Happy SG Cooking

      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 15 pieces Medium Prawn 中虾 3 tablespoons Lemon Juice (Freshly squeezed) 柠檬汁 6 cloves Garlic (minced) 蒜蓉 1 tablespoon Sugar 白糖 1 tablespoon Light Soy Sauce 酱清 2 tablespoons Fish Sauce 鱼露 1 tablespoon Chinese Cooking Wine 米酒 1 tablespoon Sesame Oil 麻油 Some Black Pepper (Freshly grinded) 黑胡椒粉 Method 做法 1. Trim prawns shells. Wash and drain. Add a teaspoon of salt to prawns and mix well. Set aside for 30 minutes. 2. Heat oil in wok. Fry garlic in medium heat till golden brown. Add prawns to fry. When the prawns turn from gray to white/red, they are almost cooked. Add Light Soy Sauce, Fish Sauce, Sugar and fry. When the prawns are almost cooked, add Chinese Cooking Wine, Lemon Juice, Sesame Oil, and black pepper. Stir-fry well. Serve.

  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 250g Chicken Breast Meat 鸡胸肉 1/4 cup Ginger (slice) 姜片 6 cloves Garlic (minced) 蒜蓉 2 packets  Basil Leaves 九层塔 2 tablespoons  Oyster Sauce 耗油 2 tablespoons  Sesame Oil 麻油 A dash Pepper 胡椒粉 2 tablespoons Chinese Cooking Wine 花雕酒 Method 做法 1. Wash and cut the chicken breast meat into thin slices.  2. Marinade the chicken meat with oyster sauce, sesame oil, Chinese cooking wine and a dash of pepper, for 30 minutes (or more). 3. Heat 2 tablespoons of oil in wok. Fry basil leaves and ginger slices until fragrant. Turn to medium heat. Add garlic and fry till light brown.  4. Add chicken meat to fry in high heat. If the chicken turns dry, add some sesame oil. Continue to dry till chicken is cooked. Add a dash of pepper. 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 用料 150g Pasta 2 tablespoons Olive Oil 橄榄油 12 pieces Medium Prawns 中虾 4 cloves Garlic (sliced) 蒜片 2 tablespoon Fresh Lemon Juice 柠檬汁 1 Zucchini (cut into thin slices) 西葫芦 A dash Pepper A pinch Salt Method 做法 1. In a large pot of salted water, lightly boil the pasta for about 5 minutes. Drain the water, run over tap water. Set aside. 2.  Remove shells and veins from prawns, marinate with half teaspoon of salt for 15 minutes. 3. Heat wok with olive oil. Fry garlic until light brown. Fry prawns until they turned from gray to white / red, which indicates that they are almost cooked. Add zucchini and fry well. Add some water. Add lemon juice, salt and pepper. Mix well. 4. Add pasta and stir-fry lightly. Serve.

4人份 Ingredients 用料 12 pieces Medium Prawn 中虾 1 pack Chives 韭菜 6 cloves Garlic (minced) 蒜蓉 1 tablespoon  Oyster Sauce 耗油 A dash Pepper 胡椒粉 1/3 cup Water 水 Method 做法 1. Remove shells and veins from prawns, marinate with half teaspoon of salt for 15 minutes. Wash and cut chives into 5cm long. 2. Heat oil in wok. Fry garlic in medium heat till golden brown. Add prawns to fry. When the prawns turn from gray to white/red, they are almost cooked. Add chives to fry. When the chives shrinks, add water, bring to boil. Add oyster sauce and pepper. Stir fry well. 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.

4人份 Ingredients 用料 200g  Beef Slices (for stir-fry) 牛肉片 1 tablespoon Light Soya Sauce 酱清 1 tablespoon Sesame Oil 麻油 1 tablespoon Shaoxing Rice Wine 绍兴米酒 5 slices Ginger 姜片 1 teaspoon Cornstarch 淀粉 3 tablespoons Black Pepper Sauce 黑胡椒酱 1/4 teaspoon Sugar 白糖 1 Onion (chopped) 洋葱 1/2 Capsicorn 灯笼椒 Method 做法 1. Marinade sliced beef with light soya sauce, sesame oil, Shaoxing rice wine, ginger and cornstarch for 1 hour. 2. Heat up oil in wok. Fry onion till light brown. Fry capsicorn slightly. Add beef and fry. Add black pepper sauce and sugar to taste. Serve.

4人份 Ingredients 用料 1 packet Kway Teow and Yellow Noodles 粿条、黄面 15 pieces Prawns (de-shelled) 虾（去壳） 3 Fishcake (sliced) 鱼饼 （切片) 1 Egg 鸡蛋 5 cloves Garlic (minced) 蒜蓉 3 stocks Cai Xin 菜心 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Dark Soya Sauce 黑酱油 1 tablespoon Sugar 白糖 1 tablespoon Fish Sauce 鱼露 A pinch Pepper 胡椒粉 Method 做法 1. Wash and cut Cai Xin into inch long. 2. Mix light soya sauce, dark soya sauce, fish sauce and sugar into a bowl. Set aside. 3. In a heated wok with 2 tablespoons of oil, fry garlic until light brown. Add prawns to dry till almost cooked. Add Cai Xin, fishcake (optional: mushrooms) to fry until cook. 4. Add Kway Teow and Yellow Noodles in to wok. Fry well under medium-high heat. Add sauce and egg. Fry and mix well until fragrant. Add pepper, stir fry. Serve.

