Happy SG Cooking

     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.

  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.

   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.

  3人份 Ingredients 用料 4 pieces Crayfish 虾婆 1 Tomato (sliced) 番茄 1 Egg 鸡蛋 6 cloves Garlic (minced) 蒜蓉 1/2  Onion (chopped) 洋葱 6 slices Ginger 姜片 2 tablespoon Tomato Sauce 番茄酱 1 tablespoon Chilli Sauce 辣椒酱 150ml Water 水 2 tablespoons Light Soya Sauce 酱清 1 tablespoon Chinese Cooking Wine (Huatiao) 花雕酒 Method 做法 1. Scrub the shells of crayfish clean. Chop into halves. Lightly salt the crayfish and set aside. 2. Heat oil in wok. Fry onion and ginger till fragrant. Add garlic to fry till golden brown.  3. Add crayfish to fry. When the crayfish turn from gray to white/red, they are almost cooked. Add water, tomato, tomato sauce, chilli sauce, light soya sauce. Stir well. Cover with lid to simmer for a minute. Add Chinese Cooking Wine, stir well. Add egg last and serve.

  4人份 Ingredients 用料 250g Chicken Breast Meat 鸡胸肉 1/4 cup Ginger (slice) 姜片 6 cloves Garlic (minced) 蒜蓉 2 packets  Basil Leaves 九层塔 2 tablespoons  Oyster Sauce 耗油 2 tablespoons  Sesame Oil 麻油 A dash Pepper 胡椒粉 2 tablespoons Chinese Cooking Wine 花雕酒 Method 做法 1. Wash and cut the chicken breast meat into thin slices.  2. Marinade the chicken meat with oyster sauce, sesame oil, Chinese cooking wine and a dash of pepper, for 30 minutes (or more). 3. Heat 2 tablespoons of oil in wok. Fry basil leaves and ginger slices until fragrant. Turn to medium heat. Add garlic and fry till light brown.  4. Add chicken meat to fry in high heat. If the chicken turns dry, add some sesame oil. Continue to dry till chicken is cooked. Add a dash of pepper. 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 500g Clams 蛤蜊 1 Luffa 丝瓜 10 slices Ginger 姜片或姜丝 2 tablespoons  Seafood Soya Sauce 海鲜酱油 1 tablespoon Sesame Oil 麻油 1 tablespoon Chinese Hua Diao Wine 花雕酒 A dash Pepper 胡椒粉 1/3 cup Water 水 Method 做法 1. Soak clams in salt water (1 teaspoon of salt) for 10 minutes. Drain, set aside 2. De-skin luffa, cut into bitesize cubes. 3. Heat oil in wok. Fry ginger until fragrant. Add luffa and clams, stir fry. When the luffa starts to turn soft, add water, bring to boil. Add soya sauce, sesame oil, Chinese Hua Diao wine and pepper. Stir fry well. 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 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 12 pieces Medium Prawn 中虾 1 pack Chives 韭菜 6 cloves Garlic (minced) 蒜蓉 1 tablespoon  Oyster Sauce 耗油 A dash Pepper 胡椒粉 1/3 cup Water 水 Method 做法 1. Remove shells and veins from prawns, marinate with half teaspoon of salt for 15 minutes. Wash and cut chives into 5cm long. 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 chives to fry. When the chives shrinks, add water, bring to boil. Add oyster sauce and pepper. Stir fry well. Serve.

Prepare in advance 3人份 Ingredients 用料 1.5 cups Rice 米 Some Water 水 Methods (Cook rice the day before) 1. Cook rice using rice-cooker. Leave to cool, preferable place in fridge overnight. Ingredients 用料 3 Eggs 鸡蛋 1/2 can Luncheon Meat (diced) 午餐肉 1 pack Long Beans (diced) 长豆 Half Cucumber (diced) 黄瓜 6 pieces Mushroom (diced) 蘑菇 1 teaspoon Salt 盐 1 tablespoon Sesame Oil 麻油 1 tablespoon Light Soya Sauce 酱清 1 Onion (diced) 洋葱 A dash Pepper 胡椒粉 Methods 1. Separate egg yolks and whites. 2. In a large bowl, add rice, egg yolks and salt. Mix well until most grains of rice are coated with egg yolk.  3. Heat up oil in a wok. Fry onion until light brown. Add long beans, cucumber, mushrooms and luncheon meat. Fry well. 4. Turn to medium heat. Add rice mixture. Fry well. Add egg whites over fried rice. Add light soya sauce and pepper. Fry till fragrant. Serve.

4人份 Ingredients 用料 200g  Beef Slices (for stir-fry) 牛肉片 1 tablespoon Light Soya Sauce 酱清 1 tablespoon Sesame Oil 麻油 1 tablespoon Shaoxing Rice Wine 绍兴米酒 5 slices Ginger 姜片 1 teaspoon Cornstarch 淀粉 3 tablespoons Black Pepper Sauce 黑胡椒酱 1/4 teaspoon Sugar 白糖 1 Onion (chopped) 洋葱 1/2 Capsicorn 灯笼椒 Method 做法 1. Marinade sliced beef with light soya sauce, sesame oil, Shaoxing rice wine, ginger and cornstarch for 1 hour. 2. Heat up oil in wok. Fry onion till light brown. Fry capsicorn slightly. Add beef and fry. Add black pepper sauce and sugar to taste. Serve.

