Rainbow Omelette using Happy Call Pan

Thinking of what to cook for this week or even tonight? What about this quick and easy "Rainbow Omelette" which consists of Eggs, Tomato, Enoki Mushroom, Carrot and Onion. Eggs are one of the nutritional ingredient which has 11 different vitamins and minerals, high quality protein, healthy fats (including omega-3) and important antioxidants. Other than their nutritional value, eggs are tasty, convenient and versatile to be use in creating a balance and healthy dish for the family.

RAINBOW OMELETTE

(using Happy Call Pan)

My little boy loves egg and in order to create more egg dishes and add in extra ingredients to make it more nutritious, I often cook this "rainbow omelette" with similar ingredients to make it a tasty and colourful dish. For us, we simply loves this dish which is vibrant in colours as well as the layers of texture and from the soft and silky egg to chewy enoki mushrooms.

This dish is done perfectly in less than 10 minutes using my beloved Happy Call Pan which cooks my daily dishes in a hassle free and efficient way. And I specially delicate this dish to Joyce, my best friend as she is a "super" fan of Egg and Mushrooms!

(Serves: 4 | Preparation: 5 minutes | Cooking: 5 minutes)

Ingredients:
3 Eggs, 55g each
1 Small Carrot, shredded
1 - 2 Tomato, seed removed and diced
1 Small Brown Onion, thinly sliced
2 Stalks Spring Onion, thinly sliced 1 Packet of Enoki Mushroom, trim off the root portion
1 Red Chilli(optional), thinly sliced

Method:-

1. Add 1 teaspoon of cooking oil in the Happy Call Pan(HCP), saute onion for about 1 minutes till sightly soften.

2. Toss in diced tomato and shredded carrot, cover the pan and cook for another 1 minute.

3. Meantime, whisk eggs together with enkoi mushrooms and 3/4 of the chopped spring onion till well mixed.

4. Open the HCP cover, evenly pour the egg mixture onto the onion mixture, swirl the pan so that all the egg mixture goes round the pan.

5. Cover, and cook for about 2 minutes on low heat till the omelette set, flip the pan over and cook for another 1 - 2 minutes till done.

6. Flip the pan over again. Using spatula divide the omeltte into portion and garnish with remaining spring onion, sliced chilli and serve immediately.

With fresh ingredients and simple recipes I am sure everyone is able to whip up any quick and healthy dish for yourself or your family. And in order to support the project on using fresh ingredients or get to know more about this event, remember to support the "Food Revolution Day" which would be held on 19th May 2012 at The Lawn.

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!

Korean Rice Cakes with Ramen Noodles - Rabokki (라볶이)

Tteokbokki or Ddeokbokki(떡볶이) is a popular Korean braised dish which consists of sliced rice cake, meat, vegetables, eggs, etc and seasonings. This dish is commonly purchased from street vendors in Korea and there are many different kinds of tteokbokki such as seafood tteokbokki(해물 떡볶이) or rice tteokbokki(쌀떡볶이).

Whereas in this post, I would be sharing a Rabokki (라볶이) recipe with you. Rabokki derives from the combining words of "ddeokbokki" and "ramyeon" which means stir-fried rice cakes with instant ramen noodles. With this you can have two different favourite korean ingredients in one dish and enjoys the chewy texture of rice cakes plus springy ramyeon.

KOREAN RICE CAKES WITH RAMEN NOODLES

Rabokki (라볶이)

My version of Rabokki is a bit different from the authentic way of Korean cooking. Here instead of adding carrot into the braised dish, it is served separately with shredded cucumber where you can add into your Rabokki according to your preference. I remember the first time I had this dish is over at Maameemoomoo's house a few months back and indeed I love this dish to bit. But my version is slightly different from Sherie's as it has being simplify by using pre-mixed Topokki Hot Sauce.

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

Ingredients:
1 Packet(150g) of Topokki Hot Sauce
150g of Korean Rice Cakes (ddeok - 떡)
1/2 Portion of Napa Cabbage, cut into pieces
1 Piece of Fish Cake, cut into slices
1 Packet of Korean Instant Ramen, break into halve
2 Stalls Spring Onion, cut into sections
2 - 3 Hard-boiled Eggs, shell removed
1/2 medium carrot, thinly shred
1 Japanese Cucumber, thinly shred

Garnish:
Red/Green Chilli, thinly sliced
Roasted White Sesame Seeds
Chopped Spring Onion
Sesame Oil to taste

Method:-

1. Rinse rice cake in cold water. Drain and set aside.

2. In a medium pot or frying pan, add rice cakes together with 250ml of water and cook on medium heat till water comes to boil. Lower the heat and simmer for 2 minutes.

