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 recipesusing this HCP to Bake Sweet Potato, cook Sizzling Tofu and our favourite Claypot Rice (without using claypot).
BAKED SWEET POTATO
Who can resists these pipping hot and yummy sweet potato especially during raining days. With the help of Happy Call pan you could easily baked a few of these for breakfast, snack or supper. And it taste just as good as those baked using charcoal whenever you had BBQ or those baked Taiwan golden sweet potato. So for a change, rather than steaming your favourite sweet potato, perhaps you could try using this easy HCP method too.
(serves: 2 - 4 | Preparation: 5 minutes | Cooking: 20 - 25 minutes)Ingredients:
4 - 6 Medium Japanese Sweet PotatoMethod:-
1. Scrub and clean the dirt on the outer skin of the sweet potato. Pat dry with kitchen paper towel and arrange it in the Happy Call Pan.2. Cover, lock and cook over lower heat for about 20 minutes(depending on the size of the sweet potato, sometime you might need more than 20 minutes to cook it), flipping every 5 minutes to evenly cooked from both sides.
3. When times up, open the pan and test it with a skewer insert to check whether the sweet potato has cooked through(usually when cooked, the outer skin will be slightly char-grilled black in colour) and soften.
Some readers from Facebook also shared with me that whenever they baked sweet potato using HCP it tends to have some black residue on the pan whereas I don't really encounter that. Perhaps the black residue might due to the sugar content or sap from the sweet potato which stick to the pan when heated. In this case, you might wish to line the pan with aluminum foil to facilitate the cleaning.
SIZZLING TOFU
This Sizzling Tofu is quite similar to the Hotplate Tofu (铁板豆腐) that we often ordered from those Cze Cha (煮炒摊) stalls. But my version was rather simple without the minced meat, prawns and sauce.
(serves: 2-3 | Preparation: 10 minutes | Cooking: 10 minutes)Ingredients:
1 Tube of Egg Tofu
2 - 3 Fresh sh*ttake Mushroom, cut into thick slices
1/2 Small Carrot, cut into slices
1 Pack Sweet Peas
2 Eggs, light beaten
2 Slices of Ginger
3 Cloves Garlic, minced
1 Tablespoon of Cornflour
Some chopped Spring Onion And ChilliSeasoning:
1/2 Teaspoon Chicken Powder
Splash of Cooking Wine
Method:-
1. Cut the tofu into equal pieces(around 6 - 8 pieces), lightly coat them with cornflour and set aside.2. Preheat HCP on low heat for 1 minute, drizzle 1 teaspoon of oil in the pan, arrange the prepared tofu on the pan, cover and lock.
3. Fry tofu for 2 minutes(flip after 1 minute) or till slight golden brown. Remove and set aside.
4. Next add in 1/2 tablespoon of oil, add in minced garlic, ginger, mushroom and carrot. Lock and cook on low heat for 1 minute, open and add in sweet peas together with 1/2 teaspoon of chicken powder and splash of cooking wine, give a quick stir and cook for another 1 minute.
5. Lastly, arrange the cooked tofu in the pan, slowly drizzle beaten egg around the mixture. Cover the pan and cook for 20 - 30 seconds depending on your preference. (the egg mixture will continue to cook due to the heat of the pan so do not overcook the egg)
6. Turn off the heat, remove the pan and serve hot with some extra spring onion, freshly ground black pepper and cut chilli scattered on top.
As you can see my sizzling tofu was rather simple as my boy don't prefer any sauce and meat in his egg and tofu dish. But if you want something similar to those sold in the cze cha stalls you could add in minced meat or prawns in
Steps 4above together with some oyster sauce and water (to create the sauce).
CLAYPOT RICE
This was a last minute dish using HCP as I initially wanted to cook this using claypot until I realise it was gone from my kitchen cabinet (I must have thrown it away during spring cleaning). So with all the ingredients marinated and prepared, I have no choice but to find another method to prepare our lunch.
And thank God, I managed to replicate this dish using HCP (at first I still doubt whether could it be done) in less than 20 minutes. Below is the recipe for claypot rice which is one of the Chinese New Year dish I cook using Arrowhead (Cigu - 钱菇).
(serves: 2-3 | Preparation: 10 minutes | Cooking: 20 minutes)Ingredients:
2 De-boned Chicken Drumstick, cut into bite size
3 - 4 Arrowhead (Cigu), skin removed and cubed
4 Fresh sh*ttake Mushrooms,
2 Small Preserved Chinese Sausage, skin removed and cut into slices
Some Baby Bok Choy
2 Slices Ginger
3 Clove Garlic
1/2 Teaspoon Chicken Powder
1 Cup Uncooked Rice, rinse
1 1/2 Cup Water
1 Teaspoon Sesame Oil
Some Dark Soya Sauce
Method:-
1. Preheat HCP over low heat, add in 1 teaspoon of oil together with garlic and ginger and saute for 10 seconds before adding in the mushrooms. cover and cook for 1 minute.2. Open the pan, add in baby bok choy together with chicken powder cover and cook for another 1 minute.
3. Open the pan give the vegetables a quick stir, and remove them onto a plate.
4. Add in the uncooked rice(which has been rinse a few times) together with water and arrowhead cubes, cover(lock) and simmer over low heat for about 3 - 5 minutes till the water almost adsorb.
5. Next arrange the marinated chicken, Chinese sausage and mushroom on top of the rice, cover(lock) and cook for another 5 minutes till the chicken is cooked through and done.
6. Lastly, turn off the heat, open the pan, arrange the bok choy on the side drizzle some sesame oil and dark soya sauce over the rice mixture. Cover and stands the rice for another 5 minutes before serving.
It amazing how HCP could actually produce a moist and yet with bits of burnt effect texture (you could see from the photo above the button of the rice which is a bit on the burnt side) of rice just like those serve using Claypot. With this efficient pan, I could cook different kinds of claypot rice dishes in just minutes away before dinner.
Lastly I am submitting this Claypot Rice dish to this month
Aspiring Baker #15- Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.
