maameemoomoo

I’ve tried roasting pork loin a couple of times using the oven but the results were just alright. However, homemade char siu didn’t vow me that much until recently…

.. when i experimented char siu making using Happycall Pan.

Probably because i don’t quite know how to control the oven temperature or something perhaps? Hence, mediocre char siu tasting with the oven. My guess is, with Happycall, i am able to control the fire sooooo, tastier char siu for me? *shrugs* Oh, plus the fact that, i can have charred bits however much i like! ;)

Roast Char Siu using Happycall

serves 4

3-4 medium pork loins
1/3 – 1/2 bottle of Lee Kum Kee Char Siu Sauce
2 tbsp oyster/ hoisin sauce
3 cloves garlic, chopped

Method

1. Combine the all the ingredients above, mix well and leave it covered in the fridge overnight.
2. Heat Happycall pan with high heat and palm off the meats into the pan. Turn down the heat to medium. Lock the pan.
3. After 10-15 minutes, depending on the amount of meat you are using, unlock the pan and turn the meats over.
4. Do not lock the pan now.
5. Again, flip the meat over after 5 minutes and using medium high heat, it’s time for charred bits. ;)
6. Now, don’t move away but keep your eyes on the meat. Once the desired stage achieved, switched off the fire and let it to cook in the pan for 5 minutes before slicing away.

For the rice, the recipe can be found right here.

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Teeheeeheeeee!

I know i know.. Lee Kum Kee Char Siu Sauce?!?!

Really????

Oh well, i can and i will take shortcuts if i want to. :P

To be honest I’ve tried to make char siu sauce from scratch a few times before, but somehow… it just didn’t taste as good as Lee Kum Kee Char Siu Sauce. In fact, I’ve tried a couple of recipes and not just one. Unfortunately, the satisfaction was just not there. What more, the color.. it was never how i fancied it. But with this handy sauce + some oyster + garlic, i is can has homemade char siu that tastes as good as the ones sold outside or even better!

So.

Why not? ;)

Char Siu Rice, anyone?

If you are new to Indian cooking, this is the best dish as your baby step.

Almost the simplest Indian dish i’ve cooked by far. Best of all, children will love it and it isn’t spicy too. When we had this, i didn’t cook any rice to go with it. Instead, i took it a notch further and made it fun for the boys with some kick ass naan. I don’t know about your children but my kids, they love love love naan. They never fail to hang around the kitchen to steal a bite or two whenever i’m not looking. Hmph! — but i quite like it like that *grin*. So naan is a must to start the boys on Indian food (for my family that is). That together with hard boiled eggs? It was hard for them to resist. ;)

Hard Boiled Eggs in Moghlai Sauce

1/2 tsp Cayenne pepper
1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp ground coriander
1 tbsp lemon juice
2 tbsp peanut oil
1 onion, finely chopped
1 tsp fresh ginger, peeled and grated
1 tsp tomato puree
150ml chicken stock
150ml cream
2 tbsp cilantro leaves, finely chopped
8 hard boiled eggs, peeled and halved

To garnish

4 sprigs cilantro

Method

1. Mix the pepper, cumin, garam masala, ground coriander, lemon juice and salt in 1 tbsp water.
2. Heat the oil in a large skillet and quickly fry the onions. Add the ginger and stir. Add the tomato puree and the spice mixture and quench the stock.
3. Add cream and simmer for 5 minutes. Then add the cilantro and season.
4. Pour the sauce over the eggs and garnish with cilantro leaves. Serve.

(adapted from taste. INDIAN)

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So i’m a beauty blogger for today. :D

I was very honoured to be invited to the Pink Carpet event by Vanity Trove not too long ago for their sneak preview to April’s Trove. I know i know.. it’s May and what April’s Trove?! You see, i was really unwell for almost 1.5 months so i didn’t have any chance to blog about it till now. But better late than never right?

One of the treats for April’s Trove was this lux spa session with your mummy dearest (think Mother’s Day!). Vanity Trove is pretty awesome isn’t it? They do think quite ahead for ya.. settling your Mother’s Day gift for you just like that. No more headache on what to get for mummy. *wink*

The spa session was held at Masego, a Safari theme spa in the West. With an encampment of 14 canopied tents, it’s hard not to imagine that you are across the ocean in this Safari Spa.

When i received the invite, i was torn between the treatments offered.

But in the end, it was Cappu Detox Spa Remedy (90 minutes) for me -

Coffee is widely known for its effectiveness to break down cellulite and reduce the unsightly “orange-peel” effect. This unique treatment uses Arabica coffee beans as spa polish base to slough away dead skin cells and detoxify the body for overall wellness. The spa remedy is completed with a 60-min full body massage.

