Joining the Happy Call craze - Bak Kwa, Stir-fry Choy Sum and Grilled Teriyaki Saba

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Bracing into a brand new Year, a good head start with healthy cooking and diet would be my aim for this 2012. As age is catching up we have to be more careful with the food we eat and the way it is prepared. So since two months back I have being trying to in cooperate more steamed and baked dishes such as at least two steamed fish per week and daily stir-fry/blanched green vegetables.

We also tried to cut down or replace fatty meat and high carbo stuffs to perhaps once a week or every two weeks. Sometime I think working in the kitchen is rather more difficult and hectic than working in the office. As we have to plan the daily menu, grab fresh ingredients and at the same time monitor the in take of food in order to create a healthy life-style which I think is not an easy job. In this post, I would love to share with you a new pan and a facebook group which I have discovered recently and I hope it might add some good tips to your kitchen pantry and meal planning too.

Actually I got to know Happy Call pressure pan(HPC) quite long ago through my mum as she is using it for cooking since 2 years back.  And since I have my own loyal brand of non-stick pan I didn't bother to find out more about Happy Call pan from mum and I also seldom use it in my daily cooking. It's only until recently that I bump into a Happy Call group(known as Munch Ministry) in facebook where the members use it to cook up a lot of delicious and effortless dishes then I realise the magic of this pan.

I have two sizes of Happy Call pressure pan - which are the Normal pan and Deep Ocher Pan both can be used for cooking, baking and steaming. Below are 3 quick and easy recipes using HCP which I hope you would find it useful if you do own a HCP too. (for your information this is not a advertorial post, it is only base on my personal view and sharing)

BAK KWA - BBQ PORK

Chinese New Year is barley about 3 weeks around the corner and everyone is busying with spring cleaning, storing up groceries and etc. Recently at the Happy Call facebook group where most of its members are using Happy Call pressure pan to make interesting snacks and pastries. And since Chinese New Year is approaching everyone is joining the craze to make Bak Kwa - BBQ Pork. 

Recipe adapted from Munch Ministry website, HERE.
(Make: 5 pieces | Preparation: 10 minutes | Cooking: 15 - 20 minutes)

Ingredients:
250g Minced Pork Meat
1 Tablespoon Maltose
1 Teaspoon Fish Sauce
1/2 Tablespoon Light Soy Sauce
1/4 Teaspoon Dark Soy Sauce
1/2 Tablespoon Cooking/Rose Wine
1 Teaspoon Red Glutinous Rice Lees
1/4 Teaspoon Five Spice Powder
2 Tablespoons Sugar

Method:-

1. Marinate the minced pork with the rest of the ingredients for about 30 minutes or more in the refrigerate.

2. Cut the baking paper according to the size of your Happy Call pan, set aside.

3. Spoon about 1 - 1 1/2 tablespoons of meat mixture on prepared baking paper, spread out thinly according to your preference. (refer to the photos above)

4. Preheat Happy Call pan (without oil) for 1 minute, place a sheet of the meat spread on the pan. Once the base is cooked, flip the meat over and slowly remove the baking paper.

5. On low heat continue to pan fry each side until cooked and a bit charred. Remove and repeat on another sheet of meat spread. (you can wipe the pan with paper kitchen towel in between to remove any burnt residue or stain )

Although ours is not as nicely done as compared to those commercial ones outside but this is indeed our 1st time making Bak Kwa at home and it is definitely something interesting.  At least we know what kind of ingredients is being used and we can to control the amount of sweetness and taste accordingly to our preference too. For more information and video on how to make Bak Kwa you can refer to the website at HERE.

STIR-FRY CHOY SUM

Using Happy Call pressure pan to stir-fry vegetables retain it's natural green and crunchy texture which our family loves.  And moreover the quick cooking due to the heat pressure enable food to cook faster and less hassle due to oil splashing and etc during cooking.

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

Ingredients:
1 Bunch of Baby Choy Sum, cut into sections
3 Fresh shiitakeMushroom, thickly sliced
3 Slices of Ginger
2 Clove of Garlics
1 Teaspoon of Oil
1 Teaspoon Knorr Hao Chi All-in-1 Seasoning 1 Teaspoon Cooking Wine

Method:-

1. Soak and rinse the vegetables at last twice before draining it well and set aside.

2. Preheat Happy Call pan for about 2 minutes, saute ginger, garlic cloves and mushroom with some oil for about 1 minute(pan closed and locked).

