chestnut and Gingko Nut, 4 each(optional)

1/2 Cup(100g) Glutinous Rice, rinse and soaked for 30 minutes
4 Red Dates
4 Fresh Chestnuts, shell and skin removed
4 Fresh Ginkgo Nuts, shell and skin removed
2 Cloves Garlic
1/2 Teaspoon of Sea Salt

1. Clean and rinse the chicken thoroughly and pat dry with paper towels. Set aside. Meanwhile drain the soaked glutinous rice and combine with the rest of the stuffing ingredients. 

2. First using one or two red dates to block the opening from the chicken neck area in order to prevent the stuffing from oozing out during simmering. Next stuff the rice mixture into the chicken.(remember not to pack the mixture too tightly as it will swell during cooking)

3. When done, close the cavity of the chicken by threading a skewer/toothpick or using portion of the ginseng root/red dates to block the opening.

4. Place chicken in a soup pot/claypot large enough to hold the chicken, add in enough water to cover the chicken then scatter in remaining ingredients (ginseng roots, garlic, ginger, red dates, extra ginkgo nuts and chestnut) and bring it to boil.

5. Skim off the white foam, cover and low the heat and simmer gently for about 50 - 60 minutes(turning the chicken once/twice).

6. To serve,remove the chicken from the pot and cut into halves or quarters in small bowls, ladle some ginseng soup over it and garnish with some ground black pepper and chopped spring onion.

~ You can replaced whole Ginseng with 2 - 3 Tablespoons dried ginseng shavings or ginseng roots.

If you compare this recipe with the previous Korean Ginseng Chicken Soup(参鸡汤) recipe which I have shared sometime back, you would notice this recipe above is similar to the euthenics Samgyetang which consists of ginseng roots, chestuts, ginko nuts, garlic and glutinous rice.

We can never get tired of this fragrant and delicious Ginseng Chicken Soup which could also act as one-pot dish due to it's ingredients.

Wednesday, 2 May 2012

Rosemary Honey Chicken Drumlets

There are many ways you can enjoy honey either on it's own, mix it with water or juice, drizzle on fruits and pancakes or use it for baking cake or savoury food. No matter which method you prefer, a daily dose of honey in whichever way is good to boost the body's supply of antioxidants which is therefore essential for protecting against free radicals.

In my last related honey post, I have shared a "Honey Lemonade" recipe which is good for flushing out your body system and gives it a boost to increase your daily energy. And in this post, I will be sharing another finger licking recipe using honey to enhance it taste and colours.


If drumlets is not your preference you can always replace it with mid-joints or even chicken maryland for a hearty serving portion together with some mashed potato or garden salad to complete the meal.

(Serves: 2-3 |      Preparation: 5 minutes |         Cooking: 30 - 40 minutes)

10 - 12 Chicken Drumlets
1 Tablespoon Honey Sheep Lemon West Coast Honey
1/2 Tablespoon Oyster Sauce
1/2 Tablespoon Cooking Wine
1/2 Teaspoon Dark Soy Sauce
1/2 Teaspoon Freshly Ground Black Pepper
2 Sprigs Rosemary, remove leaves and roughly chopped

1. Trim the bone end of each chicken drumlets, remove skin around the bone and push the down the flesh to the head of the drumlet to form a cluster.

2. Marinate the drumlets with honey, oyster sauce, dark soy sauce, cooking wine, pepper and rosemary leaves. Set aside in the fridge for at least 30 minutes or overnight.

3. Line baking tray with baking paper or aluminum foil, arrange marinated chicken drumlets(remove from the fridge 10 - 15 minuets before cooking)on it and bake in oven toaster for about 30 minutes(flipping the drumlets two to three time during cooking to even the brown colours)

~ Bake in a preheated 200° Celsius(400 degrees Fahrenheit) oven for about 30 - 40 minutes or till cooked through.

4. Next brush chicken drumlets with some extra honey lemon during the last 5 minutes of cooking time to enhance the colour and flavour of the drumlets.

5. When done, remove from oven and serve immediately.

Personally I love this hassle free recipe which consists of light fruity flavors of lemon with fresh herbs and honey which makes it an refreshing starter for parties or even main dish. And in conjunction with the Food Revolution Day mentioned below, I would like to encourage more readers or food lovers to choose and eat your food wisely. Nothing beats homecook food which use fresh ingredients, I am sure with some simple recipe(s) such as this Rosemary Honey Chicken Drumblets above, you are able to feed your loved ones with fresh and healthier meals anytime of the day.


Recently there is a wave about this "Food Revolution Day" which is going to take place on 19th May 2012 in different parts of the world. Initially this project is bought up by Jaime Olive to bring awareness across food consumers on proper diet habits using fresh ingredients rather than processed food which are high in sugar, unnatural preservatives and unknown chemicals. And here in Singapore we also have a group of food lovers who gets together to support this event, and this would be held on 19th May 2012 at The Lawn.

So all food lovers in Singapore, come and join with us on Food Revolution Day where all food lovers gather for a dinner party, share and learn about their knowledge about food! To find out more, you can hope over to Facebook or Twitter now to get the latest updates! Cya there!