Happy SG Cooking

3人份 Ingredients 用料 1 cup Self Raising Flour 自发面粉 140ml Coconut Milk 椰奶 1 Large Egg 鸡蛋 1/4 cup Sugar 糖 1/4 cup Water 水 1 tablespoon Desiccated Coconut 椰丝 2 tablespoons Cooking Oil 油 Method 做法 1. Mix sugar, egg, coconut milk and water in a mixing bowl. Add in self-raising flour, stir the mixture until smooth (no lumps). Add desiccated coconut last, mix well. 2. Heat some oil in wok. Reduce to medium heat. Put 2 spoonful of pancake mixture into wok. Flip over when the bottom layer hardens. 3. Serve with maple syrup, butter or fruits to your liking.

3人份 Ingredients 用料 150g Pasta 2 tablespoons Olive Oil 橄榄油 12 pieces Medium Prawns 中虾 4 cloves Garlic (sliced) 蒜片 2 tablespoon Fresh Lemon Juice 柠檬汁 1 Zucchini (cut into thin slices) 西葫芦 A dash Pepper A pinch Salt Method 做法 1. In a large pot of salted water, lightly boil the pasta for about 5 minutes. Drain the water, run over tap water. Set aside. 2.  Remove shells and veins from prawns, marinate with half teaspoon of salt for 15 minutes. 3. Heat wok with olive oil. Fry garlic until light brown. Fry prawns until they turned from gray to white / red, which indicates that they are almost cooked. Add zucchini and fry well. Add some water. Add lemon juice, salt and pepper. Mix well. 4. Add pasta and stir-fry lightly. Serve.

4人份 Ingredients 用料 12 pieces Medium Prawn 中虾 1 pack Chives 韭菜 6 cloves Garlic (minced) 蒜蓉 1 tablespoon  Oyster Sauce 耗油 A dash Pepper 胡椒粉 1/3 cup Water 水 Method 做法 1. Remove shells and veins from prawns, marinate with half teaspoon of salt for 15 minutes. Wash and cut chives into 5cm long. 2. Heat oil in wok. Fry garlic in medium heat till golden brown. Add prawns to fry. When the prawns turn from gray to white/red, they are almost cooked. Add chives to fry. When the chives shrinks, add water, bring to boil. Add oyster sauce and pepper. Stir fry well. Serve.

Prepare in advance 3人份 Ingredients 用料 1.5 cups Rice 米 Some Water 水 Methods (Cook rice the day before) 1. Cook rice using rice-cooker. Leave to cool, preferable place in fridge overnight. Ingredients 用料 3 Eggs 鸡蛋 1/2 can Luncheon Meat (diced) 午餐肉 1 pack Long Beans (diced) 长豆 Half Cucumber (diced) 黄瓜 6 pieces Mushroom (diced) 蘑菇 1 teaspoon Salt 盐 1 tablespoon Sesame Oil 麻油 1 tablespoon Light Soya Sauce 酱清 1 Onion (diced) 洋葱 A dash Pepper 胡椒粉 Methods 1. Separate egg yolks and whites. 2. In a large bowl, add rice, egg yolks and salt. Mix well until most grains of rice are coated with egg yolk.  3. Heat up oil in a wok. Fry onion until light brown. Add long beans, cucumber, mushrooms and luncheon meat. Fry well. 4. Turn to medium heat. Add rice mixture. Fry well. Add egg whites over fried rice. Add light soya sauce and pepper. Fry till fragrant. Serve.

4人份 Ingredients 用料 200g  Beef Slices (for stir-fry) 牛肉片 1 tablespoon Light Soya Sauce 酱清 1 tablespoon Sesame Oil 麻油 1 tablespoon Shaoxing Rice Wine 绍兴米酒 5 slices Ginger 姜片 1 teaspoon Cornstarch 淀粉 3 tablespoons Black Pepper Sauce 黑胡椒酱 1/4 teaspoon Sugar 白糖 1 Onion (chopped) 洋葱 1/2 Capsicorn 灯笼椒 Method 做法 1. Marinade sliced beef with light soya sauce, sesame oil, Shaoxing rice wine, ginger and cornstarch for 1 hour. 2. Heat up oil in wok. Fry onion till light brown. Fry capsicorn slightly. Add beef and fry. Add black pepper sauce and sugar to taste. Serve.

