Saturday, March 16, 2013

HappyCall Claypot Rice

This is the dish that I had always wanted to try on my HappyCall Pan for almost a year. I remembered how fascinated I was to know that we can make "Claypot" Rice with HCP. As a FTWM, we can be "spoiled" for choices when it comes to cooking... because there's so many dishes we want to do but we only have a weekend! So on this fine day, I had finally stop procrastinating and get my hands down to materializing this simple yet comforting one-dish-meal.

I found 4 different recipes for Claypot Chicken Rice from the Internet and Recipe books. The recipes are more or less the same, with slight variation to condiments for marinating the chicken meats and whether to cook the rice with chicken stock or plain water. Some recipes call for Dried Shiitake Mushrooms (Chinese mushrooms), some do not. I was initially confused which one to follow, then I realized hey, I could just adapt my own recipe to my husband and kids' liking!

I am using the HappyCall Orcher (Deeper) Pan in brown colour. It can cook up to 2.5cups of rice to feed 4-5 adults.

Below is my own adaption of this easy to prepare meal. You can cook it with Rice Cookers and Claypots too!

- 2 Cups White Rice (Washed and Drained)
- 3.5 Cups Hot Water 
- Half a Cube of Chicken Stock
- 320g Chicken Parts Chopped (About half a small chicken)
- 5 Dried Shiitake Mushrooms (Soaked in hot water till soft, cut to slices)
- 2 Chinese Sausage (Remove skin and cut to slices)
- 5 Bunches Xiao Bai Cai (Wash and Cut)
- 1 Clove Garlic finely chopped 
- 2 Tbsp Cooking Oil
- Dark Soya Sauce 

Marinate for the Chicken:
- 2 Tbsp Corn Flour
- Dash of Pepper 
- 1 Tbsp Chinese Cooking Wine (Hua Diao Jiu)
- 1 Tsp Sesame Oil
- 1 Tsp Light Soya Sauce
- Half of Thumbsize Ginger, grated 
*Marinate for at least 1 hour 

1) Disolve Chicken Stock in Hot Water 

2) Place the Rice and disolved Chicken Stock in the HCP, cook the rice on medium fire on medium headstove (snap closed the pan) till boils. Water level should recede to the brim of the rice

3) Turn to low fire. Arrange the Mushroom Slices, Chicken Parts and Chinese Sausage Slices on top of the rice, snap closed HCP and continue to cook for 10 mins

4) Add in the Xiao Bai Cai, snap closed the pan and continue to cook

5) While the rice continue to cook, we shall prepare the Shallot Oil. On a small pan, Heat up cooking oil and fried the chopped garlic until golden brown.

6) Open the pan and check if the chicken parts are fully cooked. Turn off the fire, drizzle the shallot oil, together with dark soya sauce over the rice. Ready to be serve :) 

This is my first attempt, I am happy with the results. I will definitely cook this dish again and I will try to get some Salted Fish to spice up this dish further. My Claypot Chicken Rice may not be as good as those available outside, but nothing beats the satisfaction of seeing both my kids cleaned up their plates in a short span of time without any nagging from me!

Saturday, March 9, 2013

HappyCall 2-in-1 Marble and Chocolate Cake

Whenever I am feeling down, I'd like to bake myself a very big cake to eat. I am a diehard cake lover. I have been in a dilemma for a long time if I should bake a Chocolate cake for my kids or a Marble Cake (my favourite) and if I bake a big HappyCall Pan (HCP) size of Chocolate cake, I am only seeking trouble for myself. My kids are very prone to mouth ulcers and sore throats... Finally I found a solution: I shall bake a 2-in-1 cake!

How about I divide the HCP into 2, like those "Yuan Yang" Hot pot? After all, Marble Cake and Chocolate Cake share almost the same recipe!

So here's how I bake the 2-in-1 cake...

1) Grease the HCP with cooking oil (around 50cents size)
2) Fold a piece of baking paper into half, then fold again to create a divider
3) On one side, proceed to pour in the chocolate batter, on the other side, the marble cake batter
4) It does not matter if the divider got "hidden" inside the cake after baking

Separate the 2 cakes carefully and you can enjoy best of both cakes once they are cooled :)

Below is my recipe for this 2 cakes, I use HappyCall Orcher (Deeper) Pan:

- 225g salted butter softened
- 225g caster sugar
- 225g self-raising flour
- 4 eggs
- 3 tbsp milk
- 1 tsp vanilla essence
- 3 tbsp cocoa powder

1. Whisk butter and sugar until soft and creamy, add eggs into the mixture, one egg at a time (if the mixture start to curd, you may add 1 tsp of flour into the mixture and continue whisking)

2. Fold in the flour in 3 batches until well mixed

3. Add in milk and vanilla essence in 2 batches

4. Divide the mixture into 2 bowl by the ratio 1:3 (1/4 to make Vanilla batter and 3/4 to make chocolate batter. This one you can only estimate, do not have to be very precise)

5. Add all the cocoa powder into the 3/4 flour mixture and fold well until the whole batter become brown in colour

6. Grease the HCP (top and bottom pan) and put the folded baking paper into the HCP (see pictures above)

7. Pour 2/3 of the chocolate batter into half the HCP to bake a chocolate cake, keep the remaining 1/3 for the marble cake

8. To make the marble cake you need to use 2 spoons to scoop the chocolate batter and vanilla batter into the other half of the HCP alternatively (1 scoop vanilla batter, follow by 1 scoop chocolate batter, repeat till done)

9. Using a chopstick, skewer, or clean finger, swirl around the batter to create a marble effect

10. Smooth the top of both cake batters and bake it on medium stove-head on medium-low fire.

11. Bake for 20-25 mins, shifting the HCP from sides to sides to evenly bake both the cakes. On the last 5 mins, flip the HCP to bake the top of the cake, shift to all 4 sides to create an even brown top.

12. Using a skewer to test the readiness of the cake. If the skewer come out clean, the cakes are done. Enjoy! :)