Happy SG Cooking

  2人份 Ingredients 用料 4 pieces Chicken Drumsticks 雞腿 2 tablespoons Light Soya Sauce 酱清 1/3 tablespoon Dark Soya Sauce 黑酱油 2 tablespoons Oyster Sauce 耗油 1/2 tablespoon Sugar 糖 8 slices Ginger (slices) 姜片 10 stalks Spring Onions (cut into inch long) 葱 Method 做法 1. Wash chicken drumsticks. Blanch over hot water. Drain water. 2. Marinate chicken drumsticks with ginger, spring onions, light soya sauce, dark soya sauce, oyster sauce, sugar for 30 minutes 3. Put into ricecooker. Set to rice cooking mode. Cook. Serve with rice.

3人份 Ingredients 用料 4 pieces Egg Plant 茄子 2 tablespoons Miso Paste 味增 1 tablespoon Mirin 味醂 1 tablespoon Sesame Oil 麻油 1 teaspoon Sugar 糖 Method 做法 1. Wash egg plants. Cut into halves. Place on a baking tray. 2. Mix miso paste, mirin, sesame oil and sugar in a bowl. Spread sauce over egg plants. 3. Pre-heat oven at 180 degrees Celsius. Bake egg plants for 20 minutes. Serve.

  6 pieces Ingredients 用料 Ingredients A 110g Self Raising Flour 自发面粉 1/2 teaspoon Salt 盐 75g Butter 牛油 35g Sugar 白糖 30g Brown Sugar 黄糖 1 Egg 鸡蛋 1 teaspoon Baking Powder 1 teaspoon Cinnamon Powder 1 tablespoon Cooking Oil 油 170g Pumpkin Puree 南瓜泥 Method 做法 To prepare Pumpkin Puree 1. Remove skin and core of pumpkin, cut into thin slices. 2. Place pumpkin slices in a steaming tray, steam over high heat for 15 minutes or until turn soft.  3. Mash steamed pumpkin to puree. To prepare Pumpkin Muffin 1. Beat butter, brown sugar and sugar till fluffy. Add cooking oil, egg and pumpkin puree, mix well.  2. Add self raising flour, cinnamon powder, baking powder, and stir well.  3. Preheat the oven to 200 degrees Celsius. 4. Fill muffin paper with mixture. Bake for 20 minutes. Serve warm.

  3人份 Ingredients 用料 12 pieces Medium Prawns 中虾 1 Red Onion (chopped) 大葱 4 cloves Garlic (minced) 蒜蓉 5 slices Ginger 姜片 1 tablespoon Oil 油 4 large Tomato (chopped) 番茄 1 tablespoon Chilli Sauce 辣椒酱 1 tablespoon  Tomato Sauce 番茄酱 1 teaspoon Sugar 白糖 1 teaspoon Salt 盐 Method 做法 1. Clean prawns. Strain excess water. Add salt and mix well. Set aside. 2. Mix chopped onions, garlic, ginger and oil with prawns, place on a baking tray. Place tomatoes over prawns. Mix chilli sauce and tomato sauce with prawns.  3. Bake at 200 degrees Celsius for 20 minutes. Serve.

     3人份 Ingredients  用料 200g Pumpkin (peeled, de-seeded, sliced) 南瓜片 50g Dried Shrimps 虾米 1/2 tablespoon Soy Bean Paste 豆瓣酱 4 cloves Garlic (minced) 蒜蓉 1 teaspoon Sugar 白糖 1 tablespoon  Sesame Oil 麻油 Method  做法 1. Soak dried shrimps in a bowl of water for 20 minutes. Strain.  2. Place washed pumpkin slices onto a steaming tray. Set aside. 3. In a heated wok, add some oil. Fry garlic and dried shrimps until fragrant. Add soy bean paste, sugar and sesame oil. Fry well.  4. Pour mixture over pumpkin.  5. Steam pumpkin over high heat for 10 minutes. (Do not overcook the pumpkin) Serve with rice.

    3人份 Ingredients  用料 500g Baby back Pork Ribs 小排骨 4 Salted Plums 咸水梅 1/2 tablespoon Belacan Chilli Paste 芭拉煎辣椒酱 6 cloves Garlic (minced) 蒜蓉 6 slices Ginger 姜片 3  Bird's Eye Chillies 指天椒 3 tablespoons Plum Sauce 酸梅酱 1 tablespoon Sesame Oil 麻油 Method  做法 1. Combine ingredients and seasonings and mix well. Marinade for at least 2 hours. 2. Transfer the pork ribs into a steaming plate. Steam over water on high heat for 30 minutes. Serve with rice.

