Wednesday 28 November 2012

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.


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 :)

Saturday 24 November 2012

Happycall Baumkuchen cake

Yield: 1 x 20cm long cake roll

80g butter, melted
2 egg whites
30g sugar
2 egg yolks
30g honey
30g milk
1/4 tsp vanilla essence
15g corn starch
60g all-purpose flour

All the ingredients

1. Melt butter by placing it in a rice cooker. Turn on the 'keep warm' mode for 20 minutes. Set aside. You may warm up the milk and honey in the rice cooker too.

Warm up the butter, honey and milk
in a rice cooker

2. Whip the egg whites in a clean mixing bowl free of water and oil. When the egg whites start to froth, add in 1/3 amount of sugar and whisk till the sugar incorporated with egg white. Continue the process to finish up the second and third batch of sugar. (electric hand mixer - start with high speed, after adding the last batch of sugar lower to medium speed)
You may stop the whisking when hard peaks formed. When you invert the bowl , no egg white will fall out.

Pour in the sugar when the egg
white froth.

Whip the egg white till sharp
peaks formed.

Add in the following 6 ingredients using a hand whisk and in running order:
3. Add the egg yolks, one at a time, to the egg white.

Blend the egg yolk with the
egg white using whisks.

4. Next, add in the honey and blend well.

Pour in the honey and mix.

5. Follow by the melted butter. Remember to stir the bottom, as these ingredients tend to sink.

Pour in the melted butter

6. Pour in the milk and blend well.

Add in the milk

7. Add in the vanilla essence.

Add about 1/4 tsp of vanilla

8. Mix in the corn starch.

Pour in the corn flour

9. Finally, sieve in the all-purpose flour. Mix using a spatula. Minimize the mixing strokes, stop mixing when most of the flour has been combined.

Sieve in the flour

Mix in the flour using a spatula

10. Preheat the HCP using medium heat. Grease the pan.

Grease the pan with oil before baking

11. Pour the batter into hot pan. Swirl the pan to make a thin and even coating round the pan. Avoiding the edge as the heat cannot reach the edge well. Heat for about 4 minutes, or till the base turn golden colour, but the surface still wet.You may close the lid, but not locking it.
Shift the pan position every 1 minute to ensure even heating.

Baking the first batch of batter

Roll up the cake till it reaches the
opposite end.

Close the lid but not locking

12. Use 2 flat edge spatulas to roll up the cake from one end to the other. Then push the cake roll back to the starting point..

Pour the next batch of batter
and let it joins the cake roll.

13. Pour in the next batter, swirl the pan again and let the new batter 'connect' with the cake roll. When the bottom of the batter turns golden, roll up the cake.

14. Continue the process till finish all the batter.

Use 2 spatulas to help you roll up the

15. After the last roll up, let the roll sit in the pan for 5 minutes to do the final cooking.

Let the cake sit and cover in the HCP for
about 5 minutes to allow the cake to
cook more thorougly.

16. Let the roll cool down on a wire rack. When the cake cools to lukewarm temperature, wrap it up using a food wrap to prevent the cake from becoming dry.
After complete cooling down,  cut the cake roll up and discard the two ends before serving :)

Let the cake cool down on a wire rack

When the cake cool to lukewarm temperature,
wrap it up using a food wrap.

Tuesday 20 November 2012

Low fat vegetable cream of mushroom

Yield: 4 small servings

200g white button mushroom
1/2 onion
1 clove garlic
20g carrot
20g pumpkin, diced
200 ml milk
50ml water
1 tbsp oatmeal or 1 tsp potato starch

The ingredients

Seasoning to taste:
Black pepper
Seasoning powder

1. Clean button mushroom using a wet kitchen towel. Slice 2 mushrooms and toast in a oven toaster at medium heat for 10 minutes. Reserve these mushroom slices for bowl decoration.
Grind the rest of the mushrooms in a food processor or blender.

Grind the mushroom in a blender
or food processor.

2. Grind onion and garlic. Set aside.

Grind onion and garlic.

3. Heat 1 tablespoon of olive oil in a pot. Stir-fry minced onion and garlic till fragrant. Add in ground and cut carrot and pumpkin, stir-fry till ingredients soften.