3. Next add in cabbage, spring onion, fish cake and noodles, let the mixture simmer for 1 minute(on medium heat) before stirring in the "Topokki Hot Sauce".

4. On low heat simmer the mixture till the sauce has thickened slightly and both rice cakes and noodles are soften.

5. Remove mixture from heat, divide it into 2 or 3 serving plates. Top with some shredded carrot and cucumber together with hard-boiled eggs and served hot with some garnish on top.

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PREVIEW!!!

KOREAN SPICY CHICKEN

매운 닭 날개

For those who loves baked chicken wings, here is a preview of my next Korean dish which is known as "Korean Spicy Chicken(매운 닭 날개)". It has a similar cooking concept like the western "Buffalo Wings" whereby you can adjust the spiciness of the wings according to your preference.

Japchae - 잡채

Japchae(잡채) is a Korean dish cook with cellophane noodles(glass noodles) which is made from sweet potato starch(dangmyeon) mixed with sesame oil, soy sauce and a variety of vegetables or like the above with some meat such as "beef". In the past, this noodle is usually served at special occasions like weddings, birthdays and parties but now it is often served as a side dish(also known as "banchan") at some Korean restaurants.

Friendly speaking I am not a fan of Japchae/Glass Noodles and I remember I did not even pay much attention to it my Korea trip. But lately this Korean-style noodles kept flashing in my mind even since I watched the Korean drama known as "City Hunter(시티헌터 )" cast by Lee Min Ho(李民浩 ) and Park Min Young(樸敏英) where both of them loves to eat this dish in some of the scenes shown.

JAPCHAE

(잡채)

Indeed this Korean Stir-fry Glass Noodles is quite similar to our Asian Stir-fry Cellophane noodles(炒东粉) but in a while Korean noodles are a bit thin in texture compared to ours. Personally I love their  sweet and fragrant Japchae sauce which is mainly consists of light soy sauce, sugar, sesame oil and minced garlic.

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

Ingredients:
1 Packet CJ Brand Japchae(韩式炒粉丝)
100g Beef Fillet, cut into 2" long sticks
1 Medium Brown Onion, thinly sliced
1 Medium Carrot, shred into 2" long
4 Medium Fresh Shiitake Mushroom, sliced
2 Stalks Spring Onion, cut into section
2 Garlic Cloves(minced), optional
1/2 Tablespoon Sesame Oil
1 Teaspoon Roasted Sesame Seeds
Some Chopped Spring Onion
100g Spinach(optional), cut into sections

Method:-

1. Boil glass noodle in boiling water for about 3 minutes, till soften. Rinse with water, drained well and put in a large bowl.

2. Heat sesame oil in a frying pan, saute minced garlic, brown onion and spring onion till fragrant, stir in shiitake mushrooms and marinated beef strips with 1 Tablespoon of Japache sauce (mix 1 teaspoon of roasted sesame seeds with the pre-mixed Japache sauce included in the pack) and give it a quick toss.

3. Next add in the shredded carrot, cooked noodles and Japache sauce into the pan and cook on low heat, stirring frequently until all the sauce is mixed well.

4. Drizzle some extra sesame oil and mix well before serving.

For those who can't get hold of this CJ Brand Japchae(韩式炒粉丝) that comes with pre-mixed Japchae sauce, you can use any other brand of Glass Noodle/Dangmyeon (about 30 - 35g) for this recipe. And as for sauce you can use this mixture shown below:-

Ingredients:
2.5 Tablespoons Light Soy Sauce
2 Tablespoons Sugar
2 Tablespoons Sesame oil
2 Teaspoon Minced Garlic
1.5 Teaspoons Roasted Sesame Seeds

Method:-

1. Mix all the ingredients together until sugar dissolved.

KOREAN RICE CAKES WITH RAMEN NOODLES

Rabokki(라볶이)

Stay tune for my next Korean dish which is known as "Rabokki(라볶이)", or "Korean Rice Cakes with Ramen Noodles". Kamsahamnida(감사합니다, 좋은 주말 되세요)!

Caramel Chicken with Potato

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This Caramel Chicken with Potato dish is one of our family all-time favourite. It was infused with sweet and savory taste from the sauce and it's definitely perfect for a one dish meal. I was first introduce to this dish by one of my neighbour, Tarron during my stay in Brisbane many years back.

