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.

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.