3. Open the pan, give the wilted mushroom a quick stir, evenly spread the drained vegetable on top. Cover the pan, locked and cook for 20 seconds before flipping the pan and cook another 20 seconds.(flipping the pan enables the dish to be evenly cooked)

4. Flip the pan over, open(red seal facing upwards) and drizzle some cooking wine and seasonings over the vegetables, give a quick stir and remove from pan.

5. To serve, top it with some fried shallot to enhance the flavour.

GRILLED TERIYAKI SABA

Finally at the 1st day 2012, I managed to spot fresh Saba fish at one of seafood stalls in my wet market. So without hesitate, I bought medium one to try out our favourite grilled Teriyaki Saba. Even though we love fish especially those pan-fried or grilled over stove but the stinky fishy smells always put me off cooking it until I discover this Happy Call pressure pan.

(serves: 2 | Preparation: 5 minutes | Cooking: 8 - 10 minutes)

Ingredients:
1 Medium Size Saba Fish, halves
Freshly Ground Salt and Pepper
2 Tablespoon Homemade/Bottled Teriyaki Sauce

Method:-

1. Rinse and pat dry the fish with kitchen paper towel. Lightly marinate it with some salt and pepper, set aside for 5 minutes.

2. Preheat Happy Call pan for 2 minutes on low heat. put in the fish as shown above. Cover, locked and cook for 3 minutes before flipping over and cook for another 3 - 4 minutes. (I cook on medium heat for the last 1 minute to get that golden brown and crispy skin)

3. Lastly flip the pan over open, evenly drizzle the teriyaki sauce over the fish and let it cook for 10 second on low heat.

4. Remove and serve with either rice or noodle.

As you can see from the photo above, Happy Call pressure pan can cooks meat and fish perfect leaving it with a moist and tender texture. This fish is cook for around 8 minutes and we love its juicy and soft texture which compared some dry ones sold in certain Japanese restaurants or food center. And moreover the most importantly fact is it reduce that stinky fishy smell when frying fish and as well minimize the greasy area around the stove.

For the next Happy Call post, I would try making some cakes/pastries which I hope I would be able to share my experience with you too.

Chicken Rice Using Happy Call Pan

My inspiration of this dish came from my boy who loves to eat chicken rice but he hates those bits and pieces of crashed garlic or ginger that are hidden in between the rice which some of the chicken rice stalls added. So in order to let him enjoy his favourite food and at the same time prepared it in a more healthier way by reducing the oil and salt used, I decided to incorporate my HCP Claypot Rice method into this cooking this dish.

And to cut short the cooking process and get everything ready for meal in a quicker time, Happy Call Pan (HCP) method definitely comes in handy for those who owns one. But don't worry if you don't because you still can apply this recipe using your rice cooker(use broth according to rice cooker method) as well as normal claypot which would produce similar result too.

STEAMED CHICKEN RICE

(using Happy Call Pan)

My Happy Call Pan version of Steamed Chicken Rice which is done in less than 30 minutes.

(Serves: 2- 3 |       Preparation: 5 minutes |        Cooking: 25 minutes)

Ingredients:
1/2 Portion of Chicken, around 500 - 550g
3/4 Teaspoon of Sea Salt
3/4 - 1 Tablespoon of Ginger Juice
1.5 Cup Cooked Uncooked Long Grain Rice
3 Cups Chicken Broth(refer to the broth recipe below)
1 Stall of Lemon Grass, cut into 2 sections and lightly pound
4 Garlic Cloves, lightly pound
3 Slices of Ginger
1 Teaspoon Sesame Oil
2 Knots of Pandan Leaves

Method:-

1. Clean and rinse the chicken, pat dry with kitchen paper towel and rub the sea salt all over the chicken together with the ginger juice(the marinade helps to tenderise the meat of the chicken during cooking).

2. At the meantime, rinse the rice thrice and drained well. Add 1 teaspoon of sesame oil in the Happy Call Pan (HCP), saute the garlic, ginger and lemon grass till fragrant, stir in the drained rice together with the pandan leaves, 1/4 teaspoon salt and continue to pan-fry for another 1 to 2 minutes till the rice is fragrant and dry(grains can be seen separated individually).

