Happycall Sesame Oil Chicken Stew 麻油鸡

Serving: 4 adults

Ingredients:

2 boneless chicken legs

4 shiitake mushrooms, fresh or dry

25g old ginger, sliced

2 tbsp sesame oil

1 tbsp rice wine

1/2 tsp salt

1 tsp sugar

1/8 tsp dark soya sauce, to add colour

1/2 tsp starch mixes with 1 tbsp water

Directions:

1. Wash and pat dry the chicken legs. Cut into large chunks and set aside.

2. For fresh mushroom, use a wet cloth to clean the mushrooms. Toast the mushrooms in toaster for 5 minutes at high heat. This is to bring out the aroma of the mushrooms.

If you are using dry mushrooms, wash and soak them in water till soft. Keep the water for later use.

3. Heat sesame oil in a pot in low heat.  When the oil is hot, put in the ginger slices and fry them slowly till they turn brown, but not burn, on both sides. This will allow the fragrance of ginger to infuse into the oil.

4. Turn up the heat and quick stir the chicken chunks till the meat is about  60% cooked.

5. Pour in the rice wine and continue to stir-fry the chicken chunks for about 1 minute.

6. Add in mushrooms and sufficient water to just cover the chicken chunks. Bring to a boil, then lower the heat to simmer for about 1/2 hour or till the meat is soft.

Pour in the mushrooms water, if you are  using dry mushrooms.

7. Towards the end of the cooking, add in salt, sugar, dark soya sauce and starch water. Stir till the gravy thickens.

8. Serve hot with warm rice :)

Healthy Chendol - the coconut dessert

Serve: 4 dessert cups

Sweet Red Beans

80g red beans

Water to cover the beans during steaming

200g + 200g water for steaming

3~4 tbsp sugar

You can view the photo illustration through another similar recipe, as red bean paste

http://mymindpatch.blogspot.com/2013/05/rice-cooker-red-bean-paste.html

1. Rinse and soak red beans for at least 4 hours or overnight. Use hot water to soak.

2. Drain and discard the soaked water. Pour the red beans into a heat resistant ware. Add fresh water to just cover the beans.

3. Pour 200g water into the rice cooker pot. 

4. Place the red beans with the heat resistant ware into the rice cooker.

Start to cook the red beans using the 'Rice Cooking' mode.

5. When the cooking process is over, add another 200g of water into the rice cooker pot, and cook the red beans for a second time.

6. When the cooking is over, let the beans sit in the rice cooker for 1/2 an hour.

7. Take out the beans, drain away the red bean soup, and add 3 to 4 tbsp sugar to the beans and mix well.

Return the beans to the rice cooker, and keep warm for 15 minutes to melt the sugar.

8. Transfer the sweet red beans to a clean container. Ready to be used in dessert.

Green chendol

This can be bought from supermarket

Palm sugar syrup

1/2 chunk palm sugar

2 tbsp hot water

1 tbsp sugar

1 small piece of pandan leaf

1. Mix all these ingredients together and keep warm in a rice cooker for 15 minutes to melt the sugar.

2. Stir to mix well. Keep the syrup in a clean container.

Coconut & Milk 

350g low fat milk

50g coconut milk

1/4 tsp salt

1 tbsp white sugar

1 pandan leaf, knotted

1. Lightly boil all ingredients together.

Do not over boil the mixture to avoid fat separating from water.

2. Pour the hot mixture into a stainless steel ware to cool to room temperature .

3. Cover the cool mixture and place into the freezer to chill. 

4. After 3 hours, take out the mixture and give it a few stirs to loosen the ice. Place back to the freezer. 

Stir again after 1 hour. Repeat the procedure till the mixture resembles shave ice. 

