Feature:
- Eco friendly Ceramic non-stick Coating
- Extremely reinforced stretched -resistant.
- Excellent thermal conductivity
- Easy to clean
- Bakelite Handle
- For Induction Cooker and Gas Stove
- Made in Korea
Sunday, December 1, 2013
Tornado 30cm & 32cm-Ceramic Coating
Monday, November 25, 2013
Dealer Wanted
Our companies are currently
expanding our network and offer re sellers a business opportunity and now we are
looking for active distributors who could develop a fine business in our
product line. If you are interested in contacting our companies, or to make
your request,
please send an email to:
or
mobile :0196654338 or
0126290783
or
drop by at our place at
Lot 109,110,111,
Off Jalan
Bukit,
Seksyen 7,
43000 Kajang,
Selangor.
(Nearby Oriental Crystal Hotel Kajang)
Tuesday, November 19, 2013
New Arrival-Party Wok Steamer 36cm -Highest Quality,Newest Design and the most elegance at affordable price!
Special Feature:
1.Silicone Seal to increase heat efficiency.
2.Stainless steamer for evenly cook process.
3.Engraving pattern to strengthen the non-stick coating.
4.Overflow protection function.
5.Heat transfer very good .
6.Less energy consumption.
1.Silicone Seal to increase heat efficiency.
2.Stainless steamer for evenly cook process.
3.Engraving pattern to strengthen the non-stick coating.
4.Overflow protection function.
5.Heat transfer very good .
6.Less energy consumption.
Friday, November 1, 2013
Thursday, October 31, 2013
Wednesday, October 2, 2013
Pan Fried Korean Steak
Ingredients
• 2 rib eye steaks (about 1 inch thick)
• 3 tablespoon soy sauce
• 1 piece onion, cut into pieces
• 2 tablespoon brown sugar
• 1 1/2 tablespoon olive/vegetable/palm oil
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon black pepper
Instructions
1. Trim excess fat from steaks.
2. Marinate steaks with spices for at least 2 hours.
3. Add 1 tablespoon of cooking oil in Fry Pan and
heat up for 30 seconds
over medium high heat.
4. Add the marinated steaks and pan fry for about 5 minutes
per side (adjust the
cooking time based on thickness of steak).
5. Cut into thin strips and serve. You can put this dish
over rice or use it to make
lettuce wraps.
Ummmhh...yummy!
Just a little special care for Non-Stick “Kuali”
The
following are ways you can make this useful cookware serve you better and
longer.
· Before using a pot or pan for the first time after buying it, rub the inner surface with a small amount of cooking oil. This oil may be vegetable oil, groundnut oil or olive oil. Wash the pot or pan with dish washing detergent, rinse and dry. This will remove any residue remaining from the manufacturing process and strengthen the marble surface.
· Do not heat a pot or pan when it is empty. Always ensure you have oil or water in the pan before setting it on the stove.
· Always use the correct burner size for the pot. If the burner is bigger than the pot, this means too much heat for the pot or pan and causes the cookware to have more exterior stains.
· If the flames are going up the sides of the pot or pan (in the case of gas burners) or if you can see the red coils from the base of the pot (in the case of infrared cooker), then there is a pot size and burner size mismatch.
· If you continue cooking this way, the handles of your pots and pans will loosen or fall off quicker than when you are matching the pot and burner size.
· One of the best ways to remove burnt food from a pot or pan is to pour enough water to cover the burn, add some dish washing liquid and bring to the boil. Allow to soak till the water has cooled down. The burnt food can then be easily washed off from the cookware.
· It is never advisable to remove burnt food from the inside of a pot or pan by scraping with metal sponge.
· Always wash the inside of your pots and pans with a soft sponge.
· Do not put pots and pans in the oven.
· Do not stir fry anything (e.g. salt, beans, nuts, spices, etc.) without liquid (water/oil/butter) and over high heat.
· Avoid sudden change of temperature (e. g. immerse in cold water while hot).
· Avoid using metal utensils. Use wooden utensils whenever possible to reduce wear and tear of the cookware’s inner surface.
· After each use, turn off the heat and wipe off the inner surface with damp towel before cooking the next dish or wash, rinse and dry completely before keeping it.
· Do not keep food in cookware over long hours/overnight.
· Do not stack cookware on top of each other.
· Before using a pot or pan for the first time after buying it, rub the inner surface with a small amount of cooking oil. This oil may be vegetable oil, groundnut oil or olive oil. Wash the pot or pan with dish washing detergent, rinse and dry. This will remove any residue remaining from the manufacturing process and strengthen the marble surface.
· Do not heat a pot or pan when it is empty. Always ensure you have oil or water in the pan before setting it on the stove.
· Always use the correct burner size for the pot. If the burner is bigger than the pot, this means too much heat for the pot or pan and causes the cookware to have more exterior stains.
· If the flames are going up the sides of the pot or pan (in the case of gas burners) or if you can see the red coils from the base of the pot (in the case of infrared cooker), then there is a pot size and burner size mismatch.
· If you continue cooking this way, the handles of your pots and pans will loosen or fall off quicker than when you are matching the pot and burner size.
· One of the best ways to remove burnt food from a pot or pan is to pour enough water to cover the burn, add some dish washing liquid and bring to the boil. Allow to soak till the water has cooled down. The burnt food can then be easily washed off from the cookware.
