Teczcape-An Escape to Food

Stuck with leftover corn tortilla from making chickpea tacos? Give it a new twist. Use tortilla as the wheat flour-batter base to make egg pancake (蛋饼 Dan Bing) or scallion pancake (葱油饼).


These pancakes are like super-thin sandwiches, aren't they? They will be convenient on-the-go, and easy as no-mess quick-bites.

As these store-bought corn tortilla were on the thick side, the resulting egg pancakes were chewier, and crispier at the edge; compared to store-bought pancake that is typically softer to bite.

Remember this one-pot Cabbage Rice? The idea of fuss-free cooking where it is best to cook "everything" (carbs, vegetables, protein) in one-pot or one-pan, never fails to inspire me in creating new dishes. Chicken soup turns chicken soup noodles, stir-fry vegetables transforms to a vegetable stir-fry noodle. Less pots and pans means less cleaning up and in some way, makes cooking less of a hassle.

I fell deeper in love with cooking a one-pan "everything" dish when I made two recent discoveries - using Indian Basmati Rice for a classic Chinese dish, and the HappyCall (ceramic-coated non-stick) Pan. It started with this Shanghai Vegetables Rice (I have used Indian basmati rice for a rather traditional Shanghai dish) - all cooked and done in the same pan/pot, with basmati rice - from start to finish. Using basmati rice, the final dish was less "sticky and wet" compared to using jasmine rice when cooked with moisture-rich vegetables. I don't often cook with white rice but recently, for the sake of Shanghai Vegetable Rice, I have.

My friend invited us to her place for lunch to try her Shanghai Vegetable Rice 上海菜饭. I must be in serious need for inspiration and motivation! The next thing I wanted to do after trying this dish, was to try making the same dish! And I wanted to cook it within the same week, with that vivid memory.


What memory?

Both my friend and I usually cook without an-exact-measurement-recipe, so there is no memory to begin with in the first place. Often, when I find or come across recipes that I like, I usually browse through the list of ingredients and general cooking directions; then when it is time to cook, I try to prep. similar ingredients with the approximate quantity and adjust the taste during the cooking process. To remember the number of cups, tablespoons, down to teaspoons was not as important as remembering the taste and texture of the final dish.


As she has no recipe for Shanghai Vegetable Rice, our interaction was purely verbal and it was in a few sentences that I try to pick up the tips and tricks.


This does not sound like a scientific way of cooking? How about you? That is why I seldom bake because in baking, I can't do the "recipe" method.

Traditional Shanghai Vegetable Rice uses some meat for flavor but I have tried a vegetarian version using fresh shiitake mushrooms and Bok Choy, and the dish has also turned out perfect in terms of flavor (more light-tasting than the non-vegetarian version but still tasty) and texture.

Even before I cook the dish that day, I made a phone call and ask her if any garlic is necessary. She said nope. No garlic, no onions required. That is Shanghai Vegetable Rice and so I started.

Being homemade, it is not recommended to store the preserved Chinese leaf mustard greens for too long in the fridge. In addition to this vegetarian version with crisp tofu, I was thinking about other meatless options that may be possible.


Chinese leaf mustard is a "warming" vegetable that is a source of vitamin B1. B2, C, and minerals - calcium and iron. Other than detoxifying the body, it is also especially good for mucous discharge, cough, chest congestion.

Scallions with Egg 葱花蛋 is definitely not new to many of you and it is a very simple dish but often, we tend to forget how some dishes can be easily put together by using very basic ingredients. Basic ingredients such as scallions and eggs never fail to make their presence in my kitchen.

Are they basic ingredients in your kitchen too?


Just when I thought carrot omelette is by itself a very simple egg dish to cook, this scallion omelette or Scallions with Egg is even simpler, without having to grate the carrots!

For this recipe, half of the quantity of scallions is whisked into the egg while the remaining half is sauteed in cooking oil prior to adding whisked egg to the pan. As some scallions are first sauteed in the pan, that will make it fragrant (less sharp and pungent); HOWEVER those scallions that are pre-mixed and lightly whisked into the egg will be sharper and bolder in taste; also maintaining fresh flavors since the scallions are not subjected to heat for a longer time compared to those in the oil. The final egg dish, even as simple a dish as scallions and egg, can still have a nuance profile of flavors and texture.

The caramelization of onions impart intense sweet flavors to many dishes. Likewise, I also like to caramelize green onions (the bottom white parts of green onions) and this brings great flavors to a very easy  and basic recipe.


