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Friday, 29 June 2012

Silken soya bean curd 奶香豆花

I tried the famous 老伴豆花 about two weeks ago. After second attempt, I finally concocted a flavour quite close to 老伴豆花.

Ingredient:
200ml low fat milk
300ml water
1 sachet Unisoy unsweetened soya powder 30g
40g brown sugar
5 tsp pandan juice (optional)
1 1/2 tsp ice jelly powder

Direction:
1. Pour milk, water and pandan juice into a jug and mix well.
2. Pour half of the water milk mixture and half of sugar into a pot to heat at medium low.
3. In a bowl, mix soya powder, jelly powder and remaining sugar together, and slowly add in the remaining water milk mixture. Stir constantly and break down any lumps.
4. Pour the well blended soya jelly paste into the pot to heat. Stir constantly until all the ingredients dissolve. To test whether the jelly liquid is ready, just scoop a small spoon out and wait for it to solidify. If it solidifies in a minute, then you may stop heating. DON'T boil.
5. Pour the soya jelly into containers and chill in fridge. Serve cold 😊

Sunday, 24 June 2012

HappyCall 蚂蚁上树

Ingredient
1 bundle of green bean vermicelli, soak
3 cloves of garlic, chopped
100g minced pork
1 tsp sugar
1/2 rice wine
1/2 tsp fish sauce
1 tsp light soya sauce
1/2 tsp dark soya sauce
50 ml water
Dash of pepper

Direction
1. Heat the 18cm HappyCall pot with 1/2 tbsp olive oil.
2. Add garlic and fried till fragrant. Push the edge of the pot.
3. Pour in minced pork and fried till the pork just turn white, add in rice wine and fish sauce.
4. Add in the water, sugar, light soya sauce,dark soya sauce and pepper. Heat the content till steam starting to form. Do not boil as high temperature will cause the vermicelli to become soggy.
5. Add in the green bean vermicelli, mix well with the sauce and turn off he heat. Let the vermicelli soaks up the sauce before scooping to a serving dish.
6. Garnish with spring onion, Chinese parsley and chili. Serve hot 😃

Saturday, 23 June 2012

Aloe vera cube in pandan brown sugar syrup


Serving: 4 adults

Ingredients
Aloe Vera 1 stalk
Water 500 ml
Dark brown sugar 2 tsp
Rock sugar 3 tbsp
Pandan leaf 2 leaves
big lime 4 thin slices
(To avoid bitterness in the syrup, you can also choose to squeeze the lime juice without having to soak the entire slice in the syrup)

Direction
1. Soak the lime slices in water to remove part of the bitterness. Set aside.

2. Wash aloe vera and remove the skin.


3. Cut the fresh into 1-cm cubes and soak in water. Drain away the water and pour boiling water, enough to submerge all the aloe vera cubes, to stop the sliminess of the cubes.

4. Heat the water, brown sugar, rock sugar and pandan leaf in a pot. Off the heat when the sugar is well dissolved.

5. Drain away the water and scoop the aloe vera cubes into the dessert cups. 

6. Pour the warm syrup into the dessert cups.

7. When the syrup cools to room temperature, place a thin slice of lime or lemon into the cups.

8. Refrigerate the dessert in a fridge. Serve chill.

Monday, 18 June 2012

Fresh lychee in agar agar

Ingredients
Water 500ml
Agar agar powder 1 1/4 tsp
Sugar 7 tbsp
Pandan leaf 2 leaves
Lime peel
Fresh lychee 4

Direction
1. Pour 250ml water and add 2 pandan leaves into a pot to heat up.
2. Mix the agar agar powder and sugar in a bowl. Slowly add in water from the remaining 250ml water, stirring constantly to ensure well incorporation.
3. Pour the agar agar mixture into the pot of warm water, stir well. Stop the warming process, once the agar agar melts and the solution turns thick and smooth.
4. Pour the agar agar liquid into 4 glass containers. Add in the de-seeded lychee and lime peel.
5. Place inside the fridge to chill, once the mixture cools to room temperature.
6. Serve chill 😃

Thursday, 14 June 2012

Palm sugar syrup soya bean curd

Ingredients
2x30g Unisoy unsweetened soya powder
2 1/2 tsp ice jelly powder
450ml water
50ml milk
3 tsp brown sugar (optional)
1 leaf Pandan leaf
1/2 cube palm sugar
50ml water

Direction
1. Mix soya powder with ice jelly powder.
2. Pour about 150 ml water into (1) powder mixture slowly and stir at the same time. Ensure no lump is formed .
3. Pour the remaining water and milk into a pot to heat. Add in the mixture in (2), and stir well.
4. Add brown sugar and pandan leaf into the soya jelly liquid. Heat at low flame till the jelly powder well dissolve. Do not boil.
5. Pour the mixture into 4 glass container to let it set.
6. Heat 50ml of water with palm sugar to form syrup. Set aside.
7. Chill the soya bean curd in the frige. Before serving pour the palm syrup over. Yummy 😃

Monday, 11 June 2012

Happycall Ayam Pongteh for 4

As chicken meat needs a shorter cooking time than potato, the potatoes in this recipe have been cooked separately by using a rice cooker. This avoid over cooking the chicken meat.
You may cook the potatoes together with the chicken meat using HCP if you are not using rice cooker to assist.

Serving: 4 adults 

Ingredients
4 chicken drumsticks
2 potatoes cut into halves, soak in salt water
1/2 big onion
5 cloves garlic
2 tbsp 豆酱 salted soya bean
1/2 tbsp dark soya sauce
300~350ml water
1/2 tsp corn starch
1/2 chunk palm sugar


Directions
1. Rinse and soak the 豆酱. If you prefer salty taste, just rinse will do.

2. Steam potatoes in a rice cooker by adding 100ml of water to the rice cooker pot, and place the potatoes in a heat resistant ware before placing it into the rice cooker pot. Cook using 'rice cooking' function.

3. Use the food processor to chop the onion and garlic into coarse bits.

4. In the pre-heated HappyCall double pan, heat 1 tbsp of olive oil and add in the chopped garlic then follow by onion. Fried till fragrant.

5. Add in 豆酱, palm sugar and dark soya sauce. Stir constantly till the palm sugar dissolve.

6.Put in the drumsticks and potatoes, pour in the water and bring to a boil. Reduce the flame to low and cook for about 30 minutes.
As the potatoes are cooked, so preferably place them at the edge of the pan where the temperature is lower.


7. Towards the end of the cooking, stir in the starch water to thicken the gravy.
Serve hot :)