Happy SG Cooking

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.

4人份 Ingredients 用料 2 pieces Squid (Sotong) 苏东 1  Onion (chopped) 洋葱 A bunch Dried Chilli 辣椒干 1 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 1 teaspoon Sugar 白糖 1 tablespoon Black Vinegar 黑醋 Method 做法 1. Clean squid. Cut into rings, and marinate with a pinch of salt. 2. Remove dry chilli heads, and cut into 1 inch long. Wash away ask much seeds as possible. 3. In a heated wok, fry dry chilli in medium fire, until nearly dry. 4. Add 2 tablespoons of cooking oil. Continue to fry until fragrant. Add onion and fry until onion turns light brown. 5. In high heat, add squid to wok. Fry quickly till squid curls up. 6. Add dark soya sauce, sugar, vinegar and sesame oil. Fry well. Serve.

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 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.