Happy Call Pan Recipe - Kimchi Pancake

My brother has been pestering me to cook up something fancy for him since he return from Perth a month ago. I've sadly been proscratinating. Feeling a little guilty, I have decided to cook up something a little special for him today. Unfortunately I do not have much ingredients in the chiller this week but I do have a HUGE tub of kimchi which I've recently bought, so Kimchi Pancake it shall be for lunch today.

Serves 2

Ingredients:

1 cup                             kimchi, chopped
1/2                                 onion, minced
1/2 cup                          plain flour
1/2 teaspoon                 sea salt
1/2 teaspoon                 sugar
1/4 cup                          water
1 tablespoon                 cooking oil

Method:

Mix all the ingredients except for the oil, together.

Heat the happy call pan on medium high heat with 1 tablespoon of oil.

Pour in the prepared batter and spread them evenly on the pan. Close and lock the pan for 2 minutes.

Flip over the pan and fry for another 2 to 3 minutes or until crispy. Serve hot.

Happy Call Pan Recipe - Pan-Fried Fish with Soy Sauce

I give in to desire and temptation easily, and today's dish was no exception. While strolling down the aisle at the supermarket today, I had a sudden craving for a simple pan fried fish. Needless to say, I turned my shopping trolley around and headed towards some fresh fish marketing. I wanted to buy a red snapper initially but today's threadfin fillet was just too fresh to resist. Be it a whole fish that you prefer or a simple fish fillet, this recipe works wonders for either. The fish can be fried in a normal frying pan but I'm using the happy call pan today just so that I'll have that little lesser mess to clear up thereafter.

Serves 2
Ingredients:

1                            fish fillet or medium sized whole fish
2 tablespoon         cooking oil
1 stalk                   chilli, seeded and thinly shred
2 stalks                  spring onion, thinly shred
5 slices                  old ginger, thinly shred

Sauce mixure:     
2 tablespoons      light soy sauce
1 tablespoon       dark soy sauce
1/2 tablespoon    sugar
dash                    sesame oil
1 tablespoon       chinese wine
4 tablespoons     water

Method:

Heat the frying pan or happy call pan. Add in 2 tablespoons of cooking oil and the fish.

If using happy call pan, close the cover but do not lock it. Fry it for 3 minutes each side or until crispy. Lock the pan only when turning the fish. Always unlock the pan as the steam created in it will prevent the fish from being crispy.

Remove the fried fish onto a clean plate, leaving the oil behind in the pan.

Add in the shredded ginger and fry till golden brown. Add in the sliced chilli and fry for another 30 seconds before pouring in the sauce mixture. Bring to boil and reduce slightly.

Pour the sauce over the prepared fish and top with the spring onion.

Spinach and Strawberry Salad

I've always had a thing for spinach salad. But it was for the warm version with a nice poached egg. Have never tried spinach with strawberry but it is apparently a widely popular choice for many. This recipe was modified from several versions found on the intenet. It was a little sweet for me personally (I've got a savory tooth) but I'll leave you to be the judge.

Ingredients:

1 packet                     baby spinach leaves, washed and drained
1/2 box                      strawberry, thinly sliced or quartered
1 handful                   roasted almond, thinly sliced

Dressing:
2 tablespoons          olive oil
1 tablespoon           white vinegar
1 tablespoon            roasted sesame seed
1 tablespoon            white sugar
pinch                       paprika

Method:

Mix the dressing together and serve with the rest of the ingredients.

Baked Rosemary Salmon with Lemon

I haven't had salmon for the longest time and decided that it was time to whip one up for the dining table. Warning: Do not EVER overcook your salmon. Please, do justice to that expensive piece of fillet.

I will always remember the words of my culinary lecturer back in school: the best cooked salmon is always half-cooked right in the middle. That's exactly what I did and the fillet turned out to be moist and juicy.

Olive oil is being used in this recipe but you can always substitute it with grapeseed oil, vegetable oil, etc. I had a nice bottle of rosemary infused grapeseed oil from Napa Valley and it was perfect for the dish.

Ingredients:

1                                salmon fillet
1/2                             lemon, thinly sliced
1 tablespoon              olive oil
1/2 tablespoon           rosemary, chopped
                                  sea salt

Method:

Place a couple of lemon slices on the baking tray. Top it up with the salmon fillet.

Drizzle a tablespoon of olive oil over the salmon. Season with sea salt and sprinkle the chopped rosemary over it.

Top the salmon with the remaining lemon slices and bake in the oven for 15 to 20 minutes on 200 degrees celsius.

Stir Fried Pork with Ginger and Spring Onion

I haven't had this dish for the longest time and thought that it will go perfectly with that pot of porridge that I was simmering over the stove. Although it was my first attempt, it was surprisingly well received by my sister. But then again, what could go wrong with tender juicy meat slices coated in thick flavoursome sauce? For those craving variety, do note that this recipe can also be used with beef slices or pork liver.

Ingredients:

1                          pork fillet, sliced thinly against the grain
2 cloves               garlic, minced
6 slices                 old ginger
4 stalks                 spring onion, cut into 2 inches length
1 tablespoon         cooking oil

Marinade:
1 tablespoon          oyster sauce
1 tablespoon          cornflour
1 teaspoon             sesame oil
1 tablespoon          light soy sauce
dash                      ground white pepper

Sauce:
1 tablespoon          light soy sauce
1/2 tablespoon       dark soy sauce
1 teaspoon             sugar
3 tablespoons         rice wine
1 tablespoon          water

Method:

Marinate the meat slices with oyster sauce, cornflour, light soy sauce, sesame oil and white pepper for at least 30 minutes.

Heat a wok with 1 tablespoon of cooking oil. Add in the sliced ginger and fry for about 30 seconds. Add in the minced garlic and fry till fragrant.

Stir in the marinated meat slices and fry for about 2 minutes on high. Add in the prepared sauce and continue frying till the meat slices are cooked, approx. 2 to 3 minutes. Do not overcook the meat as it will become tough, especially for pork liver.

Add in the spring onion, stir and serve.