Happy SG Cooking

  3人份 Ingredients 用料 10 Medium Size Shrimps 中虾 50g Vermicelli 冬粉 4 cloves Garlic (minced) 蒜蓉 1 Chilli 辣椒 3 stalks Spring Onion (chopped) 葱花 2 tablespoons Fish Sauce 鱼露 3 tablespoons Oyster Sauce 耗油 1 tablespoon Sugar 白糖 200ml Water 水 Method 做法 1. Blanch vermicelli in hot water until soft. Drain. 2. In a wok, add 2 tablespoons of cooking oil. Fry minced garlic until light brown. Add prawns and fried till almost cook. Add chilli, spring onion, fish sauce, oyster sauce, sugar and fried well. Add water, bring to boil.  3. In a claypot, place vermicelli at the bottom. Pour prawns and sauce over vermicelli. Bring to boil. Cover claypot and reduce to medium fire. Simmer for 10 minutes. Serve.

   6人份 Ingredients 用料 250g Glutinous Rice 糯米 4 pieces Pandan Leaves 斑斓叶 1 (big) Ripe Mango 熟芒果 250ml  Coconut Milk 椰浆 40g  Fine Sugar 细白糖 1 teaspoon  Salt 盐 Method 做法 1. Wash glutinous rice. Soak in water overnight (or at least for 4 hours). 2. Drain away the water from the glutinous rice. Wash pandan leaves, place on top of the glutinous rice. Steam over high heat for 20 minutes. Sprinkle 1/4 cup of water onto glutinous rice. Continue to steam for 20 minutes or until rice is cooked. 3. Combine 200ml of coconut milk and sugar into a pot. Gently heat the mixture until the sugar dissolves. Remove from heat.  4. Add mixture to glutinous rice. Mix well. Cover rice and leave for 20 minutes. 5. Take a portion of the glutinous rice. Arrange with cut mango at the side. 6. Heat remaining 50ml of coconut milk. Gently pour over glutinous rice. Serve.

  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 (Soup Base) 汤头用料 16 Prawns 虾 5 slices Ginger 姜片 2 litres Water 水 Method to prepare soup base  汤头 做法 1. De-shell the prawns. Wash the shells.  2. De-vein the prawns. Add 1 teaspoon of salt to the prawns and mix well. Set aside (in the refrigerator) 3. Bring the water to boil in a pot. Add prawn shells and ginger to boil. Simmer for 1 hour.  4. Drain the soup, discard the shells. Set aside the soup base.   Ingredients 用料 6 stalks Lemongrass 香茅 2 stalks Kaffir Lime Leaves 青柠叶 2 pieces Galangal 高良姜 5 tablespoons Lime Juice 柠檬汁 2  Green Chillis 青辣椒 3 tablespoons Thai Tom Yum Goong Paste (Holly Farm Brand) 1 bowl Straw Mushrooms Method 做法 1. In the soup base, bring to boil with lemongrass, kaffir lime leaves galangal and green chillis. Simmer for 15 minutes. 2. Add straw mushrooms and prawns into the pot. Bring to boil. Add lime juice and Thai Tom Yum Goong Paste. Stir well. Serve. 

2人份 Ingredients 用料 10 Medium Size Shrimps 中虾 100g Ground Pork 猪肉碎 50g Oyster Mushroom 耗菇 20g Chinese Celery (cut into 1 inch long) 芹菜 2 Onion 洋葱 1 Tomato 番茄 2 Chilli 辣椒 50g Vermicelli 冬粉 6 tablespoons Fish Sauce 鱼露 1 tablespoon Sugar 白糖 3 Big Green Lime (squash for juice) 酸酐(浇汁) Method 做法 1. Blanch pork, shrimp and mushroom in boiling water. Drain. 2. Blanch vermicelli in hot water until soft. Drain. 3. Mix all ingredients in a big bowl, then season with fish sauce, sugar, lime juice. Trasnfer to a serving dish. Serve immediately with fresh vegetables such as cabbage, cucumber or string bean.

6人份 Ingredients 用料 8 Large Stalks Fresh Lemongrass 香茅 6 tablespoon Rock Sugar 冰糖 8 cups Water 水 Method 做法 1. Cut off the black dusty knob at the bottom of the root of the lemongrass. Wash and peel off any leaves that have turned brown. Cut into half, breadth-wise. Use pestle of the blunt side of a heavy knife and thump the lemongrass. 2.Put the lemongrass stalks in the water and bring to a boil. When the water starts to boil, turn the flame down and simmer for about an hour and a half. The water should take on a light greenish tinge. Add rock sugar and stir till it dissolves. 3.Serve with ice cubes for a refreshing drink. It can also be drunk hot.

