Cooking Ideas



  • 500 grams pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • (or substitute with chicken, pork or vegetables like carrot and broccoli)
  • 2 (750 grams) jars spaghetti sauce
  • 200grams provolone cheese, sliced (or substitute with cheddar cheese)
  • 400 grams sour cream
  • 200 grams mozzarella cheese, shredded
  • Grated Parmesan cheese


1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2. In a large frying pan, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 175 degrees celsius. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.



  • 3 skinless, boneless chicken breasts
  • 125 grams seasoned dry bread crumbs
  • 125 grams grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 tablespoon dried basil
  • 250 grams butter, melted


1. Preheat oven to 200 degrees C.

2. Cut chicken breasts into 5-cm sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.

3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Smoothie Ice Lollies


  • 1 large banana, or 2 small bananas
  • 300 g frozen mixed berries
  • 50 g porridge oats
  • 400 ml pure organic apple juice
  • Honey, optional
  • 200 g good-quality white chocolate, broken up, optional


Place the bananas, berries, oats and apple juice in a liquidizer. Blitz for a few minutes until the berries and banana are completely smooth and the porridge oats are whizzed up. Taste for sweetness – if the bananas are lovely and ripe the mixture should be sweet enough, if not, add honey to taste. Divide the smoothie mixture into 12 ice-lolly moulds and freeze for at least 2 hours.

To give the lollies a chocolate coating, place the chocolate in a heatproof bowl over a small pan of simmering water. Make sure the water isn't boiling and the bottom of the bowl doesn't touch the water, or you will burn the chocolate. Stir until completely smooth, then take off the heat and leave for 5 minutes. 

Wiggle the lolly sticks to loosen the lollies and lift them out. One by one, dip the tips of the lollies in the white chocolate and leave to set for a few minutes before serving.


Chocolate-coated bananas


  • One bunch of ripe bananas
  • Milk or dark chocolate, melted
  • Popsicle Sticks
  • Crushed nuts
  • Sprinkles
  • M&Ms (or any other small-bits candy)


Cut bananas into halves, stick popsicle stick into each half and freeze for at least 2 hours.

Melt the chocolate and prepare all coatings (nuts, sprinkles, or candies).

Remove bananas from the freezer and dip in chocolate mixture immediately. Roll in coating and place back on the tray to store in the freezer till it’s time to serve.

Vegetable Egg Rolls


  • 1 tablespoon plus 1-1/2 teaspoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon plus 1-1/2 teaspoons vegetable oil
  • 2 teaspoons toasted sesame oil
  • 2 garlic cloves, minced
  • 1 cup chopped shiitake mushrooms (about 7 caps)
  • 5 to 6 scallions, chopped
  • ½ kg thinly sliced green cabbage
  • ½ kg coarsely grated carrots
  • 1/4 teaspoon pepper
  • 10 egg roll wrappers
  • Oil for frying


Combine the soy sauce, oyster sauce, and cornstarch in a small bowl. Whisk until the cornstarch is dissolved and the mixture is smooth. Set the bowl aside.

Heat the vegetable oil and sesame oil in a large skillet set over high heat. Stirring often, cook the vegetables in order: first add the garlic and cook for 2 minutes. Add the mushrooms and scallions and cook for 1 minute. Then add the cabbage and carrots and cook for another minute. Finally, add the cornstarch mixture and cook for 1 minute. Stir in the pepper.

Transfer the vegetables to a plate. Cool thoroughly, about 30 minutes. (Stirring the vegetables occasionally will decrease the cooling time.)

Pour about 1 inch of oil into a deep skillet or pan set over medium heat. While the oil heats (about 10 to 12 minutes), assemble the egg rolls.

Test the oil with a deep fry thermometer to make sure it's hot enough. Reduce the heat to medium-low. Using long-handled tongs, carefully lower 4 to 5 egg rolls at a time (or as many as your skillet will hold) into the hot oil. Fry until golden brown, about 5 minutes. Turn over the egg rolls and fry for about 5 minutes more. If the egg rolls are browning too quickly, reduce the heat and allow to cool for a couple of minutes before frying the next batch.

Transfer the fried egg rolls to a paper towel-lined plate and let them cool slightly. Serve them with your favorite duck or plum sauce. Makes 10 rolls.

How to Wrap Egg Rolls:

1. Set a wrapper diagonally on your work surface. Spread 1/4 cup of filling onto the center of the wrapper, leaving 1-1/2 inch border on each side. Fold the corner nearest you over the filling.

2. Next, fold the 2 sides over the center. Moisten the edge of the remaining corner with a wet fingertip.

3. Tightly roll the egg roll toward the moistened edge and press to seal. Repeat the process with the remaining wrappers.

