Happy SG Cooking

Prepare in advance (~10mins) Dried Scallops and Wolfberries Rice: - Wash and drain 5 dried scallops and 1 tablespoon of wolfberries.a - Rinse 1 cup of Japanese Rice. Put rice into cooker with the following ingredients 1 tablespoon of Mirin (or chicken stock) Dried scallops and wolfberries Water - Set rice-cooker timer to cook in the morning Prepare the bento (~20mins) Vegetables (Cai Xin) - Boil water, add a pinch of salt and 1 tablespoon of oil. - Cut and wash vegetables. - Blench vegetables until it turn soft. Drain vegetables. - Mix vegetables with 1 tablespoon of Oyster Sauce 1 tablespoon of Sesame Oil Pepper Steam Egg - Beat 2 eggs in a bowl, add half a cup of water and a pinch of salt. Strain mixture to steaming bowl to have a smooth texture. - Add shredded (cooked) chicken, or crabstick to your liking. - Steam over high heat for 5 minutes

2人份 Ingredients 用料 6 big slices Cabbage 包菜 3 pieces Button Mushroom 蘑菇 Half Carrot 红萝卜 4 tablespoons Minced Pork 猪肉碎 3 tablespoons Soya Sauce 酱清 1 tablespoon  Sesame Oil 麻油 A pinch Pepper 胡椒粉 1 tablespoon Oyster Sauce 耗油 (to be added later) Method 做法 1. Chop carrot and mushroom. Mix with minced pork. Marinade with soya sauce, sesame oil and pepper for at least 1 hour. 2. Wash and drain cabbage. 3. Steam cabbage in high heat for 5 minutes (until cabbage turns slightly soft) 4. Wrap minced pork mixture with cabbage. 5. Steam wrapped cabbage pork over high heat for 15 minutes. Serve with Oyster Sauce over cabbage.

Prepare in advance (~20mins) Red Bean Rice: - Wash and drain 1 tablespoon of big red beans. Soak in water overnight. - Rinse 1 cup of Japanese Rice. Put rice into cooker with the following ingredients 1 tablespoon of Mirin (or chicken stock) Red beans (together with the soaked water) A pinch of salt Water - Set rice-cooker timer to cook in the morning Braised Mushroom: 2人份 Ingredients 用料 20 pieces Dried Shitake Mushrooms 冬菇 6 cloves Garlic 蒜头 2 slices Ginger 姜 2 sticks  Cinnamon 肉桂 3 pieces Star Anise 八角 1 tablespoon  Oil 油 1 tablespoon Honey 蜂蜜 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Dark Soya Sauce 黑酱油 2 cups Water 清水 Method 做法 1.   Soaked dried shitake mushroom in hot water for 5 minutes, or until soft. Drain away water. Cut away the hard stems. 2. Cut garlic and ginger. Wash cinnamon sticks and star anise. 3. In a thermal pot over fire, add a tablespoon of oil, heat up. Fry garlic and ginger. Add cinnamon and star an...

Prepare in advance (~5mins) Red Bean Rice: - Set rice-cooker timer to cook Japanese rice in the morning Onigiri (~5mins): You can make any Onigiri flavour to your liking. Basically you will need to wet the rice and apply the right pressure. One of the options is as below: 1. Mix the rice with 1 tablespoon of Sesame Oil, and 2 tablespoons of Japanese Seasoning. 2. Press the rice into the triangular shape container with fillings such as tuna. 3. Use a piece of seaweed to wrap the base of the Onigiri. This also nicely seperate the rice balls in the bento.

Prepare in advance (~5mins) 2人份 Ingredients 用料 5 pieces Pork Ribs 猪排骨 1 tablespoon Soy Bean Paste 豆瓣酱 1 tablespoon Sesame Oil 麻油 1/2 teaspoon (Optional)  Sambal Chilli  - Marinade pork ribs with all the ingredients for 1 hour or more. Corn Rice and Pork Ribs: - Set rice-cooker timer to cook Japanese rice, corn, 1 tablespoon of mirin. In the rice-cooker, place steamer tray with pork ribs to cook.

Prepare in advance (~5mins) 2人份 Ingredients 用料 2 cups Rice 米 Some Water 水 1. Cook rice using rice-cooker. Leave to cool, preferable place in fridge overnight. Ingredients 用料 180g Pork Fillet 梅猪肉 2 tablespoons Light Soya Sauce 酱清 1 tablespoon Sesame Oil 麻油 1 teaspoon Sugar 白糖 A dash Pepper 胡椒粉 1. Cut pork into slice. Mix all ingredients well. Leave overnight. Prepare in the morning (~10mins) Ingredients 用料 4 tablespoons Kimchi 韩国泡菜 4  Mushroom 蘑菇 1 Red Onion (Diced) 洋葱 3 cloves Garlic (Chopped) 蒜末 2 tablespoons Light Soya Sauce 酱清 A dash Pepper 胡椒粉 Methods 1. Heat up oil in frying wok.  2. Fry onions till brown. Add garlic, continue to fry until garlic turns brown. 3. Add kimchi, fry in medium heat until less soggy. 4. Turn up heat, add pork and mushroom. Fry until cooked. 5. Turn down to medium heat, add rice and soya sauce. Mix well. Add pepper before packing/serving.

