Orange Butter Cake 250 g Salted Butter, softened 150 g Caster sugar 20 g Icing sugar 250 g self raising

flour 3 eggs Zest from 2 medium size Orange 100 ml freshly squeezed orange juice (without pulp) 1 tsp vanilla essence 2.

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Method: 1. Electic Mix or hand whisk butter, caster sugar 4. and icing sugar till pale and creamy 2. Add in eggs one at a time (ensure one egg completely incorporated into mixture before adding another one) scrap the sides to ensure evenly mix 5. 3. Add in Vanilla essence. Mix well. 4. Fold in self raising flour and orange juice, Methods: alternating in 3 or 4 batches till well incorporated. 1. Sieve self raising flour and baking powder, 5. Add in Zests of orange. Mix well. keep aside. 6. Grease HCP with vegetable oil or butter, scoop in Marble Cake 2. Electric mixer on medium speed mix butter the mixture. When done use the ladle or back of & sugar till creamy, switch to high speed, the spoon to ensure the mixture spread out 225 g Salted Butter, softened add eggs one at a time till fully mixed evenly in the pan. 225 g caster sugar 3. Add vanilla essence, add flour slowly in 7. On low heat medium stove head, bake for 20 225 g self raising flour batches till well combined, still on high mins shifting the pan from side to side, flip and 4 eggs speed, add mashed banana and let it mix a bake for another 5 mins, shifting the pan to 2.5 tbsp unsweetened cocoa powder while till well combined create an even brown top 50 ml milk 4. Stop the mixer, take out the mixing bowl, 1 tsp vanilla essence gently fold in raisins Pineapple Upside-Down Cake 5. Grease HCP with vegetable oil and pour in Method: batter. Gently spread the top so its flat and 180g Plain Flour even. Then arrange banana slices on the top 3 Teaspoons Baking Powder 1. Electic Mix or hand whisk butter and sugar till of batter 4 Large Egg(60g each) pale and creamy 6. Close HCP on medium low heat baked for 90g Caster Sugar 2. Add in eggs one at a time (ensure one egg 20mins, shift HCP side to side, Then flip and 120ml Unsalted Butter, Melt completely incorporated into mixture before baked for 5 mins, shift HCP side to side so it adding another one) scrap the sides to ensure create an even brown top and the banana Caramel Pineapple: evenly mix slices are brown. 3. Fold in self raising flour in 3 or 4 batches till well 7. (Traditional Oven: Preheat 180 degree, 30 30g Unsalted Butter cubes incorporated. 45 mins) 40g Caster Sugar 4. Add in milk and Vanilla essence. Mix well. 8. (Steaming method do not add baking 4 Tablespoons Water 5. Transfer half of the mixture into another clean powder and no banana slices on top. Boil 4 Pineapple Rings, cut into chunks bowl. Add Cocoa Powder in one of the bowl and water, put in cake batter in a tin, steam 50g Walnut, optional fold well around 40 mins on low heat) 6. grease HCP with vegetable oil or butter, scoop in Prep and Cooking Instructions the vanilla mixture and chocolate mixture Caramelized Apple Slices (alternating). When done use the ladle or back of 1. To prepare the Caramel Pineapple; simmer the spoon to ensure the mixture spread out 1 red apple, washed, cored and sliced unsalted butter and sugar over low heat in HCP evenly in the pan. Lastly, use a 2 tbsp white sugar until sugar dissolve and mixture became slightly chopstick/skewer/clean finger to swirl the 30g butter brown in colour. Sir in pineapple cubes and

water and continue to simmer over low heat for another 3 5 minutes. (Pan close but dont lock it) When done, turn off the heat and arrange the pineapples and walnut as close as possible without too much gaps in between. Set aside and prepare the cake batter. In a medium mixing bowl, whisk together eggs and sugar with a hand mixer till wellmixed(about 1 minute) and mixture slightly turn pale in colour (you can refer to the step-by-step photo above). Next whisk in the melt butter and follow by the sifted flour mixture(plain flour + baking powder) and continue to stir until the flour is in-cooperate into the batter. (the batter will be slightly like thick cream texture) Pour the mixture over the prepared caramel pineapple, smooth the top and bake(lock the pan) over very low heat for about 20 25 minutes or until a skewer inserted and come out clean.

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mixture with S or 8 shape to create a Marble effect On low heat medium stove head, bake for 17mins shifting the pan from side to side, flip and bake for another 5 mins, shifting the pan to create an even brown top

Banana Raisin Cake 200g self-raising flour tsp Baking powder 180 g caster sugar 225 g unsalted butter 5 eggs 1 tsp vanilla essence 2 ripe banana (mashed) 1/2 banana (thinly sliced ard 3mm thick) 1/2 cup raisin

Method: 1. 2. 3. 4. Heat Happycall pan over low heat for 1-2 minutes Melt butter in the pan and swirl it around to spread it and prevent it from burning Place apple slices in pan and stir them around till they are completely cover with butter Add sugar and continue to stir and cook for another 10 minutes or till apple slices begin to soften and brown slightly Remove apple slices and apple syrup separately from pan and set aside

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Caramelized Apple Slice Pancakes (Make 8 pieces) 8 caramelized apple slices 1 cup self-rising flour 2 tbsp butter, melted 1 cup milk 1/2 tsp salt 1 egg