  6 pieces Ingredients 用料 1 1/4 cup Cake Flour 面粉 3 tablespoons Sugar 糖 3/4 cup Milk 鲜奶 1 teaspoon Baking Soda 苏打粉 1 Large Egg 鸡蛋 1 teaspoon Baking Powder 发粉 Some Cooking Oil 油 Method 做法 1. Beat the egg, sugar and milk in a mixing bowl. Sift plain flour, baking soda and baking powder into the bowl. Mix well until no lumps.  2. Heat up the waffle maker. Pour mixture, close the lid and cook for 4 minutes (or until brown depending on the waffle maker). Serve. Optional: Spread peanut butter, kaya or any jam to your likings. Note:  You will need a waffle maker.

      4人份 Ingredients 用料 300g Lean Pork Meat 瘦猪肉 1 tablespoon Korean Bean Paste 韩式豆瓣酱 3 Potato （small) 马铃薯 2 Carrot 红萝卜 1 Zucchini 小胡瓜 8 cloves Garlic (chopped) 蒜末 1 Onion (chopped) 洋葱 1 stalk Spring Onions (chopped)  葱 1 tablespoon  Korean Chilli Paste 고추장 韩式辣酱 1 tablespoon Sugar 白糖 2 tablespoons  Soya Sauce 酱清 2 tablespoons  Mirin 味霖 1 cup  Water 水 1 tablespoon  Korean Chilli Powder 韩国辣椒粉 Method 做法 1. Wash and cut pork into thin slices. Marinade with Korean bean paste for an hour. 2. De-skin potatoes and carrots. Cut into small cubes. Cut zuchinni into small thick slices. 3. In a wok, add some cooking oil. Heat up wok. Stir fry onion till light brown. Add garlic to stir fry till light brown. 3. Add potato and carrot into wok and fry. Add pork to fry. When the pork is almost cooked, add zuchinni and water. Mix well. Bring to boil. Cover lid and lower heat to simmer for 5 minutes. 4. Add Korean chilli paste, sugar, soya sauce, mirin and sprin...

   3人份 Ingredients 用料 150g pieces Chicken Breast Meat 鸡胸肉 2 pieces Chinese Sausage 腊肠 4 pieces Cabbage 包菜 4     Button Mushrooms 蘑菇 1 Black Fungus 黑木耳 A dash Pepper 胡椒粉 2 tablespoons Light Soya Sauce 酱清 1 tablespoon Sesame Oil 麻油 2 tablespoons Oyster Sauce 耗油 1.5 cups Rice 米 Some Water 清水 Method 做法 1. Wash and cut chicken breast meat into small cubes. Marinade with oyster sauce, soya sauce, sesame oil and a dash of pepper for an hour.  2. Wash and cut mushrooms and black fungus into small pieces. Wash and cut cabbage. Set aside. 3. Cut Chinese sausages into thin slices. 4. Heat up wok. Fry Chinese sausages in medium heat, until light brown on edges. Add chicken to fry. When the chicken is almost cooked, add mushrooms to fry. Stir well. 4. Wash rice, add water into rice cooker. Put fried ingredients on top of the rice. Place cabbages over the fried ingredients. Set the ricecooker to the rice-cooking mode. Start.  5. When the rice is cooked, mix well. Se...

  3人份 Ingredients 用料 15 pieces Medium Prawn 中虾 3 tablespoons Lemon Juice (Freshly squeezed) 柠檬汁 6 cloves Garlic (minced) 蒜蓉 1 tablespoon Sugar 白糖 1 tablespoon Light Soy Sauce 酱清 2 tablespoons Fish Sauce 鱼露 1 tablespoon Chinese Cooking Wine 米酒 1 tablespoon Sesame Oil 麻油 Some Black Pepper (Freshly grinded) 黑胡椒粉 Method 做法 1. Trim prawns shells. Wash and drain. Add a teaspoon of salt to prawns and mix well. Set aside for 30 minutes. 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 Light Soy Sauce, Fish Sauce, Sugar and fry. When the prawns are almost cooked, add Chinese Cooking Wine, Lemon Juice, Sesame Oil, and black pepper. Stir-fry well. Serve.

