Happy SG Cooking

      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...

    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.

3人份 Ingredients for Vegetable Patty 蔬菜蛋饼用料 1 large piece  Cabbage 包菜  1 Carrot 红萝卜  1 Onion 洋葱 3 Eggs 鸡蛋 A pinch Salt 盐 A dash Pepper 胡椒粉 3人份 Ingredients 用料 6 slices  Bread 面包  Some Butter 牛油  3 slices Ham 火腿片 3 slices Cheese 乳酪 Some  Mayonnaise 蛋黄酱 Some Tomato Sauce 番茄酱 Method 做法 1. Wash cabbage, cut into thin, long slices (about 1 inch). 2. Shave off carrot skin. Wash. Cut into thin, long slices. 3. Chop onions. 4. In a big bowl, beat the eggs. Add cabbage, carrot and onion into bowl. Add salt and pepper. Mix well. 5. Heat some oil in a frying pan. Fry the vegetable egg patty. Set aside. Note: I have used a square mould to frame the size of the vegetable patty (to be of the size of the sandwich). 6. Butter the bread. Place ham, cheese, vegetable patty on the bread. Add mayonnaise and tomato sauce to your liking. Toast the bread. Serve.

2人份 Ingredients 用料 10 Korean Dumplings (any fillings to your liking) 韩国饺子 3 stalks Chinese Celery (cut into 1 inch long) 芹菜 4 stalks Spring Onion (diced) 葱碎 1 tablespoon Sugar 白糖 4 doves Garlic 蒜蓉 1 Chilli 辣椒 3 tablespoon Black Vinegar 黑醋 1 tablespoon Sesame Oil 麻油 Method 做法 1. Cook dumplings in boiling water for 5 minutes. Drain. 2. Mix all ingredients with dumplings, serve on dish.

4人份 Ingredients 用料 250g Korean Vermicelli 韩国冬粉 200g Pork Loin Meat 梅(猪)肉 1 Red Bell Pepper 红灯笼椒 10 Medium Size Fresh Shitake Mushroom 冬菇 1 Large Onion 洋葱 3 cloves Garlic 蒜蓉 4 tablespoon Soy Sauce 酱清 2 tablespoons Sugar 白糖 A little Pepper 胡椒粉 A pinch Sesame 芝麻 Method 做法 1. Cut meat into slices. Marinate meat with soysauce, sugar and a little pepper for 15 minutes. 2. Soak vermicelli in hot water for 15 minutes (till soft). Drain. 3. Heat oil in wok. Fry garlic and onion till brown. Fry meat till cooked. Add in mushroom and bell pepper till cook. Add in vermicelli and semame, stir well. Add pepper to taste.

2人份 Ingredients 用料 160g Pork Tenderloin (thinly sliced) 梅(猪)肉 4 tablespoon Korean BBQ Sauce 韩国烤肉酱 1 tablespoon Ginger (chopped) 姜蓉 Optional 3 cloves Garlic(sliced) 蒜片 1 stalk Lettuce 生菜 1 stalk Spring onions (diced) 葱碎 Method 做法 1. Cut meat into slices. Marinate meat with Korean BBQ sauce and chopped ginger for 15 minutes. 2. Preheat oven to 220 degree Centigrade. 3. Place the meat on serving plate. Add diced spring onions as garnish before serving. Optional 4. Place meat in lettuce leaf, garnish with garlic and spring onions. Wrap a parcel with the lettuce leaf.

4人份 Ingredients 用料 200g Beef (minced) 牛肉碎 200g Pork (minced) 猪肉碎 100g Beancurd 豆腐 1 large Onion (finely diced) 洋葱 1 tablespoon Sesame Oil 麻油 5 cloves Garlic (diced) 蒜蓉 1/2 teaspoon Sea Salt 海盐 A little Pepper For Sauce 1 1/2 tablespoon Soy Sauce 酱清 1 1/2 Red Wine 红酒 1 teaspoon Brown Sugar 黑糖 1 teaspoon Honey 蜂蜜 2 slices Ginger (finely diced) 姜蓉 1/2 Onion (sliced)洋葱条 Method 做法 1. Mix minced beef, minced pork, beancurd, onion, sesame oil, garlic, salt and pepper in a large bowl. 2. Heat oil in frying pan. Use a spoon to knead the meat into a 3cm diameter patty each. Fry the patty both sides in high heat for a short while. Reduce to medium heat to cook the patty. 3. Place the cook patty on a plate. 4. To prepare the sauce, heat the clean frying pan. Heat oil, fry sliced onions for a short while. Add soy sauce, red wine, brown sugar, honey and ginger. Bring the sauce to boil. 5. Pour sauce on cooked meat patty. Serve.

