Happy SG Cooking

  4人份 Ingredients 用料 12 pieces Scallops (with Shells) 带子 10 cloves Garlic (minced) 蒜蓉 120g Vermicelli 冬粉 2 tablespoons Sesame Oil 麻油 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Thai Fish Sauce 泰式鱼露 4 tablespoons Thai Green Chilli Sauce 泰式酸辣酱 4 Limes 酸酐汁 (Optional) 1 stalk Chinese Parsley 芫荽 (Optional) 1 stalk Spring Onions 葱碎 Method 做法 1. Wash scallops and place on steam plate. 2. Soak vermicelli in boiling hot water for 5 minutes. Drain the water. Place vermicelli on top of the scallops. Add minced garlic on top. 3. Mix sesame oil, light soya sauce, Thai fish sauce, Thai green chilli sauce, and lime juice into a bowl. Drizzle over scallops. 4. For double boiling (steaming), boil water in a pot. Raise the bowl with a metal stand. Add the plate of scallops onto stand. Steam over high heat for 10 minutes. (Optional) Garnish with Chinese parsley and spring onions. Serve.

  3人份 Ingredients 用料 150g Pasta 2 tablespoons Olive Oil 橄榄油 15 pieces Medium Prawns  中虾 10 pieces Scallop 带子 6 cloves Garlic (sliced) 蒜片 2 tablespoon Fresh Lime Juice 酸酐汁 A dash Thyme A dash (Freshly Grounded) Black Pepper 黑胡椒粉 Some Sea Salt 盐 1 tablespoon Butter 牛油 Method 做法 1. De-shell and de-vein the prawns. Wash with scallop. Strain off the excess water. Add 1 teaspoon of salt, mix well and marinate for 30 minutes. 2. Boil water in a pot. Add 1 tablespoon of oil and 1 teaspoon of salt. Add pasta in to boil until soft. Strain the pasta and run it under tap water to have a chewy texture. Set aside. 3. Heat wok with olive oil. Fry garlic until light brown. Fry prawns until they turned from gray to white / red. Remove prawns. Seer the scallops. Add butter to the scallops while searing. Once the scallop shrinks and slightly turned brown, add prawns and stir well. Add thyme, salt and pepper. (Optional: Add 3 chillis). Stir well. Lastly add lime juice and stir well. 4. Add pasta ...

  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 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.

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 250g Asparagus 芦笋 12 pieces Scallop 带子 1 tablespoon Sambal Chilli Prawn 虾米辣椒 1 tablespoon Light Soy Sauce 酱清 Method 做法 1. Heat oil in wok. Fry asparagus. Add scallop and fry till cook. Add sambal chilli sauce and soy sauce, fry till fragrant. Serve.

2人份 Ingredients 用料 12 pieces Scallop 带子 10 cloves Garlic (diced) 蒜蓉 1 tablespoon Butter 牛油 1/2 teaspoon Salt 盐 1/2 teaspoon Crushed Black Pepper 黑胡椒粉 1 tablespoon Fresh Lemon Juice 柠檬汁 Method 做法 1. Marinade scallop with salt for 15 minutes. 2. In a heated wok, turn down to medium heat, add butter and garlic. Fry garlic till light brown. 3. Add scallop and fry till cook. 4. Crush black pepper seeds, stir fry well. Add lemon juice last, mix well. Serve.

2人份 Ingredients 用料 250g or 12 medium  (Sea - if possible) Prawns 海虾 2 Large Tomatoes 大番茄 1 1/2 cups Water 水 3 slices Ginger 姜片 3 cloves Garlic 蒜蓉 1/2 tablespoon Oil 油 1 stock Corriander Leaves 芫荽 1 stock Spring Onions 葱 A pinch Salt 盐 A little Pepper 胡椒粉 Method 做法 1. De-shell the prawns but keep the tails in tact. 2. Heat oil, fry garlic and ginger. Add prawn shells and fry till frangrant. Add 1 1/2 cups of water and bring to boil. Simmer for 15 minutes and strain. 3. Cut a cross at the bottom of the tomatoes. Put tomatoes into boiling water for 2 minutes. Drain. Remove the skin. Chop the tomatoes. 4. Add prawn stock, tomatoes and deshelled prawns. Cook for 5 minutes. Add salt and pepper to taste. Garnish with corriander leaves and spring onions before serving. Optional 1. Add 1 tablespoon of all-purpose flour to thicken the soup. 2. Add 1 tablespoon of butter. 3. Add 1 diced onion to step 4.

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 3 pieces Squids (Cleaned and cut into rings) 墨鱼 2 tablespoons Balacan Chilli 巴拉煎辣椒酱 10 cloves Garlic (minced) 蒜蓉 1 Onion (diced) 洋葱 2 tablespoons Fish Sauce 鱼露 50g Dried Shrimps (soaked) 虾米 2 tablespoons Sugar 白糖 1/2 teaspoon Salt 盐 Method 做法 1. Heat up oil in wok. Fry diced onion till brown. Add garlic and fry till brown. Add dried shrimp and balacan chilli. Fry till fragrant. Mix with sugar, salt and fish sauce. 2. Preheat over at 220 degrees Celsius. Bake squids and sauce for 10 minutes. Serve.

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 3 Flower Crabs 花蟹 1 1/2 cups Rice 米 7 pieces Scallop 干贝 3 slices Ginger 姜片 1 stalk  Spring Onion 葱花 1 stalk Scallion 葱 1 tablespoon Ikan Bilis Stock 江鱼仔浓缩汤头 Method 做法 1. Rinse rice. Add water. Boil. Add scallops, lower to medium fire. Cook for about 2 hours or until porridge is smooth. Add ikan bilis stock and ginger slices. Stir well. 2. Scrub the surface of the crab clean. Remove the cover. Chop into half. 3. Cook crab in porridge until cooked. Optional: Add other seafood to your liking. 4. Serve with spring onion.

4人份 Ingredients 用料 4 pieces Squid (Sotong) 苏东 1  Onion (chopped) 洋葱 5 slices Ginger 姜片 1 tablespoon Black Pepper Sauce 黑辣椒酱 2 tablespoons Thai Fish Sauce 鱼露 1 stalk Spring Onions (cut into 1 inch long)葱 Method 做法 1. Clean squid. Cut and marinate with a pinch of salt. 2. In a wok, heat up 2 tablespoons of cooking oil. Fry the onion until light brown, add ginger to fry. 3. In high heat, add squid to wok. Fry quickly till squid curls up. 4. Add black pepper sauce and Thai fish sauce. Mix well. Lastly, add spring onions, stir briefly. Serve.

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...