Happy SG Cooking

6 pieces Ingredients 用料 2/3 cup Glutinous Rice Flour 糯米面粉 1 tablespoon Butter (melted) 牛油 1/3 cup Sugar 白糖 1/2 teaspoon Baking Powder 1 Egg 鸡蛋 1/4 teaspoon Salt 盐 1/2 cup Coconut Milk 椰奶 3 tablespoons Desiccated Coconut 椰丝 1/4 teaspoon Vanilla Essence 香草精 Method 做法 1. Mix sugar and butter well. Add egg and coconut milk. Mix well. 2. Add in glutinous rice flour, baking powder, and salt. Mix well. Finally add in desiccated coconut and mix well. 3. Preheat the oven to 180 degrees Celsius. 4. Fill 2/3 of muffin paper with mixture. 5. Bake for 15-20 minutes. Serve.

4 pieces Ingredients 用料 1/2 cup Parmesan or Mozzarella Cheese 奶酪 1 Potato 马铃薯 3 Large Eggs 鸡蛋 A pinch Salt 盐 2 tablespoons Cooking Oil 油 Method 做法 1. De-skin the potato, grate into fine stripes. Beat the eggs into the bowl of potatos. Add cheese, salt and mix well. 2. Pre-heat the waffle maker. Glaze the hot plate with cooking oil. 3. Place the mixture into the waffle maker. Press the mixture until crispy brown. Serve. Note:  You will need a waffle maker.

Ingredients 用料 80g Butter 牛油 80g Caster Sugar 幼糖 2 Eggs 鸡蛋 60ml Fresh Milk 鲜奶 50ml Corn Oil 玉米油 2 Bananas (riped, mashed) 香蕉 1/2 teaspoon Baking Powder 发粉 1/4 teaspoon Baking Soda 苏打粉 A Pinch Salt 盐 125g Plain Flour 面粉 Method 做法 1. Soften butter. Add sugar, beat until creamy. 2. Add eggs, millk and corn oil. Mix well. Add mashed banana and mix well. 3. Sift in plain flour, baking powder, baking soda and salt. Gently beat until well combined. 4. Pour mixture into mould (line the mould with baking paper). Bake in preheated oven at 180 degrees Celsius for 30 minutes or until turn golden brown. Serve.

10 pieces Ingredients 用料 10 pieces Frozen Uncooked Prata Dough印度煎饼皮  2  Potatoes 马铃薯 150g  Chicken Breast 鸡胸肉 1 teaspoon  Tumeric Powder 姜黄粉 2 tablespoons Curry Powder 咖喱粉 1/2 Red Onion (diced) 洋葱 1 1/2 tablespoon Sugar 白糖 A pinch  Salt 盐 Method 做法 1. De-skin potato and cut into small cubes. Steam the potato over hot water for 5 minutes to soften the potato. Set aside. 2. Cut the chicken breast into small cubes. 3. In a heated wok, add 2 tablespoons of oil. Fry onions until lightly brown. Add chicken breast to fry. When the chicken is almost cooked, add potato, tumeric powder, curry powder, sugar and salt. Fry well. Set aside. 4. Place the potato 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.

Ingredients 用料 65ml Milk 鲜奶 70g Caster Sugar 幼糖 3 Eggs 鸡蛋 2 tablespoons Fresh Lemon Juice 鲜柠檬汁 1/2 teaspoon Orange Essence 橙香精 95g Cake Flour 低筋面粉 80ml Corn Oil 油 Method 做法 1. Crack the eggs, separate egg yolk and whites into 2 different mixing bowl. 2. In the egg yolks bowl, pour in corn oil (preferably slightly warm around 60 degrees Celsius). Mix well. Add milk and lemon juice, mix well. Sift in Cake Flour and mix well. 3. In the egg whites bowl, beat the egg whites lightly. Add sugar in 3 parts while beating the egg whites. Beat until the egg whites turned fluffy. You can test the readiness by tilting the bowl and the egg whites do not spill out of bowl. Pour the egg yolk mixture to the egg white mixture. Stir and combine them well. 4. Line the baking tray with baking paper. Pour the mixture into the baking tray. Spread the mixture evenly. 5. In a bigger baking tray, fill 1/3 of the tray with water. Place the cake mixture baking tray into the water tra...

4人份 Ingredients 用料 5 or 350g White Peaches 白桃 1/2 cup Brown Sugar 黄糖 2 tablespoons Freshly Squeezed Lemon Juice 柠檬汁 Method 做法 1. Wash, de-skin, de-core and chopped the white peaches into fine cubes. 2. If you have a breadmaker, add all ingredients and set it to cook (Jam mode). If you do not have a breadmaker, simmer over low heat until all ingredients melted. Serve with bread.

4人份 Ingredients 用料 1 Kampong Chicken (Free Range) 鸡 8 slices Ginger 姜片 3 Star Anise 八角 1/2 cup Chinese Hua Diao Wine 花雕酒 1/4 cup Dark Soy Sauce 黑酱油 1/2 cup Light Soy Sauce 酱清 1/2 cup Rock Sugar 冰糖 4 cups Water 水 Method 做法 1. Heat up pot with 2 tablespoons of cooking oil. Stir-fry ginger slices until light brown. Add Star anise and fry until fragrant. Add Chinese Hua Diao Wine, dark soy sauce, light soy sauce, rock sugar and water. Bring to boil. Turn to medium heat and let it boil for 2 minutes to evaporate the alcohol. 2. Add chicken into pot. Turn to high heat, bring to boil. Keep boiling for 3 minutes. Turn down to low heat and simmer for 1 hour, with lid covered. (Flip the chicken every 15 minutes). Serve with rice.