上海菜饭

简单的一锅熟就是丰盛的一餐 :)

Veggie & Seafood Pancake 蔬菜海鲜煎饼

一点高丽菜丝，一点红萝卜丝，一点青葱，一点鲜虾（去壳后抓点盐静置一下再洗一次，这样虾肉会比较弹口），一点蟹柳丝，两颗蛋打散，加入调味料（少许酱油，盐，鸡粉，胡椒粉，糖和mirin），100克面粉和一汤匙粘米粉混合均匀。这时面糊会非常浓稠，慢慢加入水调节成一个浓稠但不难搅动的面糊（我大概加入了1/4杯或再多一点的水）。

平底锅烧热点油，加入面糊，用汤匙背抹平，中火把两面煎熟即可。

我用Happycall煎，这个面糊刚好煎一片。

端给小儿当早餐，小儿问这是什么，我说这是pizza。平时不爱吃菜的他把煎饼吃光，没有把菜挑出来。家里有不爱吃菜的小朋友可以试试看。

蛇年过好年 ~ 蒜香腊味砂煲鸡饭 (Happycall版)

这是去年一月份刚过完年时煮的，当时家里还有一些蒜（leek），所以就煮了加入蒜的砂煲鸡饭。我觉得两者非常搭，就嫌蒜放太少了。

之前分享过一篇电饭锅砂煲鸡饭，但自从买了Happycall后我就改用Happycall代劳。Happycall不仅缩短煮饭的时间，更重要的是煮出来的饭更接近像砂煲煮出来的。

五分钟年菜 ~ 牛油蒜蓉虾 Butter Garlic Prawn (Using Happycall)

虾是年菜里不可或缺的佳肴，广东话“虾”和“哈”同音所以有“笑哈哈”的含义。过年吃虾吃了整年笑哈哈！虽然我不是广东人，但是过年时不管海鲜的价格飙得多高，家里的饭桌上总是少不了虾。

Pandan Flavour Square Imagawayaki (Using Happycall Pan) 班兰红豆饼

（制作于2012年4月）

在前篇鲷鱼烧的留言里Sonia提到她在日本吃过的圆形红豆饼，口感像我们这里的曼煎糕，我猜想Sonia说的应该是Imagawayaki（今川焼き），中文叫车轮饼或是红豆饼。根据Wikipedia，Imagawayaki在日本不同地方有不同的名字，有兴趣的可以参考这里。

在新加坡我们叫它Mr.Bean Pancake，因为Mr.Bean处处可见。我很喜欢吃他们家的车轮饼，每次经过都会忍不住买来吃，但是学会自己做后就比较少买了。虽然有很多不同口味可选择，我的最爱仍是红豆馅，而且他家的红豆馅特别好吃，如果你知道在哪里可以买到类似的红豆馅请让我知道。

原本没有想到要分享所以只随意拍了几张照做记录，既然Sonia提到了就顺道和大家分享我的做法。我用的是这个发粉版曼煎糕的食谱，只稍作修改。因为没有适当的圆形铁杯，我用了一个六连的正方形muffin tray（朋友谢谢你的模子），尺寸刚好可以放入我的Jumbo Happycall Pan里。

外面卖的都是采用上下饼皮分开煎，加入馅料在一面饼皮后再相结合的制作方式。我试过这个做法但是不好操作，上下饼皮结合的时间是关键，太早结合会有面糊溢出，太迟结合饼皮表面结皮了就不好粘合在一起。所以，直接在一个模子里做成一个馅饼是较容易成功的方法，缺点是成品比较矮，特别是我用的模子很浅。

照片中是用班兰汁制作的饼皮，如要制作原味只需把班兰汁换成牛奶或清水，我用试过用椰浆加班兰精华和绿茶口味的（在面粉里加入少许绿茶粉）。当然内陷也不只限于红豆沙，我就常常特别为孩子制作cheese内陷的。

红豆饼要趁热吃，但是这个配方冷却后也不会变硬。

Imagawayaki (今川焼き), is Japanese pancake made of batter in a special pan and filled with sweet azuki bean paste, although it is becoming increasingly popular to use a wider variety of fillings such as custard, cheese and even savoury flavour such as tuna. It is often made into round shape and the pancake texture is similar to our Mee Jian Kueh.