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Method: 1. 2. 3. 4. 5. 6. Mix all ingredients except apple slices together till well combined Preheat Happycall pan for 2 minutes over low heat Place an apple slice in the pan and pour 3 tbsp batter around it Once the bubbles on top start to break, flip the pancake over and cook for another 1-2 minutes Repeat till batter is finished Serve with apple syrup and butter

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Clean and rinse the chicken, pat dry with kitchen paper towel and rub the sea salt all over the chicken together with the ginger juice(the marinade helps to tenderise the meat of the chicken during cooking). At the meantime, rinse the rice thrice and drained well. Add 1 teaspoon of sesame oil in the Happy Call Pan (HCP), saute the garlic, ginger and lemon grass till fragrant, stir in the drained rice together with the pandan leaves, 1/4 teaspoon salt and continue to pan-fry for another 1 to 2 minutes till the rice is fragrant and dry(grains can be seen separated individually). Slowly pour in the chicken broth and give the mixture a quick stir. Cover the pan(dont lock) and let the mixture simmer on the lowest heat for about 3 5 minutes till the soup broth reduce by half. Next open the HCP, place the marinated chicken on top of the rice. Cover(lock) and continue to simmer for another 15 20minutes depend on the size of the chicken. (try pushing a skewer or chopstick into the flesh of the drumstick if the juices run clear out of the hole its cooked) Off the heat and the chicken rest in the HCP for another 5 minutes before serving.

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Moachi Ingredients A 200g glutinous rice flour 300ml water 1 tbsp sesame oil ( may use peanuts oil or shallots oil too ) 1 tsp sugar pinch of salt Ingredients B (estimate according to your preference) Grated peanuts Fried sesame seeds blended Sugar Method 1. 2. 3. 4. 5. 6.

Transfer pan to a wire rack and cool for 10mins. Invert pan and cool completely, cranberry side up.

Steamed Chicken Rice Using Happy Call Pan Ingredients: 1/2 Portion of Chicken, around 500 550g 3/4 Teaspoon of Sea Salt 3/4 1 Tablespoon of Ginger Juice 1.5 Cup Cooked Long Grain Rice 3 Cups Chicken Broth(refer to the broth recipe below) 1 Stall of Lemon Grass, cut into 2 sections and lightly pound 4 Garlic Cloves, lightly pound 3 Slices of Ginger 1 Teaspoon Sesame Oil 2 Knots of Pandan Leaves Method:

Cranberry Cornmeal Quick Bread Ingredient (7 x 3 loaf) 100gm unsalted butter + 30gm extra 80gm + 1.5 tbsp sugar 80gm fresh cranberries 60gm plain flour 1/4 cup fine yellow cornmeal 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 large egg 1/2 tbsp candied ginger, chopped Method 1. Melt 30gm butter and 1.5 tbsp sugar in a saucepan. Add cranberries and stir to coat. Cook until cranberries begin to pop, about 1 min. Scoop mixture into a lined 7 x 3 loaf pan, evenly cover the bottom 2. Cream remaining butter and sugar until pale and fluffy. Add in egg and beat till combine. 3. Sift over flour, cornmeal, baking powder, baking soda & salt until combine. Fold in ginger. 4. Pour batter into pan over cranberries, smoothen the top. 5. Bake in preheated oven at 180 deg cel for 30mins until golden brown.

Mix everything together and stir well. Pour into pan and put over low heat. Cover the pan. After 5 minutes, open the pan, fold the sides towards center and slowly roll into a dough. Flip the dough every now & then for another 10 minutes. Done. Mix ingredients B in a plate, cut & roll dough in peanuts mix.

Milk Tea Cinnamon Cake Ingredients 225g low protein flour ( 2 tsp baking powder 1/2 tsp baking soda (I use 1/4 tsp only) 150g sugar (If you prefer sweeter you may add to 170g) 1 egg 250ml milk 2 tea bag (I use Lipton tea bag, if you have eargrey tea bag even better) 70g vegetable oil (I use olive oil) 1/2 tsp cinnamon powder Method: 1. Mix all dry ingredient ( must sieved the flour) 2. Heat the milk then pour all the tea powder in the hot milk keep aside to cool 3. Mix the vegetable oil & egg then add in the milk tea. (milk tea cannot be too hot when add with oil & egg) 4. Mix step 3 into all dry ingredient until no flour seen but dont over mix the batter. 5. Pour batter into HCP and cook on medium low heat for 10mins. (I didnt preheat the pan), flip the pan & cook for another 4mins. (I use

medium low heat all the way depend on ur stove fire to adjust timing act I oso agak agak d ) Wasabi Mayo Prawns Ingredients 500 grams prawns, shelled & deveined 1 egg white Corn oil Cornflour 90ml mayonnaise 1 tbs condensed milk 1 tsp wasabi powder dash of lemon juice 1. 2. 3. 4. Dip the prawns in egg white, then coat evenly with cornflour. Drop them into very hot oil, then turn down the heat to medium, until prawns turn crispy. Combine the mayonnaise, condensed milk, wasabi powder & lemon juice. Toss the deep-fried prawns with the wasabi mayo until evenly coated.