Happy SG Cooking

     3人份 Ingredients  用料 200g Pumpkin (peeled, de-seeded, sliced) 南瓜片 50g Dried Shrimps 虾米 1/2 tablespoon Soy Bean Paste 豆瓣酱 4 cloves Garlic (minced) 蒜蓉 1 teaspoon Sugar 白糖 1 tablespoon  Sesame Oil 麻油 Method  做法 1. Soak dried shrimps in a bowl of water for 20 minutes. Strain.  2. Place washed pumpkin slices onto a steaming tray. Set aside. 3. In a heated wok, add some oil. Fry garlic and dried shrimps until fragrant. Add soy bean paste, sugar and sesame oil. Fry well.  4. Pour mixture over pumpkin.  5. Steam pumpkin over high heat for 10 minutes. (Do not overcook the pumpkin) Serve with rice.

    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.

   3人份 Ingredients 用料 1 Fish (Seabass, Grouper etc) 鱼 1 tablespoon Soybean Paste 豆瓣酱 1 tablespoon Plum Sauce 酸梅酱 1 Chilli 辣椒 3 cloves Garlic (chopped) 蒜末 1 tablespoon Sesame Oil 麻油 5 slices Ginger 姜片 2 tablespoons  Water 清水  Method 做法 1. Clean fish. Place on steam tray. Mix all ingredients place on top of fish. Steam over high heat for 10 minutes. Serve with rice.

  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 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.

  Ingredients 用料 45g Caster Sugar 幼糖 2 Eggs 鸡蛋 56g Self Raising Flour (Sifted) 自发面粉 1/2 teaspoon Baking Powder 发酵粉 1/4 teaspoon Baking Soda 苏打粉 1 teaspoon Vanilla Essence 香草精 Method 做法 1. Beat the eggs and sugar in a mixing bowl until fluffy. 2. Sift self raising flour, baking powder and baking soda into mixing bowl. Add vanilla essence and mix well. 3. Line a baking tray with baking paper. Pour mixture into the tray. 4. On high heat, steam cake for 30 minutes. Serve.

4人份 Ingredients 用料 1 Tofu 豆腐  4 Shitake Mushroom 冬菇 （新鲜） 4 slices Preserved Vegetables 榨菜 1 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 1 teaspoon Sugar 白糖 2 tablespoons Water 水 Method 做法 1. Soak preserved vegetables for 20 minutes. Drain. Cut into small cubes. 2. Wash and cut the shitake mushrooms into small cubes. 3. Place the tofu on the steam plate. Put mushroom and preserved vegetables on tofu. 4. Mix dark soya sauce, sesame oil, sugar and water in a bowl. Pour the sauce over tofu. Steam for 10 minutes over high heat. Serve. 4. In a separate bowl, mix oyster sauce, soya sauce, sesame oil, hua diao cooking wine into a bowl. Pour over the prawns. 5. Steam over high heat for 10 minutes. Serve.

3人份 Ingredients 用料 2 Egg Tofu 蛋豆腐  1 Carrot 红萝卜 12 pieces Prawns 虾 1 tablespoon Oyster Sauce 耗油 1 tablespoon Light Soya Sauce 酱清 1 tablespoon Sesame Oil 麻油 1 tablespoon Hua Diao Cooking Wine 花雕酒 Method 做法 1. Cut egg tofu of ~2cm height. Place on steam tray. 2. De-skin carrot. Cut into round-shaped thin slices. Place on top of the tofu. 3. Wash and clean the prawns. Place on top of the carrot. 4. In a separate bowl, mix oyster sauce, soya sauce, sesame oil, hua diao cooking wine into a bowl. Pour over the prawns. 5. Steam over high heat for 10 minutes. Serve.

2人份 Ingredients 用料 340g Greasy Grouper 石斑 2 Large Green Lime (juiced) 酸酐汁 1 Large Stalk Fresh Lemongrass 香茅 6 cloves Garlic (minced) 蒜蓉 2 Red Chili 红辣椒 1 Stalk Chinese Parsley 芫荽 5 Stalks Spring Onions (diced) 洋葱碎 1.5 tablespoon Fish Sauce 鱼露 Method 做法 1. Clean fish. 2. Put fish, lime juice, garlic, chili, lemongrass and fish sauce together. Steam for 10minutes. 3. Add Chinese Parsley and Spring Onions prior to serving.

