Sambal okra 叁巴羊角豆



Ingredients:

200g okra (lady fingers)
1/2 onion, chopped
1 tsp sambal blachan chilli paste, adjustable
1/2 chunk gula Melaka or sugar, adjustable
1 tsp fish sauce

Directions:

1. Boil a pot of water enough to cover the okra. When the water starting to boil, add a tsp of salt and some oil to the water.

2. When the water starts to boil again, add in the okra and blanch for about 2 to 3 minutes or to your desired softness. When cooked, remove the okra from the water and place in a plate to cool.


Blanched the okra in a pot of hot salted
water

Let the blanched okra drain and cool down

3. Trim away both ends of the okra. Cut into halves if the okra is long. Set aside.


Trim off the two ends

Assemble the okra in a plate

4. Heat up a non-stick pot, pour in the chopped onion and dry-fry till fragrant.


5. Add in a tsp of oil, sambal blachan chili paste, gula Melaka. When the ingredients form a liquid mixture, add in the fish sauce and continue to cook for about 1 to 2 minutes.


Adding sambal chili and gula melaka
to the onion.

6. Pour the chilli gravy over the cooked okra. Sprinkle some shrimp floss over if desire :)







Char Siew Pau 叉烧包

Yield: 12 small buns

Char Siew filling

Ingredients:
250g pork belly or collar meat

          三层肉或五花肉
300g water 水
1/2 tbsp char siew paste/Hoisin sauce

               叉烧酱或海鲜酱
1 tsp sesame oil 麻油
1 tbsp light soya sauce 酱清
1/2 tbsp rose wine or cooking wine

               玫瑰露/花雕酒
1 tbsp oyster sauce 蚝油
1/2 tsp dark soya sauce 黑酱油
2 tbsp sugar 糖
2 tsp potato starch 太白粉
1 tsp sesame seeds, roasted, optional

          烤香芝麻，随意
1 tsp Chinese coriander, finely chopped
          莞荽，切细粒

Seasoning ingredients for char siew

1. Boil 300g of water in a pot. Put in the pork belly or collar meat and cook till it is almost done.
将300g的水煮沸，加肉大略煮熟。

2. Remove the pork from the pot and set aside to cool. Add about 150g of the stock to the potato starch. Set aside.
将肉取出放一旁降温。取大约150g的肉汤汁加入太白粉中混均，搁一旁待用。

The cooked pork belly

3. Remove the pork skin and cut the pork belly into bit size. A smaller pork bits gives better taste.
将皮切去，再把其余的肉块切成细粒。肉粒越细，叉烧肉馅会更好吃。

4. Heat up a pot and lightly coat with oil. Stir-fry the pork pieces till fragrant. Add in the sesame oil, rose wine, light soya sauce, oyster sauce, char siew paste, sugar and dark soya sauce. Finally add in the starch mixture from (2). Continue to heat till the gravy thicken and almost dry.
Finally add in the sesame seeds and chopped coriander.

热锅下点油，将肉粒炒香，加入麻油、酒、酱清、蚝油、叉烧酱、糖和黑酱油炒均，再加入（2）的太白粉芡。等酱汁浓稠大略收干，洒入芝麻和莞荽后，起锅。

Stir fry the pork till fragrant

After the gravy has thickened, add in
sesame seeds and chopped coriander

Let the char siew cools down

5. Cover the 叉烧 with a lid and keep in the fridge till needed. The cold filling is easier to handle, so need not return to room temperature before use. 
将叉烧馅装入容器，降温后盖上盖子放入冰箱冷藏。包馅时不需回温，粘稠成团的馅较好操作。

Store the char siew in a covered container
and store in the fridge.

 

Bun dough

Starter dough:
200g all purpose flour
1.5 tsp fine sugar
1 tsp instant dry yeast
100g warm water, about 35degree C

1. Mix sugar, yeast and warm water together to activate the yeast for about 5 minutes.

Adding yeast and sugar to warm water
to activate the yeast

2. Pour the yeast mixture into the flour and mix well for about 3 minutes.

Pour the yeast mixture to the
flour to mix

4. Let the dough proof for 4 to 6 hours. You'll be able to smell a strong wine aroma at the end of proofing.

Knead the dough for 3 minutes and let it
proofs for 4 to 6 hours

At the end of proofing, the starter dough
becomes porous and emits strong
alcohol smell.