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.

2人份 Ingredients 用料 370g Chicken Thigh (chopped into cubes) 鸡腿肉 70g Green Curry Paste 青咖喱糊 40ml Fresh Coconut Milk 椰浆 6 stalks Long Beans (cut to 1 inch long) 长豆 2 kaffir Lime Leaves 疯柑叶 1 tablespoon Fish Sauce 鱼露 1 tablespoon Sugar 白糖 1 Large Chilli 红辣椒 180ml Water 水 Optional 50g Basil Leaves 紫苏叶 Method 做法 1. Season chicken meat with salt and pepper for 20 minutes. 2. Preheat oven to 200 degree Celcius. Bake chicken for 20 minutes. 3. Heat 1 tablespoon of oil in wok. Add green curry paste. Stir fry until an aroma develops then lower the heat. 4. Add coconut milk and water. Bring to boil. 5. Add long beans and kaffir lime leaves. Add fish sauce and sugar. Simmer until cooked. 6. Garnish chilli and fresh basil. Serve with Thai rice.

2人份 Ingredients 用料 10 Medium Size Shrimps 中虾 1/2 Pomelo (peeled) 柚子 4 tablespoons Deep-fried Diced Onions 炸洋葱碎 2 stalks Coriander 芫荽 2 stalks Spring Onions (cut to 1 inch long) 葱 2 Chilli 辣椒 6 tablespoons Fish Sauce 鱼露 1 tablespoon Sugar 白糖 3 Big Green Lime (squash for juice) 酸酐(浇汁) Method 做法 1. Blanch shrimp in boiling water. Drain. 2. Mix all ingredients in a big bowl, then season with fish sauce, sugar, lime juice. Trasnfer to a serving dish. Serve immediately.

2人份 Ingredients 用料 200g Pork Loin Meat 猪(梅)肉 1 pack Basil Leaves  九层塔 6 cloves Garlic (minced) 蒜蓉 1 Chilli 红辣椒 2 tablespoons Light Soy Sauce 酱清 3 tablespoons Fish Sauce 鱼露 1 tablespoon Chilli Sauce (Optional - Sambal Chilli Sauce) 辣椒酱 1 tablespoon Sugar 白糖 Method 做法 1. Cut pork into slices. Marinate with light soy sauce, fish sauce, chilli sauce and sugar for 15 minutes. 2. Heat oil in wok. Fry garlic in medium heat till golden brown. Add pork to fry. When pork is almost cooked, add chilli, basil leaves to fry. Serve.

2 - 3人份 Ingredients 用料 1 1/3 cup Rice 白米 1 tablespoon Raisins 葡萄干 1/2 Pineapple (cut to cubes) 凤梨 5 Mushrooms 蘑菇 2 tablespoons Mixed peas 杂豆 1 Egg 鸡蛋 10 pieces Medium Prawns (remove shells) 中虾 3 cloves Garlic (minced) 蒜蓉 1 Onion (diced) 洋葱 3 tablespoons Chicken stock (or plain water) 鸡汤 （或清水) 3 tablespoons Fish Sauce 鱼露 1 teaspoon Sugar 白糖 2 teaspoons Turmeric Powder 黄姜粉 A little Pork Floss 肉松 Method 做法 1. Cook rice, leave overnight preferably. 2. Heat wok. Add oil to wok. Fry diced onions. When the onion turns slightly brownish, add garlic to fry. 3. Add prawns to fry. When the prawns turn orange (cooked), add mushrooms, mixed peas, pineapples to fry. When the ingredients are cooked, add fish oil, chicken stock and sugar. Add rice and raisins, mix well. 4. Create a centre space in the wok, pour egg (use medium heat). Mix fried rice over eggs. Add turmeric powder and mix well. Serve with pork floss.

2人份 Ingredients 用料 10 pieces Prawns 虾 1 Red Chilli 红辣椒 2 tablespoons Fresh Lemon Juice 柠檬汁 2 tablespoons Thai Fish Sauce 鱼露 1 stalk Chinese Parsley 芫荽 1 stalk Spring Onions 葱碎 Method 做法 1. Clean prawns. De-shell prawns leaving head and tail in tag. 2. Chop Chinese parsley, spring onions and red chilli. Mix with fish sauce and lemon juice. 3. Arrange prawns on baking tray. Pour sauce over prawns. 4. Preheat oven at 180 degrees Celsius. Bake prawns for 10 minutes. Serve. Optional Consider adding freshly ground black pepper.

