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Sunday, 24 February 2013

Raw Salsa

Ingredients:
12 cherry tomatoes, diced
1 tsp onion, finely chopped
1/2 tsp chilli, chopped
1/8 tsp salt
2 tsp sugar
Juice from 1 small lime
1 tbsp drinking water
1 tsp Chinese celery, chopped

Mix all ingredients together and serve :)

Adapted from BBC Food raw salsa by the hairy bikers

Sunday, 10 February 2013

Happycall 年糕 Prata

Ingredients:

1x300g 年糕, chill for 2 days
1 packet 6-piece frozen prata

Directions:

1. Let the 年糕 returns to room temperature before cutting into 6 strips. Cut the 年糕 into your desirable size.

2. Preheat the Happycall pan to medium temperature. Pour in about a teaspoon of olive oil.

3. Place a frozen prata into the pan and close the lid. Let it cooks for about 2 minutes or till become golden.

4. Flip the prata to fry the other face. At the same time place a piece of 年糕 onto the prata. Close the lid to let the 年糕 soften.

5. When the other face of the prata becomes golden, close up the prata to sandwich the 年糕 in between.
Lower the heat and let the 年糕 prata warm in the pan for about 2 minutes to achieve a crispier skin.

6. Serve warm :)









Friday, 1 February 2013

Happycall BBQ Pork Slice 肉干



Yield:  About 12 slices of 7~8 cm 肉干

Ingredients:

2 sheets 51x38cm parchment papers
270g minced pork (= a tray of minced pork from supermart)
70g raw sugar
8g honey
16g low salt fish sauce
12g rose wine or rice wine
1/8 tsp dark soya sauce (for adding colour)

Directions:
1. Mix all ingredients together and keep in the fridge for about 4 hours.

The minced pork
Adding all the seasonings
Add a little dark soya sauce to
enhance the colour
Use hand to mix the ingredients

2. Cut the 2 large sheets of parchment paper into 8 smaller sheets.

3. Place a parchment paper on a work top. Scoop 3 tbsp marinated minced pork onto the paper. Leave about 6 cm distance between each minced pork scoop.

Scoop a spoonful of marinated
pork onto the parchment papaer


4. Place another parchment paper over the minced pork. Press to make 3 flat thin meat patties. Repeat till you finish all the marinated minced pork.

Cover with another parchment paper,
press the make a thin meat patty

5. Sun dry the meat patties under the sun for about 2 hours. Best done on a windy day. This is to reduce the moisture content of the minced pork. It also helps to give the pork the rose red colour when grilling.
This step is optional. You can go straight to cooking omitting this step.

Dry the meat patties under the sun and wind

6. Pre-heat the HCP to medium low heat. Place the minced pork together with the parchment paper into the pan. Lock the pan and cook for about 2 minutes. When the meat patties is cooked, use a tongs to help you flip them over to cook the other sides. When the meat patties are cooked, transfer them to a plate.  As by end of the cooking, the sugar tends to turn black and bitter. To avoid the end product from becoming bitter, it is advisable to grill on a fresh piece of parchment paper.
Due to the high sugar content of the meat patties, the meat patties easily get charred. Observe the heat closely and flip the meat patties regularly.
Always cook on the parchment paper and avoid the syrup from flowing to the pan, if you want easy washing.

Grill the meat patties with the parchment
paper

Transfer the meat patties to a
plate when they are cooked and
the sugar starting to turn black

Continue to grill the meat patties over
a fresh piece of parchment paper

7. The BBQ pork slices are ready when the colour turns dark red and the surface become glossy.


8. Remove the BBQ pork slices from the pan and cool before keeping them in a container. Best to keep them in the fridge:)