Friday 31 May 2013

Rice Cooker Pandan Chiffon Cake

Appliance: Rice cooker with 'Cake' function

Ingredients A:
4 egg yolks
55g sugar
50g coconut milk
20g cooking oil
2 pandan leaves (screw pine)
1/8 tsp salt

90g top flour
1/2tsp double action baking powder

Ingredients B:
4 egg whites
20g fine sugar
1/8 tsp cream of tartar

1. Mix top flour and double action baking powder together using a hand whisk. Set aside.

2. Blend egg yolks, sugar, coconut milk, cooking oil, pandan leaf, and salt using a food processor. 

3. Pour the egg yolk mixture in (2) into a mixing bowl. Sift in the top flour and baking powder mixture in 3 additions. Mix well before each addition using a spatula. Set aside.

4. Apply a thin coat of oil to the inner pot of the rice cooker. Preheat the rice cooker pot by using the 'Quick' function. It takes about 5 minutes to heat up the pot. This will help to give the cake a golden outer crust.

5. Place egg whites in a clean mixing bowl. Use an electric mixer to whip the egg whites till frothy at high speed, about 1 minute.

6. Add the sugar and cream of tartar in three lots to the egg white, whip at low speed in between additions.
When the mixture is well mixed, start to whip the egg white at high speed, till stiff peaks formed. This takes about 2 minutes.

Stiff peaks of egg white

7. Scoop 1/3 of the whipped egg white to mix with the yolk mixture in (3) using a hand whisk. 

8. Pour the mixture in (7) to mix together with the rest of the egg white in (6). Mix well using a spatula. Mix with care so as not to break the air bubble trapped in the egg white. Stop mixing when no trace of egg white can be seen.

Egg yolk mixture well blended with
egg white

9. Pour the batter into the rice cooker inner pot. Level the top using a spatula. Lightly tap the rice cooker pot to get rid of trapped air parcel.

Pour the batter into the rice

8. Close the lid and select 'cake' mode to start baking. DO NOT OPEN THE LID DURING BAKING as this will cause the cake to collapse.

Start baking by selecting the 'cake'mode

10. When the baking process is over, place the steamer over the cake and invert the pot to flip out the cake.

Place a steamer over the cake to help you flip the cake out

Invert the pot together with the steamer to take out the cake

11. Allow the cake to cool down before cutting to serve :) 


Wednesday 29 May 2013

Happycall Thai Style Steamed Fish Fillets

Serving: 4 adults

200~220g white fish fillets

Marinating ingredients:
5 cloves garlic, chopped
1 red chilli, chopped
1 tbsp lime/lemon juice
1/2 tbsp brown sugar
1/2 tbsp cooking oil
1/4 tbsp fish sauce/soya sauce
A few drops sesame oil

Some cut spring onion for garnishing 


1. Wash and pat dry fish fillets. Cut into halves each. 

2. Mix all the marinating together.

3. Coat the fish fillets with the marinating sauce and arrange in a heat resistant ware.

4. Heat about 1/2 cm height of water in a Happycall pan in medium high heat.
When the water starts to boil, place a low steamer rack into the pan, and place the fish on top of the rack.
Close and lock the lid, and let the fish steam for about 7~8 minutes.

5. To test whether the fish is cooked, insert a chopstick into the meat, it should be able to penetrate at ease.

6. Sprinkle some cut spring onion on top the fish and serve warm with rice :)

Tuesday 28 May 2013

Low Fat Green Red Apple Salad

1 Granny Smith
1 red apple
1/2 lemon
1 tbsp walnut bits, toasted

1. Wash apples with vegetable wash

2. Cut apples into bite sizes. Pour about 300ml drinking water, 1/2 tsp salt and about 1/2 tsp lemon juice into a glass bowl. Soak the cut apples in the solution to prevent browning of apples.

3. Cover the bowl and it stand for about 10 minutes.

4. Drain away the water. Add 3 tsp of raw sugar and 1 tbsp lemon juice to the apple. Mix well.

5. Sprinkle some roasted walnut bits on top and the salad is ready.
You may chill it in the fridge if you prefer cold salad :)

Happycall Turmeric Chicken

Serving: 3 adults

3 chicken thighs
1 tbsp Tumeric powder
3 cloves garlic, minced
1 tbsp olive oil
1 tbsp light soya sauce

1. Wash and trim away extra fat of the chicken thighs. Pat dry and set aside.

2. Put the Tumeric powder into a big plastic bag.

3. Throw the chicken thighs into the plastic bag, twist to close. Give the plastic bag a few good shake to coat the meat. 
Let the meat rest in a mixing bowl for about 1 hour.
Best to do this over the kitchen sink in case of any spill.

4. Mix olive oil, light soya sauce and minced garlic in a bowl. Set aside.

5. Line the Happycall pan with parchment paper, for easy cleaning at the end of the cooking.

6. Preheat the pan to medium high heat. Coat the meat with oil soya sauce mixture before placing the meat in the pan. Turn the meat every 1 minute during the first 5 minutes.
Then lower the heat to medium and continue to cook for 5 minutes. Turning the meat regularly.

Keep the lid ajar throughout the cooking process.

7. For the final 10 minutes, reduce the heat to lowest, turning regularly.
Shift the meat to the edge, where the temperature is lower, keeping the skin side down, continue to grill to melt the fat underneath the skin.

7. Remove the meat from the pan and serve with warm coconut milk rice and apple cucumber salad :)

Saturday 25 May 2013

Steamed Chinese Egg Cake 蒸鸡蛋糕

Yield: One 14 cm round cake
Serve: 4 adults

2 eggs, room temperature
50g fine sugar
60g top flour

1. Line a 14cm cake mould with parchment paper.

2. Warm up a small amount of water in a pot, till you see a light mist will do. This is to facilitate whipping of the egg batter later.

3. Place eggs in a heat resistant mixing bowl, and place over the pot of warm water. 

4. Beat eggs using an electric mixer set at high speed for about 2 minutes. Then add first 1/2 of the sugar, continue to beat at medium speed for 2 minutes. 

5. Then add in the second 1/2 of the sugar. Continue to beat at medium speed for about 5 minutes, and another 5 minutes at low speed. At the end of the process, the egg batter will become pale and creamy.

6. Remove the mixing bowl from the pot of warm water. Start to boil the water for steaming the cake later.
Fold in the sieved flour in 3 batches, using a spatula.

7. Pour the batter into the cake mould.
Give the cake mould a few light taps to remove any trapped air in the batter.

8. When the water in the pot starts to boil, put down a steamer stand and put the cake mould onto the stand. 

First steam at high heat for 5 minutes, then reduce the heat to medium low, and continue to steam for another 10 minutes, or till an inserted stick came out clean.

9. Cool the cake on a wire rack for 1 minute, before removing it from the cake mould.

11. When the cake has cool down slightly, cut and best serve warm :)