Happycall glazed Char Siew 蜜汁叉烧



Serve 4 to 5 persons

Ingredients:
300~320g pork shoulder

Marinating sauce:
1 tbsp char siew paste or hoisin sauce
1 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp honey
1 tbsp sesame oil
1/2 tbsp rose wine or rice wine
1/4 tsp dark soya sauce
1 clove garlic, minced
Dash of pepper
Pinch of five spice powder

Garnishing:
Honey or golden syrup to glaze
1 tsp roasted sesame seeds, optional

Direction:
1. Wash and cut the pork into stripes of about 2cm thick. Pat dry using paper kitchen towel.

2. Mix all the marinating ingredients and pour over the pork. Coat well and let it marinates for about 2 hours at least.

3. Heat up a Happycall pan to medium high temperature. You may place a parchment paper in your pan if you would like to reduce cleaning the mess after cooking.

4. Place the marinated pork into the pan, close the lid, and let it cook for about 5 minutes or when the pork becomes slightly charred. Subsequently, turn to cook the other sides of the pork every 2 minutes till all the sides are cooked. If you prefer slightly more char effect, you may leave the pork to cook slightly longer on each side.
Use a brush to baste the marinating sauce over the cooked surface.


Baste the remaining marinate
onto the cook surface.

5. When all the sides are cooked, lower the heat and pour the honey or golden syrup over. Use a brush to help you spread the glaze evenly. Open the HCP lid when you glaze.


Pour some golden syrup or
honey over the cooked char siew

6. Remove the pork from the pan and wait for the surface to dry a little. Then brush another coat of honey or syrup onto the surface to give it a long lasting glaze. Your char siew is ready :)


When the surface is slightly dry,
glaze another coat of honey or
golden syrup over.

7. Allow the char siew to cool down before cutting it into slices and sprinkle some sesame seeds over. Serve with sweet and sour chilli sauce and sweet vinegar cucumber :)



HappyCall tuna omelette pizza (Healthy Roti John)



Yield: 2 omelette pizzas

Garlic pizza dough:
180g plain flour (keep about 20g of flour to adjust the moisture of the dough)
1 tsp raw sugar
3/4 tsp dry yeast
100ml warm milk or water
1/3 tsp salt
10ml or 6g olive oil
1/2 tsp toasted minced garlic, optional

1. Pour about 160g plain flour into a clean mixing bowl. Keep about 20g of the flour for adjusting the moisture of the dough in step 2.
Dig a well in the middle, and add in the sugar and dry yeast. Add in about 3 tsp of warm milk onto the yeast. Let it stand for about 2 minutes to activate the yeast.
Do not let the salt come in contact with the yeast during activation process.




Add sugar and yeast to the
centre of the flour

Activated yeast foaming.

2. Pour in the rest of the warm milk, olive oil, toasted garlic and salt to the flour and mix well. If the dough is too wet, add some flour to the dough. Or else, add some water to adjust the dough moisture level.


Toasted garlic to be added to
the pizza dough

3. Knead the dough till smooth and elastic. If you are kneading by hand, it will take about 20 to 25 minutes. If you use an electric mixer fixed with dough hooks, you need about 10 to 15 minutes.



Hand knead thd dough for about
20 to 25 minutes

Stop kneading when the dough
is smooth and elastic

5. Shape the dough into a ball, place in a bowl to proof for about 50 minutes. Sprinkle some water on the dough surface and cover with a lid to prevent moisture loss.


Beginning of a proofing process.

6. To test whether the proofing is done, insert a finger coated with flour into the middle of the dough, if the gap does not close up, then the proofing is done. Otherwise, continue to proof for another 10 minutes, and test again.

7. Deflate the dough to release trapped air. Fold in the sides, and roll into a ball divide into 2 portions. Let the dough rest for 10 minutes before roll out into pizza base.



Omelette ingredients:
1 can tuna or sardines, drained
3 eggs
1 big onion, chopped
2 garlic, chopped
1/2 red chili, chopped
1 tbsp oatmeal, optional
1 tsp ground black pepper
Salt to taste


Onion, garlic and chillies waited
to be ground by blender

1. Drain away the brine or oil from a can of tuna. Use a spoon to loosen the tuna chunks into flakes.

2.Blend onion, garlic and chilli coarsely using a food blender.