Sweat the green onions in a pan till the green onions start to brown. Add oyster mushrooms that are already marinated with wine, soy sauce and white pepper. Saute till mushrooms are cooked.


This can be a side dish with steamed rice or topped over noodles. So easy good!

Other HappyCall Pan recipes can be found here.

Tag: oyster mushrooms, mushrooms

Zucchini-Chicken Nuggets in the making...


...using the HappyCall Pan.

With grated zucchini, the chicken nuggets were kept moist and juicy!

Healthy and tasty chicken nuggets that will be enjoyed by everyone, and the ease of making these nuggets that will make the cook happy!

Can the HappyCall Pan (HCP) cook anything, everything ? I don't have the answer. All I can say is I am experimenting with different dishes whenever I can.


This pan is quite handy for cooking one-dish meals. It is a deep pan, so a one-dish meal cooked in it yields about 2-3 servings of food.


Rice noodles tend to stick to the pan unless fried under high heat. As I try to avoid high-heat cooking at home, the non-stick nature (ceramic diamond coating) of the HCP works really well when frying the rice noodles.

I used to avoid non-stick pans due to it often being Teflon-coated and during high-heat cooking, the released compounds such as chlorofluorocarbons (CFCs) may be harmful when ingested.

Pesto used for pasta; but I have found another way to use pesto recently - in egg crepes! Wait wait wait...egg crepes? Yes, the batter for these thin-layer "crepes" are eggs and nothing else.

And certainly the HappyCall Pan (HCP) is good for doing that. Thin egg crepes without the use of too much oil. Then spread pesto on the thin egg crepes and roll them up.


How else have you used pesto other than in pasta sauce and in pizza?

Sharing with Hearth and Soul

Tag: pesto, egg crepe

Following HappyCall Pan (HCP) Fried "Rice" (Quinoa), and Pan-Fried Fish Fillet, this is another take on HappyCall Pan and this time, I'm going to make quesadilla. Alright, the tortilla wraps were store-bought but the HCP does a good job in warming up (gently steaming) those wraps.


The tortilla wraps are warmed. Now it's time to make a chive-egg omelette. I find that the HCP does a good job in making egg dishes as the pan surface is non-stick (ceramic coated and not Teflon) and therefore does not call for a lot of cooking oil when making egg dishes such as omelette.

After the chive-egg omelette is cooked, slide it out on a plate. Then place warmed tortilla back to the HCP, add the omelette back to the pan on the tortilla wrap, then place another layer of tortilla on top of the omelette (photos above).


Partially close the HCP and allow the quesadilla to warm and the omelette to fully-set within the wraps-sandwich. Remove and set aside on a plate, cut into half or quarters and then roll up with spring herb or salad veggies, and cucumbers and take a big bite.


This quesadilla wrap, roll-up sandwich is super-easy to make, healthy and nutritious too. With the chive-egg omelette as the main filling, it is definitely flavorful. Yum!

Sharing this wrap and roll-up sandwich with Souper Sunday

Tag: quesadilla, chives

When I first watched HappyCall Pan (HCP) demo on TV, one of the highlights was how easy it was to pan-fry a whole fish without the grease and splatter all over the kitchen. That, to me, is a big plus. Though I have not try a whole fish on the HCP yet, I have to say it worked quite well for a fish fillet.

HappyCall Pan (HCP) Pan-Fried Spiced Fish Fillet
The sole fillet was lightly seasoned with paprika, ground turmeric, ground coriander, a little extra virgin olive oil, squeeze of lemon juice. Then place on the pan, pan-fry about 3-5 minutes per side, till cooked. In the process of cooking the fish, the pan was also partially closed (not locked by magnetic) so that the steam cooks the fish fast. Also to prevent any splatters.

Other HCP creations: Fried "Rice" Quinoa

Tag: happy call pan, fish

Guess what I brought back from my recent Singapore trip? A HappyCall Pan(HCP), with compliments from Mom. :)


The HappyCall Pan is a pan (not an electric appliance), so there were no worries about me having voltage/power issues over in the US.

Well, I know that gas stove is like the norm in Singapore home kitchens; likewise, the HCP demo on TV is mainly using the pan over the gas stove. So another concern was using the pan over an electric stove, as most rental apartments here in the Bay Area, California is "furnished" with an electric stove in the kitchen - I do not fancy electric stove but no choice. So, HCP on the electric stove - Does it work? Will it work?