5. To assemble the cups, first pour in the palm sugar syrup,

6. Pour in the coconut & milk ice,

7. Scoop green chendol and sweet red beans on top,

8. Serve cold immediately :)

Vanilla Cupcake with Cream Cheese Filling

Yield: 5 cupcakes

Cream cheese filling 

Ingredients:

125g cream cheese, room temperature 

30g fine sugar

1/2 tsp lemon juice

Directions:

1. Give the softened cream cheese a few stirs using a hand whisk before adding other ingredients.

2. Add in the sugar and continue to whip.

3. Add in lemon juice and blend well.

4. Spoon the cream cheese filling into a piping bag fixed with a nozzle.

Vanilla sponge cake

Ingredient A:

3 egg yolks, room temperature

25g sugar

20g salted butter, softened 

1 tsp cooking oil

1/8 tsp vanilla essence

Ingredient B:

23g top flour

1/8 tsp baking powder 

Ingredients C:

3 egg whites, room temperature

30g sugar

1/8 tsp cream of tartar

Directions:

1. Mix top flour with baking powder from Ingredient B together. Set aside.

2. Mix 30g sugar with cream of tartar from Ingredient C. Set aside.

3. Mix egg yolks, 25g sugar, then follow by melted butter, cooking oil and vanilla essence of Ingredient A using an hand whisk.

4. Sieve flour mixture from (1) into the yolk mixture in (3) in 3 additions.

5. In a clean and grease-free bowl, beat egg white using an electric mixer at high speed for 1 minute. 

6. Add in sugar and beat at low speed for  about 10 sec, or when the sugar well incorporated with the egg white.

Continue to whip at medium speed for 3 minutes, or till you see stiff peaks.

7. Fold the egg white into the yolk batter in (4) in 3 additions.

8. Scoop the batter into the paper moulds. Only need to fill up to about 3/5 height of the paper mould.

9. Arrange the cupcake moulds in a tray and bake for about 15 minutes at 170 degree Celsius, or till the top turns golden.

10. Let the cupcakes cool completely before injecting the cream cheese filling.

11. Let the cupcakes cools in the fridge for about 1 hour. 

Serve cold :)

Happycall Black Pepper Chicken Thighs

Serving : 3 adults 

Appliances: Happycall double pan

Ingredient:

3 chicken thighs 

Marinating ingredients:

2 cloves garlic, minced

1/4 tsp salt

1 tbsp coarse black pepper powder

1/4 tsp dark soya sauce

1/4 tsp golden syrup 

Directions:

1. Wash and trim away extra fat from the chicken thighs. Pat dry.

2. Add all marinating ingredients and chicken thighs to a mixing bowl.

3. Cover and let the thighs marinate for about an hour or longer.

4. Preheat the Happycall pan to medium high temperature. Place a sheet of baking paper to the pan if you want easy washing after the cooking.

5. Place the chicken thighs into the pan, with the skin side facing down. First cook for 1 minute, then flip to cook the other face. 

Close the lid, but not locking. This applies throughout the entire cooking process.

6. Lower the temperature to low, and continue to flip the thighs every 3 minutes, till the meat is cooked.

7. When oil starts to melt and flow out of the thighs, off the heat and shift the meat pieces to the edge with the skin side facing down. Close the lid, and allow the thighs continue to sit in the pan for 5 minutes.

8. Serve hot with warm rice :)

Happycall Mixed Vegetable Stew

Serving: 4 adults

Ingredients:

2 slices ginger 

3 cloves garlic

1 tbsp salted soya bean paste

5 big leaves of cabbage

20 slices carrot

5 shiitake mushrooms, halve or quarter

Some bean curd skin

2 black fungus

1 bunch glass noodle

You can get the dry ingredients in a bag from supermarket.

Sauce ingredients:

2 tbsp oyster sauce

A few drops of sesame oil 

150g water

1 tsp sugar

Mix all the sauce ingredients together. Set aside.

Directions:

1. Clean and soak all the dry ingredients. Set aside.

2. Rinse once and soak the preserved salted soya beans for about 1/2 hour.

If you prefer saltier taste, just rinse the preserved salted soya beans will do.

3. Peel and cut carrot into about 0.5 cm thick. Set aside.

4. Rinse and cut cabbage into bite sizes. Set aside.

5. Add about 1 tbsp olive oil into a hot pan. Then place ginger, garlic and salted bean paste to sautée.

6. Stir in the cabbage, cover the lid and wait for it to soften.

7. Add in the remaining ingredients, except the glass noodle, and pour in the sauce ingredients. The sauce should be able to cover about 80% of the vegetables. Cover the lid, and let them cook till your desired softness.

8. Towards the end of the cooking, add in the glass noodle to absorb all the excess liquid. Simmer till the glass noodle is cooked.

9. Garnish with Chinese coriander and serve hot with warm rice :)