4人份 Ingredients 用料 16  Medium Size Prawns 中虾 20 pieces Wanton Skin 云吞皮 1 Egg Yoke 蛋黄 7 cloves Garlic (minced) 蒜蓉 2 tablespoons Fish Sauce 鱼露 1 tablespoon Corn Flour 蜀粉 1/3 teaspoon Salt 盐 Some Pepper 胡椒粉 (for deep frying) Oil 油 Method 做法 1. Deshell and devine prawns. Chop finely. Season with salt, fish sauce, pepper, egg yolk, garlic, corn flour. 2. Wrapped prawn mixture with wanton skin. 3. Heat oil in wok. Deep fry prawn cakes till golden brown. Serve.

4人份 Ingredients 用料 280g  Chicken Fillet (cut into cubes) 鸡柳 （切块） A bunch Sweet Basil Leaves (deep fried) 九层塔 （炸） 1  Tomato 番茄 2 slices Ginger 姜片 5 cloves Garlic (minced) 蒜蓉 1 Onion (diced) 洋葱 1 tablespoon Oyster Sauce 耗油 1 tablespoon Fish Sauce 鱼露 1 tablespoon Cooking Oil 油 1/2 teaspoon Salt 盐 Optional 1 Red Chilli 红辣椒 Method 做法 1. Marinate chicken cubes in fish sauce, oyster sauce, salt and pepper. 2. Heat oil in wok. Fry onion till turns brown. Add garlic till turns brown. Add chicken and fry till almost cooked, add basil leaves, tomato, chilli (if any). Fry till fragrant. Serve when cooked.

2人份 Ingredients 用料 1 tablespoon Cooking Oil 油 1 Red Onion 洋葱 1 pack or 3 tablespoons Thai Red Curry Chilli Paste 泰式咖喱粉 12 Prawns (de-shelled) 虾 1/2 Capsicum (cut into pieces) 灯笼椒 2 cups Stock 上汤 100ml Cocunut milk 椰浆 1 Egg 鸡蛋 3 tablespoons Beansprouts 豆芽 Method 做法 1. In a wok, heat oil. Stir fry onion till fragrant. Stir fry Thai red curry chilli paste in medium heat for 2 minutes. 2. Add prawns and capsicum, stir fry for 2 minutes. 3. Add stock and coconut milk, bring to boil. Simmer for 2 minutes. Add in beansprouts bring to boil. Turn off heat. 4. In another pot, boil egg for 5 minutes. Peel egg shell, cut into halves. 5. Bowl water, blanch noodles for a minute. Strain noodles run under tap water for a short while. Place in bowl. Add soup to bowl. Serve.

3人份 Ingredients 用料 250g Minced Chicken 鸡肉碎 1 packet Basil Leaves 九层塔 4 tablespoons Thai Fish Sauce 泰式鱼露 1 tablespoon  Light Soya Sauce  酱清 1 tablespoon  Sesame Oil 麻油 A dash Pepper 胡椒粉 12 cloves Garlic (minced) 蒜蓉 1 tablespoons Oil 油 Method 做法 1. Marinade minced chicken with Thai fish sauce, soya sauce, sesame oil and pepper overnight. 2. In a heated wok, heat up the oil. Fry garlic until light brown. Add basil and fry until fragrant. Add chicken and fry until almost cooked. (Add some water if the chicken is too dry) 3. Pack into Bento box. (Tip: set timer in ricecooker overnight for rice to be ready in the morning) Optional: 4. Fry a sunny-side-up egg to go with the rice.

4人份 Ingredients A 用料 A Half Duck 鸭 2 tablespoons Thai Fish Sauce 鱼露 2 tablespoons Dark Soya Sauce 黑酱油 2 tablespoons Palm Sugar or Brown Sugar 椰糖或黄糖 Ingredients B 用料 B 1 stick Cinnamon 桂皮 12 cloves  Garlic (peeled) 蒜  1 Onion (chopped) 大葱 5 slices Galangal (Blue Ginger) 南姜片 4人份 Ingredients C 用料 C 8 pieces Preserved Sour Plum 酸梅 3 tablespoons  Palm Sugar (or Brown Sugar) 椰糖或黄糖  2 tablespoons Oyster Sauce 耗油 2 tablespoons Thai Fish Sauce 鱼露 2 tablespoons Dark Soya Sauce 黑酱油 1000 ml Water 清水 Method 做法 1. Wash the duck clean. Pat dry the duck with kitchen towels. 2. Marinate duck with thai fish sauce, dark soya sauce and palm sugar for at least 30 minutes. 3. Heat up wok, add 2 tablespoons of oil. Fry ingredients B until fragrant (onion, garlic, cinnamon and galangal). 4. Transfer step 3 into a pot. Add duck and sear on both sides. Add ingredients C, bring to boil. Lower heat and simmer for 1 hour 30 minutes, or until duck is tender...