5 pieces Ingredients 用料 5 pieces Frozen Uncooked Prata Dough印度煎饼皮  2  Apples 苹果 1 tablespoon  Butter 牛油 1 teaspoon  Cinnamon Powder 桂皮粉 1 tablespoon Sugar 白糖 A pinch  Salt 盐 1  Egg 鸡蛋 Method 做法 1. Shave the apple-skin and decore the apple. Cut into small cubes. Soak in a bowl of salt water to prevent turning brown. Drain. Set aside. 2. In a heated pan, melt the butter. Add apple, cinnamon powder and sugar, mix well. 3. Glaze the baking tray. 4. Place the apple fillings on the pastry. Use a fork to press down the edges. Glaze the pastry with egg wash. 5. Preheat oven at 200 degrees Celsius. Bake the pastry for 15 minutes. Serve.

4人份 Ingredients 用料 2 pieces  Tau Kwa (hard Tofu) 豆干 300g  Chicken Minced Meat 鸡肉碎 3 tablespoons Light Soya Sauce 酱清 1 tablespoon Sesame Oil 麻油 1 tablespoon Hua Tiao Cooking Wine 花雕酒 1 tablespoon Beanpaste 豆瓣酱 A dash Pepper 胡椒粉 1 tablespoon Garlic (minced) 蒜蓉 1 packet Long Beans (chopped) 长豆 1 packet Mushrooms 蘑菇 Method 做法 1. Marinade minced chicken meat with light soya sauce, sesame oil, Hua Tiao Cooking Wine, sugar and pepper for 1 hour. 2. Cut the tau kwa into 1 slices (approximately 2cm x 2cm x 0.5cm). Soak briefly in salt water, drain and set aside. 3. In a heated wok, add alot of oil (enough to cover the tau kwa). Deep-fry the tau kwa until light brown. Remove from the wok, set aside. 4. Remove the oil from the wok, leaving behind 1 tablespoon of oil. Heat up. Fry garlic till light brown. Add chicken minced meat to fry. If the meat appears dry during frying, add sesame oil. 5. When the chicken is almost cooked, add long beans and mushroom...

4人份 Ingredients 用料 1 packet Kway Teow and Yellow Noodles 粿条、黄面 15 pieces Prawns (de-shelled) 虾（去壳） 3 Fishcake (sliced) 鱼饼 （切片) 1 Egg 鸡蛋 5 cloves Garlic (minced) 蒜蓉 3 stocks Cai Xin 菜心 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Dark Soya Sauce 黑酱油 1 tablespoon Sugar 白糖 1 tablespoon Fish Sauce 鱼露 A pinch Pepper 胡椒粉 Method 做法 1. Wash and cut Cai Xin into inch long. 2. Mix light soya sauce, dark soya sauce, fish sauce and sugar into a bowl. Set aside. 3. In a heated wok with 2 tablespoons of oil, fry garlic until light brown. Add prawns to dry till almost cooked. Add Cai Xin, fishcake (optional: mushrooms) to fry until cook. 4. Add Kway Teow and Yellow Noodles in to wok. Fry well under medium-high heat. Add sauce and egg. Fry and mix well until fragrant. Add pepper, stir fry. Serve.

3 人份 Ingredients 用料 3 slices Frozen Prata Dough 印度煎饼皮 5 slices Ham (Sliced) 火腿 30g Shredded Cheese 乳酪絲 3 tablespoons Canned Tomato Paste 番茄酱 3  Button Mushrooms 蘑菇 1 Pineapple 凤梨 Method 做法 1. Cut ham into small slices. Wash and cut button mushrooms into slices. Cut pineapple into small cubes, soak in salt water for 3 minutes. Drain and set aside. 2. Depending on the brand of the tomata paste, add sugar to your liking if it is too sour. 3. Grease the baking tray. 4. Place the prata dough on the baking tray. Spread tomato paste on the dough. Place ham, button mushrooms and pineapple on the prata dough. Spread shredded cheese over the dough. 5. Preheat oven to 200 degree Celsius. Bake for 15 minutes of till cooked. Serve.