You do not need any special pan or equipment to make this at home. What you need is some small metal moulds or cake ring (I use a muffin tray) and a flat-bottom pan with lid (I use Happycall pan).

Pandan Flavour Square Imagawayaki (Using Happycall Pan)

Ingredients:
(A)
1 egg
2 tbsp sugar
½ tsp salt
(B)
¾ cup (180ml) pandan juice (see note 1)
(C)
1 cup (130g) plain flour
1 tsp baking powder
¼ tsp baking soda
(D)
1 tbsp cooking oil

Fillings: red bean paste (or other fillings of your choice)

Method:
1) Whisk (A) until sugar is dissolved.
2) Add (B), mix well.
3) Sift in (C) in in 2 or 3 additions, mix well. Add (D), mix till just combined.
4) Grease muffin tin/small metal moulds/small cake rings with little butter/oil and place them in HCP, pour the batter to fill 60% of the moulds, close HCP lid with magnet. Cook over low heat for about 1 min till you see some bubbles on top.
5) Add fillings and fill the moulds with batter till 90% full, cover HCP lid with magnet, Cook over low heat, flip the pan or flip individual moulds once the top is set. Cook for a while till a crust is form on top and no longer wobbly.
6) Remove pancake from moulds and pan fry in HCP (push the pancakes at the side of HCP to cook the side) for a while till top and bottom become golden brown.

Note:
1) I use the diluted part (top) of my home-made pandan essence and 2 tsp of pandan essence (bottom).
2) To make original flavour just replace pandan juice with milk or water.
3) If you do not have Happycall pan, this can also be done in a normal flat-bottom pan with a lid but the cooking time may be slightly longer.

(Recipe source: trial and error by Angel of Cook.Bake.Love)

【Happycall版】简易南瓜糕 Easy Savoury Pumpkin Cake (Using Happycall Pan)

第一次吃南瓜糕是在舅舅家，舅母做的，在那之前我只知道萝卜糕和芋头糕。后来，爸妈也收到邻居送的南瓜糕，尝过后不是很喜欢，因为南瓜糕带甜，而我本身因为喜欢吃南瓜所以觉得南瓜糕和萝卜糕，芋头糕一样好吃。

妈妈做糕喜欢放多多料，所以做萝卜糕，芋头糕时花肉，香菇是少不了的。而舅母则喜欢吃原味，她做这类糕不喜欢放香菇，有时也没有加入肉类。吃了舅母做的糕让我发现其实没有多多料的糕也是很好吃的。她还教我说调味料方面胡椒粉最重要，要下多一点。

买了一个又便宜又甜的南瓜，吃剩半个决定尝试做南瓜糕。用料除了南瓜外，我只下了虾米和蒜头，所以我把它叫简易南瓜糕。

这个南瓜糕是用Happycall 双面压力锅做的，炒好后直接抹平在锅里烤熟。成品吃起来犹如蒸好后再拿起煎过般，我觉得这个做法即方便又省时。对于这次的成品我感到相当满意，软硬度恰恰好，味道也很不错。我喜欢沾番茄酱吃。