Ingredients 用料 60g Butter 牛油 1 Egg 鸡蛋 40g Brown Sugar 黄幼糖 30g Walnut (Crushed and Toasted) 核桃 1/2 Green Apple (Peeled, Cored, Cut into cubes) 青苹果 45g Self Raising Flour (Sifted) 自发面粉 2/3 tablespoon Cocoa Powder 可可粉 Method 做法 1. Beat butter and brown sugar till fluffy. 2. Add egg and beat well. 3. Sift in self raising flour and cocoa powder. Mix well. 4. Add apple and walnut, stir evenly. 5. Pour the mixture into non-stick baking mould (or greased mould). Steam over medium heat for 30 minutes. Serve.

1人份 Ingredients 用料 20 pieces Prawns 虾 20 cloves Garlic (minced) 蒜蓉 120g Chinese vermicelli 冬粉 2 tablespoons Sesame Oil 麻油 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Chinese Rice Wine 花雕酒 1 stalk Chinese Parsley 芫荽 1 stalk Spring Onions 葱碎 Method 做法 1. Marinate the prawns with a pinch of salt for 10 minutes. 2. Soak Chinese vermicelli in boiling hot water for 5 minutes. Drain the water. Place Chinese vermicelli at the bottom of the plate. 3. Place the prawns on top of the Chinese vermicelli. Add sesame oil, light soya sauce and Chinese rice wine evenly over prawns. 4. For double boiling (steaming), boil water in a pot. Raise the bowl with a metal stand. Add the plate of prawns onto stand Steam over high heat for 5 minutes. Garnish with Chinese parsley and spring onions. Serve.

2人份 Ingredients 用料 200g Cod Fish 鳕鱼 A little Coriander 芫荽 1 tablespoon Soya Sauce 酱清 5 cloves Garlic 蒜蓉 1 tablespoon Cooking Oil 油 1 bottle Chicken Essence 鸡精 Method 做法 1. Clean cod fish. Place on a plate. Pour half bottle of chicken essence and soya sauce on fish. Cover the fish with cling film. Keep in refrigerator and marinate for 2 hours. 2. Remove cling film. Steam the fish over hot boiling water for 10 to 15 minutes (depending on the thickness of the fish). Meanwhile, heat up oil in wok. Fry garlic till golden brown. 3. Pour remaining chicken essence over fish and steam for 1 minute. 4. Lastly put fish on serving plate. Pour garlic over fish. Garnish with coriander. Serve.

4人份 Ingredients 用料 100ml Coconut Milk 椰浆 50g Sugar 白糖 80g Tapioca Flour 木薯粉 330g Mashed Sweet Potato 蕃薯泥 1 teaspoon Pandan Essence 班兰精 100g Grated Coconut 椰丝 1/2 teaspoon Salt 盐 Method 做法 1. Scrub and wash raw sweet potato. Steam for 20minutes or until soft. Remove skin. Mash sweet potato. 2. In a large mixing bowl, combine mashed sweet potato and sugar. Mix well. Add coconut milk and pandan essence, mix well. Add tapioca flour, and stir until smooth. 3. Pour into oiled tin. 4. Cover the sweet potato mixture with a clean cloth to absorb water from dropping into the mixture. Steam for 30minutes. 5. Remove tin from the steamer and leave to cool. Cut into pieces. Coat the cake with grated coconut (mixed with salt) Time 时间 Preparation time: 30 mins Cooking time: 1 hours Complexity: Simple