Instead of using sugar which is normal called in most Caramel Chicken recipe, here we are using Sweet Soy Sauce which is also known as "Kecap Manis" to sweeten the dish as well as giving it an unique fragrant and taste.

CARAMEL CHICKEN WITH POTATO

Although this dish might not look good as it is due to it's colour but I can assured you that you would love it's delicious sauce and taste which makes you having at least 2 bowl of rice to go with this dish.

(Serves: 4 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
1/2 Portion of Chicken(600g), cut into bite size pieces
1.5 Tablespoons Sesame/Cooking Oil
2 Medium Potato, peeled and cut into thick strips
2 Stalks of Spring Onion, cut into sections
1 Medium Red Onion, thinly sliced
4 Slices Ginger, thinly sliced
2 Garlic Cloves, lightly pound
2-3 Dried Chilli, optional
1 - 1.5 Tablespoon Sweet Soy Sauce(Kecap Manis)
1 Tablespoon Light Soy Sauce
Steamed Rice, to serve

Method:-

1. Trim and clean the chicken, pat dry and marinated it with 1 teaspoon of cornflour, light and dark soy sauce, ground pepper for at least 15 minutes before cooking time.

2. Lightly coat the potato strips with some cornflour and fry it with 1 teaspoon of oil till slightly golden brown, remove and set aside.

3. Heat up 1.5 tablespoons of sesame oil over medium low heat, saute ginger, garlic, onion, spring onion and dried chilli(soak in hot water to soften, remove seeds before use) till fragrant.

4. Add in chicken pieces and stir-fry until slightly golden in colour, stir in sweet and light soy sauce, return potatoes into pan, covered and cook for about 8 minutes with Happy Call Pan(pan locked) or until chicken is cooked through.

5. Check the taste and add extra sweet/light soy sauce according to your preference. Cook, stirring, for another 1 minute or until sauce thickens. Serve with steamed rice.

Note:-

~ You can use 4 chicken Maryland/breast meat for this recipe instead of 1/2 portion of chicken.

~ If you don't have dried chilli, you can replace it with red capsicum or red chilli.

Other than this Caramel Chicken dish, I have another similar dish using Sweet Soy Sauce(Kecap Manis) which is known as "Kaffir Lime Leave Chicken". You can read more about this post and it's recipe HERE.

Hakka Abacus Seeds - 客家算盘子

Time flies fast and today it's Friday again where we have another interesting recipe theme for our Photo Friday. Just for a quick introduce, the above Abacus Seeds is one of the Hakka's specialty where the family will get to eat them during special occasions or gatherings. Since olden time till now, the side ingredients have become varied such as minced meat, cuttlefish, mushrooms, dried shrimps, tau kwa (firm beancurd) and etc.

Braised Bee Hoon With Pumpkin & Prawns

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With Chinese New Year(CNY) celebration still going on until next Monday, 06 February 2012(the fifteen day of Chinese New Year). Most households are still in the festive mood on preparing auspicious CNY dishes with ingredients such as Abalone, Mushrooms, Black Moss, Sea Cucumber and etc.

In this post I am using simple ingredients such as rice vermicelli, pumpkin(金瓜 - 金玉满堂), prawns(嘻哈大笑) and mushrooms to prepare a very colourful and auspicious New Year noodle dish for the family.

Buttermilk Cereal Chicken

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Some of you might notice that I have being "working hard" on my experiments(more recipes HERE) with the Happy Call Pressure Pan(HCP). By the look of the photo above, could you believe those golden and crispy drumlets are NEITHER deep-fried or oven baked!

Yes, for your information these yummy Buttermilk Cereal Chicken is done using HCP without deep-frying or bake. With just minimum amount of oil to grease the pan, you would be able to prepare more healthy and delicious food for the family. In this post, I would be sharing the recipe for this Buttermilk Cereal Chicken using HCP and Oven.

Above shows the comparison of Buttermilk Cereal Chicken done using Happy Call Pressure Pan (HCP) via  Oven Toaster base on the recipes shown below.

BUTTERMILK CEREAL CHICKEN

(Using Happy Call Pan Method)

Look at these golden drumlets with yummy cornflakes coating, isn't it make you crave for some upon looking at it now? These super easy finger food would be something worth trying during weekend if you have some "stock-up" cornflakes in the pantry. And I assure you this definitely taste better than those deep-fried chicken from those fastfood restaurants.