Grin. Yeah, i’m sucker for anything ‘break down cellulite and reduce the unsightly “orange-peel” effect’. :P

taken right before my spa session

So how was the session?

Super awesome!

My therapist, Jessie, from Thailand, was fabulous. She managed to ease and work out all kinks and knots with the perfect pressure. I’m someone who loves hard pressure, so if you’re anything like me, go for Jessie.

At the end of the session, we were gifted April’s trove.

Shall we have a peep on what was inside? :)

StarLash Handmade Eyelashes – i tried on my very first pair of fake eyelashes! while i thought my eyes looked rather Japanese-manga-like (think huge and round) = pwweeetty (no?), the boys thought otherwise. their first comment was, ‘Ewww.. Too much make up!’, when the fact was i had nothing else on the face except the eyelashes. Oh well, boys.. But then again, i have never looked good with full make up on. Even the make up artists failed to make me pretty. Methinks it’s my very difficult face. :(
Style Aromatherapy Leave In Hair Moisturizer – i can’t live without it now. Love how my natural wavy hair curls and bounces now.. and the smell.. naiseeeeeee!
K-Palette Zero Kuma Control Concealer – i’ve not tried this yet…
Braphy Lip Plumper – what can i say? Angelina Jolie! :P
Princess Pinki – all you need is just a tiny amount and youthful rosy cheeks you’ll get.
Spa vouchers – $20 vouchers + 1 session of Cappu Detox Spa Remedy

Very cool and fun concept, isn’t it?

Interested?

Visit Vanity Trove to subscribe and receive your monthly beauty products and treats at your door step today for just $25!

Thank you Camy and Victoria for the invite. What a fun, fun Sunday!

Ps : Dear men readers, watcha waiting for? Pamper your loved ones today! Girls love surprises, especially when found on her door steps. ;)

Pps : Subscription to June’s edition ends in 6 days!

I first heard of Happycall Pan almost a year ago when mother told me about it. I was then made to watch the advertisement on Channel U early in the morning for my 2 cents worth. In the end, i caved in but somehow, because of my procrastination (i’m the parents’ personal assistant), the pans came in only many months later.

When Ellena from Cuisine Paradise (Ellena has many yummy recipes on her blog using this pan. Do check her out) posted the cake’s photos she baked using Happycall, i was sold.

I was like, Holy cow! Happycall can be used to bake too?!?!?!

The following week when we simply had too many pineapples to handle, i knew it was time to test out the pan.

Caramelized Pineapple Cake with Almonds

For cake

180g plain flour
3 tsp baking powder
4 egg
90g caster sugar
120ml butter, melted
For pineapple

30g butter
40g caster sugar
4 tbsp water
4 pineapple chunks
2 handfuls of toasted almond flakes

Method

1. To prepare the Pineapple, brown unsalted butter and sugar over low heat in HCP (Happycall Pan). Sir in pineapple chunks and water and continue to simmer over low heat for another 3 – 5 minutes. (Pan close but don’t lock it)

2. When done, turn off the heat and arrange the pineapples and toasted almonds as close as possible without too much gaps in between. Set aside and prepare the cake batter.

3. In a medium mixing bowl, whisk together eggs and sugar with a hand mixer till well-mixed(about 1 minute) and mixture slightly turn pale in colour.

4. Next whisk in the melt butter and follow by the sifted flour mixture (plain flour + baking powder) and continue to stir until the flour is in-cooperate into the batter. (the batter will be slightly like thick cream texture)

5. Pour the mixture over the prepared caramel pineapple, smooth the top and bake (lock the pan) over very low heat for about 20 – 25 minutes or until a skewer inserted and come out clean.

Tips : I say, flip the pan after 18-20 minutes and continue to bake for another 5-7 minutes. the middle part can get burnt rather easily.

(adapted from Cuisine Paradise)

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I tweaked the recipe slightly but all in all, it was an enjoyable cake. It was a little dry but still okay.

I’ve never had Caramelized Pineapple Cake before so i can’t compare. But when i used the pan to bake Caramelized Banana with Chocolate Cake, it was whoaaa.. and the family was blown away. *wink*

My first thought was, Ji Dan Gao! (steamed egg cake), as i sank my teeth into it. The texture, the taste.. it totally reminded me of Ji Dan Gao, that’s if you ignore the pineapples and all. If you like pineapple and if you heart Ji Dan Gao, by all means, this is da cake for ya! However, do bear this in mind, this is Happycall Pan, not oven. So the cake will be different. It may not rise as well as in the oven but when you think of how fuss free it is to use this pan to bake (no need for greasing & lining!), it’s really not too shabby at all. :)