3. Slowly pour in the chicken broth and give the mixture a quick stir. Cover the pan(don't lock) and let the mixture simmer on the lowest heat for about 3 - 5 minutes till the soup broth reduce by half.

4. Next open the HCP, place the marinated chicken on top of the rice. Cover(lock) and continue to simmer for another 15 - 20minutes depend on the size of the chicken. (try pushing a skewer or chopstick into the flesh of the drumstick if the juices run clear out of the hole its cooked)

5. Off the heat and the chicken rest in the HCP for another 5 minutes before serving.

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Tips:-

~ Use the same measuring cup(from the rice cooker) to measure both the rice and broth for this recipe.

~ 4 Chicken Drumsticks or 6 wings can be used to replace 1/2 portion of the chicken according to your preferences.

CHICKEN CABBAGE SOUP

This is one of my favourite childhood soup which my great-grandmother used to cook together with her signature Hainanese Chicken Rice. Often she would choose between using Napa Cabbage or just normal Cabbage together with some minced meatballs or fish balls to enhance the flavour of the soup. And since then, this is one of my favourite soup which I would cooked to go with my chicken rice.

(Makes: 1.5 Litres      | Preparation: 5 minutes         | Cooking: 20 - 25 minutes)

Ingredients:
1 Medium Size Napa Cabbage (Chinese Cabbage)
2 Chicken Drumstick or 3 Sets Chicken Bones
2 Slices of Ginger
4 Garlic Cloves
2 Stall of Spring Onion, cut into sections
1 Teaspoon of Cooking Oil
1.8 Litre of Water
Some Fish balls, optional

Method:-

1. Remove the leaves of the Napa Cabbage, rinse with water and cut it into thick slices. Set aside.

2. Using a medium stock pot, saute garlic, ginger and spring onion with 1 teaspoon of cooking oil until fragrant. Add in half portion of the Napa Cabbage and fry till almost wilted.

3. Add in water and bring the mixture to boil. Lower the heat and simmer for about 20 minutes and you can use some of the stock for cooking the chicken rice above and reserve the rest for later use.

4. Before serving the soup with the chicken rice above, bring it to boil and add in the remaining cabbage and fish balls if using and let it simmer for about 5 minutes, season with salt and it's ready to be served.

In about 30 minutes of time, you can enjoy a pan of quick and easy homemade chicken rice which is healthy, less greasy and plus points are you don't need to do a lot of washing for this. For more short-cuts method, you can even replace the chicken broth with water or ready bought stock broth(eg: Swanson Chicken Broth) from the supermarkets.

Hope you would enjoy my version of Steamed Chicken Rice which is prepared using Happy Call Pan. For more recipe on using Happy Call Pan you can refer to the link HERE.

{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.

{Happy Call Pan Version} Pineapple Upside-down Cake

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Yes! I am still experimenting with the Happy Call Pressure Pan (HCP) which is so versatile in different area of cooking. Example it can be use as a steamer to steam herbal chicken/fish, baking such as sweet potato, cereal chicken and this Pineapple Upside-down Cake and many others wonderful dishes which you can find HERE.

If you remember about two Friday back, I have shared with you a wonder Pineapple Upside-down Cake from Nami's website(read more HERE). And despite of the oven bake version I have tried using HCP to make this cake with a twist on the recipe and surprising it turns turns out well with soft and moist cake texture. And most importantly it cut short baking time by almost half and the end result was rather similar too.

PINEAPPLE UPSIDE-DOWN CAKE
(Using Happy Call Pan)

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Although this recipe is done using Happy Call Pressure Pan (HCP) which is easier in term of cooking compared to oven but you can also apply this recipe using any non-stick pan which will yield similar result too. The secret to success on this recipe is to cook/bake the batter over very low heat(as high heat will burnt the surface of the cake and leave the internal batter uncooked).