Stir-frying cut carrot and pumpkin with
onion and garlic

Heat the minced carrot and pumpkin
till it softened

4. Pour in the ground mushroom and heat till it fragrants.

Cook the ground mushroom till fragrant.

5. Add in the milk and water, continue to heat till it boils.

Add in the milk and water

7. Season to taste.

8. Add in a tablespoon of oatmeal or 1 teaspoon of potato starch (mix with 2 tbsp of water) to thicken the soup.,

Adding a tablespoon of oatmeal to
the soup towards the end.,

Serve hot in a bowl or bread bowl :)


Italian bread bowl

Yield: 4 bread bowls

270g warm water, about 35 degree C
1 tsp raw sugar
2 tsp dry yeast
440g all-purpose flour
Dash of oregano powder
9g or 3 tsp olive oil
1 tsp salt
2 tsp milk, as milk wash for brushing the bread


1. Mix all- purpose flour and dash of oregano together. Set aside.

Add oregano powder to the flour
and mix well.

2. Mix warm water with sugar and yeast. Let it stand for 10 minutes to activate the yeast.

Acitivating the yeast before adding

3. Pour in olive oil and salt, then follow by 1/2 the quantity of flour. Mix well before adding the next batch of flour. Each addition of flour is half the quantity of the remaining flour.
When most of the flour has became crumbs, stop adding flour and try to gather the crumbs into a big lump. Leave about 2 to 3 tsp of flour to adjust the moisture of the dough.

Stop adding flour, when you see
these small lumps.

Keep behind some flour for adjusting
the moisture of the dough.

To adjust the moisture of the dough:
>If the dough is too sticky, add a teaspoon of flour at a time.
>If the dough is too dry, add a teaspoon of water at a time.

4. When all the ingredients have combined into a lump, use an electric mixer fixed with dough hooks to knead. Continue to knead until the dough is smooth and elastic. This may take about 10 to 15 minutes.

Use a pair of dough hooks to knead

5. On a parchment paper, apply some oil. Shape the bread dough into a ball and place on the greased parchment paper. Proof the dough in a rice cooker for 50 minutes. Switch on the 'keep warm' mode of the rice cooker for 5 minutes then switch off.
You may also keep the dough in a big bowl to proof at warm room temperature. Sprinkle some water on the surface of the dough. Cover the bowl and let the dough proof for about 1 hour.

Proofing in a container covered with
a transparent lid or film.

6. To test whether the proofing is done, insert your index finger coated with flour into the middle of the dough. If the hole does not close up after you remove your finger, then the proofing is done. Otherwise, continue to proof for another 10 minutes and test again.

7. Divide the dough into 4 portions and shape into a ball. Place the 4 doughs on a parchment paper applied with a light coat of oil and sprinkled with oatmeal. Keep the doughs in the oven set at 35 degree Celsius to do the second proofing. Place a small cups of hot water in the oven to raise the humidity of the oven. The second proofing will take about 40 minutes.

Divide the dough into 4 portions

After applying a coat of oil,
sprinkle with some oatmeal.

Proofing in the oven, place a small
cup of hot water below.

8. Before baking, remove the dough from the oven, brush the surface with milk wash . Return the bread doughs to oven preheated to 200 degree Celsius. Bake for 15 minutes or till slightly brown.

Baking in the oven.

9. Take the breads out of the oven and re-apply another coat of milk wash. Continue to bake for another 15 minutes. When the oven bell rings, turn off the heat and let the bread stay in the oven for 5 minutes. Then open the oven door slightly for another 5 minutes.

Finish baking!

10. Cool the breads on a wire rack before cutting the top off and scoop the bread center out to serve with soup.

When the bread cools down, cut off the top and
scoop out the centers.

Saving the centers of the bread:
1. Put all the bread centers in a plastic bag.

2. Melt 20g butter, 1 tsp sugar and pinch of salt with 2 minced garlic in a toaster oven.

Adding minced garlic to the
melted butter and sugar.

3. Drizzle the melted garlic butter onto the bread center crumbs and shake the plastic bag to spread evenly.

4. Spread the bread crumbs onto a tray lined with parchment paper. Toast them in high heat in a toaster oven for about 15 minutes.
Serve with soup :)

Drizzle the butter garlic onto the
bread centers.
Garlic butter bread crumbs.