Friday 31 August 2012

Pickled lettuce minced pork loaf 脆瓜猪肉饼

250-270g minced pork
10 slices pickled lettuce, chopped
1 tsp low salt fish sauce
A few drops dark soya sauce to add colour
1.5 tsp potato starch
1 tbsp water

1. Mix all ingredients together and shape it into 3 or 4 meat loaves.
2. Place the meat loaves in a bowl and steam together with your cooking rice. When the rice is cooked, so do the meat loaves.
3. Garnish the meat loaves with cut chili, spring onion and Chinese coriander. Serve warm with rice :)

Pandan Hokkaido Cupcake

(Recipe adapted from Nasi Lemak Lover)

Yield: 10 cupcakes (50x38cm)

3 egg yolks
20g fine sugar
60g milk
35g rice bran oil or cooking oil
1 fresh pandan leaf
70g top or cake flour

3 egg whites
25g fine sugar

Custard cream fillings
80g whipping cream
15g icing sugar
1 tsp instant custard powder


1. Preheat the oven to 170 degree C.

2. Whipped egg yokes and sugar till pale yellow using hand whisk. The process will take about 5 minutes.
3. Blend milk, rice bran oil and pandan leaf using a food processor. Add the blended mixture to the egg yoke mixture. Mix well.

4. Sift and fold the flour in using a hand whisk.

5. Beat the egg whites using an electric mixer, when foamy, add in the sugar.  Continue to beat till stiff peaks formed.

6. Add 1/3 of the egg white to (4) , mix well before adding the next two batches of egg whites.

7. Arrange 10 cupcake paper moulds on a baking tray.  Slowly fill them up with the batter. Fill up to about 3/4 of the cup height.

8. Bake the cupcakes in the oven for about 20 minutes.  Cool the cupcakes on a rack before filling them with whipped cream.

 9. Before whipping the cream, you need to place the bowl, the whisk and a damp cloth in the fridge for at least 20 minutes. If you are using an electric hand mixer, you only need to use one whisk.
Place the bowl on top of the cold damp cloth. Start whipping the cream at low speed then progress to medium speed. Soft peaks will form after about 2 minutes.  Add in the icing sugar, and continue to whip for about 40 sec or when hard peaks formed. Add in the instant custard powder and mix well.
Be careful not to over beat the cream, as it will disintegrate into butter and water.

10. Fill the cream into a whipping bag with a nozzle attached. Pipe the custard cream into the cupcake and chill before serving :)

To blend the milk, oil and pandan leaf in
a food processor.

Blended milk, oil and pandan leaf.


The egg yolk after whisking.


Whipped egg white with hard peaks.

Pour the blended milk into the yolk mixture.


Finished mixing the egg white to the batter.

Adding egg white to the batter.


Sift the flour into the batter, spoon by spoon.

Waiting to pour the batter into the cupcake mould.

Cupcakes finished baking.

Place all the eqipment in the fridge before
whipping the cream

Chilled a damp cloth in the fridge for whipping the
whipping cream later.


Wednesday 22 August 2012

Pulot Serikaya糯米椰子糕

Ingredients for glutinous rice:
80g glutinous rice, soak for 4 hours
2 tsp trim coconut milk
50ml water
1/4 tsp salt

Ingredients for kaya:
1 egg
1/2 tbsp flour
30g sugar
1/4 tsp salt
1pandan leaf, about 30cm long
55g trim coconut cream

1. Mix all the glutinous rice ingredients together, and add to a 11cm diameter silicon bake ware. Steam for 10min, then use a spoon to press the rice to make it compact. Continue to steam for another 10 min, or until the rice surface is dry.

2. While making the kaya, in a blending cup, add coconut cream, sugar and cut pandan leaf, then blend them using a food processor.
*if you are using artificial flavour and colouring, you can skip (2) and go to (3).

3. In a bowl, first add in flour, then follow by the mixture in (2), blend well. Then add an beaten egg and mix well. Strain the coconut egg mixture to give the kaya layer a smooth texture.

4. Pour the kaya mixture in (3) onto the steamed glutinous rice, and steam for 15 minutes or till the kaya harden.

5. Wait for the cake to cool down, then cut into slices to serve :)

Soak the glutinous rice for 4 h

After steaming for 10 min, use
a spoon to compact the rice
Add coconut cream, sugar,
pandan leaf and salt to a
blending cup.
after blending
Pour the coconut mixture to the flour
After added the egg, strain the mixture
to remove all the solids.
Strained mixture.
Pour the mixture onto the steamed
glutinous rice, and steamed for
15 minutes.
Steaming completed.

Saturday 18 August 2012

Fried Mee Siam

Serve 4 adults

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

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.

Friday 17 August 2012

Sesame pork floss egg roll

Omelette ingredients:
3 eggs
1 tsp flour
1 tbsp water
Pinch of salt

Flour ingredients:
10g glutinous rice flour
5g rice flour
60g water
Pinch of salt

Filling ingredients:
Pork floss
Black & white sesame seeds, toasted
1 tbsp cut spring onion
1. Mix all the omelette ingredients together by stirring. Try to minimize the amount of air trapped by the egg so you will produce a smooth omelette.
2. Lightly oil the HCPan and heat up the pan at medium heat.
3. When the pan is hot, pour on the omelette mixture and swirl the pan to evenly spread out the mixture.
4. Mix the flour ingredients together. When the surface of the omelette is cooked, pour in the flour mixture and spread evenly.
5 When the flour layer is cooked, sprinkle the pork floss, sesame seeds and cut spring onion over it.
6. While the omelette is still warm, roll the omelette up.
7. Before serving, cut the omelette into 2 portions. Serve warm :)

HappyCall Castella cake

Yield: one 65x175x45H cake
2 eggs
70g brown sugar
30ml milk
1 pandan leaf
1 tbsp honey
50g bread flour, sift twice

1. Whisk 2 eggs in a container over a pot of hot water (not boiling water). Use only very low speed of an electric mixer. Add in the sugar after about 3 minutes. Whisk for at least 30 minutes till the egg can form soft peaks when lift up the whisk.
2. Blend honey, milk and pandan leaf using a food processor. Then add to the whipped egg. Whisk for about 3 minutes, or till the milk mixture well incorporate with the egg.
3. Fold in the sifted flour using a hand whisk. Mix well.
4. Pour the cake mixture into a paper cake moulds pre-sprinkled with some sugar at the base. Fill up to about 3/4 of the cake mould height.
5. Preheat the HCPan at low heat. Place the cake in the pan and close the lid. Bake for about 20 minutes in low heat. When the top is cooked, turn over the cake to bake the other face of the cake for 10 minutes at medium low heat.
6. When done, turn up the cake and place a small container of warm water in the HCP and close back the lid. This is to prevent the cake from getting too dry while cooling down.
7. When the cake has completely cooled down, which take about 2 hours, cut the cakes and serve 😊