Happy Call Pan – The Latest Rave In Singapore Homes

HappyCall Pans

Article contributed by Ruth Wong of Mommy Cafe

If you are living opposite my apartment, you would have noticed something different going in our kitchen the last few weeks. Instead of the helper doing the cooking, this mistress of the house has taken over!
Thanks (or no thanks) to my latest kitchen ‘toy’ – the Happy Call Pan (a Korean innovation), I’m now possibly on my way to becoming a domestic goddess, at least in the culinary department.

HappyCall-Ocher-Pan

I was first introduced to the pan through a review on my friend Pauline’s blog.

Then I watched its TV ad on Channel U and was so amazed by what I saw that I immediately went online to order one (you can also watch a video about the pan here).
So what are the advantages of cooking with the Happy Call Pan?

Cooks faster than normal wok or pan because of its patented heat retention technology as well as the fact that it’s coated with titanium and ceramic (making it a non-stick pan as well)
Because you cover the pan when cooking (there’s a magnetic clip at the end of the handle that keeps the pan tightly closed), there’s not the usual smoke and odor, thus leaving the kitchen almost grease-free
Healthier cooking because you only need to use minimal amount of oil, or none at all if you prefer
You can also cook on both sides with an easy flip of the pan, so some thing like frying fish becomes much easier.
Cleaning the pan is easier because of its non-stick property

When I ordered the pan, their newest product, the Ocher Deeper Pan has just been launched. Since I originally wanted a deeper pan, I went ahead and bought the Ocher pan.

HappyCall_comb3---Ruth-Wong

My Ocher pan – came with a pack of free sealer and manuals (original manual in Korean, and a translated English version)

So how was my experience with the pan? I’m happy with the shorter cooking time; more importantly, I’m pleased with having a cleaner kitchen since there’s no spattering oil and the pan doesn’t emit any smoke like the wok does.
Here’s a small sampling of what I’ve cooked over the weeks…

HappyCall_comb2---Ruth-Wong

Top: Grilled BBQ ribs (doesn’t look that appealing but it tastes good) – this was such a chore to prepare previously because when the caramelised ribs are finally cooked, the wok would be so sticky that it’s hard to wash; what’s worse was the strong odor lingering in the air and the kitchen left in a greasy state. But with the Happy Call Pan, I no longer have such problems!

Bottom: Making french toast is a real breeze now! It takes no more than five minutes to get them all done.

HappyCall_comb4---Ruth-Wong

Pic 1: Stir-fried green marrow (or ‘hairy melon’ as some call it) with carrots, prawns and eggs
Pic 2: Stir-fried cauliflower with carrots, tomatoes and beancurd
Pic 3: Fried rice – cooked the ingredients using Happy Call then transferred to wok and fried together with rice (too much rice to be cooked in the pan)
Pic 4: Stir-fried broccoli with prawns

One thing I’ve yet to master is frying a whole fish. I couldn’t really make the skin crispy, guess I’ll just have to keep experimenting till I get it right. But I could make teriyaki cod fish easily with the pan:

Cod-Fish---Ruth-Wong

By the way, I also make muah chee with the pan. Yes, you heard it right – muah chee! But we were so excited with eating it that I forgot to take a picture. Oh well, the next time. And there’s now also a Facebook page for sharing of Happy Call recipes, which even include creations like cakes and breads – yes, you can bake using the Happy Call pan!

So are you tempted to get one as well?

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