Adapted from:

Nonya Curry Chicken


  • 1kg whole chicken, cut into 12-14 pieces
  • 240g or 5 small potatoes, peels and halved


  • 1 large onion, peels and cut into wedges
  • 1 tbsp or 10g long dried red chillies, soaked in hot water, drained, coarsely ground
  • 1 tbsp or 2 long fresh red chillies, coarsely ground
  • 4 cm piece fresh tumeric or 1 tsp ground tumeric
  • 4 cm piece galangal, sliced
  • 4 cm piece ginger
  • 3 cloves Garlic, skinned
  • 2 Candlenuts, peeled
  • 1 rounded tsp balachan, wrapped in foil and toasted in a dry pan until fragrant
  • 2 stalks lemongrass, white part only
  • 2 tbsp ground coriander oil
  • 1 pandan, tied to a knot
  • 2 kaffir lime leaf
  • 2 cups coconut milk
  • 1 tsp salt
  • 1/2 tsp sugar


1. In a blender or mortar and pestle, grind onion, chillies, tumeric, galangal, ginger, garlic, candlenuts and balachan to a paste.

2. Heat 4 tbsp of oil in a large pot, add the rempah and lemongrass and cook on medium heat until fragrant. Add the ground coriander and cook for a further 5 minutes.

3. Add chicken pieces, pandan and kaffir lime leaves. Stir until well coated, then add the potatoes and coconut milk, stir well and cook until both chicken and potatoes are cooked and tender. Season with salt and sugar. Be careful not to break up the potatoes when stirring.


Devil's Curry


  • 1/4 cup cooking oil
  • 1 tablespoon mustard seeds
  • 3 pounds chicken, cut into pieces
  • 1 pound potatoes, peeled and cut into pieces
  • 1 cup water
  • Salt and sugar to taste
  • 1/3 cup tamarind juice
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon cilantro, for garnishing (optional)

Spice Paste:

  • 20-30 dried chilies, deseeded and soaked in water for 20-30 minutes
  • 8 shallots, coarsely chopped
  • 5 cloves garlic, coarsely chopped
  • 3 stalks lemongrass (white part only), thinly sliced
  • 1 tablespoon minced ginger
  • 1 tablespoon minced galangal
  • 1/4 teaspoon ground tumeric
  • 1/4 cup cooking oil
  • 1-2 tablespoons water


In a blender, transfer all the ingredients for the spice paste and puree until smooth. Set aside. In a Dutch oven or a heavy pot, heat up the oil. When the oil is hot, add the mustard seeds and cook until you can slightly hear the popping sound from the mustard seeds.

Add the spice paste into the oil and fry until aromatic, about 10-15 minutes. Then add the chicken and coat with the spice paste. Let it cook for about 8-10 minutes and then add in the potatoes. Stir to combine.

Pour in the water; the water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and stew for about 20-30 minutes until the potatoes are soft.

Adjust the seasoning with salt and sugar. Add the tamarind juice and white vinegar. Stir to mix. Dish out to a bowl and garnish with the cilantro. Serve with warm rice.




  • Curry paste
  • 10 dried chillies (10 g), cut into small pieces with scissors, soak in warm water till soft, about 30 minutes, squeeze dry, and discard water
  • 120 g shallots (20 pieces)
  • 50 g garlic (8 cloves)
  • 10 g tumeric (½ thumb size)
  • 20 g ginger (thumb size)
  • 15 g galangal (¾ thumb size)
  • 60 g red chillies (3 pieces)
  • 10 g candlenuts (4 pieces)
  • 4 kaffir lime leaves, remove veins
  • 15 g belachan (1 tbsp), toast till your neighbours smell it
  • 4 tbsp vegetable oil
  • 1 large lemongrass, soft part only, wash and crush
  • 25 g dried prawns (3 tbsp)
  • 550 g cabbage, trim, cut chunky, slicing thick veins in the middle, wash, and drain
  • 150 g long beans, wash, trim, devein, and cut 7 cm long
  • 2 tbsp light soya sauce
  • 6 pieces tau pok (beancurd puffs), cut each piece into 2
  • 1 medium size carrot (150 g), peel, wash, and roll-cut chunky
  • 4 sprigs curry leaves, rinse
  • 330 ml undiluted coconut milk
  • 1 medium size eggplant (250 g), wash, trim and roll-cut chunky
  • salt to taste, about ½ tsp

The mix of main ingredients may be changed to suit your preference. Besides those listed above, other popular choices include fried beancurd, beancurd skin (deep-fried or soaked in hot water till soft), and mang kuang (yam bean).

Wash, peel and chop ingredients for curry paste as appropriate. Grind or pound till fine.

In a just smoking wok, heat vegetable oil till just smoking. Stir-fry lemongrass and dried prawns over medium heat till fragrant. Add curry paste and stir-fry till fragrant, drizzling with 1 tbsp water at a time when it scorches. (The oil doesn't separate because there isn't much.)

When curry paste smells good, add cabbage and long beans. Stir-fry till heated through and wok is hot again. Drizzle with light soya and stir till absorbed. Add enough water to cover half of vegetables. Scrape wok to deglaze. Push cabbage and long beans aside and place tau pok in the middle. Tuck carrots and curry leaves here and there, then add ⅔ of coconut milk. Top up with more water to just cover everything. Cover, bring to a boil, and reduce heat to low. Simmer gently till cabbage is half tender, about 20 minutes.

