Happycall - Glutinous Rice

The sauce

mushroom & dried shrimps

Heat up some oil and stir fry the mushroom and dried shrimps for few mins

Then pour in the sauce and stir fry for 2 mins

Add in the glutinous rice and mix till evenly brown

Pour in the 2-1/2 cup water

Cover the happycall pan cook for ard 20 mins remember to move the pan left and right to prevent it get burnt

TATA!! Delicious!!!

Ingredients

1) 3 cups of glutinous rice, soaked around 20 to 25 mins if you want it to be soft then leave it to overnite, then drained

2) 15 dried mushrooms, soaked then drained and sliced thinly (keep the soak mushrooms water for later used)

3) a handful of dried shrimp (amount can be adjusted depending on individual taste), soaked then drained (keep the soak water as well for later used)

4) 2-1/2 cup of water (include water reserved from the soaking mushroom & dried shrimp)

Sauce:

1 tbsp sesame oil
1-1/2 tbsp oyster sauce
1 tbsp dark soya sauce
1 tbsp light soya sauce
1/2 tsp salt
1 tsp ground white pepper
2 tsp table sugar
cooking oil

Garnish (all optional)

spring onion, chopped
fried shallots
red chilli, chopped
Directions:

1. All your ingredients to be ready. Mix together sesame oil, oyster sauce, dark soya sauce, light soya sauce, salt, pepper and sugar, set aside.

2. Heat the cooking oil in HCP over medium heat. When the oil is hot, Add the mushrooms and dried shrimp and fry for 4 minutes. Then add the sauce mixture and fry for another 2 minutes.

3. Next add the glutinous rice and fry for 4 minutes till all the rice is evenly browned. Pour in 2.5 cups of the water reserved from soaking the mushrooms, and fry for another 3 minutes.

4. Cover the HCP, using medium-low heat and cook for 20 minutes. Remember to move the HCP left and right to prevent the rice from being burnt. I flipped HCP twice. Garnish and serve.

Note: All ingredients amount are based on estimation and personal taste, you may adjust the amount according to individual taste. Heat also based on individual stove.

Happycall - Sweet and Sour Pork

Vege ingredient

Sauce ingredient


Marinate ingredient

Frying in process

Fry ginger and onion

Follow by all the vege

Pour in the sauce

When the sauce boil put the pork in

Serve will hot!

Ingredients:

250g Pork Shoulder Collar (Wu Hua Rou)
1 Tbsp of corn flour (for marinating)
1 tomato (cut into 6-8 and half them)
1 green capsicum (cut into cubes)
1 yellow capsicum (cut into cubes)
1 onion (cut into cubes)
2 pce ginger

Ingredients to marinate pork:

1 egg
1 Tbsp sugar
1 Tbsp Oyster
1 Tbsp Hua Tioa Jiu / Shao Xin Jiu
1 Tsp Sesame Oil
1/2 Tsp Corn flour (or rice flour)
3 Tbsp Water

Sauce:

5 - 6 tbsp of tomato sauce
1 tbsp of plum sauce
1/2 tsp of vinegar (optional)
1 tbsp of sugar (Mix till sugar dissolves)
1 tbsp of corn flour mixture

Method:

1. Cut pork into cubes of about 1.5 cm
2. Marinate the pork with sesame oil, hua tioa jiu, oyster sauce, sugar, egg and water and leave it for at least 30 mins.
3. Coat the marinated pork into corn flour or rice flour before frying.
4. Heat up the HCP on medium heat and add enough oil to cover 3/4 of the pan.
5. Pan fry the pork till golden brown (manual turn the pork). Open the HCP while frying for better crispiness. Dish it out.
6. To follow the traditional deep frying method, pan fry it again to make it crispier. Pork must be totally cooked by now. Dish it out.
7. Heat up 1/2 Tbsp of oil, add onion and ginger fry for a while followed by green and yellow capsicum then tomato and cook for 1-2mins
8. Add in the sauce and cook for about 1 min till u see bubbles, use corn flour mixture to thicken the sauce if necessary.
9. Add the pork into HCP. Toss it 2-3 times till the sauce is evenly coated on the meat. This step should be fast and complete in less than 1 min.
10. Ready to serve.

Cabbage with Pork (红烧猪肉)

红烧猪肉

1/2 tsp of oil

Some garlic

Pour in 红烧猪肉 and 5 tbsp of water

Cover up

Put 1 tsp of oyster sauce

wait till the sauce boil then put in the cabbage and cover up let it cook for 10 mins

Yummy!!!

With only 2 ingredients and u can cook this delicious vegetable.

