Luo Han Guo Apple Soup and Fish Fingers with Mayonnaise and Thai Chilli Sauce

Soup: Luo Han Guo Apple Soup
Preparation Time: 10 min
Cooking Time: 1o to 15 min
Special Utensil: Thermal Magic Cooker
Serves: 2

Ingredients:
1 Large Red Apple or 2 Small Red Apples, quartered
1 Luo Han Guo, halved
100 g of lean pork meat, wash and soak in hot water
15 g Sweet Almonds
15 g Bitter Almonds
1 slice of Orange Tangerine
6 cups of Water

Instructions:
1.  Boil water in thermal cooking pot.
2.  Add all ingredients and bring to boil.
3.  Cook for 10 minutes and keep it in the thermal magic cooker.
P/s: You need to turn to low heat and simmer for 1 to 2 hrs if you are not using the thermal magic cooker.

Dish: Fish Fingers with Mayonnaise and Thai Chilli Sauce
Preparation Time: 5 min
Cooking Time: 10 to 15 min
Special Utensil: Happy Call Pan (HCP)
Serves: 2

Ingredients:
4 to 6 Frozen Fish Fingers
1 Tomato, halved
Few slices of Cucumber for Garnishing
2 Tbsp Mayonnaise
2 Tbsp Thai Chili Sauce

Instructions:
1.  Heat up oil and pan-fry fish fingers till golden brown.
2.  Dish up, drain and set aside.
3.  Put the mayonnaise into half of the tomato and the Thai Chilli Sauce into the half.

Japanese Miso Egg Toufu Soup with Enoki Mushrooms and Cucumber and Yakitori Chicken Mid-joints

Soup: Japanese Miso Egg Toufu Soup with Enoki Mushrooms and Cucumber
Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2

Ingredients:
1 Tube of Japanese Egg Toufu
1 Packet of Enoki Mushrooms, wash and cut off the roots
1/3 to 1/2 Japanese Cucumber, wash and dice
4 cups of Water
3 Tbsp of Miso Paste (adjust according to the saltiness of your paste)

Instructions:
1.  Bring the water to boil.
2.  Add in the beancurd and Enoki Mushrooms and boil for 5 minutes.
3.  Add in Miso paste and simmer for another 3 minutes.
4.  Add in the cucumber and simmer for another 3 minutes.

Dish: Yakitori Chicken Mid-joints
Preparation Time: 10 min
Cooking Time: 15 min
Special Utensil: Happycall Pan (HCP)
Serves: 2

Ingredients:
4 to 6 pieces of Chicken Mid-joints
2 Tbsp of Yakitori Marinade
Few Slices of Japanese Cucumber as garnish

Instructions:
1.  Marinade the mid-joints with Yakitori marinade for about 5 minutes.
2.  Put a piece of aluminium foil in the HCP and heat up.
3.  Place the marinated mid-joints on the aluminum foil and close the cover.
4.  Brush more marinade on the mid-joints and flip over the mid-joints.
5.  Continue brushing the marinade on the mid-joints and flipping till they are golden brown.
6.  Dish up and pour over the remaining marinade.

4Cs Soup (Corn, Carrot, Cranberry Beans & Chicken) and Braised Spare Ribs with Bittergourd

Soup: 4Cs Soup (Corn, Carrot, Cranberry Beans & Chicken)Preparation Time: 15 min
Cooking Time: 1o to 15 min
Special Utensil: Thermal Magic Cooker
Serves: 2

Ingredients:
1 Cob of Corn
1/2 Carrot, peel and dice
1/2 bowl or 100 g of Cranberry Beans
2 Red Dates
4 to 6 pieces of Chicken Parts or Chickens Wings (Sectioned), wash in cold water
1 to 1.5 tsp of Chicken Stock without MSG (I used powder form)
6 cups of Water

Instructions:
1.  Boil water in thermal cooking pot.
2.  Add all ingredients and bring to boil.
3.  Cook for 10 minutes and add in chicken stock.
4.  Stir and boil for another min and keep it in the thermal magic cooker.
P/s: You need to turn to low heat and simmer for 2 to 3 hrs if you are not using the thermal magic cooker.

Dish: Braised Spare Ribs with Bittergourd
Preparation Time: 5 min
Cooking Time: 15 min
Special Utensil: Happy Call Pan (HCP)
Serves: 2

Ingredients:
1/2 Bittergourd, soak in salt water and cut into thick slices
1/2 Can of Stewed Spare Ribs, with 3 Tbsp of the Sauce
1/4 tsp of Dark Soy Sauce
1/2 Cup of Water

Instructions:
1.  Heat up the sauce and add in the bittergourd.
2.  Stir-fry and add in the spare ribs.
3.  Add in the water and dark soy sauce.
4.  Simmer it for about 10 minutes or till sauce is almost dried up.

