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Celebrating Bond with family ’s over local classics and fusion recipes 55th WAYS TO SUPPORT birthday with easy LOCAL PRODUCE recipes 15 Try recipes by hawkers, professional chefs and home cooks

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BRINGING NDP INTO OUR HOMES —AND KITCHENS 2 WHAT’S YOUR FLAVOUR, SINGAPORE?

Our culinary landscape is described as a delicious melting pot of cultures. It has long been known as a point of unity that bonds families, friends and strangers together. When we think about Singapore, is one aspect that is inseparable from our rich, cultural heritage.

More importantly, our food has symbolised how we have celebrated our diversity over the years. Singapore’s culinary delights will play a new role this year: reminding us that we are all vital ingredients to our nation’s success in overcoming setbacks and that we can take the heat of our trials. National Day 2020 will be markedly different from the National Days of before, but we can still commemorate it meaningfully from the safety and comforts of our homes. And one way to do that is by giving ourselves a truly local National Day feast!

This e-recipe booklet features contributions from home cooks, chefs, local restaurateurs, bakers and hawkers. It showcases the wide variety of dishes that we have, from classic delights to traditional favourites with modern twists!

Come 9th August, pick a few easy recipes from this NDP2020 cookbook and cook up a storm at home. Turn it into a fun family activity with the kids. Or spice things up by organising friendly cook offs with your neighbours! Remember to choose local produce to help secure our food sustainability sources, and support our local F&B businesses by trying out their specially curated recipes.

Join the rest of Singapore in a home-cooked food fiesta while enjoying the sights and sounds of a completely new National Day experience! Share your creations with the rest of Singapore by taking a picture of your National Day feast and tagging @NDPeeps with #NDP2020 and #TogetherStrongerSG on social media. Tell us what the dishes mean to you and your family, and what you are thankful for this National Day. With Singapore together at the table, let’s help one another, stay united, and we will emerge stronger as a nation! Together, a stronger Singapore!

2 Contents

MESSAGES FROM pg. 4 OUR PARTNERS EnterpriseSG Families For Life (FFL) National Environment Agency

OUR SINGAPORE pg. 5 FOOD STORY Why Support Local Produce?

RECIPE #1 pg. 6 Ayam Tempra

RECIPE #2 pg. 7 RECIPE #7 pg. 12 Debal Grilled Tilapia and Prawns with Sparkling RECIPE #3 pg. 8 Roselle Lemonade Ondeh Ondeh RECIPE #8 pg. 13 RECIPE #4 pg. 9 Assam Pedas Stingray Barramundi (Spicy Stingray) with Tomato Salsa RECIPE #9 pg. 14 RECIPE #5 pg. 10 Classic Crab Masala Wasabi Kaya RECIPE #10 pg. 15 RECIPE #6 pg. 11 Sweet Potato Leaves Claypot with Dried Shrimps RECIPE #11 pg. 16 Traditional

RECIPE #12 pg. 17

RECIPE #13 pg. 18

RECIPE #14 pg. 19 Dragon Fruit Mung Bean Ang Ku Kueh

RECIPE #15 pg. 20

3 3 MESSAGES FROM OUR PARTNERS

As a champion for Singapore businesses, Enterprise Singapore works closely with firms to build capabilities, innovate and internationalise. This National Day, we have partnered some of our local chefs to share their exclusive recipes for Singaporeans to try at home. Despite the current challenging times, we are heartened to see them stepping up to innovate and create uniquely Singapore experiences to unite us over our celebrations. Wherever you are this National Day, we hope you can continue to support our local F&B businesses!

FFL aims to inculcate a “Families for Life” mindset and value among Singaporeans, and build strong and resilient families, that makes for stronger communities and better individual well-being. You can find more about FFL at www.familiesforlife.sg.

We have collected some fun and easy-to-prepare homemade recipes from our “Friends of FFL” volunteers which we hope families will enjoy. Involve the whole family in the cooking process, and enjoy a time of family bonding over a meal that you prepared as a family. Even your children can join in the fun!

Similar to frontline staff, our hawkers play an essential role in keeping Singapore running during the COVID-19 situation. The Government has been supporting them through this period by providing rental waivers, subsidies and funding support. These have helped our hawkers to sustain their livelihoods and continue to provide residents with affordable food options. With more of us staying in this year, hawkers have generously shared their recipes so that you can try them at home. Share your creation with us and a #ThankYouHawkers message to express your appreciation for our hawkers. Our Hawker Culture will always hold a special place in our hearts. So please continue to support our hawkers.