3人份 Ingredients 用料 1 packet Vermicelli 米粉 3 Fishcake (sliced) 鱼饼 12 pieces Prawns (de-shelled) 无壳虾 4 pieces Dried Tofu (cut into small cubes) 豆蒲 1 Onion (chopped) 洋葱 6 cloves Garlic (diced) 蒜蓉 2 tablespoons Light Soya Sauce 酱清 1 packet Prima Taste Mee Siam Goreng Paste Methods 1. Soak vermicelli in hot water for 15 minutes, until soft. Drain and set aside 2. Heat oil in frying wok. Fry on onion until light brown. Add garlic and fry until light brown. 3. Add prawns, fishcake, dried tofu and fry until cooked. Add some water (about 1/3 cup) if it is too dry.  4. Add vermicelli to fry. Add Prima Taste Mee Siam Goreng Paste, light soya sauce and fry until fragrant. Serve.

4人份 Ingredients 用料 250g Chicken Breast 鸡胸 1 tablespoon Huatiao Wine 花雕酒 2 tablespoons Light Soy Sauce 酱清 1 teaspoon Corn Starch 淀粉 4 Shitake Mushroom 冬菇 1 tablespoon Lily Bulbs 百合 1 tablespoon Wolfberry 枸杞 1 teaspoon Sugar 白糖 A pinch Salt 盐 Method 做法 1. Cut and marinade chicken in light soya sauce, huatiao wine and corn starch for an hour. 2. Soak the shitake mushrooms until soft. Slice the shitake mushrooms. 3. Soak the wolfberries until soft (¬5minutes) 4. Heat up wok with 2 tablespoon of oil. Stir-fry the chicken till half cook. Add in all other ingredients. Fry until chicken is fully cooked. Drizzle a little sesame oil before serving.

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.

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 4 slices Ham 火腿片 Half Capsicum 灯笼椒 Half Cucumber 黄瓜 6 pieces Mushroom 蘑菇 1 teaspoon Salt 盐 1 tablespoon Sesame Oil 麻油 1 tablespoon Light Soya Sauce 酱清 3 cloves Garlic 蒜蓉 A dash Pepper 胡椒粉 Methods 1. Cut capsicum, cucumber, ham, mushroom into small cubes. 2. Separate egg yolks and whites. 3. In a large bowl, add rice, egg yolks and salt. Mix well until most grains of rice are coated with egg yolk.  4. Heat up oil in a wok. Fry minced garlic until light brown. Add capsicum, cucumber, mushroom and ham. Fry well. 5. 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.

2人份 Ingredients 用料 5 pieces Chicken Wings 鸡翅 3 to 4 tablespoon Plum Sauce 酸梅酱 2 tablespoon Light Soy Sauce 酱清 2 tablespoon Sesame Oil 麻油 20g Coriander 芫荽 20g Spring Onion 葱 4 doves Garlic 蒜蓉 200ml Water 水 Method 做法 1. Marinate chicken wings in plum sauce and sesame oil (optional: Add a little pepper) for 15 minutes. 2. Heat up wok with 2 tablespoon of oil. Fry garlic till golden brown. 3. Add chicken wings to fry for 2 minutes. Add water and turn down the heat to simmer for 15 minutes. Stir occasionally. Use a fork to poke the chicken. If the fork can easily pierce through the meat the chicken is cooked. Add spring onions and coriander. Stir and serve.

2人份 Ingredients 用料 2 small packs Enoki Mushroom 金针菇 1 Red Chili 红辣椒 1 Onion (diced) 洋葱 1 tablespoon Oyster Sauce 耗油 100ml Water 水 Method 做法 1. Heat up oil in wok. Fry diced onion in medium heat till turn golden brown. 2. Add Enoki Mushroom and chili to fry. Add water and Oyster sauce for taste. Add a little pepper. Serve.

2人份 Ingredients 用料 8 pieces Medium Prawn 中虾 1 Tomato (sliced) 番茄 1 Egg 鸡蛋 6 cloves Garlic (minced) 蒜蓉 2 tablespoon Tomato Sauce 番茄酱 1 tablespoon Sugar 白糖 150ml Water 水 1 Stalk Spring Onions (diced) 洋葱碎 1 Stalk Chinese Parsley 芫荽 Method 做法 1. Remove shells and veins from prawns, marinate with half tablespoon of salt for 15 minutes. 2. Heat oil in wok. Fry garlic in medium heat till golden brown. Add prawns to fry. When the prawns turn from gray to white/red, they are almost cooked. Add water, tomato, tomato sauce, sugar. When the sauce simmers, add egg and stir well. 3. Add Spring Onions and Chinese Parsley 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 9 pieces Medium Prawn 中虾 2 Stalks Spring Onions (cut to 1 inch long) 葱 6 cloves Garlic (minced) 蒜蓉 1 tablespoon Sugar 白糖 2 tablespoons Light Soy Sauce 酱清 Method 做法 1. Remove shells and veins from prawns, marinate with half tablespoon of sea salt for 15 minutes. 2. Heat oil in wok. Fry garlic in medium heat till golden brown. Add prawns to fry. When the prawns turn from gray to white/red, they are almost cooked. Add Soy Sauce, Sugar and fry. When the prawns are almost cooked, add spring onions. Serve.

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.