Spotted Sicklefish

Introduction:

Spotted Sicklefish best panfried and garnished with bean paste sauce. This fish has tender buttered meat.

Despite reviews I read claiming the  meat to be of average quality with slight muddy taste,  with proper preparation and seasoning, I would definitely disagree.

My family gave thumbs up for my first attempt preparing this Spotted Sicklefish.

Light and buttery without any muddy taste.

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When it comes to panfrying certain fish, Happycall Pan is still my favourite.

See the amazing result without having to worry about the amount of splattering on the gas stove and the minimal cooking oil used.

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Spotted Sicklefish in bean paste sauce, garnished with scallions, julienned young ginger slices and fresh red chillies.

Goes well with a hot plate of white rice.

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Recommendation:

For more interesting fish dishes, check out this link.

https://flofoodventure.wordpress.com/category/recipe-by-category-fish/

If you are interested with Happy Call Pan recipes, check out this link.

https://flofoodventure.wordpress.com/category/happy-call-dishes/

Turmeric Goodness

Introduction:

These compounds are called curcuminoids, the most important of which is curcumin. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant.

From the Herbal Garden, photo of turmeric plants.

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Here is a simple recipe you can try using turmeric powder with chicken drums.

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https://flofoodventure.wordpress.com/2013/10/31/deep-fried-turmeric-chicken-drumsticks/

Recommendation:

Find out more ideas on how to prepare chicken at this link.

https://flofoodventure.wordpress.com/category/recipe-by-category-chicken/

Happy Call – Grilled Black Tiger King Prawns

Ingredients:

A packet of frozen Black Tiger King Prawns

Method:

Use a sharp pair of kitchen scissors to carefully trim the prawns.

Trim off the legs, the hard end of the tail, the long antennae and the rostrum (sharp point on top of the prawn head).

To de vein the prawn, make an incision down the body (tail). The shell of the prawn should otherwise remain in tact.

Wash and dry drain in the colander.

Heat Happy Call with some unsalted butter.

Place a wooden skewer through each king prawn to prevent the prawn from curling during the cooking process.

These prawns are large that they almost cover the whole diameter of the Happy Call Pan.

Flip the prawns over to the other side and cook until the shell turned red.

The advantage of using Happy Call to grill these  prawns is to prevent the splattering of oil.

You can served some home made coleslaw to go with this dish.

Interested to learn how to prepare your own coleslaw.

Check out here https://flofoodventure.wordpress.com/2015/01/14/whip-up-home-made-coleslaw/

Recommendation:

For more of Happy Call dishes, click here.

https://flofoodventure.wordpress.com/category/happy-call-dishes/

 

Shallow fry Masala Black Pomfret with Happy Call Pan

 

Introduction:

Black Pomfret a seawater fish with one single bone.

Pomfrets are usually prepared whole after removing the inner organs from the fish’s body. The fish is at its best taste when they are cooked fresh.

It is very low in calories and fat.

Its unusual to get such a big black Pomfret.

Method:

Remove the inner organs from the fish body.

Make a few gashes in the pomfret.

Fifteen minutes before cooking time, marinade both sides of the fish with Aachi Fish Fry Masala spice mix.

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Shallow fry till golden with Happy Call Pan.

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The pan fry fish taken from both angles.

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It takes some skill to panfry a fish without having it falling apart.

Stick a little bit of oil in the Happy Call Pan just enough to cover the bottom.

Place the fish in the pan and do not move it for a few minutes.

There should be some sizzling but not crackling.

If the fish in the oil is crackling, lower the heat a little.

Once the fish slides, flip it over to the other side.

In most cases, the second side cooking time should be reduced slightly.

Its best to serve the fish while its still hot and fragrant.

 

Happy Call – Chicken Wrapped with Pandan Leaves (Fragrant Screw Pine)

Introduction:

Pandan leaves are used to add fragrance to food such as rice, desserts and even dishes.

Ingredients:

3 pieces of fresh chicken drums (divided into 4 portions per drum)

Chicken Marinade:

3 tablespoons minced garlic

2 tablespoons maltose

Dash of sesame oil

3 tablespoons of Maggi Seasoning

2 tablespoons of Honey

12 fresh pandan leaves (fragrant screw pine) for wrapping

Method:

Cut off the roots of the pandan leaves and clean off the dirt.

Soak in a basin for a short while.