4 OUR SINGAPORE FOOD STORY Singapore imports over 90% of our food. This makes our nation highly vulnerable to impacts brought about by climate changes, disease outbreaks and global food situations which may affect the availability of food in Singapore. To strengthen our food security and ensure a secure supply of safe food for all, the Singapore Food Agency (SFA) is working towards growing our three ‘food baskets’.

30 by Diversify Import Grow Local 30 Grow Overseas Sources

Importing food from many Local produce serves as a different countries reduces critical buffer during supply Singapore supports local the risk of reliance on any disruptions. SFA aims to develop companies to expand single supply source. To date, the capability and capacity of and grow overseas so Singapore has diversified the local agri-food industry to that their produce can our food sources to over 170 produce 30% of our nutritional be exported back home. countries/regions. needs by 2030.

Why support local produce? How can you support?

Boost food Made in security Singapore Choose local produce by looking out for this logo: Make Singapore more Quality assurance is self-sufficient by ensuring guaranteed as local a continuous supply of produce can be easily fresh & safe food. traced to the farm source. What kinds of local produce are available?

Protect our It’s fresh & environment nutritious

Go green by lowering As farm-to-fork distance Cai Xin Spinach Bayam Kang Kong your carbon footprint. shortens, local produce can arrive fresher & retain more nutrients.

Red Snapper Abalone Mushroom Hen Shell Eggs Did you know? (and many more) In 2019, Singapore farms produced the following: Where to buy? Supermarkets: NTUC FairPrice, Cold Storage*, 26% 14% 10% Sheng Siong*, Giant* & Prime Supermarket* of local of local of local consumption consumption consumption Online: RedMart (bit.ly/e-sgfm), FairPrice (fairprice.com.sg), Cold Storage Online (coldstorage.com.sg) *Only at selected outlets

528 12,684 Tonnes 4,693 Tonnes Reduce food wastage Million Eggs of Leafy Vegetables of Fish

The recipes on pages 9 to 11 are a collaboration between SFA and the Singapore Chefs’ Association (SCA) to raise awareness of local produce. Visit www.facebook.com/singaporechefs for more information on SCA.

To learn more about Our Singapore Food Story, visit sfa.gov.sg/sgfoodstory | @SGFoodAgency 5 Prep time: Cook time: Servings: 15 mins 35 mins 4 Chef, restaurateur and food writer

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Ayam Tempra Click or tap to watch video

INGREDIENTS: DIRECTIONS:

• 500g boneless chicken 1 In a wok or pan, heat the oil. When the oil is very hot, add the meat, cut into thumb and stir fry for 1 to 2 mins till fragrant. lengths • 4 tbsp vegetable oil 2 Add the two types of chillies and stir fry till intensely aromatic—about 1 min. • 150g red Bombay , peeled and sliced 3 Remove a quarter of the mixture for garnish. • 3 red chillies, sliced • 3 green chillies, sliced 4 Add the chicken to the mixture in the wok or pan and stir fry for 1 min to • 3 tbsp dark soya sauce, seal the meat before adding the dark soya sauce, and water. Stir fry. normal quality, not the thick, dark version 5 Simmer on medium high heat till the chicken is cooked and the sauce is • 4½ tbsp sugar, or to taste semi thick—about 12 to 16 mins—depending on the texture of the chicken that you like. The chicken is usually cooked by 12 mins. • ½ to ¾ cup water • 2 tsp lime juice from 5 to Test by poking a satay stick into the thickest part of one piece of chicken. If 6 limes 6 it slides in easily and does not meet any resistance, the chicken is cooked. • Pinch of , optional 7 Add the lime juice and stir well. Bring to a boil and turn off the heat, The gravy will taste sweet, sour and richly salty with the flavour of the soya sauce.

8 Serve in a platter with the chilli and onion garnish. This is delicious eaten with steamed rice or with slices of baguette.

