Happy SG Cooking

Ingredients 用料 230g Butter 牛油 4 Eggs 鸡蛋 2 teaspoons Green Tea Powder 绿茶粉 150g Caster Sugar 幼糖 1 teaspoon Baking Powder 发粉 230 Cake Flour 低筋面粉 Method 做法 1. In a mixing bowl, mix eggs, butter, sugar well. Sift in cake flour, baking powder and green tea powder. Mix well. 2. Pour the mixture into the ricecooker. Set the ricecooker to "cake" mode. Start. 3. Serve as dessert or breakfast.

  4人份 Ingredients 用料 400g Pork Belly 三层肉 3 Eggs 鸡蛋 1 stalk Leek 3 slices Ginger 姜 4 tablespoons Light Soya Sauce 酱清 1 tablespoon Mirin Sauce 3 tablespoon Rock Sugar 冰糖 2 tablespoons Light Soy Sauce 酱清 500ml Water 水 Method 做法 1. Cut pork belly into large cubes. Pan fry until brown on all sides. 2. Place pork belly on the sides of rice cooker.  3. Add ginger, leek, 300ml water. Cover and switch on rice cooker. Cook for 60 minutes. Note: If the rice cooker has various cooking mode, use "stew". 4. Boil eggs separately in a pot of water for 10 minutes. Peel off shells of hard-boiled eggs.  5. Add hard-boiled eggs, light soya sauce, mirin sauce, rock sugar, 200ml water into rice cooker. Mix well. Cover and switch on rice cooker. Cook for 120 minutes. Serve with rice.

  3人份 Ingredients 用料 10 Medium Size Shrimps 中虾 50g Vermicelli 冬粉 4 cloves Garlic (minced) 蒜蓉 1 Chilli 辣椒 3 stalks Spring Onion (chopped) 葱花 2 tablespoons Fish Sauce 鱼露 3 tablespoons Oyster Sauce 耗油 1 tablespoon Sugar 白糖 200ml Water 水 Method 做法 1. Blanch vermicelli in hot water until soft. Drain. 2. In a wok, add 2 tablespoons of cooking oil. Fry minced garlic until light brown. Add prawns and fried till almost cook. Add chilli, spring onion, fish sauce, oyster sauce, sugar and fried well. Add water, bring to boil.  3. In a claypot, place vermicelli at the bottom. Pour prawns and sauce over vermicelli. Bring to boil. Cover claypot and reduce to medium fire. Simmer for 10 minutes. Serve.

    4人份 Ingredients 用料 500g Korean Rice Cake (long) 年糕 4 pieces Korean Fish Cake (or flat fisk cakes) 鱼饼 2 tablespoons Kimchi 韩国泡菜 4 big pieces Cabbage 高丽菜 1 tablespoon  Korean Chilli Paste 고추장 韩国辣酱 1 tablespoon Sugar 白糖 2 tablespoons  Soya Sauce 酱清 2 stalks  Spring Onion 葱 1 cup  Water 水 1 tablespoon  White Sesame 白芝麻 Method 做法 1. Wash and cut spring onions to 3cm long. Wash and cut cabbage and fishcake. 2. In a wok, add some cooking oil. Stir fry cabbage and fishcake until almost cook. Add kimchi, korean chilli paste, sugar and soya sauce. Stir-fry well. Add rice cake, stir-fry well. Add water. Cover the wok and simmer until rice cake turns soft. Add sesame and stir fry. Serve.