4人份 Ingredients 用料 6 pieces (600g) Chicken Drumsticks 鸡腿 3 tablespoons Ginger (sliced) 姜丝 1 tablespoon Garlic (minced) 蒜蓉 1 tablespoon Dark Soya Sauce 黑酱油 2 tablespoons Light Soya Sauce 酱清 4 tablespoons Sesame Oil 麻油 2 tablespoons Chinese Rice Wine 米酒 1 cup Water 水 Method 做法 1. Heat up pot with 2 tablespoons of sesame oil. Fry ginger slices till light brown. Add minced garlic and fry till light brown. Add chicken into pot, fry until chicken skin turns slightly cooked. Add water and sauces. Bring to boil. Simmer for 20 minutes. Serve.

3人份 Ingredients 用料 1 packet Vermicelli 米粉 3 Fishcake (sliced) 鱼饼 12 pieces Prawns (de-shelled) 无壳虾 4 pieces Dried Tofu (cut into small cubes) 豆蒲 1 Onion (chopped) 洋葱 6 cloves Garlic (diced) 蒜蓉 2 tablespoons Light Soya Sauce 酱清 1 packet Prima Taste Mee Siam Goreng Paste Methods 1. Soak vermicelli in hot water for 15 minutes, until soft. Drain and set aside 2. Heat oil in frying wok. Fry on onion until light brown. Add garlic and fry until light brown. 3. Add prawns, fishcake, dried tofu and fry until cooked. Add some water (about 1/3 cup) if it is too dry.  4. Add vermicelli to fry. Add Prima Taste Mee Siam Goreng Paste, light soya sauce and fry until fragrant. Serve.

3人份 Ingredients for Vegetable Patty 蔬菜蛋饼用料 1 large piece  Cabbage 包菜  1 Carrot 红萝卜  1 Onion 洋葱 3 Eggs 鸡蛋 A pinch Salt 盐 A dash Pepper 胡椒粉 3人份 Ingredients 用料 6 slices  Bread 面包  Some Butter 牛油  3 slices Ham 火腿片 3 slices Cheese 乳酪 Some  Mayonnaise 蛋黄酱 Some Tomato Sauce 番茄酱 Method 做法 1. Wash cabbage, cut into thin, long slices (about 1 inch). 2. Shave off carrot skin. Wash. Cut into thin, long slices. 3. Chop onions. 4. In a big bowl, beat the eggs. Add cabbage, carrot and onion into bowl. Add salt and pepper. Mix well. 5. Heat some oil in a frying pan. Fry the vegetable egg patty. Set aside. Note: I have used a square mould to frame the size of the vegetable patty (to be of the size of the sandwich). 6. Butter the bread. Place ham, cheese, vegetable patty on the bread. Add mayonnaise and tomato sauce to your liking. Toast the bread. Serve.

3人份 Ingredients 用料 500g Pork Ribs 龙骨 3 tablespoons Light Soya Sauce 酱清 1 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 A dash Pepper 胡椒粉 6 slices Ginger 姜片 3 tablespoons Corn 玉米粒 1  Carrot (diced into small cubes) 红萝卜粒  1 1/2 cups Rice 白米 2 cups Water 清水 Method 做法 1. Marinade prok ribs with light soya sauce, dark soya sauce, sesame oil, pepper and ginger for 1 hour. 2. Rinse rice in rice cooker pot with water, drain off the water. Place corn and diced carrot in the pot. Place pork ribs into the pot, together with the gravy. Pour additional water enough to cook the rice. Mix well. 3. Set the rice cooker to cook rice. Serve.