6 Quentin Pereira Prep time: Cook time: Servings: Chef and restaurateur at 40 mins 30 mins 6-8 Quentin’s Singapore

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Curry Debal Click or tap to watch video

INGREDIENTS: DIRECTIONS:

• 1 chicken, about 1.5kg, Ground Paste: 1 Season chicken with and pepper. Leave to cut into pieces • 15 , peeled marinate for 20 mins. • 4 tbsp light soy sauce • 5 large onions, peeled • 2 tbsp ground and sliced 2 Pound or grind together Ground Paste ingredients white pepper • 1 diced tomato until fine. Set aside. • 4 tbsp cooking oil • 10 cm knob of , • 1 peeled onion, half thinly peeled and sliced 3 Heat oil in a pot over medium heat and fry thinly sliced, half quartered • 10 red chillies sliced onion and ginger until light brown. • 3 cm of ginger, peeled • 50g dried chillies, cut into and cut into thin strips short lengths, soaked for 4 Add marinated chicken and bacon bones and • 200g bacon bones 10 mins, seeds removed continue frying until chicken changes colour. • 1 tbsp seeds, Add Ground Paste, mustard seeds, salt and chicken roughly pounded 5 stock and fry until oil rises. • ½ tbsp salt • ½ tbsp crushed chicken Add potatoes, cocktail sausages and water. Boil until stock cube 6 potatoes are soft and curry thickens. This will take • 2 potatoes, peeled about 10 mins on medium heat. and quartered • 10 chicken cocktail 7 Add cabbage, cucumber and and mix well. sausages Remove from heat. • 700ml water • Half head of cabbage 8 Dish out and serve hot, garnished with whole red • 1 cucumber, peeled, cut bird’s eye chillies. into quarters lengthwise, soft centres removed and cut into 5-cm lengths Note: This curry can be prepared days ahead without the • 5 tbsp white vinegar vegetables and kept in an airtight container in the refrigerator. • 6-8 red bird’s eye chillies Add the vegetables only when reheating to serve.

7 Prep time: Cook time: Servings: Alan Tan 1 h 20 mins 18 to 20 Chief Executive Officer Ondeh ondeh HarriAnns Nonya Table

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Ondeh Ondeh Click or tap to watch video

INGREDIENTS: DIRECTIONS:

Dough: 1 Peel and steam the sweet potato for about 30 mins or until soft. • 100g of white fleshed sweet potato, skinned, 2 Mash the cooked sweet potato. Add sugar, , and slowly add water to knead steamed and mashed into a dough. • 100g of • 20g of tapioca flour 3 Grate gula melaka and shape into balls about 4g. • 3g of castor sugar • 60 ml of water 4 Measure 10g of dough, make a dent in the centre, put in the gula melaka ball filling and wrap the dough around it while rolling it into a ball. Filling: • 100g of good grade 5 Cook the ondehs in boiling water with a few pandan leaves tied into a knot. Gula Melaka, grated finely 6 The ondehs will float when they are fully cooked. Grated for Coating: 7 Coat with freshly steamed grated coconut. • 100g of freshly grated coconut, steamed with the 8 Ondehs are ready to be served. two ingredients below for 15 mins • 2-3 pieces of young pandan leaves, cut into pieces • ¼ tsp of salt

8 Eric Neo Prep time: Cook time: Servings: President, 30 mins 20 mins 4 Singapore Chefs’ Association Executive Chef, InterContinental Singapore

SUPPORT LOCAL PRODUCE Barramundi Satay with Tomato Salsa Click or tap to watch video

INGREDIENTS: DIRECTIONS:

• 350g fresh locally farmed Tomato Salsa: 1 Cut the fresh barramundi into slices and set aside barramundi fillet • 100g orange segments for marinade. • 4 stalks lemongrass • 1 red onion, diced • 1 tomato, diced 2 Grind spice paste ingredients in a food processor. Spice Paste: • 1 stalk , Add in a little water if needed. Marinate the barramundi • 1 tsp coriander powder finely chopped pieces with the spice paste for at least 1 hour. • 1 stalk lemongrass, • 50g cucumber, diced white parts only • 1 lemon, juiced 3 Skewer the lemongrass into the marinated fillets and • 2 shallots, peeled • grill for 1-2 mins on each side. • 2 , peeled • Salt & sugar to taste • 4 tbsp cooking oil 4 Mix tomato salsa ingredients well in a bowl and • 1 tsp chilli powder place it in a chiller for 1 hour. • 1 tsp powder (kunyit) 5 Plate skewered barramundi satay and spoon some • 1 tsp kecap manis salsa on the side. (Indonesian ) • 1 tsp

9 Jasper Jek Prep time: Cook time: Servings: Committee Member 5 mins 45 mins 4 Singapore Chefs’ Association Co-founder/Chef, Super Simple Group

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Wasabi Kaya Click or tap to watch video

INGREDIENTS: DIRECTIONS:

• 200g fresh locally farmed 1 Warm up . Transfer into a blender and blend with pandan leaves. Let whole eggs it steep for 10mins before passing it through a fine sieve. Keep 200g of this mixture • 220g coconut milk and cool it down to room temperature. • 200g sugar or coconut sugar 2 Whisk eggs and sugar together till smooth and sugar completely dissolved. • 7 pandan leaves • 1 tbsp wasabi powder 3 Combine mixtures of steps 1 and 2 into a mixing bowl and cook it over a gently simmering water bath. Stir continuously until mixture thickens or to your desired consistency.