(serves: 2-3 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
6 Chicken Drumlets
1.5 Cups Cornflakes
1 Teaspoons Ground Paprika
1 Teaspoons Grated Lemon Rind
Pinch of Salt
1/4 Cup Plain Flour
3/4 Cup Buttermilk
Olive Oil Cooking Spray
Some Salad Greens, to serve

Method:-

1. Using your hands gently crush cornflakes into crumbs, add in paprika, lemon rinds, pepper, salt and stir until well combined.

2. Place flour and buttermilk in separate shallow dishes. Coat chicken drumlets one at a time with flour, shaking off excess before dipping in buttermilk.

4. While the drumlets are still moist (this will enable the cornflake crumbs to cling), coat it one at time in cornflakes mixture, pressing on with fingertips to secure the crumbs.

5. Place drumlets on preheated HCP (light brush the pan with cooking oil and preheat on low heat for 30 seconds) with pan lock and cook over very low heat for 5 minutes before flipping the pan over for another 5 minutes.

6. Rotate the pan a few times (cook about 20 minutes) or until golden and cooked through (leave the pan unlock for the last 5 minutes to achieve crispy outer skin). Serve with some salad greens.

Tip:-

- If you have time, marinate the chicken with some extra Ground Paprika(1 teaspoon), lemon rind and 1/2 tablespoon lemon juice for about 30 minutes.

~ You can cut a slit on the drumlets to enable the meat to cook faster.

BUTTERMILK CEREAL CHICKEN

(Oven Baked Method)

For those who don't own a Happy Call Pressure Pan, you could also try out this recipe using either Oven Toaster or normal Oven and the end-result is equally good. Just for a note, the outer skin of the chicken will remain crispy for an hour or so if use Oven baked compare to HCP which need to be consume as soon as possible.

(serves: 2-3 | Preparation: 10 minutes | Cooking: 30 minutes)

Ingredients:
6 Chicken Mid-joint
1.5 Cups Cornflakes
1 Teaspoons Ground Paprika
1 Teaspoons Grated Lemon Rind
1/4 Teaspoon Freshly Ground Black Pepper
Pinch of Salt
1/4 Cup Plain Flour
3/4 Cup Buttermilk
Olive Oil Cooking Spray
Some Salad Greens, to serve

Method:-

1. Preheat oven to 200°C. Line baking tray with baking paper and set aside.

2. Using your hands gently crush cornflakes into crumbs, add in paprika, lemon rinds, pepper, salt and stir until well combined. Set aside.

3. Place flour and buttermilk in separate shallow dishes. Coat mid-joints one at a time with flour, shaking off excess before dipping in buttermilk.

4. While the mid-joints are still moist (this will enable the cornflake crumbs to cling), coat it one at time in cornflakes mixture, pressing on with fingertips to secure the crumbs.

5. Place mid-joint prepared tray and lightly spray/brush with cooking oil.

6. Roast for 30 minutes(turning twice) or until golden and cooked through. Serve with some salad greens.

My family loves this crispy buttermilk chicken which is so flavorsome with it's tasty, tender and juicy meat together with the crispy and hint of spiciness on the outer skin. This is sure a good finger food to be serve during parties which goes well with sparking wine or beer.

Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss, Glutinous Rice Wine Chicken

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Time flies, today is the 3rd day of Chinese Lunar New Year and I am sure most of you have being busying with the house to house visiting plus feasting on the delicious New Year goodies and food. Even though nowadays we could easily ordered or enjoy a hassle free reunion dinner in restaurants but I believe there are still many housewives, mothers, grandparents and etc busying with the preparation of their signature dishes for reunion dinner.

I remember when I was a kid, I always look forward to Chinese New Year to feast on those "special" dishes that my dad would only cook during New Year. And although I am not a very good cook like my dad, every Chinese New Year I would still try to cook up one or two of my self concoct dishes for my family.

STIR-FRY FU GUI CAI AND STUFFED MUSHROOM WITH BLACK MOSS
富贵花开

For this year reunion dinner, I have prepared this quick and easy stuffed mushrooms with minced meat and black moss dish to serve together the auspicious greens known as Fu Gui Cai(富贵菜). To make it more colourful and appetising, I have also added gingko nuts and wolfberries to enhance the presentation.

I would be submitting this Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss dish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.