4 persons Ingredients 用料 1 1/2 cups  Tapioca Flour 木薯粉 1  Egg 鸡蛋 1/3 cup Olive Oil 橄榄油 2/3 cup Milk 牛奶 1/2 cup Cheese 乳酪 1/2 teaspoon Salt 盐 Method 做法 1. Using a blender, blend the egg, olive oil, milk, cheese, salt and tapioca flour until smooth. 2. Preheat oven to 200 degree Celsius. 3. Glaze the mini muffin baking tray with oil or butter (or using a non-stick baking tray). Pour the mixture into the tray. Bake for 15 to 20 minutes. Serve.

4人份 Ingredients 用料 250g Chicken Breast 鸡胸 1 tablespoon Huatiao Wine 花雕酒 2 tablespoons Light Soy Sauce 酱清 1 teaspoon Corn Starch 淀粉 4 Shitake Mushroom 冬菇 1 tablespoon Lily Bulbs 百合 1 tablespoon Wolfberry 枸杞 1 teaspoon Sugar 白糖 A pinch Salt 盐 Method 做法 1. Cut and marinade chicken in light soya sauce, huatiao wine and corn starch for an hour. 2. Soak the shitake mushrooms until soft. Slice the shitake mushrooms. 3. Soak the wolfberries until soft (¬5minutes) 4. Heat up wok with 2 tablespoon of oil. Stir-fry the chicken till half cook. Add in all other ingredients. Fry until chicken is fully cooked. Drizzle a little sesame oil before serving.

3人份 Ingredients 用料 3  Mini Beef Pork Patty 肉饼  3 Hamburger Buns 面包  3 slices Cheese 乳酪 5 Brown Button Mushroom 蘑菇 1  Cucumber 黄瓜 A dash Salt Pepper 椒盐 Method 做法 1. Wash and slice button mushrooms. Add some oil to wok. Fry mushroom till soft. Add a dash of salt. Set aside. 2. Put butter onto wok. Heat up. Place patty onto wok on medium heat. Put salt pepper onto patty. Flip over after 2 minutes. Add salt pepper to this side of patty. Cook for another minute. Set aside. 3. Cut the hamburger bun into middle halves. Place cucumber, patty, mushroom, cheese slice and cover with burger top. Toast for 2 minutes or until cheese melts. Serve.

4 pieces Ingredients 用料 2 pieces Frozen Uncooked Prata Dough印度煎饼皮  1 can Tuna Flakes 罐头金枪鱼 1  Egg 鸡蛋 Method 做法 1. Unfrozen the uncooked prata dough till soft enough to make shape. Cut 1 piece into 2. 2. Place tuna on 1 quarter side of the prata dough. Wrap the other quarter side over the tuna. Using a fork, press down on the edges to seal the pastry. 3. Glaze the pastry with egg wash.. 4. Preheat oven at 200 degrees Celsius. Bake the pastry for 10 minutes. Serve.

4人份 Ingredients 用料 2 pieces Squid (Sotong) 苏东 1  Onion (chopped) 洋葱 A bunch Dried Chilli 辣椒干 1 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 1 teaspoon Sugar 白糖 1 tablespoon Black Vinegar 黑醋 Method 做法 1. Clean squid. Cut into rings, and marinate with a pinch of salt. 2. Remove dry chilli heads, and cut into 1 inch long. Wash away ask much seeds as possible. 3. In a heated wok, fry dry chilli in medium fire, until nearly dry. 4. Add 2 tablespoons of cooking oil. Continue to fry until fragrant. Add onion and fry until onion turns light brown. 5. In high heat, add squid to wok. Fry quickly till squid curls up. 6. Add dark soya sauce, sugar, vinegar and sesame oil. Fry well. Serve.

