Chinny’s Sausage Hash

What you need

- Potatoes (diced)

- Chicken sausage (sliced)

- Red & green pepper (diced)

- Eggs (lightly beaten)

- Onion (chopped)

- Butter 

Seasoning

- Chicken seasoning spice (any that you like)

- Italian ready herbs

- White pepper

- 1 tablespoon of chilli sauce

- ½ to 1 teaspoon of salt; adjust to your own taste preference

- 1 tablespoon of water

Method

- Boil the potatoes in a pot of water for 10mins and drain it

- Wash with tap water to stop cooking process, set aside

- Melt the butter in your HCP

- Saute the onion till golden brown

- Add in the chicken sausage slices and cook till for 8mins

- Add in the seasoning

- Cook the red & green pepper for another 5mins and stir in the eggs

Serve hot!

Carrot cake with Sweet Black Sauce

Hi everyone, I'm back!


Thanks to my HCP (Happy Call Pan), I have started to be addicted to cooking (& baking) somehow. It's simply amazing! As you can see, I've been on hiatus for a very looong time...and now I guess it's time to start blogging again as there has been requests for recipes. But please bear with me as I slowly update my blog. Most of these will be the 'back-dated' ones and I am very bad with giving proportions - as to how much oil, eggs, salt, flour, chicken etc needed. I usually dun do much measuring on these, more of cooking with my heart. So hope you can use your own imagination yea. LOL.


From the moment I got my Happy Call Pan, I was so excited to explore the different kinds of food you can cook with it. One of the 1st few dishes I tried cooking was this: Carrot cake with sweet black sauce. One of my all-time favourites. Best served at breakfast :)

{ Carrot cake with Sweet Black Sauce }

What you need

- ready carrot cake from supermarket

- eggs

- fresh garlic

- chinese parsley for garnish

- salt & pepper


Method

- cut carrot cake into thin cube strips

- chop garlic into fine bits

- lightly beat at least 3 eggs

- add in light soya sauce, sesame oil, pepper to eggs

- Start frying the garlic to a light golden brown

- add in the carrot cake strips and stir fry till almost soften

- add in the eggs and spread evenly in pan

- let the mixture turn light brown and turn over

- once almost cooked on both sides, mix in sweet black sauce and some salt n stir-fry
  for another 3mins

- garnish with chopped chinese parsley