Chicken Patties

These chicken patties were indeed yummy & juicy. Using my happy call pan to pan-fry my patties. Pretty good, keeping my patties well cooked & tender.

These patties are probaly a great dish for the kids......

 But sad to say that these patties ain't a favourite of anyone's... hahahaha...

Well, looks like I have to try any dish to catch the small & big kids' menu... ;-p

Here is the recipe for the chicken patties.

Ingredients: 

1 garlic cloves, roughly chopped

small bunch of coriander, chopped finely

2 chestnuts, minced finely

1 skinless chicken thigh & 1 chicken breast, minced finely

1.5 tbsp fish sauce

dash of pepper

Method:

1. Mix the chicken, garlic, coriander & chestnut in a mixing bowl. Add in the fish sauce & pepper. Mix until well combined.

2. Using wet hands to shape the mixture into 6-8 patties.

3. Heat the HCP with 2 tbsp of oil, pan-fry for 5 mins on each side until they are cooked through. Remove & serve.

HCP : Satay - Indonesian Style

Its is one of those Sunday that I "suddenly" have the "mood" to cook... My friend Eileen had made satay for her family a couple of times, and she had recommended me to try to make some for mine too. Using the Prima Premix for the satay, it was rather easy to prepare & cook them using the HCP.

Hahahaha... sorry folks, it is not a DIY recipe, but it was purely just a lazy method of cooking for me during some of these days... :-p

Every thing, like the marination, the oil and the sauce dip for the satay, comes in the prepacked box...

I had bought the 3 drumsticks and ask the chicken seller to debone the drumsticks for me.

The taste of these satay were not too bad.... But hubby & I felt that if it was peanut sauce, it would had been more tastier:-D

HCP: Kong Bah Bao

I am definitely not a meat lover... I had never fancy meat since young, and I prefer fish & chicken... My hubby, on the other hand prefers meat... One of his favorite is Kong Bah Bao...
I had never fancy Kong Bah Bao as I personally felt that it is very oily and fatty because of the fats in the pork belly, until one day, I went to Ming Xiang. An authentic chinese restuarant at Amoy Street that serves very delicious Kong Bah Bao. I had to try this when I was there, and it was really fantastic. The meat was smooth & tender, the sauce was appetizing... Great one!!! And the price is very reasonable too.
So why not let me try making my own Kong Bah Bao this time, since hubby also loves it sooooo much... And of course, the happy call pan comes along... hehehehe!!!

Kong Bah Bao

I marinated the meat for about 2 hours, with some ginger slices, garlic, shallots, wolfberries, star anise, cinnamon stick and the spring onions.

Here, the "just" cooked look and the "after" cooked look...

Glad the pork belly turns out well, smooth and tender...

Good and yummy enough, hubby told me:-D

But, I didn't make the bun, and I am hopeless in making bao myself. So I bought it from the supermarket... And this bao didn't taste as good... :-p I will continue to search for the perfect bao... hehehe....

Ingredient:
500g pork belly (1 strip of pork belly)

2 tbsp light soya sauce

5 tbsp dark soya sauce (up individual's preference of color)

1 tbsp sugar

1 tbsp sesame oil

few slices of ginger

4-5 pcs of garlic

4-5 pcs of shallot

1-2 star anise

1 cinnamon stick

1 tbsp hua tiao

1 stalk spring onion

Method:
1. Marinate pork belly with all the ingredients for 2 hours or more.

2. Heat HCP, pick out the garlic, shallot, ginger, star anise and cinnamon, fry lightly till fragrant.

3. Pot in the pork belly with marinate and cook on med heat for 5 mins.

4. Remove from pan, slice the pork belly into slices of about 1.5-2cm thick.

5. Add in 2 cups of water and simmer on low heat for 1.5 hours

(Take note: the water must cover the pork belly in order to have a smooth & soft texture)

6. Flip the pork belly and then to ensure even cooking, check on water level and add more if necessary

7. Add in 2 tbsp of hua tiao jiu 5-10 mins before serving.

HCP: Charsiew

Now that I have this Happy Call Pan, I find myself wanting to cook dishes... New gadget, new toy, so must try , play & test with it, so that I get the hang of it...hehehe...

So let me try making the charsiew...

I remembered my friend's mum used to make very delicious charsiew, but I had never gotten a chance to get the recipe from her... As I was in my younger twenties then, and cooking nor baking was in my itinerary yet... hahaha!!!

And here I have today.... homemade charsiew....

Marinated the meat for at least 4 hours or more before I cooked them....
Here, a simple plate of charsiew rice.... But not for the kids though... They don't really fancy charsiew...:((
On the other hand, hubby was the one who finished up all the charsiew! He likes them very much.
As for me, I enjoyed these charsiew too... I reminded me of the charsiew my friend's mum had made in those years... Those sweet sweet taste, with the charred bits... yummy indeed:-D

Ingredients:

500-600g Pork (wu hua ruo)

2 tbsp Oyster Sauce

1tbsp Hua Diao Jiu

1tsp Light soya sauce

1tbsp Dark soya sauce

1tbsp honey (I added a big tbsp)

5 tbsp sugar

1tsp Sesame oil

Dash of pepper

Method:

1. Marinate the pork for at least 4 hours

2. Heat up the pan for 1 min, place in the pork and some marinate

3. Cook the pork with lid close for about 5 mins

4. Open the lid to manually flip the pork and continue to let it cook with lid close not tight

5. Slowly cook the charsiew and check now and then, till the sauce dries up and meat starts to charred. Can add in more sauce to hasten the browning process

*For me, I realy like the charred sauce... so I used up all the marinate..:-p

Enjoy & have fun:))

I hear Happy Calling me.....Earl Grey Milk Tea Cake

I'm sure everyone knows about this Happy Call Pan... When it was launched, my friend had introduced and asked me if I will liked to get one as it is really very good she claimed... I have seen and heard friends getting this pan and they all claimed that it is very good to use....

And after so long, I finally got mine.......hehehe.....

Earl Grey Milk Tea Cake

The cake turns out quite well, and it's soft and fluffy texture... But this is because this is my 2nd attempt trying out my pan to "bake" a cake... Not too bad isn't it? But be warned, you have to REALLY watch & gauge the heat of the stove.... Else.... (see my pic below....)
This is the Happy Call Pan... It does makes wonders... making you happppy??? :-D

This is my first attempt using the pan.... And gosh... this pan had to be used in really low heat... Else this is what you get... Burnt cake...:-p

And the other thing about this pan was that, it is quite difficult to wash it, as it opens up 90C... So, it is really up to individual liking...

The pros about it... it is really non-stick, food gets cooked faster and easily...:-D

Here is the recipe:

(adapted from Munch Ministry, with slight modifications)

Ingredients
225g plain flour
2 tsp baking powder
1/2 tsp baking soda

150g sugar
1 egg
250ml milk
2 Earl Grey tea bag

70g canola oil

Method:
1. Mix all dry ingredient ( must sieved the flour)
2. Heat the milk then pour all the tea powder in the hot milk keep aside to cool
3. Mix the oil & egg then add in the milk tea. (milk tea cannot be too hot when add with oil & egg)
4. Mix step 3 into all dry ingredient until no flour seen but don’t over mix the batter.
5. Pour batter into HCP and cook on medium low heat for 10mins. (I didn’t preheat the pan), flip the pan & cook for another 4mins.

PS: For the heating & timing, kindly gauge as individual stove differs.:-D