Prepare in advance (~5mins) 2人份 Ingredients 用料 5 pieces Pork Ribs 猪排骨 1 tablespoon Soy Bean Paste 豆瓣酱 1 tablespoon Sesame Oil 麻油 1/2 teaspoon (Optional)  Sambal Chilli  - Marinade pork ribs with all the ingredients for 1 hour or more. Pumpkin Rice: - Set rice-cooker timer to cook Japanese rice, pumpkin (remove skin and seeds), 1 tablespoon of mirin and a pinch of salt. In the rice-cooker, place steamer tray with pork ribs to cook.

4人份 Ingredients 用料 500g Ready-made Carrot Cake 萝卜糕 4 tablespoons Dried Raddish 菜脯 3 tablespoons Sweet Sauce (e.g. Tai Hua Sweet Sauce) 甜酱 4 tablespoons XO Sauce XO酱 1 tablespoon Minced Garlic 蒜蓉 3 Eggs 鸡蛋 3 tablespoons Oil 油 A dash Pepper 胡椒粉 Method 做法 1. Soak dried raddish for 20mins, drain. Chopped carrot cake into small cubes. 2. In a heated wok, fry dried raddish until dry (without oil). Before it starts to stick to wok, add oil, fry under medium heat (Caution: do not use high heat, dried raddish will burn). Add garlic to fry. 3. When there is fragrance for the dried raddish, add chopped carrot cake and fry well. Add enough oil for frying. 4. Make a hole in the centre of the wok, pour in the beaten eggs. Fry well. 5. Mix the eggs with the carrot cake. Add sweet sauce, (chilli optional), XO sauce and pepper. Serve.

3人份 Ingredients 用料 250g Minced Pork 猪肉碎 1 tablespoon Japanese Teriyaki Sauce 日式红烧酱 2 tablespoons  Light Soya Sauce  酱清 A dash Pepper 胡椒粉 12 cloves Garlic (minced) 蒜蓉 1 tablespoons Oil 油 Method 做法 1. Marinade minced pork with teriyaki sauce, soya sauce, and pepper overnight. 2. In a heated wok, heat up the oil. Fry garlic until light brown. Add pork and fry until almost cooked. (Optional: Add Sesame Oil for fragrance) 3. Pack into Bento box. (Tip: set timer in ricecooker overnight for rice to be ready in the morning)

3人份 Ingredients 用料 250g Minced Chicken 鸡肉碎 1 packet Basil Leaves 九层塔 4 tablespoons Thai Fish Sauce 泰式鱼露 1 tablespoon  Light Soya Sauce  酱清 1 tablespoon  Sesame Oil 麻油 A dash Pepper 胡椒粉 12 cloves Garlic (minced) 蒜蓉 1 tablespoons Oil 油 Method 做法 1. Marinade minced chicken with Thai fish sauce, soya sauce, sesame oil and pepper overnight. 2. In a heated wok, heat up the oil. Fry garlic until light brown. Add basil and fry until fragrant. Add chicken and fry until almost cooked. (Add some water if the chicken is too dry) 3. Pack into Bento box. (Tip: set timer in ricecooker overnight for rice to be ready in the morning) Optional: 4. Fry a sunny-side-up egg to go with the rice.

3人份 Ingredients 用料 250g Minced Pork 猪肉碎 1  Egg 鸡蛋 1 tablespoon Sesame Oil 麻油 3 tablespoons  Light Soya Sauce  酱清 A dash Pepper 胡椒粉 1 tablespoon Sugar 白糖 3 stalks Chives 韭菜 4 Water Chestnuts 马蹄 1 pack Japanese Gyoza Skin 日式水饺皮 Method 做法 Preparation the night before: 1. Wash and clean chives. Chop into bits. Chop water chestnuts. 2. Mix minced pork, egg, chives and water chestnut. Marinate with soya sauce, sesame oil, sugar and pepper overnight. In the morning: 3. Place a teaspoon of meat mixture into the centre of gyoza skin. Moist the tip of the skin with water and wrap the gyoza. 4. In a heated pan, heat up the oil. Turn down the heat. Place the gyozas in the pan, do not let the gyoza touch one another. Check the base of the gyoza. When they turn light brown, pour one third of a cup of boiling water into the pan and cover the pan. Continue to cook in mid-heat for 3 minutes. 5. Pack into Bento box. (Tip: set timer in ricecooker overnight for rice t...