Ingredients

1 China Cabbage
1 tsb Oyster Sauce
5 tbsp of water
1 can of 红烧猪肉

Method

1. Cut the cabbage then wash.
2. Put 1/2 a tsp of oil then put garlic fry till it fragrance.
3. Pour in 红烧猪肉 then with 1 tsp of oyster sauce and 5 tbsp of water cover up and wait till the sauce boil.
4. Put the cabbage into HCP then cover up and let it cook for 10 mins.
5. Serve will hot

Happycall - Shrimp Paste Chicken 虾酱鸡翅

Ingredient for marinate : Sesame oil, shrimp paste, sugar and 2 tbs of water

Mix all together

Flour for coating.. Rice flour and corn flour

Mid wings

Pour in the marinate sauce

Put them into zip lock bag then keep put them in the fridge for at least 30 mins

Get ready the flour: Rice flour and corn flour ratio 2:1

Light coat the mid wings

Ready to be fry in HCP

Deep fry

Yummilicious shrimp paste chicken.


Ingredient:

Chicken mid wings, or whole chicken cut up in big chunks

Marinate for about 15 chicken wings:

1 TBS - Shrimp Paste
1-1/2 TBS - Sugar
1 TBS - Sesame Oil
1 heaped TBS Grated Ginger (i omit this)
2 TBS Water to dilute the mixture
Rice flour
Corn flour


Method:

1. Wash clean chicken mid wings.
2. Mix the marinate in a bowl. Because personal taste differs, I strongly suggest you taste the marinate to see it suit your palette. The marinate should be a tad stronger than you would normally take because the chicken has not been added in.
3. Mix in the chicken ensure every pieces is coated evenly with marinate. Marinate at least for 30 mins.
4. The ratio of rice flour and corn flour should be 2:1. I have also added some pepper to lightly flavoured the flour.
5. Fry them till golden brown. Drained off the excess oil and served.

Happycall - Char Siew

Marinate sauce

Wu hua rou

Marinated

Put in a zip lock bag and put into the fridge for at least 1/2 hr

Cooking in the HCP

Done!

Looks yummy right


Ingredients:

Pork (Wu hua ruo)

Marinates:

2 tbsp Hoisin Sauce
1tbsp Rose wine
1tsp Light soya sauce
1tbsp Dark soya sauce
1tbsp honey
4-5 tbsp sugar (or 1/4 cup sugar)
1tsp Sesame oil
Dash of pepper

Method:

1) Heat up the pan for 1 min, place in the pork and some marinate (about 1/2)
2) Cook the pork with lid close for about 5 mins
3) Open the lid to manually flip the pork and continue to let it cook with lid close not tight (i.e magnet not closed up)
4) Slowly cook the charsiew and check now and then (about every 1-2 mins) till the sauce dries up and meat starts to charred...Can add in more sauce to hasten the browning process
5) Once that is done, dish out charsiew
6) Cut and ready to serve

Chwee Kueh

Chai Po

Chai Po Ingredients: Garlic, chai po, sugar, dark soya sauce, light soya sauce & oil

Fry garlic

Pour in chai po and all the sauce

Add in sugar

Done!

Chai Po (Dried Radish) Ingredients:

Oil 200g
Garlic(chopped) 50g
Chai Po 300g
Dried Shrimps 30g (pounded or flossed in food processer) i omit this
Sugar 3tbsp
Salt 1tsp
Dark Soya Sauce 1tsp
Toasted white sesame 1 tbsp (grounded coarsely) i omit this

Method :

1. Heat oil in a heavy sauce pan. Fry Chai Po, dried shrimp and minced garlic until fragrant. Add sugar, salt and dark soya sauce for seasoning.
2. Add toasted white sesame.


Chwee Kueh

Ingredients: Rice flour, tapioca flour, corn flour, oil and water

Bring the water to boil with 1/2 tsp of salt

Mix all the 3 flour together

Mix well

Ready to pour into chwee kueh molds

Ready to be steam

Let it cool down

TATA!!!

Kueh Ingredients:

Rice Flour 150g
Corn Flour 20g
Water 300ml
Oil 2tsp
Salt 1/2 tsp
Water 800ml

Method :

1. Place rice flour, corn flour in a mixing bowl and add 300ml of room temperature water. Stir well until there are no lumps of flour.
2. In a heavy saucepan, add the 800ml water, oil and salt. Heat the content until it just begin to boil.
3. Pour the flour mixture slowly into the saucepan and stir continuously with a wooden spatula to prevent lumping. The mixture will thicken to a gluey consistency. Turn off the heat and continue to stir.
4. Spoon the gluey paste into individual Chwee Kueh molds. Steam over boiling water for 15mins.