Salted Vegetables Fish Meatballs Soup and Grilled Tilapia in Garlic Thai Chilli Sauce

Soup: Salted Vegetables Fish Meatballs Soup
Preparation Time: 15 min
Cooking Time: 10 min
Serves: 2

Ingredients:
(A)
70 g of Fish Paste / Fish Meat
30 g of Minced Meat
1/2 tsp Corn Starch
1/4 tsp of Sesame Oil
1/2 tsp of Light Soy Sauce

(B)
2 leaves of Salted Vegetables, soak in water and slice
1 Tomato, wash and cut into quarters
5 cups of Water
Coriander for Garnishing
Dash of Pepper to Taste

Instructions:
1.  Mix the ingredients in (A) till well combined and roll into balls.  Set aside.
2.  Boil the water in a pot.
3.  Add the salted vegetables and cook till boiling.
4.  Add in the cut tomatoes and fish meatballs into the soup and cook for 5 minutes.
5.  Dish out and garnish with pepper and coriander.
P/s: This soup is fresh and light which stimulates appetite.

Dish: Grilled Tilapia in Garlic Thai Chilli Sauce
Preparation Time: 15 min
Cooking Time: 10 to 15 min
Special Utensil: Happy Call Pan (HCP)
Serves: 2

Ingredients:
(A)
1 Tilapia
1/4 Lemon, slice for Garnishing
1 Banana Leaf (You may use aluminium foil if you do not have)

(B)
1/2 Lemon Juice
4 Tbsp of Thai Chilli Sauce
1/2 tsp of Thai Fish Sauce
2 Tbsp of Minced Garlic
1 tsp Sugar
Handful of Chopped Basil Leaves
2 to 3 Stalks of Parsley, chop

Instructions:
1.  Mix the ingredients in (B) together and set aside.
2.  Wash and pat dry the tilapia.
3.  Cut 3 slits on both sides of the tilapia.
4.  Place the banana leaf in the HCP.
5.  Spread the sauce in Step (1) onto both sides of the tilapia.  Make sure the slits are covered with the sauce.
5.  Put the tilapia on the banana leaf.
6.  Pour the remaining sauce on the tilapia.
7.  Lock the cover of HCP and grill the tilapia for 10 to 15 minutes at low heat.
8.  Dish up and serve.

Bittergourd Spare Ribs Soup and HCP Egg Toufu

Soup: Bittergourd Spare Ribs Soup
Preparation Time: 15 min
Cooking Time: 1o to 15 min
Special Utensil: Thermal Magic Cooker
Serves: 2

Ingredients:
1/2 Bittergourd, soak in salt water and cut into thick slices
2 Red Dates
6 pieces of Spare Ribs, wash and soak in hot water
1 to 1.5 tsp of Chicken Stock without MSG (I used powder form)
6 cups of Water

Instructions:
1.  Boil water in thermal cooking pot.
2.  Add all ingredients and bring to boil.
3.  Cook for 10 minutes and add in chicken stock.
4.  Stir and boil for another min and keep it in the thermal magic cooker.
P/s: You need to turn to low heat and simmer for 1 to 2 hrs if you are not using the thermal magic cooker.

Dish: HCP Egg Toufu with Prawns
Preparation Time: 5 min
Cooking Time: 10 to 15 min
Special Utensil: Happy Call Pan (HCP)
Serves: 2

Ingredients:
1 tube of Japanese Egg Toufu, slice and pat dry
1/2 bowl of Mixed Vegetables
6 Prawns, wash, deshell and devein
2 Eggs, beaten
1.5 tbsp of Hoisin Sauce (Seafood Sauce)
1/2 to 1 cup of water

Instructions:
1.  Heat up oil and pan-fry egg toufu till golden brown.
2.  Dish up and set aside.
3.  Heat up oil and stir-fry mixed vegetables.
4.  Add in prawns and toufu and stir-fry till the prawns are half cooked.
5.  Add in the hoisin sauce and stir till well-combined.
6.  Pour in the water and simmer for 1 to 2 min.
7.  Stir in the beaten egg and simmer for 2 min.  You may simmer longer if you prefer crusty egg.
8.  Dish up or serve in the HCP.

Hokkien Mee

Yield: 2 Servings

Ingredients:

2 Tbsp Oil
1 Packet of Yellow Flat Noodles (Bought from Supermarket)
2 tsp Minced Garlic
1 Frozen Fish Fillet cut into thin slices (Any fish you would like or replace it with fishcake)
800 ml of Chicken Stock
2 Tbsp of Thick Dark Soy Sauce
200 g of Cai Xin (You may add more if you like)
180 g prawns, shelled and devined.
1 Lime, halved
Sambal Belacan
You may add slices of squid if you like.

Instructions:

1.  Heat 1 Tbsp oil in a wok.  Add the noodles and stir-fry on medium heat for about 10 minutes, using a pair of chopsticks and spatula to toss and separate the noodles.
2.  Dish out the noodles and soak them in tap water.
3.  Heat the other 1 Tbsp oil and fry the minced garlic till fragrant.
4.  Add the fish slices and fry for a few minutes.
5.  Pour in the chicken stock and stir in the dark soya sauce.
6.  Add the Cai Xin and cook for a few minutes.
7.  Drain the noodles and add into the wok.  Simmer for a few minutes for the noodles to absorb the sauce.
8.  Add the prawns (& squid if you are having).  Cook for another 5 minutes.
9.  Serve with lime and sambal belacan.