Happy SG Cooking

   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.

  3人份 Ingredients 用料 200g pieces Chicken Breast Meat 6 pieces Shitake Mushrooms 香菇 50g Shimeji Mushroom 真姬菇 1      Carrot 红萝卜 4 pieces Dried Tofu 豆卜 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Mirin 味醂 1.5 cups Japanese Rice 日本米 Some Water 清水 Method 做法 1. Wash and cut chicken breast meat. Set aside. 2. Soak Shitake Mushrooms in hot water for 5 minutes. Remove the core and slice the mushrooms. Add into chicken breast meat pot. 3. Wash shimeji mushrooms and add into pot. 4. De-skin carrot, slice into 1 inch long. Add into pot. 5. Cut dried tofu into small cubes. Add into pot. 6. Add light soya sauce and mirin into pot. Mix well. Cover pot and leave the ingredients in the fridge overnight to marinate. 7. The next day, wash the rice, add water. Put marinated ingredients over rice. Set the ricecooker to the rice-cooking mode. Start.  8. When the rice is cooked, mix well. Serve.

   4人份 Ingredients 用料 120g  Plain Flour 面粉 1 teaspoon Baking Powder 1/2 teaspoon Bicarbonate Soda 120ml  Corn Oil 油 100g Fine Sugar 细白糖 3 Eggs 3 tablespoons Grated Orange Rind 60ml (approximately from 1 large orange) Fresh Orange Juice 100g Dried Cranberry 1 teaspoon Orange Essence Method 做法 1. If you are using a breadmaker, place plain flour, baking powder, bicarbonate soda, corn oil, fine sugar, eggs (beaten), orange juice, orange essence into breadmaker pan. Set it to cook on cake mode. Add cranberry when the breadmaker beeps for additional ingredients.  1. Alternatively if you are not using a breadmaker, mix the above ingredients well in a mixing bowl.  2. Grease a loaf pan. Pour mixture into loaf pan. 3. Preheat oven to 175 degrees Celsius. 4. Bake for 35minutes or until cake turns brown. 5. Stand for 10minutes and turning on to wire rack to cool. 

  4人份 Ingredients 用料 280g (or 2 cups) Glutinous Rice Flour 糯米粉 280g (or 1 and 1/2 cup) Water 水 2 tablespoons Oil 油 6 tablespoons Peanut Powder 花生粉 2 tablespoons Fine Sugar 细白糖 Method 做法 1. Place glutinous rice flour and water into breadmaker pan. Set it to cook on Jam mode. At the last 15 minutes, add oil into the pan. 2. Mix peanut powder and fine sugar. (Optional: Add some toasted black sesame seeds) 3. Cut Muachi into bite size. Coat each bite size muachi with peanut powder mixture. 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 用料 150g Pasta 2 tablespoons Olive Oil 橄榄油 15 pieces Medium Prawns  中虾 10 pieces Scallop 带子 6 cloves Garlic (sliced) 蒜片 2 tablespoon Fresh Lime Juice 酸酐汁 A dash Thyme A dash (Freshly Grounded) Black Pepper 黑胡椒粉 Some Sea Salt 盐 1 tablespoon Butter 牛油 Method 做法 1. De-shell and de-vein the prawns. Wash with scallop. Strain off the excess water. Add 1 teaspoon of salt, mix well and marinate for 30 minutes. 2. Boil water in a pot. Add 1 tablespoon of oil and 1 teaspoon of salt. Add pasta in to boil until soft. Strain the pasta and run it under tap water to have a chewy texture. Set aside. 3. Heat wok with olive oil. Fry garlic until light brown. Fry prawns until they turned from gray to white / red. Remove prawns. Seer the scallops. Add butter to the scallops while searing. Once the scallop shrinks and slightly turned brown, add prawns and stir well. Add thyme, salt and pepper. (Optional: Add 3 chillis). Stir well. Lastly add lime juice and stir well. 4. Add pasta ...

  1 人份 Ingredients 用料 1 tablespoon Plain Flour 面粉 1/3 tablespoon Corn Flour 玉米粉 1 Egg 鸡蛋 2 tablespoons Pork Floss 肉松 1 tablespoon Cooking Oil 油 3 tablespoons Water 水 3 stalks [Optional] Spring Onion (chopped) 葱花 Method 做法 1. Sieve plain flour, glutinous flour and corn flour into a mixing bowl. Add water, mix well until there are no lumps. Add egg, mix well.  Optional : Add chopped spring onion into mixture, stir well. 2. Slightly heat up oil in flat pan. The pan should not be too hot as the pancake burnt easily. Pour flour mixture enough to cover the base of the flat pan. When the bottom later is almost cooked, add pork floss in a roll on the pancake. Roll the pancake gently with pork floss wrapped inside. Roll over the pancake to ensure all sides are cooked. 3. Remove the pancake and place on a flat plate. Cut into bite size.  Optional: Serve with Taiwanese sweet sauce on top.