Happy SG Cooking

4人份 Ingredients 用料 8 pieces Chicken Mid-Wings 鸡中翅 1 Potato 马铃薯 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 6 cloves Garlic 蒜 6 slices Ginger 姜片 1 cup Water 水 1 can Coke 可乐 Method 做法 1. Wash potato, remove skin and cut into thin slices. 2. Heat up a tablespoon of sesame oil in a hot pot. Fry garlic and ginger until fragrant. Add potato slices to fry until slightly brown. Add chicken mid-wings to fry until slightly cooked. 3. Add light and dark soya sauce. Add coke and water. Bring to boil for 5 minutes. Reduce to low heat and simmer for 1 hour. Serve.

8 pieces Ingredients 用料 500g Pork Belly 花腩 3 Star Anise 八角 1 Cinnamon 肉桂 2 tablespoons Oil 油 1 Onion (diced) 洋葱 8 slices Ginger 姜片 10 cloves Garlic 蒜 1 tablespoon Rock Sugar 冰糖 4 tablespoons Dark Soy Sauce 黑酱油 1 tablespoon Light Soy Sauce 酱清 1 tablespoon Sesame Oil 麻油 1 1/2 cup Water 水 8  Steam Buns (Ready Made) 馒头 Method 做法 1. Boil pork belly in hot water for 2 minutes, drain. This will get rid of the pork smell. 2. In a heated wok, add 2 tablespoons of cooking oil. Fry onion until light brown. Add ginger and garlic. Fry till light brown. Add star anise and cinnamon to fry. 3. Add pork belly to fry until slightly brown. 4. Transfer all ingredients to the ricecooker. Set it to rice-cooking mode, extend the time to 1 hour 50 minutes. Start. Turn the pork belly at about 1 hour mark. 5. Place the buns over steamer for 3 minutes. 6. Slice the steam bun into half (with the ends in tact). Place pork belly into the bun. You may like to add some lettuc...

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.

4人份 Ingredients 用料 2 pieces Tofu 豆干 2 tablespoons Honey 蜂蜜 1/3 cup Light Soy Sauce 酱清 1/2 cup Water 水 (enough to cover top of tofu in pot) Method 做法 1. Cut tofu into small cubes. 2. Add all ingredients into pot. (Optional to add 1 chilli). Bring to boil. Simmer for 1.5 hours. Serve.

4人份 Ingredients 用料 1 Duck 鸭 2 Dried Tangerine Peel 陈皮 5 Star Anise 八角 2 sticks Cinnamon 肉桂 10 pieces Cloves 丁香 2 Tofu (hard) 豆干 6 Fried Tofu 豆卜 2 tablespoons Light Soy Sauce 酱清 2 tablespoons Dark Soy Sauce 黑酱油 1 teaspoon Salt 盐 20g Rock Sugar 冰糖 1700ml Water 水 Method 做法 1. Wash duck and set aside. 2. Boil water with dried tangerine peel. star anise, cinnamon sticks, cloves, light soy sauce, dark soy sauce, salt and rock sugar. 3. Add duck, hard tofu and fried tofu. Bring to boil. Lower heat to simmer for 1.5hours, until meat turns tender. 4. Remove the duck, cut into pieces. Cut hard tofu and fried tofu into pieces. Drizzle gravy over the duck. Serve, with rice.

4人份 Ingredients 用料 400g Pork Belly 三层肉 3 Eggs 鸡蛋 1 Raddish 白萝卜 1 stalk Welsh Onion 大葱 3 slices Ginger 姜 4 tablespoon Light Soya Sauce 酱清 3 tablespoon Sugar 白糖 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. Place a ceremic bowl in the centre. Wash eggs and put into bowl. 3. Add ginger, welsh onion, 300ml water. Cover and switch on rice cooker. Cook for 60 minutes. Note: If the rice cooker has various cooking mode, use "stew". 4. Remove the bowl, peel the hard-boiled eggs. De-skin raddish, cut into large cubes. 5. Add hard-boiled eggs, raddish, light soya sauce, sugar, 200ml water into rice cooker. Mix well. Cover and switch on rice cooker. Cook for 90 minutes. Serve with rice. Time 时间 Preparation time: 30 mins Cooking time: 2 hours 30 mins Complexity: Intermediate

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...

