Happy SG Cooking

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.

3人份 Ingredients 用料 1 packet Vermicelli 米粉 3 Fishcake (sliced) 鱼饼 12 pieces Prawns (de-shelled) 无壳虾 4 pieces Dried Tofu (cut into small cubes) 豆蒲 1 Onion (chopped) 洋葱 6 cloves Garlic (diced) 蒜蓉 2 tablespoons Light Soya Sauce 酱清 1 packet Prima Taste Mee Siam Goreng Paste Methods 1. Soak vermicelli in hot water for 15 minutes, until soft. Drain and set aside 2. Heat oil in frying wok. Fry on onion until light brown. Add garlic and fry until light brown. 3. Add prawns, fishcake, dried tofu and fry until cooked. Add some water (about 1/3 cup) if it is too dry.  4. Add vermicelli to fry. Add Prima Taste Mee Siam Goreng Paste, light soya sauce and fry until fragrant. Serve.

2人份 Ingredients 用料 4 slices Ham 火腿 1 Japanese Cucumber 日本小黄瓜 1 Young Carrot 红萝卜 2 Eggs 鸡蛋 1/2 cup Sweet Corn 玉米粒 2 packs Plain Instant Noodles 面 5 tablespoons Black Vinegar 工研醋 或 黑醋 2 tablespoons Light Soy Sauce 酱清 1/2 tablespoon Sugar 白糖 1/2 tablespoon Sesame Oil 麻油 Method 做法 1. Beat eggs in a bowl, add a little soy sauce and pepper to taste. Fry eggs in wok. 2. Slice eggs into 3cm long slices. 3. Slice carrot, cucumber and ham into 3cm long slices. 4. Mix black vinegar, ligh soy sauce, sesame oil and sugar in a bowl. Leave aside. 5. Cook instant noodles in boiling water. Put in dish. 4. Place sliced eggs, cucumber, ham, carrot and corn over noodles. Pour gravy over noodles. Serve.

1人份 Ingredients 用料 1 pack Instant Koka Plain Noodles 无调味速食面 1 tablespoon Sesame Oil 麻油 1 tablespoon Soya Sauce 酱清 1.5 tablespoons Chinese BBQ Sauce 沙茶醬 Some Chinese Cabbage 白菜 Method 做法 1. Cook instant noodle in boiling water. Drain. 2. Heat up sesame oil. Fry Chinese cabbage and sauces till cook. Pour over dry noodles. Serve.

2人份 Ingredients 用料 1 tablespoon Cooking Oil 油 1 Red Onion 洋葱 1 pack or 3 tablespoons Thai Red Curry Chilli Paste 泰式咖喱粉 12 Prawns (de-shelled) 虾 1/2 Capsicum (cut into pieces) 灯笼椒 2 cups Stock 上汤 100ml Cocunut milk 椰浆 1 Egg 鸡蛋 3 tablespoons Beansprouts 豆芽 Method 做法 1. In a wok, heat oil. Stir fry onion till fragrant. Stir fry Thai red curry chilli paste in medium heat for 2 minutes. 2. Add prawns and capsicum, stir fry for 2 minutes. 3. Add stock and coconut milk, bring to boil. Simmer for 2 minutes. Add in beansprouts bring to boil. Turn off heat. 4. In another pot, boil egg for 5 minutes. Peel egg shell, cut into halves. 5. Bowl water, blanch noodles for a minute. Strain noodles run under tap water for a short while. Place in bowl. Add soup to bowl. Serve.

4人份 Ingredients 用料 Soup Base 上汤 300g Pork Ribs 猪排骨 1 Raddish 白萝卜 8 Dried Scallops 干贝 2 large slices Ginger 姜片 2 litres Water 水 Other Ingredients 其他 16 Crab Sticks (peeled)  蟹肉 6 cloves Garlic (chopped) 蒜泥  4 stalks Parsley 芫荽 4 tablespoons Corn Flour 薯粉 10 tablespoons Black Vinegar 黑醋 1 teaspoon Salt 盐 3 tablespoons Soya Sauce 酱清 A pinch Pepper 胡椒粉 1 pack Fine Noodles 面线 Method 做法 (To prepare soup-base 准备上汤) 1. Wash the pork ribs. Rinse pork ribs in boiling water. Drain. 2. De-skin raddish, cut into large cubes. 3. Wash all remaining ingredients in water. 4. Boil pork ribs and all ingredients. Reduce to low hear and cook for 2 hours. 5. Remove pork ribs. Method 做法 (To prepare soup 准备汤) 1. Add garlic, salt, soya sauce, black vinegar into soup. Mix corn flour in 200ml of water to thicken soup. Pour corn starch mixture slowly into soup, stir until soup thickens. Add pepper. 2. Boil hot water. Add fine noodles to boil. Drain. 3. Put noodles,...

4人份 Ingredients 用料 8 slices Mongkok 大白菜 1 packet Japanese Mushroom 小蘑菇 1 Carrot 红萝卜 4 Eggs 鸡蛋 8 slices Fishball or Fishcake 鱼圆或鱼饼 14  Prawns (de-shell) 虾 （去壳) 1 pack Thin Egg Noodle 幼面 5 cloves Garlic (minced) 蒜蓉 6 tablespoons Oil 油 6 tablespoons Sesame Oil 麻油 2 tablespoons Oyster Sauce 耗油 1/2 cup Water 清水 A pinch Pepper 胡椒粉 Method 做法 1. Wash and cut Mongkok into slices. Wash and de-skin carrot, cut into slices. Cut away roots of mushroom, soak for 5 minutes. Drain mushroom. 2. De-shell and clean prawns. Cut fishball or fishcake into small cubes. 3. Beat eggs into a bowl. 4. Boil water. Put noodles into hot water, boil for a minute. Drain noodles. Run noodles over room temperature water and mix well. Drain water. This process gives the noodle a chewy texture. 5. Heat up 2 tablespoons of oil and 2 tablespoons of sesame oil in flat frying pan. 6. Put 1 person's share of noodles into oil. Fry till semi-crispy. Put egg over noodles. Fry on both sides (like 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 1 pack Beansprouts 豆芽 1 pack Japanese Mushroom 小蘑菇 2 large Fishcake (sliced) 鱼饼 1 Onion (diced) 大葱 1 (optional) Red Chilli 红辣椒 14  Prawns (de-shell) 虾 （去壳) 1 pack Yellow Noodles 黄面 2 tablespoons Oil 油 1 tablespoons Sesame Oil 麻油 2 tablespoons Oyster Sauce 耗油 1 tablespoon Balsamic Vinegar 黑醋 A dash Pepper 胡椒粉 Ingredients for Prawns Stock 上汤用料 5 cups Water 清水 1/2 teaspoon Salt 盐 1 tablespoon Oil 油 5 slices Ginger 姜片 Method to prepare for Prawns Stock 上汤做法 1. Boil water in a pot. Add salt, oil and ginger. De-shell prawns. Wash the shells. 2. Boil the shells in the pot. Simmer for 20 minutes. Drain the shell. Set the stock aside for later use. Method 做法 1. In a wok, heat up 2 tablespoons of oil. Fry chopped onions until light brown. 2. Add prawns to fry. When the prawns are almost cooked, add fishcake, beansprouts, mushroom to fry. When the ingredients are cooked, add noodles and a cup of prawns stock. Cover the wok with a lid, si...