4人份 Ingredients 用料 1 Tofu 豆腐  4 Shitake Mushroom 冬菇 （新鲜） 4 slices Preserved Vegetables 榨菜 1 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 1 teaspoon Sugar 白糖 2 tablespoons Water 水 Method 做法 1. Soak preserved vegetables for 20 minutes. Drain. Cut into small cubes. 2. Wash and cut the shitake mushrooms into small cubes. 3. Place the tofu on the steam plate. Put mushroom and preserved vegetables on tofu. 4. Mix dark soya sauce, sesame oil, sugar and water in a bowl. Pour the sauce over tofu. Steam for 10 minutes over high heat. Serve. 4. In a separate bowl, mix oyster sauce, soya sauce, sesame oil, hua diao cooking wine into a bowl. Pour over the prawns. 5. Steam over high heat for 10 minutes. Serve.

Ingredients 用料 200g Butter 牛油 170g Cake Flour 低筋面粉 100g Sugar 白糖 1 Egg 鸡蛋 2 tablespoons Milo (or Cocoa Powder) 可可粉 Method 做法 1. Add the butter and sugar into a big bowl. Beat until the mixture turns creamy. 2. Add egg to bowl, mix well. 3. Sift cake flour into mixture, mix well into a dough. 4. Separate the dough into halves in different bowls. In 1 bowl, add milo and mix well. 5. Place both doughs into refrigerator for 30 minutes. 6. Roll the white batter flat. Roll the brown batter flat. Place the brown dough over the white one. Roll both doughs into a cylinder. Wrap the cylinder with cling wrap. Put into freezer for 1 hour or more until the dough hardens. 7. Preheat the oven at 160 degrees Celsius. 8. Take out the dough from the freezer. Cut along the cylindrical shape. Place the cookie onto a baking tray (line the tray with baking paper). Bake for 20 minutes. Serve.

3人份 Ingredients 用料 2 Egg Tofu 蛋豆腐  1 Carrot 红萝卜 12 pieces Prawns 虾 1 tablespoon Oyster Sauce 耗油 1 tablespoon Light Soya Sauce 酱清 1 tablespoon Sesame Oil 麻油 1 tablespoon Hua Diao Cooking Wine 花雕酒 Method 做法 1. Cut egg tofu of ~2cm height. Place on steam tray. 2. De-skin carrot. Cut into round-shaped thin slices. Place on top of the tofu. 3. Wash and clean the prawns. Place on top of the carrot. 4. In a separate bowl, mix oyster sauce, soya sauce, sesame oil, hua diao cooking wine into a bowl. Pour over the prawns. 5. Steam over high heat for 10 minutes. Serve.

Prepare in advance 3人份 Ingredients 用料 1.5 cups Rice 米 Some Water 水 Methods (Cook rice the day before) 1. Cook rice using rice-cooker. Leave to cool, preferable place in fridge overnight. Ingredients 用料 3 Eggs 鸡蛋 4 slices Ham 火腿片 Half Capsicum 灯笼椒 Half Cucumber 黄瓜 6 pieces Mushroom 蘑菇 1 teaspoon Salt 盐 1 tablespoon Sesame Oil 麻油 1 tablespoon Light Soya Sauce 酱清 3 cloves Garlic 蒜蓉 A dash Pepper 胡椒粉 Methods 1. Cut capsicum, cucumber, ham, mushroom into small cubes. 2. Separate egg yolks and whites. 3. In a large bowl, add rice, egg yolks and salt. Mix well until most grains of rice are coated with egg yolk.  4. Heat up oil in a wok. Fry minced garlic until light brown. Add capsicum, cucumber, mushroom and ham. Fry well. 5. Turn to medium heat. Add rice mixture. Fry well. Add egg whites over fried rice. Add light soya sauce and pepper. Fry till fragrant. Serve.

2人份 Ingredients 用料 2 pieces Prata Dough 印度煎饼皮 4 pieces Ham 火腿片 2  Eggs 鸡蛋 2 tablespoons Mozzarella Cheese 乳酪   4 slices Cheese 乳酪  2 tablespoons Oil 油 Method 做法 1. In a heated wok, heat up the oil. Turn to medium heat. 2. Pour 1 beaten egg into pan. Place prata dough onto egg. When the egg is partially cooked (harden), together with the prata, flip over. 3. Place ham and cheese on the egg. Fold the prata into half. Serve.