4人份 Ingredients 用料 Braise Mushroom 20 pieces Dried Shitake Mushroom 冬菇 1 stick Cinnamon 桂皮 3 cloves Star Anise 八角 1 tablespoon Oil 油 16 cloves Garlic 蒜头 6 tablespoon Soy Sauce 酱清 3 tablespoon Dark Soy Sauce 酱油 31 tablespoon Honey 蜂蜜 3 cups Water 清水 3 slices Ginger (de-skinned, slice) 老姜片 Other ingredients 200g Chicken Fillet 鸡胸肉 1 packet Cai Xin 菜心 1 tablespoon Corn Starch 芡粉 1 packet (for 4 pax) Horfun he'fen 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. Add a tablespoon of oil, heat up. Fry garlic and ginger. Add cinnamon and star anise. Add mushrooms last. Fry till fragrant. 4. Add honey, light soya sauce, dark soya sauce and water. Bring to boil. Lower heat and simmer for 2 hours. Set aside. 5. Steam chicken fillet for 5minutes till cook. Shred chicken to slices. Set aside. 6. Boil a pot of...

4人份 Ingredients 用料 500g Pork Belly 花腩 8 pieces Shitake Mushroom 冬菇 3 Star Anise 八角 1 Cinnamon 肉桂 2 tablespoons Pepper Seeds 胡椒粒 2 pieces Dried Tangerine Peel 陈皮 5 slices Ginger 姜片 2 tablespoons Oil 油 1 Onion (diced) 洋葱 1 large Rock Sugar 冰糖 2 tablespoons Dark Soy Sauce 黑酱油 3 tablespoons Light Soy Sauce 酱清 2 tablespoons Shaoxing Cooking Wine 绍兴酒 2 cups Water 水 Method 做法 1. Soak shitake mushrooms in hot water for 5 minutes. Remove cores. Cut into small cubes. 2. Cut pork belly into small cubes. Marinade pork belly with dark soya sauce, light soya sauce, shaoxing wine, and a dash of pepper for 30 minutes (or longer). 3. Heat up 2 tablespoons of oil. Stir-fry onion till golden brown. Add in ginger slices, stir-fry. Add star anises, cinnamon, tangerine peels to stir-fry. 4. Add in pork belly. Stir-fry till pork belly cooked. Add in shitake mushrooms, stir-fry. Add in pepper (preferably in a cooking bag). 5. Add in rock sugar and water. Bring to boil. Lower...

4人份 Ingredients A 用料 A Half Duck 鸭 2 tablespoons Thai Fish Sauce 鱼露 2 tablespoons Dark Soya Sauce 黑酱油 2 tablespoons Palm Sugar or Brown Sugar 椰糖或黄糖 Ingredients B 用料 B 1 stick Cinnamon 桂皮 12 cloves  Garlic (peeled) 蒜  1 Onion (chopped) 大葱 5 slices Galangal (Blue Ginger) 南姜片 4人份 Ingredients C 用料 C 8 pieces Preserved Sour Plum 酸梅 3 tablespoons  Palm Sugar (or Brown Sugar) 椰糖或黄糖  2 tablespoons Oyster Sauce 耗油 2 tablespoons Thai Fish Sauce 鱼露 2 tablespoons Dark Soya Sauce 黑酱油 1000 ml Water 清水 Method 做法 1. Wash the duck clean. Pat dry the duck with kitchen towels. 2. Marinate duck with thai fish sauce, dark soya sauce and palm sugar for at least 30 minutes. 3. Heat up wok, add 2 tablespoons of oil. Fry ingredients B until fragrant (onion, garlic, cinnamon and galangal). 4. Transfer step 3 into a pot. Add duck and sear on both sides. Add ingredients C, bring to boil. Lower heat and simmer for 1 hour 30 minutes, or until duck is tender...