Corningware Retroflam – Char Kway Teow & Claypot Rice Recipes (PLUS GIVEAWAY)
When buying cookware, what are some things you look out for? For me, I always go for non-stick pans that is easy to clean. Imagine having to waste all my energy to scrub and scrub after cooking a meal. A big thank you to the kind folks from Corningware®, I was introduced to the new top-of-the-range metal cookware Corningware® Retroflam.
Made in Korea from quality materials in a five thick layers of coating consisting of cast aluminum, black titanium, and sparkling pearl ceramic coating on the interior and exterior of the cookware. Corningware® Retroflam has specially designed radiating grooves on the base to allow for even distribution of heat, hence food is evenly cooked. Aluminum is great for thermal conductivity, ensuring energy efficiency; while titanium is strong and non-toxic. This is especially good when I am cooking my fish, it won’t get burnt on just one side. There is faster and healthier cooking turnaround time which leads to lowers energy consumption.
The ceramic coating is highly resistant to heat. Healthy cooking even at under 400 deg C heat, it won’t discharge any toxic chemical. With superior non-stick ability it means the pans are also very easy to clean. All you have to do is wipe off any residue with paper towel after cooking before cleaning it. No scrubbing needed, yay!
The Corningware® Retroflam cookware range promises effective, healthy, non-chemical emission, and hassle-free nonstick functionalities during cooking. The range—which includes wok, sauce pan, casserole pot, and fry pan in radiant colours of red ruby and green emerald—is visually appealing and is a must-have tool for modern cooking.
I put the Corningware® Retroflam wok pan to test by cooking two local dishes with it – Char Kway Teow and Claypot Chicken Rice.
RECIPE: FRIED KWAY TEOW
Because of its large surface and non-stick functionality, stir frying my fried kway teow was very easy. Heat was distributed equally so my fried kway teow was evenly cooked with no charred wok base.
- 2 tbs oil
- 6 large garlic cloves, minced
- 2 Chinese sausages, sliced
- 12 large prawns
- 1 cups bean sprouts
- 450g kway teow
- 100g fish cake, sliced
- 2 eggs
- 1 cup Chinese chives, cut into 2″ length
- Salt, to taste
- White pepper, to taste
- 2 tbs dark soy sauce
- 3 tbsp sweet soy sauce
- 1 tsp fish sauce
- 1 tbs sambal (optional, for spicy version)
- Combine the ingredients for the sauce and mix well.
- Heat Corningware® Retroflam over medium fire. Add oil and sautéed garlic.
- When it is turning brown, add fish cakes, sausages and prawns. Stir fry using high heat.
- Add the bean sprouts, noodles and sauce. Stir fry for a minute.
- Make a hole in the centre, crack the eggs and fry. Garnish with chives and serve immediately.
RECIPE: CLAYPOT CHICKEN RICE
One pot meals are great especially when I am so overwhelmed with work and wanted a quick but delicious meal. This is my favourite recipe and we have cooked it twice already using Corningware® Retroflam. Plus it is so easy, all I need to do is to marinade the chicken beforehand. Look at how beautiful the chicken thighs turn out when I sear them in the pan. The chicken browned beautifully and amazingly when I removed them from the pan, there was no residue left at the bottom. Washing up is a breeze!
- 4 chicken thighs
- 4 garlic cloves, finely minced
- 5-6 slices of ginger
- 2 tbs oil
- 2 Chinese sausages, sliced
- 6 dried shiitake mushroom, soaked in hot water 15 minutes and cut into slices
- 1½ cups rice
- 1½ cups chicken stock
- 1 cup water
- 3 tbs sauce from marinade
- spring onions, for garnish
- red chillies, for garnish
- 2½ tsp sesame oil
- 2 tbs oyster sauce
- 2 tbs light soy sauce
- 1 tsp brown sugar
- 1½ tbs sweet soy sauce
- ½ tsp salt
- ½ tsp white pepper
- Combine all ingredients for marinade and marinate chicken thigh overnight.
- Heat Corningware® Retroflam over medium high heat. Add 1 tsp oil and sear chicken thigh with skin side down for about 1.5 minutes. Flip the chicken and sear for another 1.5 minutes. Set aside.
- Sauteed garlic and ginger. Add in mushrooms, sausages, rice and marinade. Mix well.
- Add chicken stock, water and ½ tbs of sweet soy sauce for darker colour. Place chicken thigh on the rice. Cover the pan and using small heat, cook for 20 mins or until the rice is cooked. Garnish and serve immediately.
So, it is important to have your own set of safe and good cookware that you last you for a good period of time. Corningware® Retroflam is a definitely a good set to own, especially if you wish to prepare one pot meals at home.
Prices start from $109 and they are available at the following stores in BHG, Courts, Metro, OG, Robinsons and Tangs.
If you are a big fan of Corningware®, here’s your chance to win other of their quality products. Big thank you to World Kitchen, I am giving away Corelle® Diningware – Frost design each worth S$110 to 2 lucky readers.
All you have to do is:
1. Like World Kitchen Asia Pacific on Facebook
2. Share this post on Facebook.
3. Answer a simple question here: Name one benefit of using the new Corningware® Retroflam Cookware.
Closing date: 15 August 2016. Collection of gifts from World Kitchen (Asia Pacific). Good Luck!
GIVEAWAY CLOSED! Congratulations to Noorsyahidah Jumat and Ng Li Min Jocelyn!
This post is brought to you by World Kitchen Asia Pacific.