Happy SG Cooking

    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.

      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...

  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.

  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.

  1 人份 Ingredients 用料 1 tablespoon Plain Flour 面粉 1/3 tablespoon Corn Flour 玉米粉 1 Egg 鸡蛋 2 tablespoons Pork Floss 肉松 1 tablespoon Cooking Oil 油 3 tablespoons Water 水 3 stalks [Optional] Spring Onion (chopped) 葱花 Method 做法 1. Sieve plain flour, glutinous flour and corn flour into a mixing bowl. Add water, mix well until there are no lumps. Add egg, mix well.  Optional : Add chopped spring onion into mixture, stir well. 2. Slightly heat up oil in flat pan. The pan should not be too hot as the pancake burnt easily. Pour flour mixture enough to cover the base of the flat pan. When the bottom later is almost cooked, add pork floss in a roll on the pancake. Roll the pancake gently with pork floss wrapped inside. Roll over the pancake to ensure all sides are cooked. 3. Remove the pancake and place on a flat plate. Cut into bite size.  Optional: Serve with Taiwanese sweet sauce on top.

  3人份 Ingredients 用料 500g Baby back Pork Ribs 小排骨 Ingredients for Dry Rub 干腌料 1 teaspoon Sea Salt 海盐 1 teaspoon Freshly Grounded Black Pepper 黑胡椒粉 1/4 teaspoon White Pepper 白胡椒粉 1 tablespoon Chilli Powder 辣椒粉 1 teaspoon Ground Thyme 百里香粉 1 teaspoon Smoked Paprika 1 teaspoon Ground Ginger Powder 生姜粉 Method for Dry Rub  干腌 做法 1. In a small bowl, mix all the dry rub ingredients well. 2. Remove the membrane on the underside of the ribs. 3. Season the ribs with the dry rub mixture on both sides. Set aside for at least 30 minutes. Ingredients for Sauce 酱料 1/4 cup  Chinese Rice Wine 米酒 1/4 cup Mirin 3 tablespoons Light Soya Sauce 酱油 1 tablespoon Apple Cider Vinegar 苹果醋 2 tablespoons Honey 蜂蜜 5 slices Ginger (chopped) 姜片 3 cloves Garlic (chopped) 蒜蓉 Method 做法 1. In a pot, mix all the sauce ingredients. Bring to boil. Simmer for 5 minutes for sauce to thicken slightly. 2. Preheat oven to 200 degrees Celsius. 3. Glaze ribs with sauce. Grill in oven for 10 minutes.  4. Turn the...

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...

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.

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.

3人份 Ingredients 用料 500g Pork Ribs 龙骨 3 tablespoons Light Soya Sauce 酱清 1 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 A dash Pepper 胡椒粉 6 slices Ginger 姜片 3 tablespoons Corn 玉米粒 1  Carrot (diced into small cubes) 红萝卜粒  1 1/2 cups Rice 白米 2 cups Water 清水 Method 做法 1. Marinade prok ribs with light soya sauce, dark soya sauce, sesame oil, pepper and ginger for 1 hour. 2. Rinse rice in rice cooker pot with water, drain off the water. Place corn and diced carrot in the pot. Place pork ribs into the pot, together with the gravy. Pour additional water enough to cook the rice. Mix well. 3. Set the rice cooker to cook rice. Serve.

3人份 Ingredients 用料 3  Mini Beef Pork Patty 肉饼  3 Hamburger Buns 面包  3 slices Cheese 乳酪 5 Brown Button Mushroom 蘑菇 1  Cucumber 黄瓜 A dash Salt Pepper 椒盐 Method 做法 1. Wash and slice button mushrooms. Add some oil to wok. Fry mushroom till soft. Add a dash of salt. Set aside. 2. Put butter onto wok. Heat up. Place patty onto wok on medium heat. Put salt pepper onto patty. Flip over after 2 minutes. Add salt pepper to this side of patty. Cook for another minute. Set aside. 3. Cut the hamburger bun into middle halves. Place cucumber, patty, mushroom, cheese slice and cover with burger top. Toast for 2 minutes or until cheese melts. Serve.