这南瓜糕虽做法简单，但是把南瓜刨丝的部分却花了我不少时间，下次要试试看把南瓜先蒸熟压烂，看看行不行得通。

【Happycall版】简易南瓜糕
（食谱来源：Angel of Cook.Bake.Love的实验厨房）

材料：
南瓜肉 500克
虾米 50克（预先用水泡软）
蒜头 4瓣
无味精鸡精粉 1茶匙
胡椒粉 ½ 茶匙
糖 ¼ 茶匙
水 200毫升

米浆
粘米粉 300克
水 800毫升
盐 ½ 茶匙

做法：
1）南瓜一半刨丝，一半切条或小颗状（如下图），这是为了让做好的糕还能保留一些南瓜肉，如果你喜欢全部南瓜肉融入糕里，则全部南瓜刨丝。
2）虾米稍微盅过剁碎（我是把虾米放入一个塑胶袋里用刀背或杯子的底部敲打，然后取出切小块）。蒜头拍烂剁碎。混合所有米浆材料，搅拌均匀备用。
3）热少许油，爆香蒜头和虾米（蒜头不要爆到深色）。把Happycall盖子盖上就不怕虾米乱跳。家里刚好有葱头油，我另外下了一点。
4）下粗条的南瓜拌炒到微软，下南瓜丝拌炒，下调味料炒一下，加入200毫升水炒匀。下米浆（加入前要搅拌一下因为会沉淀），小火不停搅煮至浓稠，熄火。把米糊抹平，盖上Happycall的盖子，把磁铁锁上，小火蒸烤约15分钟。
5）把锅子反过来（这时可以打开盖子偷看底部是否已烤到金黄色但记得要把盖子上的水蒸气抹干），小火继续蒸烤约10分钟。把盖子打开，让南瓜糕在锅子上冷却后才移走。南瓜糕刚做好时非常软，里头感觉水水的，但冷却后就会变结实了。

注：
1）以上份量刚好填满我的Ocher Deeper Pan, 如使用红色的basic pan要减少份量，我觉得至少要减1/3，因为比较薄蒸烤的时间也要相对减少。
2）如用蒸炉，把步骤4炒好的米糊加入抹油的蒸盘，大火蒸熟约45分钟即可（视厚度而定）。

Easy Savoury Pumpkin Cake (Using Happycall Pan)
(Recipe source: trial and error by Angel of Cook.Bake.Love)

Ingredients:
500g pumpkin flesh
50g dried shrimp (pre-soak to soften)
4 cloves garlic
1 tsp chicken powder without MSG
½ tsp pepper (just estimation)
¼ tsp sugar
200ml water

Rice flour mixture
300g rice flour
800ml water
½ tsp salt

Method:
1) Shred half of the pumpkin flesh thinly and cut the other half into thick strips or small cubes (as shown in the above photo). This is to retain some pumpkin flesh in the pumpkin cake, if you prefer all blend in, shred all pumpkin flesh thinly.
2) Lightly pound and chop dried shrimp (what I usually do is to place dried shrimp in a plastic bag, use the back of knife or bottom of a cup to pound it. Then take out from plastic bag and cut into small pieces). Chop garlic finely. Mix all ingredients of rice flour mixture, stir till no lump, set aside.
3) Heat oil, sautee garlic and dried shrimp till fragrant (do not fry garlic till brown). I also added little shallot oil.
4) Add the thick strip pumpkin flesh, stir fry till slightly soft, add the shredded pumpkin, stir fry for a while, add seasonings, stir fry and add 200ml of water, stir to combine. Add rice flour mixture (stir before adding), keep stirring over low heat until mixture become thick paste like. Off fire.
5) Level the top and close the lid with magnet locked. Cook over low heat for about 15 mins. Flip the pan (now you can open the lid to peek if the bottom is already cooked till golden brown, remember to dry the steam on the lid with kitchen paper towel) and continue to cook for about 10 mins. Let the pumpkin cake cool in pan with lid opened before removing. When the cake is just done it is very soft and wobbly, it will become firm once cool down.

Note:
1) The above ingredient amount is for my Orcher Deeper Pan, if you are using the red colour basic pan you need to reduce the amount, my gauge is to reduce at least 1/3. Since the cake is thinner so the cooking time also need to be shortened.
2) If using steaming method, just transfer the mixture in step 4 into a greased pan, steam over high heat for about 45 mins (depending on the thickness).

Grilled Marmite Chicken Wings (Using Happycall Pan) 香煎妈蜜鸡翼

 

I notice more and more people around me including friends and colleagues are catching the craze of Happycall pan.

