Egg Tart III (Oven vs HCPan)

Ingredients:

Egg Filling:
3 Eggs
70g Sugar
220ml Water
80ml Full cream evaporated milk

(A)Pastry
I used left over pastry i did previously and kept them in freezer. Thaw to room temp before using. 

(B) Egg filling

1. Boil water and sugar in low flame till sugar dissolve. Cool to room temp.
2. Add milk into syrup. Beat eggs and add into mixture.
3. Sieve mixture twice and pour into pastry 90% full.

Baking Method (using oven):

1. Bake for about 20 minutes at 200°C till custard puffs up.

2. Remove from oven and leave on cooling rack.

3. Unmould with care when slightly cooled.

4. Serve warm or chilled.

Baking Method (using HappyCall Pan):

1. Bake for about 20 minutes at medium low heat till custard puffs up. Shift the pan once a while for even heat.

2. Remove from pan and leave on cooling rack.

3. Unmould with care when slightly cooled.

4. Serve warm or chilled.

Ref: www.dequeenkitchen.blogspot.com/2012/10/egg-tarts-ii.html

Coke Pork Ribs

500g Prime Pork Ribs

1 tsp Ground Black Pepper
1/2 tbsp Honey
1/2 tbsp Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tbsp Cooking Wine
1/2 tbsp Sesame Oil
1/2 tbsp Cornflour
1/2 Can Of Coke

1. Rinse and pat dry spare ribs. 

2. Add in all the above ingredients except Coke and marinate it for at least 30 minutes or overnight in the fridge. 
3. Arrange marinated spare ribs on HCP, cover and cook for about 2 minutes on each side before adding in half can of Coke. 
4. When the mixture comes to boil, cover and lock the pan. Simmer the spare ribs on the lowest heat till sauce thicken.
5. When done, remove spare ribs from pan and garnish then serve.

Adapted from: http://ellenaguan.blogspot.com/2012/04/coke-pork-ribs-new-version.html

Pork Tocino

Pork Tocino

1 piece pork belly (with lesser fat)
250ml canned pineapple juice
125ml coke
125ml ketchup
80ml light soy sauce
200gm brown sugar
1 Tbsp grated garlic
1 Tbsp salt
1 tsp ground black pepper

1. Marinate everything together 48 hours in the fridge.
2. Put a little oil in HCPan and put in pork. 

3. Brown both sides and pour in 1 cup of the marinade. 

4. Cook on medium heat until the gravy dries up.

5. Garnish and serve.

Adapted from: http://wendyinkk.blogspot.com/2010/08/pork-tocino.html

Hainanese Pork Chop

Ingredients:
- Pork chop
- Egg
- Light soya sauce
- Sesame oil
- A dash of pepper
- Corn Flour (to coat meat)
- Sliced onions

- Tomatoes
- Edamame
- Corn
- Garlic


Step 1. Marinade pork chop with the above for about 30 minutes, then set aside
For sauce
- Oyster sauce
- Tomato and Chilli Sauce
- Worchestire sauce
- Sugar
- Water
Step 2.  Prepare the above ingredients and set aside
Step 3. Heat HCP with a bit of oil
Step 4. Coat meat with corn flour
Step 5. Fry in HCP, 3-4 minutes per side, depending on meat thickness
Step 6. Put aside when cooked
Step 7. Fry garlic till fragrant
Step 8. Add in onions, followed by tomatoes, edamame and corn
Step 9. Stir in sauce and let it boil, add in some corn flour to thicken the sauce
Step 10. Put the pork chop onto the sauce and simmer for awhile to let the sauce absorb to the meat
Step 11. Serve while it's hot

REF: http://dequeenkitchen.blogspot.com/2012/05/hainanese-chicken-chop.html

1st baking with HCP - Blueberry Muffin

my very 1st attempt on baking with HCP, using premix blueberry muffin

somehow not so successful...why?

answers as following:

1) too high heat, should have used low heat over the stove

2) no mould..ended up muffin with weird shapes

Ingredients:

- 1 pack of Betty Crocker Blueberry Muffin Premix

- 125ml water

Method:

- mix all ingredients to mixing bowl

- whisk till well blended

- pour the batter to muffin cups, filling 1/2 of each cup

- line them in HCP over low heat (i used medium, ended with charred bottom)

- **must use muffin tray or steel/silicon muffin cups to hold them oh..else end up like mine, weird shapes

- close lid and bake for 20 minutes / till done

- poke the skewer at the center to check if it's done

 

 

 

 

 

 

 

 

Thai Chili Sauce Taufu

Ingredients:

- Japanese Taufu (divide to approximately 8 pcs)

- Thai Chili Sauce

- Garlic (sliced / chopped)

- Water

- Corn flour

Method:

- Coat taufu pieces with corn flour

- Heat pan with oil

- Fry taufu till golden brown

- Set aside on kitchen paper to absorb additional oil

- Pour oil additional oil from pan

- Saute garlic till fragrant

- Pour in thai chili sauce and water

- Simmer for a minute

- Pour the sauce on the taufu

Nam Yu Fried Pork

Ingredients:

- corn flour

- 3 layer pork (3 zhen rou)

- salt

- pepper

- nam yu (bout 2.5 pcs)

Method:

- Marinade pork with salt, pepper, namyu and abit of corn flour overnight in fridge

- coat pork with corn flour

- heat wok with oil

- fry the coated pork till cooked

- drained the oil

- ready to serve

2nd attempt looks better:

Lemon Pork Chop

Ingredients:

- Pork Chop

- Lemon Sauce (i used Lee Kum Kee)

- Corn flour

- Salt

- Pepper

- Garlic powder

Method:

- Marinade pork chop with salt, pepper and garlic powder for 1 hour

- Heat HCP with little bit of oil
- Batter pork chop with corn flour
- Fry it on HCP, 2 mins on each side (depending on thickness)
- Set aside

- Pour in the lemon sauce with abit of water to reduce stickiness
- Bring to boil and add the pork chop in 
- Simmer for a minute before serving
- You can add potato and vege when serve ^^

Have fun in cooking.

**Used HappyCall Pan

 

HCP Grilled Potatoes

Ingredients:

- medium to small potatoes

- salt water

Method:

- wash potatoes till clean

- cut them into small pieces

- soak them in salt water

- rinse with water

- pat dry with paper towel

- heat HCP with oil

- line potatoes in HCP and grill

- turn aside manually when it's brownish (approx. 3 mins, depending on size)

- add in some water and let it dry

- use a stick to poke through to see if it's cooked

- serve when it's done

**Used HappyCall Pan