3. Mix all the ingredients in a clean bowl. Set aside.

Chilli for dipping:
3 tbsp sweet chilli sauce
2 tbsp tomato ketchup
5 tbsp water


Mix all ingredients together to become a dip for the omelette pizza.

Cut Japanese cucumber to go along


Cut cucumber into stripes.

Direction:

1. Roll out one pizza dough to about 15cm in diameter.

2. Line the HCP with a parchment paper coated with olive oil on the top side. Heat the pan to medium temperature.

4. Pour 1/2 the quantity of the omelette batter into the pan. Before the omellete is cooked, cover the omelette with one pizza dough. Lock the pan lid and bake for 5 minutes, then lower the heat and bake for 5 minutes.

5. Cover the pizza dough with another parchment paper.  Close and lock the lid. Flip the HCP to cook the pizza dough for about 5 to 7 minutes at medium low heat, or till it turns golden.

Cook the omelette, then place the
pizza dough over.
Flip the pan to cook the pizza dough
after about 10 minutes

6. Transfer the omelette pizza to a plate. Cut into desired portions, and serve with chilli sauce and cut cucumber :)





















Pork belly chestnuts stew焖猪肉栗子

Ingredients:
230g pork belly, cut into 4 portions
4 big shiitake mushrooms, soaked
1 pkg cooked chestnuts, 100g
1 slice ginger
2 cloves garlics
1 stalk spring onion, white stem

Marinate ingredients:
1 tsp light soya sauce
1/2 tsp dark soya sauce
Dash of pepper

Sauce ingredients:
1 tbsp light soya sauce
1 tsp dark soya sauce
2 tbsp cooking wine 花雕酒
2 tbsp raw sugar
400g water


The ingredients.

Directions:
1. Marinate the pork belly and let it stands for about 1/2 hour.

2. Heat the HappyCall pan using medium heat and pour 1/2 tbsp oil into it. Fried the garlic and ginger till fragrant.



Heat HCP with oil.



Fried the garlic and ginger till fragrant.

3. Place the pork belly into the pan with the skin facing down. Close the lid. Let them grilled for about 1 to 2 minutes, then starts to grill the other sides of the pork belly till they turn golden.


Pan-fried the pork till golden on
both sides.

4. Pour in the sauce ingredients and wait till it boils, then place the shiitke mushrooms in. Close the lid. When the sauce starts to boil again, lower the heat and let it simmer for about an hour. Flip the pork belly every 10 minutes.




Pour in the condiments and water.

 










5. Add in the chestnuts about 30 minutes later.

 


Simmering.

6) Serve with warm rice.

Fried Mee Siam

Serve 4 adults

Ingredients:
150g brown rice vermicelli, soak
5 tofu puffs, cut into strips
1 bowl bean sprouts, blanched
1 onion, chopped
4 tbsp sugar
1 tbsp assam sauce
185g instant Mee Siam paste
200g water
10 stalks of chives, cut into 2cm length
2 limes cut into half

Directions:
1. Heat up a some oil in the pot, add in chopped onion, stir-fried till fragrant .
Pour in the instant Mee Siam paste, sugar and water.
2. When the gravy is about to boil, add the assam paste and vermicelli, and let the vermicelli soaks up all the gravy. Turn off the heat.
3. When done, about 5 min later, stir in the bean sprouts and chives. Squeeze the lime juice over.
4. Garnish with hard boiled egg and serve warm :)

 

 

 


Cook the hard boil eggs in a rice
cooker. Add 1/2 cup of
water, and cook in normal
rice cooking mode.

Japanese Char Siew 日式叉烧

Ingredients 
280-300g pork leg 

3. Pour in all the condiments, ginger, green onion, and water enough to submerge at least 3/4 of the pork. Heat till boil, then lower the flame and simmer for about 1 hour.

Skim away the foam on the surface.

4. Remove the thread before cutting into slices. Soak the pork slices in the sauce and serve with rice or noodle 😊

soak the cut pork slices in the sauce