I particularly like to use this kitchen gadget for grilling, ever since I owned the Happycall pan I hardly use oven for grilling, this pan make grilling fast and easy.

Chicken wing is our all times favourite. This is another grilled chicken wings dish that I created other than our usual Char Siew chicken wings, Teriyaki chicken wings and 4321 chicken wings.

Grilled Marmite Chicken Wings (Using Happycall Pan)

Ingredients:
6 chicken wings or 12 mid-joint wing
1 tbsp Marmite
1 tbsp oyster sauce
1 tbsp honey
1 tbsp minced garlic
1 tsp sesame oil
1 tsp dark soy sauce (for colouring)

Method:
1) Wash and pat dry chicken wings. Marinate with all seasonings and minced garlic for at least one hour, best is to marinate overnight.
2) Arrange chicken wings (without the marinade) in Happycall pan, close with magnet locked. Cook for 1 min over medium low heat, flip the wings manually and cook for another 1 min with magnet locked.
3) Add some marinade on chicken wings, with pan opened, let it caramelize before adding the balance bit by bit. Flip the chicken wings manually in between. Repeat the same until all marinade is finished.

Braised Taiwan Xinzhung Rice Vermicelli with YIFON Bottled Mushrooms (Using Happycall Pan) 一丰牌玻璃瓶装三味菇焖台湾新竹米粉

I love mushrooms, any kinds of mushrooms. Fresh mushrooms have short shelf life and I don’t go marketing very often, so I end up having dried mushrooms and canned mushrooms in my cooking most of the time. Dried mushrooms require some times to soften before using, canned mushrooms are basically quite plain in taste and the choice are quite limited.

I didn’t know I have other choices until Jacqualine from Yit Hong Pte Ltd introduced YIFON bottled mushrooms to me. I believe most of you do not know or hear about Yit Hong Pte Ltd before but how about Narcissus Canned Mushrooms or MaLing Luncheon Meat? 

Six different types and flavors of bottled mushrooms. At the back, table calendar featured celebrity chef, Chef Eric Teo, ambassador of Yit Hong Pte Ltd . (Samples provided by Yit Hong Pte Ltd)

Yit Hong Pte Ltd  has been the sole distributor for popular canned food products from Narcissus and Ma Ling in Singapore, Malaysia and Brunei since 1954. In continuing their deep belief in quality and authenticity of food products, Yit Hong have also developed their in-house brand, YIFON. These bottled mushrooms are the latest products from YIFON.


YIFON bottled Three Assorted Mushrooms which include button mushroom slices (蘑菇片), poku mushrooms slices (香菇片) and golden needle mushrooms aka Enokitake (金针菇)


YIFON Bottled Mushrooms are different from the usual canned mushrooms as they can be eaten straight from the bottle. They are packed from freshly picked mushrooms, with no preservatives nor artificial colourings added, so they are not only healthy, but also suitable for vegetarians and Halal users.

I cooked this Braised Taiwan Xinzhung Rice Vermicelli for a late lunch using YIFON bottled Three Assorted Mushrooms as part of the ingredients during CNY. I find it very convenient to use the bottled mushrooms for cooking. Imagine if I were to prepare three types of mushrooms how long would it take? By the way, I tasted the mushrooms before cooking, it has little savory taste and the texture was silky.

The meal was cooked in Happycall pan. You may use normal pan or wok, just need to adjust the cooking time accordingly.

Braised Taiwan Xinzhung Rice Vermicelli with YIFON Assorted Bottled Mushrooms (Using Happycall Pan)

Ingredients: (for serving of 2)
2 dried mounds Taiwan Xinzhung rice vermicelli (presoak in water for about 15-20 mins, drained)
1 bottle YIFON Assorted Bottled Mushrooms (drained)
8 medium/large prawns
¼ cabbage (cut into thin stripes)
1 tomato (cut into 8 wedges)
3 – 4 black fungus (presoak and cut into stripes)
2 –3 cloves garlic (chopped)

Braising sauce (mix together)
1 ½ cup broth*
1 tbsp oyster sauce**
1 tbsp abalone sauce**
½ tbsp dark soy sauce
1 tbsp Hua Tiao wine
½ tsp sugar
¼ tsp white pepper

* I used stock from canned abalone. You may use chicken stock or mix hot water with ½ tsp chicken granules.
** Can be used interchangeable.