4人份 Ingredients 用料 300g Pork (Lean) 瘦猪肉 4 tablespoons Light Soya Sauce 酱清 1 tablespoon Sesame Oil 麻油 1/2 tablespoon Sugar 白糖  4 slices Cheese 乳酪  1 tablespoons Oil 油 4 slices Ready-made Wraps  A dash Pepper 胡椒粉 1 Cucumber 黄瓜 Method 做法 1. Cut pork into long strips. Marinade with light soya sauce, sesame oil, sugar and pepper overnight. 2. In a heated wok, heat up the oil. Fry the pork stripes until almost cooked. 3. Spread cooked pork onto the wrap. Add a slice of cheese. 4. Toast the wrap for 3 minute. 5. Wash and cut cucumber into long stripes. Add into wrap. Serve

2人份 Ingredients 用料 300g Lean Pork Meat cut into fillet 前腿瘦肉切片 3 tablespoon Light Soya Sauce 酱清 1 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sugar 糖 A little Pepper 胡椒粉 1 teaspoon 五香粉 (optional) A little Chilli Powder 辣椒粉 (optional) Method 做法 1. Use the back of the knife to chop the meat. Mix all the ingredients with the meat, stir well. Marinate for 15 minutes. 2. Heat some oil in wok. When the wok is hot, use medium heat to pan fry the meat. Poke a fork into the meat to check if it is well cooked. If the fork can puncture into the meat easily, the meat is cooked. 3. Drain the oil before serving.

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 160g Lean Pork Meat 瘦猪肉 1 Black Chicken (deskinned) 乌鸡 2 Dried Scallops 干贝 10 Red Dates 红枣 2 tablespoons Wolfberries 枸纪子 5 slices Ginger 姜片 50g Dried Logan 龙眼肉 3 litres Water 水 A pinch Sea Salt 海盐 Method 做法 1. Boil water. Turn off the heat. Dip chicken into water for 10 minutes. Remove chicken and rinse with water. 2. Put all ingredients into water. Bring to boil. 3. Reduce to low heat and cook for 4 hours. Add sea salt to taste.

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 200g Pork Loin Meat 猪(梅)肉 1 pack Basil Leaves  九层塔 6 cloves Garlic (minced) 蒜蓉 1 Chilli 红辣椒 2 tablespoons Light Soy Sauce 酱清 3 tablespoons Fish Sauce 鱼露 1 tablespoon Chilli Sauce (Optional - Sambal Chilli Sauce) 辣椒酱 1 tablespoon Sugar 白糖 Method 做法 1. Cut pork into slices. Marinate with light soy sauce, fish sauce, chilli sauce and sugar for 15 minutes. 2. Heat oil in wok. Fry garlic in medium heat till golden brown. Add pork to fry. When pork is almost cooked, add chilli, basil leaves to fry. Serve.

4人份 Ingredients 用料 400g Pork Ribs 猪排骨 1 Sweet Gourd (Deskinned, cut into cubes) 丝瓜 30g Black Fungus (Soaked in water, sliced) 黑木耳 5 slices Ginger 姜片 200g Lean Pork 猪瘦肉 3 tablespoons Light Soy Sauce 酱清 1 tablespoon Sesame Oil 麻油 3 litres Water 水 Method 做法 1. Wash the pork ribs. Rinse pork ribs in boiling water. Drain. 2. Boil pork ribs and black fungus in water. Reduce to low hear and cook for 3 hours. 3. Sliced lean pork and marinate in light soy sauce and sesame oil for 30minutes. 4. Remove pork ribs after 3 hours. Add sliced pork and sweet gourd to boil. Serve.

4人份 Ingredients 用料 250g Lean Pork Meat cut into fillet 前腿瘦肉切片 3 tablespoon Light Soya Sauce 酱清 1 tablespoon Sesame Oil 麻油 1 tablespoon Sugar 糖 1 teaspoon Corn Flour 钛白粉 A little Pepper 胡椒粉 1 Egg 鸡蛋 2 tablespoon Plain Flour 面粉 Sauce 1 Apple (deskinned, cut into cubes) 苹果 1 tablespoon Tomato Sauce 番茄酱 1/2 cup Water 清水 1 tablespoon Lemon or Lime Juice 柠檬汁/酸酐汁 1 teaspoon Sugar 糖 1 teaspoon Corn Flour Method 做法 1. Use the back of the knife to chop the sliced meat. Mix light soya sauce, sesame oil, sugar, pepper and corn flour. Marinate for 30 minutes. 2. Heat some oil in wok. 3. Dip pork chop in beaten egg and coat with flour. When the wok is hot, use medium heat to pan fry the meat. Poke a fork into the meat to check if it is well cooked. If the fork can puncture into the meat easily, the meat is cooked. 4. Drain the oil. 5. In a clean wok, add a tablespoon of oil. Pan fry apple, tomato sauce, water, lemon juice and sugar. Mix corn flour with a little water....