(Make: 30 x 25cm | Preparation: 10 minutes | Cooking: 20 - 25 minutes)

Ingredients:
180g Plain Flour
3 Teaspoons Baking Powder
4 Large Egg(60g each)
90g Caster Sugar
120ml Unsalted Butter, Melt

Caramel Pineapple:
30g Unsalted Butter
40g Caster Sugar
4 Tablespoons Water
4 Pineapple Rings, cut into chunks
50g Walnut, optional

Method:-

1. To prepare the Caramel Pineapple; simmer unsalted butter and sugar over low heat in HCP until sugar dissolve and mixture became slightly brown in colour. Sir in pineapple cubes and water and continue to simmer over low heat for another 3 - 5 minutes. (Pan close but don't lock it)

2. When done, turn off the heat and arrange the pineapples and walnut as close as possible without too much gaps in between. Set aside and prepare the cake batter.

3. In a medium mixing bowl, whisk together eggs and sugar with a hand mixer till well-mixed(about 1 minute) and mixture slightly turn pale in colour (you can refer to the step-by-step photo above).

4. Next whisk in the melt butter and follow by the sifted flour mixture(plain flour + baking powder) and continue to stir until the flour is in-cooperate into the batter. (the batter will be slightly like thick cream texture)

5. Pour the mixture over the prepared caramel pineapple, smooth the top and bake(lock the pan) over very low heat for about 20 - 25 minutes or until a skewer inserted and come out clean.

Note:-

~ You can replace unsalted butter in the cake batter with corn oil or grape seeds oil for a lighter version. (For this recipe I used 60ml melted butter plus 60ml grape seeds oil)

~ If you prefer a brown top on the cake you can flip the pan over at the last 5 minutes so that the top will appear slightly brown in colour. (I omitted the flip over step but just gently shake the pan for a few times after 10 minutes of cooking time)

With this recipe you can mix and match to bake Apple/Pear/Peach Upside-up Cake using HCP in just 30 minutes time. And I am sure it will be well-received by your family and friends too. On my side I have also try leaving a slice of the cake till the next day and I am happy that it still taste soft and nice like the one freshly out from the pan.

Till then if you do have a Happy Call Pan, please welcome to share your recipe(s) or experience over at Munch Ministry(HERE) website.

Pan-fried Anchovies(whitebaits) Using Happy Call Pan

Looking at this I am sure most of you would "shout out" it as one of the add-ons for Nasi Lemak, natural seasoning for toddlers or kids to be added in their porridge and etc. The above shown is known as Pan-fried Whitebaits/Anchovies in some saying. 

This crispy and fragrant sides is one of my kid's favourite when eating with porridge or even plain rice. I used to cook this quiet often during his toddler's days but due to the salt content and the "fishy" aroma that perfumed the whole kitchen/living room during frying process, I have stop cooking it for sometime.

PAN-FRIED ANCHOVIES (WHITEBAITS)

(using Happy Call Pan)

But recently, out of curiosity I decided to try frying some Whitebaits using Happy Call Pan (HCP) since this pan claim to be able to fry fish using NO OIL/Minimum amount of oil.  So after my small experiment on pan-frying this whitebaits without adding oil (but just lightly grease the pan), I am surprised with the end result which is turn out to be so crispy as compared to those using OIL fried.

(Make: 100g |     Preparation: 5 minutes |       Cooking: 10 - 15 minutes)

Ingredients:
100g Anchovies(江鱼仔)/Whitebaits(银鱼)
1 Teaspoon Cornflour
1 Teaspoon Oil(optional), to grease

Method:-

1. Rinse Anchovies/Whitebaits in a bowl with a few change of water, drain water and squeeze dry using some kitchen paper towel.

2. Add in 1 teaspoon of cornflour to the dried Anchovies/Whitebaits, using your fingers or chopsticks coat them evenly and set aside for 5 minutes.

3. Next lightly grease lower pan of the Happy Call Pan(HCP) with 1 teaspoon of oil, add in the prepared Anchovies/Whitebaits, cover(don't lock or else water vapour will form and make the content soggy) and cook on the lowest heat for about 10 minutes or until it turns golden brown in colour.

4. When done, remove HCP from stove and leave the Anchovies/Whitebaits to cool off at room temperature before storing them in air-tight containers.

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Note:-

~ During the cooking time, stir Anchovies/Whitebaits on and off about 3 minutes to prevent burning and achieve the even brown colours.

For those who owns a HCP, if you want to make some yummy fried Anchovies/whitebaits without oil or perfumed your kitchen with "fishy" smell. This post will be a great tip to enjoy your favourite anchovies/whitebaits" with peanuts or chilli in a healthy and "smells" free way.