Monday, July 15, 2013

English muffins

  • 4¼ cups All Purpose flour, more for dusting
  • 1¾ cups whole milk, warm
  • 3 tbsp unsalted butter
  • 1¼ tsp kosher salt
  • 1 tbsp sugar
  • 1 large egg, lightly beaten
  • 1 tsp baking soda
  • 2 tsp instant yeast
  • cornmeal for dusting

  1. Heat the milk and butter until the milk has warmed (warm to touch) and the butter melts
  2. Combine the milk & butter mixture with the egg and sifted dry ingredients and mix until a dough forms. This can be done in a stand mixer or by hand with a considerable amount of upper body strength
  3. Once dough comes together (it will be damp and velvety), transfer to a floured surface and roll out dough to a half-inch thickness.
  4. Using a English muffin ring or a large canning jar lid, cut out rounds and transfer to a baking sheet dusted with cornmeal.
  5. Dust tops of the muffins with cornmeal as well. Continue to cut out muffins, re-rolling dough when needed.
  6. Cover muffins with a kitchen towel and allow them to rise for 1hr. Using a cast iron pan on low heat, cook muffins about 3-5 minutes on each side until brown and crisped
  7. Transfer muffins to a 325° oven for 12-15 minutes so they can continue to dry out
  8. Open muffins with a fork and toast before serving


coat with plain flour.

shake excess off, then dip in egg.

then coat with breadcrumbs.

fry. (fill pan with enough oil to cover half the cutlet)

Hainanese Pork chop

PORK CHOPS (for 4-6 pax)
- 500g boneless pork chops (or 4 pieces of pork loin)
- 5 pieces of bread, baked for 5 mins and blended to breadcrumbs
- 2 eggs
- Cooking oil
- 3 tbsps light soya sauce
- some pepper
- 1 tbsp sesame oil
- 1 tbsp cornflour
- 1 tbsp Worcestershire sauce
- 1 large tomato, cut into sections
- 100g green peas
- 1 onion, cut into thin slices
- some fresh pineapple cubes
- 5 tbs of tomato ketchup
- 1 tbs of oyster sauce
- 1 tbs of sugar
- 1 Knorr Chicken cube, mixed with 250ml of water
- a pinch of salt (optional)
- corn flour solution
1. Tenderise the meat by pounding it using a meat mallet or the back of a chopper.
2. Marinate the pork slices for at least 30 minutes or even overnight for more flavour.
3. Before frying, pour the beaten eggs onto a plate or into a shallow bowl. Dip both sides of each pork slice in the beaten egg.
4. Coat each side with breadcrumbs, patting to get an even layer. Gently shake off the excess breadcrumbs.
5. Heat your wok or pan with oil over medium-low heat. Fry each breaded pork slice until golden brown and crisp.
1. Heat oil and fry the onion.
2. Add the tomato, peas and pineapple cubes.
3. Add the sauces, sugar and water and bring to a boil.
4. Allow to boil until the peas are cooked through.
5. Add in corn flour solution. Stir into mixture to thicken the gravy.
6. Drizzle onto the pork chop. Serve.

Baked sweet potato and tapioca

takes between 15-20 min in happycall pan.
(peel and cut into round chunks)

need to cover.

no oil needed.

Wednesday, July 3, 2013



At Sheraton Towers.

A celebration.

A feast for the eyes.

- breads with olive oil and balsamic vinegar
- Parma ham appetizer
- calamari appetizer
- beef (raw) appetizer
- fruit salad appetizer
- roast rib eye
- mushroom soup
- cannelloni
- crayfish pasta
- smoked salmon salad appetizer
- dessert of chocolate cake and ice cream

Black pepper pineapple

A simple but absolutely divine dessert.


Prepare mixture of butter, black pepper and honey (the mixture will look jammy).

Sauté the mixture over low to medium flame till it caramelizes

Add pineapple slice to the pan. Cook for a few minutes. Serve.


With grated wai san added in to make fluffier.

Japanese restaurant at Casuarina Road

Tamako Meal Pte Ltd

Love their yakult-float (ie yakult served with ice cream)

Nian Gao pancake

For the pancake batter (sing long is nice and chewy), use flour, water, some salt and grated waisan.

No oil needed if using a nonstick pan. Pour some batter, lay nian gao atop, then top with batter

Focacia bread

Using happycall.

Focaccia Bread.

  • 3 cups of bread flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 1/4 tsp dry baker's yeast
  • 1 1/4 cup warm water
  • 3 tbsp olive oil
  • herbs such as rosemary or italian herbs
  • parmesan cheese
in one container, pour in warm water
add yeasst, leave aside for 5 min

in another container, mix flour, sugar, salt and herbs

Add olive oil to the yeast solution. Add half the flour mixture. Stir vigorously.
Add remaining flour. stir again. Dough will be slightly wet and lumpy.
Cover with cling wrap, Leave room for the dough to rise.

Leave dough at room temp to rest for an hour.
It will double in size.
After 1 hr, pour into the happycall pan. Stretch the dough to fill the pan.
Add toppings such as parmesan cheese and herbs.
You may also add chopped garlic.
Drizzle some olive oil

Let rest for 30 min. Cover the pan.

30 min later, start the fire, use small flame.
20 min later, shift the pan on and off.

Open pan to check. If dough seems to sry up, flip over.

Open cover. Use spatula to press the sides so the sides will be as brown as centre.
About 5-6 min will do.

Turn off flame, slice and eat while hot.

Mee chiam kueh

Using happycall pan.

For the Pancake batter,

  • 130 g plain flour
  • 1 small egg
  • 160 ml water
  • 25g sugar
  • 1/2 tsp yests
  • 1/2 tsp bicarbonate of soda
Mix together and leave aside for at least 45-60 min (see that the mixture is bubbling, allow to proof longer for best results).

Method : 
  • pour batter into happycall pan
  • smooth out to get an even thickness (for thinner pancake, pour half portion)
  • Cook on low heat for 6-8 min
  • Remove from pan, spread some butter and peanuts
  • Fold into half, slice and serve.
(no need to flip pan. just check that top is cooked, and that the bottom is browned to your liking)