Method:
1) Heat 1 tsp oil in Happycall pan, add chopped garlic, cover and lock with magnet, toss the pan till garlic becomes fragrant. Add cabbage, cover and lock with magnet, cook over medium heat till cabbage starts to soften (flip the pan as and when).
2) Add about 1 cup of broth, cover and lock with magnet, bring broth to a boil. Add rice vermicelli, cover and lock with magnet, cook over medium low heat for about 2 – 3 mins.
3) Open lid and check, gradually add in the remaining broth when the broth in the pan has dried up and continue to cook till the rice vermicelli is 90% done.
4) Arrange prawns, tomato and YIFON Assorted Mushrooms on top. Add in extra Hui Tiao wine if you like. Cover and locked with magnet to cook for another 3 mins max (not to over cook the prawns).

Note:
1) If fresh or dried mushrooms are used, you need to add in step 1.
2) This is not a sponsored post. The above review is merely sharing of my personal experience with the product.

[Stir and Bake] Apple Blueberry Cake (Using Happycall Pan) 苹果蓝莓蛋糕

I love stir and bake cake, simply because of the fast preparation time and minimum washing is required.

I was inspired by Ellena when she first shared her pineapple upside down cake baked in Happycall pan. The recipe she used was a simple stir and bake recipe yet the result as claimed by Ellena and as seen from the picture was fabulous. I have some green apples sitting in my fridge for the longest time, so I decided to bake an apple cake using Ellena’s recipe with some modifications. I also added blueberries since I had some in my freezer.

In fact, this is not my first Happycall pan (HCP) cake. Prior to this, I had baked 3 cakes in HCP, including my favourite ultra soft & easy banana rum cake. Just to share, if you want to bake this banana cake in HCP, you need to double the recipe amount.

From my few attempts I find that cake baked in HCP is generally moister, the texture is close to steam-baked cake. HCP-baked cake will have thinner and softer crust as compared to oven-baked one. This makes me feel that cake baked in HCP is less “heaty”.

The trick to bake in HCP is to use very low heat. I normally use slightly higher heat at the beginning (say for the first 1 –2 mins) then switch to very low heat after that. Do not be tempted to open the cover or flip the pan too early.

This is what I mean by “very low heat”, you should only see blue flame.

This apple blueberry cake is very soft and moist. The texture remains the same on the next day with more intense flavour. I like it light yet flavourful with the fragrance from butter and all the natural ingredients used. I consider this as a healthy cake that I will bake for my son. To make it healthier, partial wholemeal flour can be used to replace normal flour.

Apple Blueberry Cake (Using Happycall Pan)
(Recipe adapted from Cuisine Paradise with modifications)

Ingredients:
(A)
4 large eggs
45g brown sugar
45g white sugar
½ tsp vanilla extract
(B)
60g melted butter (I used salted butter)*
60g vegetable oil (corn oil, canola oil, olive oil etc)*
(C)
180g self-raising flour
¼ heaped tsp cinnamon powder**
(D)
2 medium size green apple (cut into small cubes)***
40-60g fresh or frozen blueberries****

*Both can be used interchangeable, i,e you can also use 120g of butter or 120g of vegetable oil or any combination added up to be 120g.
**With this amount you can only taste hint of cinnamon in the cake, if you prefer more prominent cinnamon taste, use at least ½ tsp or more.
***I cut the apples into small cubes for easy cutting purpose, so that the apple cubes won’t drop out easily when serving. Cut into bigger chunks if you prefer to have some crunchy bites.
**** If using frozen blueberries, do not thaw. Take out the frozen blueberries just before using, wash under running water and pat dry.

