Chinny's Chicken Mayo Delight

This mini appetizer is something great for home parties and mini gatherings. Small yet yummy and looks appealing too!

What you need [Cooks for 4-6]

- 1 Baguette from Delifrance (Sliced to 1cm thickness)

- 2 pcs Chicken fillet

- Mayo (Your own preference)

- Cucumber (sliced)

- Tomato (sliced)

- Chicken picnic ham

- A tbsp of butter

For the Seasoning

- Pepper

Method

- Heat a table spoon of butter in the frying pan (I use my trusty HappyCall) and pan grill the chicken for 10 mins or till it turns tender

- Let cool before you chop the chicken fillets into fine dices

- Add in the mayo & pepper and mix well

- Decorate your mini appetisers as desired

Note: I toasted my baguette for that extra crunchiness J

Hay Bee Hiam with French Beans

Recently I suddenly felt like eating hay bee hiam (sambal cooked with dried shrimp). I've never cooked it before, so I though why not give it a try. Using my HappyCall Pan to cooked was a breeze! Saved me alot of time. Hehe...And because it was my 1st time trying to cook it, I didn't wanna make too much, just in case the taste was 'off'. LOL...the next thing I know, Hubby said he didn't have enough of it! Haahaha...he requested to cook the same thing the following week :)

What you need

- French beans (cut into about 5cm-strips ‘sharply’)

- Fishcake (sliced)

- Onion (grinded into paste)

- Garlic (grinded into paste)

- Dried shrimps – Hay-bee (grinded)

- Dried chilli paste

For the Seasoning

- Salt

- Sugar

Method

- Heat some oil in the frying pan and sauté the garlic for 3mins

- Add in the onion and cook for another 3mins

- Add in the grinded dried shrimps and cook for 10mins

- Add in the chilli paste and add a pinch of salt & sugar for taste and continue to stir-fry till the chilli paste darkens and becomes drier

- Add in the French beans & fish cake and mix evenly

Serve with hot steamed rice :)

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!

Chinny's Banana Butter Cuppycake with Nutella Buttercream

{Banana Butter Cuppycake with Nutella Buttercream}

What you need for the Cuppycake

- Betty Crocker’s SuperMoist White cake premix
- Butter (I used salted, room temperature, to replace oil in the premix)
- Milk (to replace water in the premix)

- Eggs

- Mashed bananas (you can leave the bananas chunky if preferred)

- Cuppycake holders/moulds

- Decoration candy/topping

- Toothpicks / cake tester

What you need for the Buttercream

- Butter (I used salted, soften & not melted)

- Icing sugar (sifted)

- Milk

- Nutella spread

Method

- Follow the instructions on the BC cake mix box

- Replace the ingredients as mentioned above

- Mix well with a hand whisk till batter is smooth

- Add in the bananas and evenly distribute them

- Scoop the mix into your moulds and fill up to 60% full

- Fill up the space in your HCP with the moulds and cook with the smallest fire

- After 5-8mins, use a cake tester or toothpick to check if your cuppycake is cooked

- Cool them off on a cooling rack

Preparing the Nutella Buttercream frosting

- Sift the icing sugar into the soften butter in a big glass/metal bowl

- Pour in just a little bit of milk

- Hand whisk and keep adding the sifted icing sugar till you get medium peak. 

For me, I didn’t want the buttercream to be wayyy too sweet so I used less icing sugar. If you prefer the frosting to be thicker and harder, continue adding the sugar and whisk till you get almost hard peak

- Add a few tablespoons of nutella to the buttercream

Assembling the cuppycake

- Place the cuppycake on a flat surfacing

- Use a star tip and pipe the buttercream with a piping bag into a swirl – biggest from the base to a sharp peak on the tip

- Decorate with the candy / topping

Share the love with your family & friends~! ('  ,')

Mapo Tofu (Spicy Sauce Beancurd)

{Mapo Tofu}

Be flexible with this dish, you can add any extra ingredients as you desire :)

Appliance used

- HappyCall Pan

What you need

- Soft tofu in box roughly diced

- Chicken minced meat

- Red pepper (capsicum)

- Fine French bean cut in 2 inches long

- Finely chopped garlic

- Sliced fish cake (optional)

- Lee Kum Kee spicy bean sauce

Method

- Put 1.5 tablespoons of cooking oil in ur HCP

- Fry the garlic until light brown and throw in the minced chicken

- Pan-fry till meat is cooked and garlic looks golden brown

- Add in the French bean and stir fry for 2 mins

- Add in the Mapo sauce and stir for 2 mins till fragrant

- Add in fishcake and then the tofu

- Cook for another 2 mins and wala! It's done :)

*PS: Please pardon me with the slightly blurry image, I took it with my iphone :P

It's Mediterranean night! Beef Patty Kebab

{Beef Patty Kebab}
(serves 4 persons)

What you need

- 5 beef/chicken burger patties

- 3 large eggs (for making omelette)

- Any kind of wraps

- a handful of fresh greens like cucumber/tomatoes/lettuce (sliced thinly)

- honey chipotle mayonnaise (got this in cold storage but I think it’s seriously rare)

- chilli sauce

Method

- Pan-fry the meat patties with a few drops of oil (if you’re using HCP)

- While your patties are being cooked, beat the 3 eggs and season with a pinch 

  of salt and a dash of pepper

- Return to pan and cut your almost-cooked patties into strips

- Set aside

- Use half a tablespoon of oil in your HCP and start cooking the egg omelette. 

  Adjust the thickness of the omelette up to your own preference yea J

- Once cooked, roll up the egg omelette and sliced it into 2cm-wide strips

- Lay your wrap on a flat plate

- Arrange the omelette strips, vege, and patty strips in the same direction on top 

  of one another

- Season with chilli sauce and honey chipotle mayonnaise

- Roll it up, cut into half and serve :)

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