Happy SG Cooking

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.

  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 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.

3人份 Ingredients 用料 6 pieces Medium Squids 鱿鱼 3 stalks Cai Xin (or leafy vegetables) 菜心 1 tablespoon Canned Pork 罐头肉丁 1 1/2 cups Japanese or Short-Grain Rice 日本或珍珠米 2 cups Chicken Stock 上汤/鸡汤 Method 做法 1. Wash and drain the vegetables. Chop into fine pieces 2. Chop the canned pork into fine pieces. (You may replace this with bacon or ham). 3. Wash the rice, and drain off the water. Mix rice with vegetables and pork. 4. Clean squids by keeping only the body ring portion. Wash thoroughly. 5. Stuff squids with rice mixture. Using a toothpick, stitch the end of the squid to prevent the rice from overflowing. 6. Place squids into ricecooker. Pour chicken stock into ricecooker. Set the ricecooker to cook (rice mode). Serve.

3人份 Ingredients 6 pieces  Crab Stick 蟹条 8 pieces Prawns (deshelled)  虾 1/2 Japanese Cucumber 小黄瓜 1 tablespoon Japanese Mayonnaise 美乃滋 A pinch Salt 盐 A dash Pepper 胡椒粉 3 Hotdog Rolls or Wrap 热狗面包  Some Butter (spread) 牛油 Method 做法 1. Steam crabsticks and prawns over high heat for 10 minutes. Cut them into small pieces, set aside. 2. Chop Japanese Cucumber into small pieces. Place into crabsticks and prawns bowl, mix well. Add mayonnaise, salt and pepper. Mix well. Optional: You may add chopped onions. 3. Cut the hotdog bun through the centre, leaving the bottom uncut. Spread butter in the middle. Toast the bun for a minute. 4. Place the seafood mixture onto the toasted bun. Serve.

2人份 Ingredients 用料 1 Sponge Gourd 丝瓜 130g Ground Pork 猪肉碎 1 tablespoon Miso Paste 味珍 1 tablespoon Sugar 白糖 3 doves Garlic 蒜蓉 200ml Water 水 Method 做法 1. Heat up oil in wok. Fry garlic till golden brown. 2. Fry pork in wok till almost cooked. Add sponge gourd into wok. Add water. Cover the lid to simmer for approximately 3 minutes. 3. Add miso paste into wok, stir well. Serve on plate.

2人份 Ingredients 用料 260g Pork Tenderloin (thinly sliced) 梅(猪)肉 6 tablespoon Japanese Seasoning Ginger Sauce 日式生姜烧酱 1 Large White Onion 洋葱 Optional A little Sliced Cabbage 包菜 Method 做法 1. Cut meat into slices. Marinate meat with Japanese Seasoning Ginger Sauce for 15 minutes. 2. Heat up wok. Fry onion till in turn light brown. 3. Add meat to fry. Serve. Optional 4. Serve meat with cabbage salad in thousand island sauce.

2人份 Ingredients 用料 6 medium Eggs 鸡蛋 2 tablespoon Rice Vinegar or Balsamic Vinegar 白醋 2 tablespoons Light Soy Sauce 酱清 1 teaspoon Sugar 白糖 1 tablespoon Seasame Oil 麻油 1/4 cup Water 水 Method 做法 1. Bring water to boil. Add a pinch of salt. 2. Place eggs in a pot of water continue to boil for 5 minutes. Remove the eggs. Place eggs in ice-cold water for 10 minutes. De-shell the eggs. 3. Mix vinegar, light soy sauce, sugar and sesame oil in a pot. Bring to boil. 4. Put the eggs in a container. Pour the sauce over the eggs. Marinate the eggs for 24 hours. Stir the eggs from time to time to have an even marination. 5. Cut eggs into halves. Serve.

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

4 pieces Ingredients 用料 42g Butter 牛油 42g Sugar 白糖 A pinch Salt 盐 1 Egg 鸡蛋 20ml Fresh Milk 鲜奶 60g Cake Flour 低筋面粉 1/5 teaspoon Baking Soda 小苏打粉 1/2 teaspoon Baking Powder 泡打粉 1 teaspoon Matcha Powder 抹茶粉 OR 5 pieces Ingredients 用料 95g Cake Flour 低筋面粉 1/2 teaspoon Baking Powder 泡打粉 2 tablespoons Sugar 白糖 A pinch Salt 盐 2 tablespoons Unsalted Butter (Melted) 牛油 1 Egg 鸡蛋 30ml Fresh Milk 鲜奶 1 tablespoon Yogurt 乳酪 1 tablespoon Honey 蜂蜜 1 tablespoon Matcha Powder 抹茶粉 Method 做法 1. Beat butter and sugar till fluffy. Add salt, egg and milk (and/or yogurt), mix well. Sieve cake flour, baking soda (optional), baking powder and matcha powder into mixture. Stir well. 2. Preheat the oven to 180 degrees Celsius. 3. Fill 1/3 of muffin paper with mixture. Optional: Add 1 cube of chocolate bar into middle of muffin. Top up muffin with additional mixture. 4. Bake for 20 minutes. Serve.

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.

4人份 Ingredients 用料 300g Chicken Fillet or Breast Meat  鸡胸肉 4 tablespoons Japanese Teriyaki Sauce 日式红烧酱 1 Onion (diced) 洋葱 1/2  Capsicum 灯笼椒  1 tablespoons Oil 油 4 slices Ready-made Wraps  A dash Pepper 胡椒粉 Method 做法 1. Cut chicken fillet into long slices. Marinade with teriyaki sauce and pepper overnight. 2. In a heated wok, heat up the oil. Fry the diced onion until light brown. Add chicken and fry until almost cooked. Add capsicum to fry until cook. 3. Spread cooked teriyaki chicken onto the wrap. Optional: Add a slice of cheese on the chicken. 4. Toast the wrap for 3 minute. Serve.

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...

4人份 Ingredients 用料 250g Lean Pork 猪瘦肉 1 tablespoon Sesame Oil 麻油 2 tablespoons Soya Sauce 酱清 2 teaspoons Cornstarch 玉米粉 1 teaspoon Sugar 白糖 A pinch  Pepper 胡椒粉 Ingredients for Deep Frying of Pork  A lot Oil (For deep frying) 油 1  Egg (beaten) 鸡蛋 4 tablespoons Korean frying flour (or plain flour) 面粉 Ingredients for Gravy  1 Onion 大葱 1 bowl Stock 上汤 2 tablespoons Mirin 味霖 1 tablespoon Soya Sauce 酱清 2  Eggs 鸡蛋 Method to marinade pork 1. Cut the lean pork into slices. Use the back of the chopper, pound on the pork. 2. Marinade the pork slices with sesame oil, soya sauce, cornstarch, sugar, and pepper for 2 hours. Method to cook pork 1. In a wok, heat up the oil for deep frying of pork. 2. When the oil is heated up, turn down to medium heat.  3. Dab the pork slice into beaten egg, and to flour; deep fry till it turns golden brown or till cooked. Drain and set aside. Method to cook gravy 1. Heat up 2 tablespoons of oil...