Method:
1) In a large bowl, beat (A) with a hand whisk till mixture turns slightly pale in colour (about 1 min).
2) Add (B), mix well.
3) Sift in (C) in 2 sessions, mix till just combined. Do not over mix; stop once you see no trace of flour.
4) Fold in (D).
5) Pour batter in Happycall pan, smooth the top. Cover and lock with magnet. Cook over very low heat for about 23-25 mins in total. Shift the pan left and right as and when in order to have even colour crust (though this is not necessary). I flipped the pan after baking for 20 mins and continue to cook for another 5 mins.

Note:
1) You may also bake this cake in the oven at 180C for about 40-45 mins using an 8” round tin or 20-25mins using muffin cups.
2) I didn't preheat or grease the pan.

Love apple cake? Here is another recipe that you may want to check it up.

Apple Cranberry Olive Oil Cupcake 苹果蔓越莓橄榄油杯子蛋糕

CNY Auspicious Dish ~ Stir-fried Leek with Roasted Pork (Using Happycall Pan) 烧肉炒蒜

This dish is a must have on the table of reunion dinner as the pronunciation of leek (蒜) in mandarin is same as count (算). Eating leek symbolizes there will be a lot of money to count in the coming year, thus this make fried leek an auspicious dish.

I like to cook leek with roasted pork. The saltiness and flavour of roasted pork compliment the natural sweetness of leek. The dish itself without seasonings is already very nice, thus, I think that minimum seasonings should be used.  I usually only add some light soy sauce and Hua Tiao wine. 

Other than roasted pork, I also like to cook leek with Chinese sausage, it just tastes as good as the roasted pork version.

By the way, I cooked this dish using my Happycall pan. Since I don't really cook often, I have tried to utilize my new toy whenever I have chance. With this pan I am able to cook some decent meals after work in shorter time. This motivates me to cook more often. :)

Stir-fried Leek with Roasted Pork (Using Happycall Pan) 烧肉炒蒜

Ingredients: (serve 3-4 pax)

6-8 stalks leek (sliced diagonally, separate stalks from leaves)

1 small pc (about 200g) roasted pork (sliced)(I used my home-made roasted pork)

Light soy sauce to taste (depending on the saltiness of the roasted pork)

1-2 tbsp Chinese cooking wine (I used Hua Tiao)

¼ - ½ cup hot water

Method:

1) Heat oil in Happycall pan over medium low heat, add leek stalks (white portion), close lid and lock with magnet, cook for about 1 min. Toss and flip the pan in between.

2) Add the leek leaves, close lid and lock with magnet, cook for another 1-2 mins. Toss and flip the pan in between.

3) Add roasted pork. Give it a quick stir then close lid and lock with magnet, cook for another 1 min. Toss and flip the pan in between.

4) Add 2-3 tbsp of hot water, close lid and lock with magnet, turn to low heat and let it simmer for a few mins (it is not advisable to flip the pan after adding water). Taste (the roasted pork will give the dish some flavours even without adding any seasonings), add seasonings and little hot water (add more if you want some gravy), give it a quick stir and simmer with lid closed (unlocked) till the leeks soften to your liking. Drizzle additional Chinese cooking wine towards the end of cooking if you prefer stronger aroma of the wine.

I am submitting this to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen’s Delight.

Mee Jian Kueh aka Apam Balik (Baking Powder Version Using Happycall) 曼煎糕 (发粉版)

I shared my attempt of Mee Jian Kueh (MJK) using yeast not long time ago. Yesterday I made MJK again but this time I used baking powder instead. This baking powder version does not need proofing, so it’s kind of convenient, one can just make as and when feel like making. I think both versions taste very similar, to be frank, I can’t really tell the difference. I guess only if I can have both at the same time then I can tell the difference.