Clean each leave and set aside to dry.

In a large mixing bowl, place all the chicken pieces and marinate with the above ingredients.

Cover the marinade and leave in the refrigerator for a few hours.

Half an hour before cooking, wrap each piece of marinated chicken with a pandan leaf.

Ensuring that each piece of chicken is properly wrapped and secured.

Heat up Happy Call Pan and add a little bit of cooking oil.

Place all the wrapped chicken into the pan and cover the lid.

Each side to cook for about 6 to 8 minutes.

Flip to the other side of the HCP  and cook the same duration for the other side of the chicken.

You can serve the pandan wrapped chicken with your own choice of chilli sauce.

Notes:

These pandan leaves impart the delicate and inviting aroma to the chicken.

Also keep the chicken moist while pan frying so that it ends up enjoying the bite sized flavorful yet aromatic chicken.

 

This dish goes well with a plate of Pandan Flavoured Rice.

For recipe click:

https://flofoodventure.wordpress.com/2014/07/16/pandan-flavoured-rice/

Happy Call – Caramelized Prime Ribs

Ingredients:

10 pieces of meaty prime ribs

3 tablespoons of Hoisin Sauce

1 tablespoon of Sesame Oil

Honey

Kitchen Equipment:

Happy Call Pan

Method:

Marinade the prime pork ribs for at least half a day or even more.

Bring it out to room temperature half an hour prior to cooking.

Add a little cooking oil to the Happy Call Pan. Set heat to medium.

Place the marinated prime ribs in the HCP and cover lid.

At every 5 – 8 mins, check on the doneness of the ribs.

You will need to flip the ribs on each side to make sure all parts are fully cooked.

Once you noticed that the prime ribs are almost cook, brush all the sides with honey.

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Watch out once the honey is applied these ribs will burn very fast.

Adjust the fire to low.

Though this may sound a tedious cooking process but the end result is simply yummy.

For the amount of prime ribs I used, it took me about 45 minutes to cook a sumptuous plate of caramelized prime ribs.

Taste similar to Jing Du Pai Gu though I did not use too much marinades and my family does not like the bony portion of pork ribs.

For a more refreshing taste, garnish with some greens.

 

Happy Call – BBQ Prawns

Ingredients:

12 pieces medium size fresh prawns

12 wooden skewers

Sea salt to taste

Unsalted butter

Kitchen Gadget:

Happy Call Pan

Method:

Clean and trim and wash fresh prawns.

Marinate the prawns with some sea salt.

Use each wooden skewer to go through each prawn so they stay in tact during pan frying.

Heat Happy Call Pan with some unsalted butter.

Place the prawn skewers and cook till prawns turned red.

Do not overcook the prawns.

Recommend choose prawns not too large, the size appropriate to fit the Happy Call Pan.

Serve hot.

No more splitty splatty on your kitchen stove with Happy Call Pan.

Happy Call – Muah Chee

Happy Call - Muah Chee

My favourite Muah Chee fast to cook and good to eat in less than 20 minutes.

Ingredients:

1 cup Glutinuous Rice Flour

1 cup water or  ¾ cup water (if you prefer chewy)

1 tablespoon of coarse sugar

2 tablespoons shallot oil/cooking oil

(Serve 3)

Coating with Crushed Peanut:

3 cups of Crushed Peanut

2 tablespoons of Refined Caster Sugar

2 tablespoons of Toasted White Sesame Seeds

Method:

Sauteed 5 thinly sliced shallots with 2 to 2.1/2 tablespoons of cooking oil on Happy Call Pan over low heat until golden brown.

Remove the shallots and leave the oil in the HC Pan.

In a mixing bowl, add glutinous rice flour and coarse sugar.

Slowly stir in water with a whisk thoroughly.

With the HC Pan at medium heat with the shallot oil, slowly swirled in the flour mixture and stir it using a wooden spatula till it begins to form a soft dough.

Lower the heart and continue to toss and cook dough for another 3 to 5 minutes until the dough is smooth and slightly transparent surface.

Remove and set aside on an oiled plate or container.

Toss the white sesame seeds over low fire and add the crushed peanut and stir till fragrant and the white sesame seeds has become slightly light brown. Set aside to cool before adding the refined caster sugar and mix well.

Transfer the cooked glutinous rice dough to the peanut mixture, toss well and cut into bite sized pieces and serve.