Push veggies aside and place eggplant in the middle. Add more water if necessary so that there's just enough liquid for veggies and tau pok to sit in. Repeat simmering as before till eggplant and cabbage are tender, 15-20 minutes. Liquid should now cover about 80% of veggies. Adjust if necessary by adding more water or increasing heat to boil rapidly, uncovered.

Add salt to taste, about ½ tsp. Drizzle with remaining coconut milk. Stir gently to mix in. Bring to a gentle simmer and turn off heat.

Sayur Lodeh may be served immediately. Alternatively, let flavours develop for 45-60 minutes, then serve at room temperature or reheated.


Nasi Liwet

by Chefs Gusti Nyoman & Nolldy Herling Bawiling


  • 300g brown unpolished rice
  • 30g Maggi Nasi Goreng Paste
  • 2 eggs
  • 1 tsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper


1. Steam Rice until cooked.

2. Remove rice and mix with Maggi Nasi Goreng Paste and season with pepper.

3. Beat 2 eggs well and add in a pinch of salt and pepper.

4. Heat 1 teaspoon of cooking oil and pour in the egg mixture to make a thin omelette.

5. Roll omelette, cut thinly and mix it with the rice.

6. Clean the banana leave and put the rice in the middle of the banana leaf. Roll it up and secure with toothpicks.

7. Grill the wrapped rice in an oven for 5 to 10 minutes until fragrant.

8. Ready to serve.

Recipe provided by Health Promotion Board.

Sliced Fish with Bee Hoon Soup

by Chef Eric Teo


  • 200g Toman fillet, sliced and blanched
  • 200g brown rice bee hoon, soaked and drained
  • 2 tomatoes, cut into wedges
  • 2 pieces spring onion, cut into 2-inch long
  • 5g ginger, sliced and blanched
  • 1 tsp sesame oil
  • 6 tbsp low fat evaporated milk
  • 1.5 litres hot water
  • 25ml concentration chicken stock
  • 1 tbsp corn oil
  • Salt and pepper, seasoning to taste


1. Heat up 1 tablespoon of oil in the wok. Stir-fry sliced ginger until fragrant.

2. Pour in 1.5 litres of hot water. Add in concentrated chicken stock. Boil for 2 minutes.

3. Add brown rice bee hoon, toman fillet slices, tomato wedges, spring onion, sesame oil and low fat evaporated milk. Cook for 2 minutes.

4. Add salt and pepper seasoning to taste.

5. Ready to serve.

Recipe provided by Health Promotion Board.

Vegetable Curry Fried Rice (serves 4)


  • 3 cups^ brown rice, cooked
  • 1 cup^ frozen mixed vegetables (carrots, corn, long beans and peas) thawed
  • ½ cup^ yam, cut into cubes and pan-fried
  • 2 eggs, beaten
  • 2 stalks spring onion, chopped finely
  • 2 tbsp minced garlic
  • 2 tbsp oil*
  • ^1 cup = 250 ml


  • 2 tbsp vegetarian oyster sauce*
  • 2 tbsp curry powder
  • A dash pepper


1. Heat a little oil in a wok and stir-fry garlic until fragrant.

2. Add in rice and stir-fry until fragrant.

3. Add in eggs and stir mix.

4. Add in thawed mixed vegetables, yam and seasoning. Continue to stir-fry until well mixed.

5. Add in spring onions. Serve.M

*Choose products with the Healthier Choice Symbol

Recipe provided by Health Promotion Board.

Korma Chicken (Serves 4)


  • 400g chicken thigh fillet, skin removed, cut into cubes
  • 1 tomato, cut into quarters
  • 1 pandan leaf, cut into pieces
  • 1 onion, cut into small cubes
  • 100ml low fat natural yoghurt*
  • 2 cups^ water
  • 100ml low fat evaporated milk*
  • 1 tbsp oil*
  • ^1 cup = 250 ml

Chicken marinade paste

  • 2 stalks fresh mint, stem removed
  • 2 stalks coriander
  • 4 almonds (optional)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp black pepper
  • 2 cloves garlic
  • 15g ginger
  • 1 green chilli


  • 1 tsp salt
  • 1 tsp lemon juice


1. Combine chicken marinade paste ingredients and blend until a smooth paste is formed.

2. Marinade the chicken and set aside for at least 30 minutes.

3. Heat a little oil in a wok and stir-fry onions until fragrant.

4. Add in chicken and pandan leaf and mix.

5. Add in water and simmer for about 10 minutes.

6. Add in tomato, yoghurt and salt. Continue to cook until chicken is tender.

7. Add in evaporated milk and lemon juice and mix well. Serve.

*Choose products with the Healthier Choice Symbol

Recipe provided by Health Promotion Board.