4人份 Ingredients 用料 300g Self Raising flour 面粉  1 Purple Sweet Potato 番薯 60ml Milk 鲜奶 1 tablespoon Brown Sugar 2  Eggs 鸡蛋 2 teaspoons Yeast 发酵粉 Method 做法 1. Wash and de-skin sweet potato. Cut into slices. Steam for 15 minutes or until soft. 2. Add sweet potato, eggs, milk, brown sugar, and yeast into a blender. Blend the mixture till smooth. 3. Sieve plain flour into a big bowl. Add mixture slowly into the bowl and mix well. Knead the mixture into a dough. 4. Cover the dough with a wet cloth and put in a warm place for 30 minutes, or until the dough double in size. 5. Knead the dough again, cut and shape into bun size. Cover the doughs again for 30 minutes for the 2nd rise. 6. Steam the buns for 15 minutes. Ensure that the buns are covered with a wet cloth to prevent water droplets on landing on the buns. Serve.

4人份 Ingredients 用料 2 tablespoons Coconut Milk 椰浆 4 tablespoons Brown Sugar 黄糖 100g Sago 西米 180g Water 水 3 Pandan Levaes班兰叶 4 tablespoons Grated Coconut 椰丝 1/2 teaspoon Salt 盐 Method 做法 1. Rinse and drain sago. 2. Bring water to boil. Add brown sugar and pandan leaves (knotted) into water. Boil the mixture until the sugar melts completely. Add coconut milk and sago. Stir well. Turn off heat. 3. Pour mixture into steaming tray, steam over medium heat for 15 minutes. Remove and set aside to cool. Cut into bite size. 4. Mix grated coconut and salt. Steam over medium heat for 5 minutes. 5. Coat the sago cubes with grated coconut. Serve. Time 时间 Preparation time: 10 mins Cooking time: 20 hours Complexity: Simple

4人份 Ingredients A 用料 A 150g Purple Sweet Potato 紫番薯 3 tablespoons Coconut Milk 椰浆 50g Water 水 50g Sugar 白糖 2 tablespoons Tapioca Flour 木薯粉 4人份 Ingredients B 用料 B 4 tablespooons Coconut Milk 椰浆 40g Brown Sugar 黄糖 60g Sago 西米 30g Water 水 2 Pandan Levaes班兰叶 Method 做法 Layer 1 1. De-skin sweet potato, cut into thin slices. Steam over high heat for 15 minutes or until soft. 2. Mash sweet potato. Mix with ingredient A. Steam over high heat for 25 minutes. Layer 2 1. Wash and knot pandan leaves. Pour coconut milk, water, brown sugar and pandan leaves into a pot. Cook over low heat until sugar melts. 2. Wash and drain sago. Mix sago in coconut mixture in step 1, cook over low heat until sago turns transparent. 3. Pour sago mixture over layer 1. Steam over high heat for 20 minutes. Time 时间 Preparation time: 20 mins Cooking time: 1 hour Complexity: Medium

2人份 Ingredients 用料 6 big slices Cabbage 包菜 3 pieces Button Mushroom 蘑菇 Half Carrot 红萝卜 4 tablespoons Minced Pork 猪肉碎 3 tablespoons Soya Sauce 酱清 1 tablespoon  Sesame Oil 麻油 A pinch Pepper 胡椒粉 1 tablespoon Oyster Sauce 耗油 (to be added later) Method 做法 1. Chop carrot and mushroom. Mix with minced pork. Marinade with soya sauce, sesame oil and pepper for at least 1 hour. 2. Wash and drain cabbage. 3. Steam cabbage in high heat for 5 minutes (until cabbage turns slightly soft) 4. Wrap minced pork mixture with cabbage. 5. Steam wrapped cabbage pork over high heat for 15 minutes. Serve with Oyster Sauce over cabbage.

Prepare in advance (~5mins) 2人份 Ingredients 用料 5 pieces Pork Ribs 猪排骨 1 tablespoon Soy Bean Paste 豆瓣酱 1 tablespoon Sesame Oil 麻油 1/2 teaspoon (Optional)  Sambal Chilli  - Marinade pork ribs with all the ingredients for 1 hour or more. Corn Rice and Pork Ribs: - Set rice-cooker timer to cook Japanese rice, corn, 1 tablespoon of mirin. In the rice-cooker, place steamer tray with pork ribs to cook.