4人份 Ingredients 用料 2 pieces  Tau Kwa (hard Tofu) 豆干 300g  Chicken Minced Meat 鸡肉碎 3 tablespoons Light Soya Sauce 酱清 1 tablespoon Sesame Oil 麻油 1 tablespoon Hua Tiao Cooking Wine 花雕酒 1 tablespoon Beanpaste 豆瓣酱 A dash Pepper 胡椒粉 1 tablespoon Garlic (minced) 蒜蓉 1 packet Long Beans (chopped) 长豆 1 packet Mushrooms 蘑菇 Method 做法 1. Marinade minced chicken meat with light soya sauce, sesame oil, Hua Tiao Cooking Wine, sugar and pepper for 1 hour. 2. Cut the tau kwa into 1 slices (approximately 2cm x 2cm x 0.5cm). Soak briefly in salt water, drain and set aside. 3. In a heated wok, add alot of oil (enough to cover the tau kwa). Deep-fry the tau kwa until light brown. Remove from the wok, set aside. 4. Remove the oil from the wok, leaving behind 1 tablespoon of oil. Heat up. Fry garlic till light brown. Add chicken minced meat to fry. If the meat appears dry during frying, add sesame oil. 5. When the chicken is almost cooked, add long beans and mushroom...

4人份 Ingredients 用料 1 packet Kway Teow and Yellow Noodles 粿条、黄面 15 pieces Prawns (de-shelled) 虾（去壳） 3 Fishcake (sliced) 鱼饼 （切片) 1 Egg 鸡蛋 5 cloves Garlic (minced) 蒜蓉 3 stocks Cai Xin 菜心 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Dark Soya Sauce 黑酱油 1 tablespoon Sugar 白糖 1 tablespoon Fish Sauce 鱼露 A pinch Pepper 胡椒粉 Method 做法 1. Wash and cut Cai Xin into inch long. 2. Mix light soya sauce, dark soya sauce, fish sauce and sugar into a bowl. Set aside. 3. In a heated wok with 2 tablespoons of oil, fry garlic until light brown. Add prawns to dry till almost cooked. Add Cai Xin, fishcake (optional: mushrooms) to fry until cook. 4. Add Kway Teow and Yellow Noodles in to wok. Fry well under medium-high heat. Add sauce and egg. Fry and mix well until fragrant. Add pepper, stir fry. Serve.

4人份 Ingredients 用料 6 pieces (600g) Chicken Drumsticks 鸡腿 3 tablespoons Ginger (sliced) 姜丝 1 tablespoon Garlic (minced) 蒜蓉 1 tablespoon Dark Soya Sauce 黑酱油 2 tablespoons Light Soya Sauce 酱清 4 tablespoons Sesame Oil 麻油 2 tablespoons Chinese Rice Wine 米酒 1 cup Water 水 Method 做法 1. Heat up pot with 2 tablespoons of sesame oil. Fry ginger slices till light brown. Add minced garlic and fry till light brown. Add chicken into pot, fry until chicken skin turns slightly cooked. Add water and sauces. Bring to boil. Simmer for 20 minutes. Serve.

4人份 Ingredients 用料 250g Chicken Breast 鸡胸 1 tablespoon Huatiao Wine 花雕酒 2 tablespoons Light Soy Sauce 酱清 1 teaspoon Corn Starch 淀粉 4 Shitake Mushroom 冬菇 1 tablespoon Lily Bulbs 百合 1 tablespoon Wolfberry 枸杞 1 teaspoon Sugar 白糖 A pinch Salt 盐 Method 做法 1. Cut and marinade chicken in light soya sauce, huatiao wine and corn starch for an hour. 2. Soak the shitake mushrooms until soft. Slice the shitake mushrooms. 3. Soak the wolfberries until soft (¬5minutes) 4. Heat up wok with 2 tablespoon of oil. Stir-fry the chicken till half cook. Add in all other ingredients. Fry until chicken is fully cooked. Drizzle a little sesame oil before serving.

4人份 Ingredients 用料 2 pieces Squid (Sotong) 苏东 1  Onion (chopped) 洋葱 A bunch Dried Chilli 辣椒干 1 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 1 teaspoon Sugar 白糖 1 tablespoon Black Vinegar 黑醋 Method 做法 1. Clean squid. Cut into rings, and marinate with a pinch of salt. 2. Remove dry chilli heads, and cut into 1 inch long. Wash away ask much seeds as possible. 3. In a heated wok, fry dry chilli in medium fire, until nearly dry. 4. Add 2 tablespoons of cooking oil. Continue to fry until fragrant. Add onion and fry until onion turns light brown. 5. In high heat, add squid to wok. Fry quickly till squid curls up. 6. Add dark soya sauce, sugar, vinegar and sesame oil. Fry well. Serve.