Mee Jian Kueh aka Apam Balik (Baking Powder Version Using Happycall)

Ingredients: (serve 4 or serve 8 if halve the thickness)
(A)
1 egg
2 tbsp sugar
½ tsp salt
(B)
¾ cup (180ml) milk
1 tsp vanilla extract
(C)
1 cup (130g) plain flour
1 tsp baking powder
½ scant tsp baking soda
(D)
1 tbsp cooking oil

Fillings: Butter / ground peanut + castor sugar / red bean paste etc

Method:
1) Whisk (A) until sugar is dissolved.
2) Add (B), mix well.
3) Sift in (C) in batches, mix well. Add (D), mix till just combined.
4) Pour the batter in HCP, close the lid with magnet. Cook over low heat for about 8-9 mins. If you want the skin to have even colour, move the pan left and right every now and then. When the skin is brown and the surface is set with tiny holes, it is done. Add fillings and fold into half. Slice and serve.

Note:
1) Suggest cooking in two batches as I find the MJK is too thick. If cook in two batches, the cooking time should be shorter, please adjust accordingly.
2) You may use a regular non-stick pan for this but need to adjust the cooking time depending on your pan.

I am submitting this to Bake Along # 14 - Pancakes & Crepes hosted by Frozen Wings (Lena), Kitchen Flavours (Joyce) and Bake for Happy Kids (Zoe).

5 Minutes Muah Chee (Using Happycall) 5分钟麻糍

Muah Chee is my mum’s favaourite local snack. I have been thinking to make it for the longest time. Through my research basically there are three methods of making Muah Chee.

 1) Microwave: I think this is the easiest and fastest method. I do not own a microwave at home, so this method out.

2) Steaming: I think this is the most common method adopted by many people but the steaming time is quite long, up to 45 mins I reckon. I think this is too time-consuming so I don’t prefer this method.

3) Cooking over the stove: Just need a non-stick pan and cook the batter over the stove, need to stir all the time and this should be faster as compared to the steaming method.  

Here is my first attempt of Muah Chee using the third method with the help of Happycall pan. With Happycall the batter is cooked in less than 5 minutes times.

I am very pleased with the result. To me, the texture is just nice, soft and slight chewy. I left a few pieces uncovered in room temperature and I was surprise that they remained soft (though not as soft) after a few hours. 

Recipe adapted from Happycall FB group. Thanks to the contributor.

5 Minutes Muah Chee (Using Happycall)

Ingredients: (serve 3-4 pax)
1 cup glutinous flour (糯米粉)
¾ cup water
1 tsp shallot oil (I replaced with sesame oil)
1 tsp sugar
Pinch of salt
Coating: finely grounded peanut, castor sugar and some sesame seeds

Method:
1) Prepare coating ingredients and mix well in a plate (not too shallow plate). Mix all dough ingredients together to get a smooth batter.
2) Pour into Happycall pan (need not grease or preheat the pan), close lid, lock with magnet. Cook over low heat for about 3 minutes.
3) Open lid and check after 3 minutes, the base should be set now while surface remain uncooked. Use a spatula to roll the dough together to form a lump. If the base is not set, cover the lid and cook for another half a minutes and check again.
4) Toss around for another 1-2 minutes to ensure the dough is fully cooked. (I gave a few cuts on the dough to fasten the cooking process and to check for doneness at the centre).
5) Remove and put the cooked dough onto the peanut mixture, cut to bite size and coat all over with peanut mixture.

Note:
1) Use 2 – 3 tsp oil for a more chewy texture. I do not prefer very chewy Muah Chee so to me the texture is just nice when using only 1 tsp of oil.
2) Use shallot oil for best result. To make shallot oil, just fry some sliced shallots with oil and discard the shallots. Fried shallots can be used for garnishing.

Mee Jian Kueh aka Apam Balik (Yeast Version Using Happycall) 曼煎糕（酵母版）

mee Jian Kuah is one of my family’s favourite local snacks. There are two types, thick & soft or thin & crispy. Usually the thin & crispy type is sold by the Malays and thick & soft type is sold by the Chinese.