2人份 Ingredients 用料 1 1/2 cups Kimchi 韩式泡菜 3 cups Water 水 1 cup Canned Tuna 金枪鱼 1/2 Tofu 豆腐 3 cloves Garlic (diced) 蒜蓉 1 Onion 洋葱 1 stock Spring Onions 葱 1/2 tablespoon Oil 油 A pinch Salt 盐 A little Sugar 白糖 1 (optional) Red Chilli (Small) 小辣椒 Method 做法 1. Cut Kimchi into 1-inch pieces. Cut onion into long strips. Cut Spring onions into 1-inch long. slice Tofu into rectangular cubes approximately 1 inch long. 2. Heat oil, fry garlic. When garlic turns a little brown, add kimchi to fry. 3. Pour away the oil in the tuna can. Add water into pot of fried kimchi and tuna. Bring to boil. Simmer for 15 minutes. 4. Add onion, spring onion, tofu and (optional) chilli. Add salt and sugar to taste.

2人份 Ingredients 用料 1.5 cups Korean Rice 韩国米 1 Carrot 红萝卜 3 thick slices  Breakfast Ham 火腿 3 big pieces Korean Seaweed 韩式紫菜 1 Cucumber 小黄瓜 1 Egg 鸡蛋 2 tablespoons White Sesame 白芝麻 2 tablespoons Sesame Oil 麻油 Method 做法 1. Cook rice. Mix sesame oil and white sesame with cooked rice. Leave rice to cool. Note that if the rice is warm, it will crumple the seaweed. 2. Slice carrot into long thin slices. Steam the carrots till cook (approximately 5 to 10 minutes). 3. Add a little soy sauce to egg, beat egg. Fry egg into omelette. Slice omelette into long slices. 4. Slice cucumber into long slices. 5. Put seaweed sheet onto bamboo sushi mat. Spread rice on seaweed and press tightly. Fill rice with all ingredients. Roll sushi mat tightly. Remove sushi mat. Cut rice rolls into 2cm thick kimbap. Serve

4人份 Ingredients 用料 10 slices Bacon 培根 30 Cherry Tomatoes 小番茄 5 tablespoons Korean BBQ Sauce 韩式烤肉酱 Method 做法 1. Pierce 3 cherry tomatoes into bamboo skewers. Wrap a slice of bacon over the tomatoes. Glace the bacon with Korean BBQ Sauce. Repeat for the rest of the ingredients 2. Over grill the skewer for 15 minutes, or until bacon turns brown. Serve.

4 人份 Ingredients 用料 6 tablespoons Korean Pancake Flour 韩国煎饼面粉 부침가루 3/4 cup Water 水 1 bunch Spring Onion (cut into 1 inch long) 葱 2 Eggs 鸡蛋 1/2 teaspoon Salt 盐 12 pieces Medium Size Shrimp 中虾 1 tablespoon Minced Garlic 蒜蓉 4 tablespoons Cooking Oil 油 Dipping Sauce 1 Chilli 红辣椒 2 tablespoons Soya Sauce 酱清 1 tablespoon Vinegar 醋 1 tablespoon Sesame 芝麻 1 teapoon Sugar 白糖 Method 做法 1. De-shell shrimps, cut into small pieces. Mix well with half tablespoon of salt. 2. In a large bowl, mix flour, egg and water well. Add 1/2 teaspoon of salt. 3. Heat up oil in flat pan. Pour flour mixture enough to cover the base of the flat pan. Spread spring onion, shrimps and garlic on pancake. Cook over gentle fire to prevent the base of the pancake from burning. Pour the remaining pancake mixture over. Flip the pancake on the pan when it is almost cooked (crispy brown). 4. Mix the dipping sauce. Serve with pancake. Tips Include other seafood such as squid and c...

4人份 Ingredients 用料 2 Squids 花枝 5 cloves Garlic (minced) 蒜蓉 1 Onion (diced) 洋葱 Some Korean seaweed 韩式紫菜 1 tablespoon Korean Chilli Sauce 고추장 韩式辣椒酱 1 tablespoon Soy Sauce 酱清 1 tablespoon Sugar 白糖 Method 做法 1. Clean the squids thoroughly. Cut the squids into slices. 2. Heat oil in wok. Fry onion till turns brown. Add garlic till turns brown. Add squid slices and fry till almost cooked, add Korean chilli sauce, soy sauce and sugar to taste. Stir fry and mix well. Serve with Korean seaweed.

4人份 Ingredients 用料 1 bowl  Korean Rice Cake 年糕  떡 1 bowl Korean Fisk Cake (if unavailable, use local flat fried fishcake) 韩式鱼饼  어묵 1/4 stalk  Cabbage 高丽菜 2 tablespoons Korean Chilli Paste, Kochujang 韩式辣酱 고추장 2 stalks Spring Onions 青葱 2 cups Water 水 1.5 tablespoons Sugar 白糖 1 teaspoon Salt 盐 1 tablespoon Cooking Oil 油 1/2 teaspoon Salt 盐 Method 做法 1. Wash and cut spring onions into 1 inch long. Cut cabbage into slices. Cut fish cake into slices. 2. Boil water in frying pan. Add fish cake and cabbage. Bring to boil. 3. Add in Korean Chilli Paste, sugar and salt. Mix well. 4. Add in rice cakes and simmer till sauce becomes thick. 5. Add in spring onions, stir well and serve.

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.