Happy SG Cooking

  4人份 Ingredients 用料 1/2 Winter Melon 冬瓜 3 pieces Black Fungus 黑木耳 6 pieces Button Mushrooms 蘑菇  4 cloves     Garlic (minced) 蒜末 2 Red Chilli 红辣椒 2 tablespoons Oyster Sauce 耗油 1.5 cups Water 清水 Method 做法 1. Remove winter melon seeds and skin. Cut into slices. 2. Wash black fungus thoroughly. Cut away core (hard portion). Slice black fungus into long strips. 3. Wash button mushrooms and cut them into quarters. 4. In a pot, heat up some cooking oil. Fry garlic and chilli until fragrant. Add mushrooms, black fungus and winter melon to pot. Fry lightly. Add oyster sauce and fry. Add water till it covers the ingredients in the pot. Cover with lid. Bring to boil. Lower the heat and simmer for 20 minutes. Serve with rice.

2人份 Ingredients 用料 300g Chicken (Mid) Wings 鸡(中)翅 1 can Coke 可乐 1 stick Cinnamon 桂皮 3 cloves 八角 1 tablespoon Five Spice Powder 五香粉 1 tablespoon Oil 油 16 cloves Garlic 蒜头 6 tablespoon Soy Sauce 酱清 10g Ginger (de-skinned, slice) 老姜片 Optional 2 stalks Large Red Chilli (remove seeds) 辣椒 Method 做法 1. Heat up oil in wok. Stir fry garlic and ginger. When garlic turn light brown, add chilli (optional), cinnamon stick and 八角. Fry till fragrant. Add chicken wings to fry for approximately 3 minute or till chicken wings turn slight brown. 2. Add coke, water, five spice powder and soy sauce. Close lid to boil. 3. Lower heat to simmer for 2 hours. Serve.

4人份 Ingredients 用料 600g Pork Belly 花腩 3 Star Anise 八角 10 cloves Garlic (minced) 蒜茸 1 Onion (diced) 洋葱 6 Hard Boil Eggs (deshelled) 熟蛋 2 tablespoons Dark Soy Sauce 黑酱油 1/4 cup Light Soy Sauce 酱清 1.5 tablespoons Sugar 糖 2 cups Water 水 Method 做法 1. Heat up 2 tablespoons of oil. Stir-fry onion till golden brown. Add in garlic, stir-fry. 2. Add in star anise and pork belly. Stir-fry till pork belly cooked on the outer layer. 3. Add in all ingredients except for hard boil eggs. Bring to boil. Lower heat till simmer for 1 hour. 4. Add in eggs and simmer for another 15 minutes. Serve

4人份 Ingredients 用料 600g Pork Belly 花腩 20 cloves Garlic (minced) 蒜茸 10 Dried Beancurd 豆干 4 Hard Boil Eggs (deshelled) 熟蛋 2 tablespoons Dark Soy Sauce 黑酱油 4 tablespoons Light Soy Sauce 酱清 4 cups Water 水 Method 做法 1. Heat up wok. Stir-fry pork belly and garlic till golden brown. Add dried beancurd, dark and light soy sauce. Stir fry till fragrant. 2. Add in all ingredients except for hard boil eggs. Bring to boil. Lower heat till simmer for 1 hour. 3. Add in eggs and simmer for 1 hour. Serve

4人份 Ingredients 用料 300g Beef (cut into 1 inch pieces) 牛肉 5 slices Ginger 姜片 1 Onion (cut into quarters) 洋葱 2 Tomato (cut into quarters) 番茄 2 tablespoons Oyster Sauce 蚝油 1 tablespoon Dark Soya Sauce 黑酱油 2 tablespoons Black Pepper Sauce 黑胡椒酱 1 Carrot (cut into cubes) 红萝卜 2 pieces Star Anise 八角 1 stick Cinnamon 肉桂 1.5 cups Water 水 1  Raddish 白萝卜 Method 做法 1. Heat a tablespoon of oil in wok, stir fry ginger and onion till fragrant. Add beef cubes and stir fry till half cooked. 2. Add remaining ingredients into wok. Add water, bring to boil. 3. Transfer to casserole. Simmer in low heat for 1 hour 45 minutes. Serve.