Tamago (Japanese Egg Roll) by HCP

This is my experiment on tamago using Happy Call Pan. I have a smaller rectangle pan just to make this tamago as my kids love it a lot :) I adjusted the amount of eggs used in my previous recipe  just to fit into this larger HCP. It is not that difficult in making this tamago, just need plenty of patience  in the rolling hehehe...hopefully you are able to understand what am I writing on the steps of making the egg roll >.<

Ingredient

• 6 eggs
• 2 tbsp sugar
• 3 tsp light soya sauce
• 4 tbsp rice wine

Method 

1. Using a chopstick, stir the egg to combine. Do not beat vigorously. Stir in the seasoning. Over stirring will create too much bubbles in the mixture and may result wrinkle omelette.
2. Lightly grease heated Happy Call Pan. Pour some egg mixture into the pan, an even thin layer will do. Tilt the pan to coat the base of the pan evenly. Cover the lid and cook for 1 min or less on low heat till the top is almost set. Roll up the egg to the left side of the pan.
3. Shift the egg roll gently back to the right side of the pan. Pour in some egg mixture over the pan. Using a chopstick, lightly lift up the egg roll and let the raw egg run underneath.
4. When the edge has set, roll up the omelette towards to the left pan again with the help of a chopstick and a spatula if necessary.
5. Slide the egg roll towards to the right side of the pan again. Repeat the steps with the remaining egg mixture.
6. Leave the rolled omelette to cool before cutting in pieces.

Sabah Meat Egg Rolls (Hakka Chun Ken)

This is not my first time making meat egg rolls. I usually uses a mixture of minced pork and fish paste for the filling  unlike this Sabah version meat egg roll which uses only minced meat. I actually uses lesser minced pork as required by the recipe. I started to worry that the egg roll may turn out too thin as I was spreading out the mixture over the egg wrappers. hehehe But my worries are unfounded :P The thickness is just right and the meat filling is firm and tender though I did not use a blender to beat it up. I just use my wrist power to stir the mixture till sticky! Except that I should have rolled them more tightly as there are some gaps in between the rolls :)

Meat rolls served with egg noodle in chicken broth

Cooking the egg wrapper in my beloved Happy Call Pan! After swirling the beaten egg over the pan evenly, lock the pan and cook for about 1 min and the top is set! No flipping of the pan is required. 

Left pic : bottom appearance of the egg wrapper , Right pic: top appearance :) Love the rectangle shape

Spread the minced pork mixture evenly over the wrapper (bottom side up) and roll!

 2 beautiful egg rolls (before steaming) 

Recipe modified from ILove.ICook.IBake
Ingredient

• 250gm minced pork (I use 90% lean + 10% fats)
• 1 clove garlic, finely minced
• 1 slice ginger, finely minced
• 1 egg white
• 1/2 tsp salt
• 1/2 tbsp light soy sauce
• 1/2 tbsp sesame oil
• 1/2 tsp sugar

Egg Wrapper : yields 2 egg wrappers using Happy Call Pan

• 4 eggs
• 1/4 tsp salt
• 1 tsp cornflour mixed with 1 tbsp water

Method

1. Combine minced pork, garlic, ginger, egg white and seasoning together. Using a chopstick, mix the mixture in one direction until it is sticky. Set aside.
2. Using Happy Call Pan : In a bowl crack 2 eggs and add in 1/2 of the salt and cornflour solution. Mix well.
3. Heat up HCP. Add in 1 tsp oil and spread evenly with a kitchen paper. Pour in egg mixture and swirl around to coat the base of the pan.
4. Close lid and lock it. Cook over low heat for about 1 min or less until the egg is set. 
5. Using a spatula, gently loosen the edge and glide the omelette onto a clean plate. 
6. Repeat with the other 2 eggs.
7. Cool the egg wrappers completely.
8. Divide the minced pork mixture into 2 portions. Spread the mixture evenly over each of the egg wrappers. Roll up firmly. Place the egg rolls with seam sides down over a plate.
9. Steam the eggs rolls over preheated steamer for 30mins.
10. Leave to cool completely before slicing.

My lazy way of preparing the chicken broth :) : 1 cube non MSG chicken stock cube, 500ml water, dash of sesame oil, pepper and wine to taste.

I am submitting this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love

Burnt Bottom Rice Vermicelli in Pork Gravy 焦底米粉

This is our simple dinner few days ago just for me and 2 kids :) My little gal exclaimed excitedly when she saw this served to her : 鸡蛋吔！ >.< She simply loves eggs, can request eggs for every meal...and yes she managed to finish 3/4 portion of her dinner. 

Recipe adapted from WendyinKK
Ingredient (1 serving)

• 50gm rice vermicelli
• 2 eggs, lightly beaten
• 1 shallot, sliced
• 1 clove garlic, minced
• 80gm sliced pork fillet
• 1 tsp light soy sauce
• pinch of sugar
• 1/2 tsp sesame oil
• 1/2 tsp corn flour

Gravy : mix well

• 2 tsp corn flour
• 1 cup water 
• 1 tsp oyster sauce
• salt, soy sauce & pepper to taste

Method

1. Marinate pork slices for at least 30mins.
2. Soak rice vermicelli in water until softened. Drain dry.
3. Heat 2 tbsp oil in wok. Pour in egg and let the egg spread on its own. Put in drained rice vermicelli onto the egg and fry the egg until the base is golden.
4. Flip the omelette and fry the other side with rice vermicelli until it takes on some colour. Dish up onto a deep serving dish, omelette side up.
5. Put in 1 tbsp oil and saute shallots first, then garlic. Add in pork slices and stir fry until the meat is nicely seared then pour in the prepared gravy. Bring to boil. Add more starch + water to adjust to the consistency and adjust taste if desired.
6. Pour the pork gravy onto the omelette and serve.

I am submitting this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love