(serves: 3-4 | Preparation: 15 minutes | Cooking: 10 minutes)

Ingredients:
6 - 8 Dried Medium Chinese Mushrooms, soaked in hot water till soften
150g Minced Meat
10g Black Moss(发菜), pre-soaked in water
10 Gingko Nuts
1 Floret of Fu Gui Cai(富贵菜)
Some Wolfberries
1 Red Chilli, sliced
3 Slices Ginger
3 Cloves Garlic
1 Teaspoon Cooking Wine
1 Teaspoon Cornflour + 1 Tablespoon Water, mixed well

Seasoning:
1 Tablespoon Oyster Sauce
1 Teaspoon Cornflour
1/2 Teaspoon Sesame Oil
1/2 Cooking Wine
Dash of Pepper

Sauce:
100ml Water
3 tablespoons Oyster Sauce
1 Teaspoon Sugar

Method:-

1. Mix minced meat, black moss and seasonings together and set aside to marinate for at least 10 minutes if time permit.

2. Stuff about 1 tablespoon of the minced meat mixture into the pre-soaked mushrooms.

3. Preheat Happy Call pan with about 1 tablespoon of oil and fry the stuffed mushrooms for about 1 minutes each side or until cooked. (HCP close but don't lock) Remove and set aside.

4. Add in another 1 tablespoon of oil to saute ginger and garlic till fragrant before adding in the Fu Gui Cai (remove the leaves from the floret, reserved 1/4 of the last portion to act as flower), chilli and gingko nuts. Close the pan and let it cook for another 1 minute before giving it a quick stir and close the pan for another 30 seconds.

5. Next add in the cooked stuffed mushrooms together with the sauce mixture and give the mixture a quick sit-fry and simmer on low heat for another 30 seconds before removing the vegetables.(arrange the vegetables in the middle of the plate)

6. Lastly with the mushrooms and gingko nuts still remains in the pan, add in corn star mixture and cooking wine and wolfberries, mix well with all the ingredients.

7. Remove and arrange mushrooms on serving plate around the fu gui cai. You can also decorate the mushroom with the wolfberries shown above.

Note:-

~ If you prefer you could replaced the dried mushroom with fresh shiitake mushrooms.

~ Pick up other greens such as broccoli, xiao ba cai or etc according to your preference if fu gui cai is not available.

~ For more varieties you could also add in fish or prawn paste to the minced meat mixture.

GLUTINOUS RICE WINE CHICKEN
黄酒鸡

This Glutinous Rice Wine Chicken(黄酒鸡) is one of the traditional Hakka dish eaten during confinement or Chinese New Year. To cook this dish usually they would buy kampong chicken instead of the normal chicken and simmer it together with their homemade Glutinous Rice Wine. According to the Hakka this dish is good to replenish lack of blood due to fatigue, malnutrition, cold chills, irregular menstruation, anemia, postpartum weakness and etc.

(serves: 2-3 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1/2 Chicken(about 600g), cut into bite sizes
1 Tablespoons of Sesame Oil
6 Slices of Ginger, cut into thin strips
200ml - 250ml of Glutinous Rice Wine
6 Red Dates, cut into thick slices
1/4 Teaspoon Salt

Marinade:
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Teaspoon Light Soy sauce
1 Teaspoon Cooking Wine

Method:-

1. Marinate the chicken with cornflour, sesame oil, light soya sauce and cooking wine for at least 10 minutes.

2. Preheat Happy Call Pan on low heat with sesame oil and saute gingers till fragrance(close but don't lock).

3. Add in marinated chicken and cook on low heat for 1 minute (closed and locked), flip the pan over and cook for another 1 minute.

4. Next flip the pan back, add in rice wine and red dates, locked the pan and simmer over low heat for about 8 - 10 minutes till the chicken is tender and cooked through.

5. Lastly add in salt to taste and serve hot.

Emmm perhaps you could also share with us which is your favourite Chinese New Year dish too :)

Happy Call Pan Recipes - Baked Sweet Potato, Sizzling Tofu and Claypot Rice

It's Happy Call Pan(HCP) recipes again! As I have mentioned before this is an "IN" kitchen gadget which is it one of the hot discussion topic in forum and Facebook. With it's quick and easy pressure cooking method, this pan has won the hearts of many people especially homemakers who aim to cook healthier dishes for the family.

In this post I would be sharing another 3 recipes using this HCP to Bake Sweet Potato, cook Sizzling Tofu and our favourite Claypot Rice (without using claypot).