  4人份 Ingredients 用料 1/2 Winter Melon 冬瓜 3 pieces Black Fungus 黑木耳 6 pieces Button Mushrooms 蘑菇  4 cloves     Garlic (minced) 蒜末 2 Red Chilli 红辣椒 2 tablespoons Oyster Sauce 耗油 1.5 cups Water 清水 Method 做法 1. Remove winter melon seeds and skin. Cut into slices. 2. Wash black fungus thoroughly. Cut away core (hard portion). Slice black fungus into long strips. 3. Wash button mushrooms and cut them into quarters. 4. In a pot, heat up some cooking oil. Fry garlic and chilli until fragrant. Add mushrooms, black fungus and winter melon to pot. Fry lightly. Add oyster sauce and fry. Add water till it covers the ingredients in the pot. Cover with lid. Bring to boil. Lower the heat and simmer for 20 minutes. Serve with rice.

   4人份 Ingredients 用料 1 1/2 cup Black Glutinous Rice 黑糯米 2 tablespoon Palm Sugar (Gula Melaka) 椰糖 4 cups Water 清水 50ml     Coconut Milk 椰浆 5 pieces Pandan Leaves 斑斓叶 Method 做法 1. Wash black glutinous rice. Place into ricecooker with water. Wash pandan leaves, and tie them into a knot. Place into the ricecooker. Using the "Porridge" function, cook the rice for 2 to 2.5 hours, or until the rice turns soft. Add gula melaka and boil for another 15 minutes. 2. Remove the pandan leaves.  3. Serve in a bowl. Add 2 tablespoons of coconut milk per bowl. 

   3人份 Ingredients 用料 1 Fish (Seabass, Grouper etc) 鱼 1 tablespoon Soybean Paste 豆瓣酱 1 tablespoon Plum Sauce 酸梅酱 1 Chilli 辣椒 3 cloves Garlic (chopped) 蒜末 1 tablespoon Sesame Oil 麻油 5 slices Ginger 姜片 2 tablespoons  Water 清水  Method 做法 1. Clean fish. Place on steam tray. Mix all ingredients place on top of fish. Steam over high heat for 10 minutes. Serve with rice.

  3人份 Ingredients 用料 300g Pork Shoulder Meat (cut into small cubes) 猪肉筋 8 Dried Mushrooms 冬菇 1 Red Chilli 红辣椒 1 tablespoon Light Soya Sauce 酱清 1/2 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 1 tablespoon Shaoxing Wine 绍兴酒 1 tablespoon  Oyster Sauce 耗油  A dash  Pepper 胡椒粉 optional 3 slices Ginger 姜片 50g  Shredded Preserved Sichuan Vegetables 榨菜丝 Method 做法 1. Marinade pork with all the sauces for 1 hour or more. 2. Soak mushrooms in hot water for 5 minutes, or until soft. Cut into long strips. 3. Add all ingredients into a steaming tray. Steam over high heat for 15 minutes. Serve with rice.

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.

   6人份 Ingredients 用料 250g Glutinous Rice 糯米 4 pieces Pandan Leaves 斑斓叶 1 (big) Ripe Mango 熟芒果 250ml  Coconut Milk 椰浆 40g  Fine Sugar 细白糖 1 teaspoon  Salt 盐 Method 做法 1. Wash glutinous rice. Soak in water overnight (or at least for 4 hours). 2. Drain away the water from the glutinous rice. Wash pandan leaves, place on top of the glutinous rice. Steam over high heat for 20 minutes. Sprinkle 1/4 cup of water onto glutinous rice. Continue to steam for 20 minutes or until rice is cooked. 3. Combine 200ml of coconut milk and sugar into a pot. Gently heat the mixture until the sugar dissolves. Remove from heat.  4. Add mixture to glutinous rice. Mix well. Cover rice and leave for 20 minutes. 5. Take a portion of the glutinous rice. Arrange with cut mango at the side. 6. Heat remaining 50ml of coconut milk. Gently pour over glutinous rice. Serve.

  3人份 Ingredients 用料 200g pieces Chicken Breast Meat 6 pieces Shitake Mushrooms 香菇 50g Shimeji Mushroom 真姬菇 1      Carrot 红萝卜 4 pieces Dried Tofu 豆卜 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Mirin 味醂 1.5 cups Japanese Rice 日本米 Some Water 清水 Method 做法 1. Wash and cut chicken breast meat. Set aside. 2. Soak Shitake Mushrooms in hot water for 5 minutes. Remove the core and slice the mushrooms. Add into chicken breast meat pot. 3. Wash shimeji mushrooms and add into pot. 4. De-skin carrot, slice into 1 inch long. Add into pot. 5. Cut dried tofu into small cubes. Add into pot. 6. Add light soya sauce and mirin into pot. Mix well. Cover pot and leave the ingredients in the fridge overnight to marinate. 7. The next day, wash the rice, add water. Put marinated ingredients over rice. Set the ricecooker to the rice-cooking mode. Start.  8. When the rice is cooked, mix well. Serve.