It is a breeze to make this popular local snack using my new toy. I had made Mee Jian Kueh (MJK) before using normal non-stick pan. May be the pan I used was too big, the MJK took quite a while to be fully cooked, the centre remained uncooked when the side had already turned dark brown. My MJK ended up quite dry and the colour of skin was uneven.

The recipe I am going to share here belongs to the thick & soft type. It is taken from the recipes shared in the Happycall Facebook group. Thanks to the contributor.

This is a very simple recipe yet the result is fabulous. I won’t say it is exactly the same as the MJK sold outside but it is at least 80% there. I will continue to try out new recipes until I find the one that is closest to my liking.

Original recipe is in metric measurement, I covert it to cup measurement because I find that it is even easier and has lesser utensil to wash using cup measurement.

First you will need a big measuring cup (min. 3 cups capacity), then you just add the ingredients accordingly based on the marking on the measuring cup and mix well. The measuring cup itself is the container for the MJK batter. Once done, put the whole measuring cup in a clean plastic bag, tie the bag and let proof. Sounds very easy right?

My first MJK using Happycall with peanut filing

I just let the Happycall Pan sit on the stove for 8 mins. You can see the side is lighter colour.

Before cutting

My second MJK using Happycall with red bean paste filling

This time I moved the pan left and right after cooking for about 2-3 mins, you can see the skin colour is even now. I also adjusted the recipe amount to make MJK thicker.


Mee Jian Kueh aka Apam Balik (Yeast Version Using Happycall)

Ingredients: (serve 4)
(A)
2/3 cup (160ml) water
1 small egg (if using bigger egg, cut down the water)
2 tbsp (25g) sugar
(B)
1 cup (130g) plain flour
½ tsp baking soda (I used slightly under 1/2 tsp)
½ tsp instant yeast

Fillings: butter / ground peanut + castor sugar / red bean paste etc

Method:
1) Mix (A) together, add (B) mix well using a hand whisk till the batter becomes smooth.
2) Cover, let proof for 45-60 mins. The batter should be bubbling before cooking.
3) Pour the batter into Happycall Pan, smooth out to get an even thickness. Close the lid with magnet. Cook over low heat for about 8 mins (can start to check for doneness after 6 mins). If you want the skin to have even colour, move the pan left and right every now and then. When the skin is brown and there are tiny holes on surface, it is done. Add fillings and fold into half. Slice and serve.

Note:
1) I think a pinch of salt can be added to the batter to make it more flavourful.

2) When cooking, do not need to flip the pancake or the pan.
3) The MJK remains soft after cooling down but I am not sure if keep overnight because I never have any leftover.

New Toy

Recently I joined in the crave of Happycall Pan, a double-sided pressure pan from Korea.

I got to know about this pan in July this year during my mom’s stay in hospital through Channel U TV shopping. Why? Because I went to hospital to accompany my mum everyday and before my mum had her afternoon nap we would switch on the TV and watch together and we watched the TV commercial of this pan almost everyday during her one week stay in hospital. I was quite tempted to get the pan that time but the price was over my budget.

About 2 weeks ago I happened to find out the pan is sold in Gmarket at almost half of the price only (*eye rolled*) and it was within my budget. Then I started to read up more about this pan. The more I research the more I am interested.

Initially I thought this pan is for grilling only as advertised but it is actually a pressure pan so it supposes to make cooking faster (i.e. I can cut down the cooking time if I want to prepare a quick dinner after work). What’s more, there is newer model which has better and more coating and deeper as well. It took me 2 days for the research and on the third day I tak boleh tahan (could not resist) so I ordered one online as an early Christmas gift for myself. To think over, I have changed a lot over the years. In the past, I would buy myself party dress or branded bag as Christmas gift but it seems like I am more excited over kitchen toy nowadays

For those who follow my blog you must have noticed my cooking blog post is getting lesser and lesser and my blog has become almost a 100% baking blog, so I hope this new toy will provoke my interest in cooking again.

Here presenting my new toy – Happycall Ocher deeper pan.

Here is a video demonstrating how the pan works.