· It is never advisable to remove burnt food from the inside of a pot or pan by scraping with metal sponge.
· Always wash the inside of your pots and pans with a soft sponge.
· Do not put pots and pans in the oven.
· Do not stir fry anything (e.g. salt, beans, nuts, spices, etc.) without liquid (water/oil/butter) and over high heat.
· Avoid sudden change of temperature (e. g. immerse in cold water while hot).
· Avoid using metal utensils. Use wooden utensils whenever possible to reduce wear and tear of the cookware’s inner surface.
· After each use, turn off the heat and wipe off the inner surface with damp towel before cooking the next dish or wash, rinse and dry completely before keeping it.
· Do not keep food in cookware over long hours/overnight.
· Do not stack cookware on top of each other.
Tuesday, September 17, 2013
Wednesday, September 11, 2013
Cookware as Wedding Gifts
Newly married couples are often starting fresh, so kitchen
items are a necessity, and they're among the most preferred gifts for the
wedding. These are the best kitchen gifts to give the bride and groom to help
them get started on their new life together.
Saturday, August 31, 2013
Thursday, August 29, 2013
Super Diamond Frying Pan, 5 Layers coatings, Square shape 27 cm
Normal price: RM 89 --> RM 53.40 (40% discount for online order.)
Free delivery nation wide in Malaysia.
Five sets only till for the first week of September.
How to Make Korean Bibimbap(BEE-beem-bop)
Bibimbap (BEE-beem-bop): One of the most popular dishes in
Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and
pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, egg
and lettuce. It can also contain ground beef but can be ordered without meat.
Dolsot bibimbap is the same dish served in a hot stone pot (the pot is
pre-heated in oven) to make the rice on the bottom crunchy and to keep the dish
hot for a longer time. Bulgogi (BULL-go-ghee): Literally meaning "fire
meat", bulgogi is thinly sliced, usually rib-eye or sirloin, marinated
grilled meat. Gochuchang (GOH-choo-jang) paste: spicy red pepper paste sold
either in glass jars or plastic containers that can be purchased at any Korean
or Asian food market.
Ingredients:
Steamed white rice
Bulgogi, recipe follows
1 carrot, julienned
Cooked bean sprouts, sauteed in a little sesame oil or
peanut oil and seasoned with salt
Cooked spinach, sauteed in a little sesame or peanut oil and
seasoned with salt
4 shiitake mushrooms, thinly sliced and sauteed in peanut
oil and seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce, to taste
Gochuchang Paste, recipe follows
Directions
*Cook's Note: This can be done in a regular bowl or a hot
stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's
still cooking.
Put cooked rice in large slightly shallow bowl. Place
bulgogi (with juices from cooked meat) and veggies on top of rice but place
separately so you can see each ingredient beautifully placed on rice. Put egg
on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
When ready to eat, mix all ingredients together with some
gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more
sesame oil and gochuchang paste, to taste.
Bulgogi:
1 pound rib-eye
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended:
Sprite or 7-Up)
Place rib-eye in freezer for about 30 minutes so that it is
easier to thinly slice. When partially frozen, remove from freezer and thinly
slice. Set aside.
Whisk together all the marinade ingredients in a large
baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate
for at least 1 hour or overnight; it is best if marinated overnight.
Heat grill to high. Remove beef from marinade and grill for
1 to 2 minutes per side. Remove from heat and set aside until ready to compile
Bibimbap.
Gochuchang Paste (seasoned red pepper paste):
4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.
Wednesday, August 28, 2013
Queen Sense Kitchenware -for your life well being.
Queen Sense kitchenware is the No. 1 selling brand in South
Korea and is a high quality cookware from Queen Sense. The benefits are:
1. 90% less oil or NO OIL needed to cook your food, however
if you like your food to taste better, you may add a few drops of oil.
2. 80% less fumes - A test was conducted, Dolce pan is found
to emit 80% less fumes and less spattering as compared with stainless steel and
other non stick pan, thus you don't need to clean the kitchen after cooking.
3. Both sides Non Stick, easy to cook & wash.
4. Scratch resistance, able to withstand 100K stir-fry
movement, last more than 8 years. This is based on cooking 2 meals a day and 3
dishes per meal.
5. Food & Drug Authority (FDA, USA) Approval & AVA
licensed importer.
Tuesday, August 27, 2013
Sunday, August 25, 2013
Big Hit Home Shopping Product in Korea-Rose Knife
.
Rose Knife from Korea
RM150 per set as photos and free multi-peeler.
Free delivery service all around Malaysia.
Call 019 665 4338 for further inquiry or email to
kim.harnter@gmail.com,ayim.harnter@mail.com
Refundable within one
week (the price of the goods refunded but the postal charge bare by the
customer)
Rose Knife Characteristics:
- All-in-One knife with unique saw-edged blade.
- No need other knives in your kitchen.
- Non-toxic durable silicon handle with massage function and comfortable grip.
- Sanitary perfectly.
- Non-stick surface coating.
- Provide easy cutting, frozen food even.
- The edge is coated with Korea FDA approved materials (safe in boiling water for 3 hours).
- Materials:High Carbon Stainless Steel and Silicon
- Origin:South Korea
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