Final dough:
47g all purpose flour
54g corn starch
54g fine sugar
20g cooking oil, light colour
20g water
8g double action baking powder
10g water, for adjusting the dough moisture during kneading

1. Mix corn starch, all purpose flour and double action baking powder. Set aside.

Mix double action baking powder
with corn starch

2. Add sugar, oil and 20g water to the starter dough. Knead till all the sugar melts. The dough should become quite runny.

Adding water, sugar and oil
to the starter dough

3. Add in the corn starch mixture and knead for about 20 minutes or till the dough become smooth. If the dough is dry, add in the remaining 10g water bit by bit.

Mix in the corn flour mixture to the starter dough

Use the heel of your hand to knead the dough

At the end of the kneading, the dough
will become smooth

4. Let the dough rest in a covered container for about 10 minutes. Cut the dough into 12 portions.

Cover the dough and let it proof

Divide the dough into equal portions

5. Flatten a dough and roll it out. Keep the centre of the dough thicker than its edge. Flip the dough over, so the smoother face will be facing out when you wrap up the bun.

Roll out the dough with the
centre thicker than the
edge

Flip the dough leaving the
smoother surface facing down

6. Scoop a spoonful of 叉烧 onto the dough skin and wrap it up. Pinched the opening to seal.

Scoop a teaspoon of char siew
filling onto the dough skin

Wrap up the skin and pinch tight

7. Place the 叉烧包 onto a square parchment paper and let it proof for 15 to 20 minutes.

Place the bun onto a baking paper

Let the buns rest on a pot of warm
water for about 20 minutes

You may also keep the remaining buns in a rice cooker.

Proofing the buns in a rice cooker

8. Steam the 叉烧包 in medium high heat for about 10 minutes. Let the 包 remain in the steamer for another 2 minutes before opening the lid.

Wrap the lid with a steamer cloth
to prevent water from dripping
to the buns

The buns after steaming

9. Let the 叉烧包 cool down a while before consuming :)

Happycall Korean spicy roast chicken



Portion: serve 1~2 persons

Ingredients:
1 boneless chicken leg

Marinating sauce:
1 tbsp light soya sauce
1 tbsp water
2 tsp sugar
1/2 tsp minced onion
1/4 tsp minced ginger
1/2 tsp Korean chilli paste, adjust according to your preference
1 slice lemon

1. Mix light soya sauce, water and sugar in a bowl. Set aside.


Mix light soya sauce, water and sugar
together

2. In a non-stick pot, dry fry the minced onion and ginger till fragrant under low heat.


Dry fry the onion and ginger to
remove moisture

3. Pour the sauce from (1) into the pot and cook till it bubbles. Turn off the heat.


Turn off the heat when the mixture
bubbles

4. Add Korean chilli paste and juice of 1 slice of lemon to it. Stir to mix well. Pour into a bowl to cool down.


Add in the chilli paste and squeeze
in the juice of a slice of lemon

Let the mariating sauce cool down
before adding to the chicken

Glaze:
1 tbsp golden syrup
1/2 tsp Korean chili paste, adjust to your taste
1 slice lemon


The glazing ingredients

Mix the golden syrup, chili paste and juice of 1 slice of lemon together. Set aside.

Cooking directions:
1. Clean and pat dry the boneless chicken meat. Sprinkle some pepper onto the meat (optional). Pour the marinating sauce over the chicken leg and spread evenly. Let the marinated chicken leg stands for 2 hours at least.


Clean and pat dry the chicken leg.
Sprinkle a little pepper (optional),
and pour in the marinating sauce

Let the marinated chicken meat stand for
at least 2 hours

2. Preheat the Happycall pan using medium high heat. Place a piece of parchment paper in it, if you want easy cleaning after cooking.

3. Place the marinated chicken leg into the pan, with the skin facing down. Close the lid and let it cook for about 3 minutes. Lower the heat and let it cook for about 1 to 2 minutes. If you see oil starts to collect on the parchment paper, lower the heat to avoid over burning the skin.
Brush the remaining marinating source over the meat.


Baste the chicken meat with the
remaining marinating sauce

4. Flip the meat and let it cook at medium low heat for about 2 minutes.

5. Brush the glaze over the skin and turn off the heat and let the remnant heat of the pan cooks the meat.
Apply a few coats of glaze with some short intervals.
Open the lid while glazing.


Glaze the chicken when the meat is
cooked

Brush the glaze over the entire
chicken leg

6. Remove the roast chicken from the pan and serve with warm rice :)


Done :)

I serve the roast chicken with rice that has been cooked with cabbage, carrot and button mushroom. Add a teaspoon of chicken rice paste and 1/4 tsp of salt to 1 cup of wet rice before cooking to add aroma.
:)

























 

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 :)