4 Remove from water bath, add wasabi powder and mix well.

5 Pour into clean, sterilised bottles and refrigerate.

10 KK Kong Prep time: Cook time: Servings: Vice President, 20 mins 5 mins 4 Singapore Chefs’ Association Executive Chef, Sentosa Golf Club

SUPPORT LOCAL PRODUCE Sweet Potato Leaves with Dried Shrimps Click or tap to watch video

INGREDIENTS: DIRECTIONS:

• 300g locally farmed fresh 1 Cut or pluck the sweet potato leaves. Wash and drain. sweet potato leaves • 20g garlic cloves, peeled 2 Blend the garlic, shallots, and chilli into a paste. Set aside. • 35g shallots, peeled • 80g fresh red chilli, 3 Roast the belachan until the aroma is released. stems peeled off • 10g chilli padi (optional) 4 Heat oil in a wok. Add blended paste, belachan, and dried shrimps. Stir fry until fragrant. • 50g belachan • 40g dried shrimps, washed 5 Add sweet potato leaves. Stir fry until vegetables are cooked. Season accordingly. and drained • Salt and pepper to taste Tip: For added “bite”, fry some dried shrimps and sprinkle them on top before serving. • Cooking oil

11 FIONA VUILLEUMIER Prep time: Cook time: Servings: @fifiworldkitchen 30-60 mins 30 mins 2-3

SUPPORT LOCAL KID-FRIENDLY/ PRODUCE FAMILY TIME Grilled Tilapia and Prawns with Sparkling Roselle Lemonade

INGREDIENTS: DIRECTIONS:

Grilled Tilapia and Prawns 1 Blend the marinade ingredients. 1 medium-sized tilapia. 2 Coat the tilapia and prawns with the marinade in separate bags. Descale, clean and score each side 3 Place the bags in the fridge to marinate for 2-3 hours, or longer. 10 large prawns. Clean, devein and butterfly cut 4 Pre-heat the Airfryer at 200ºC for 3 mins. Marinade: 5 Brush olive oil onto the grill pan. • 2 cups coriander leaves, stems and roots 6 Airfry prawns: First at 180ºC for 3 mins, then at 200ºC for 2 mins. • 2 cups mint leaves and stems • 3 lemongrass, sliced 7 Brush olive oil onto the grill pan. • 2 inches of ginger, sliced • 8-10 cloves garlic 8 Airfry tilapia at 170ºC for 7 mins (doneness to your liking), then at 200ºC for 10 mins. • 4-5 shallots, halved • 3 red chilies, deseeded 9 Flip the fish to its other side and continue frying for 10 mins. • 2 lemons, juiced • 1 lime, juiced 10 Optional: grill freshly cut pineapples coated with brown sugar in the Airfryer at • 2 tbsp salt 200ºC for 10 mins, flip and grill again for 5 mins. Serve with grilled tilapia and prawns. • 2 tbsp olive oil

INGREDIENTS: DIRECTIONS:

Sparkling Roselle Lemonade 1 Add water and roselles to a pot.

Prep Time: Bring to a boil. 10 mins 2 Steep time: 20 mins 3 Once boiling, turn off the heat and steep for 15-20 mins. Servings: 4-6 4 Strain into a jug. • 10 roselles Add lemon juice and top it off with dry ginger ale. • 1 lemon, juiced 5 • 2 litres of water Serve with ice and garnish with a lemon ring. • 1 can of dry ginger ale 6 12 Prep time: Cook time: Servings: Hasbalela Hassan 15 mins 30 to 45 mins 4 to 5

SUPPORT LOCAL KID-FRIENDLY/ PRODUCE FAMILY TIME Stingray (Spicy Tamarind Stingray)

INGREDIENTS: DIRECTIONS:

Stir Fry Ingredients: Other Ingredients: 1 Blend the paste ingredients in a blender for • 2 small red onions, sliced • Fresh stingray, cut into 7-8 approximately 3-4 mins. Set aside once blended. • 2 cloves of garlic, sliced pieces (Other fish • 1 stalk of lemongrass— alternatives: Red Snapper, 2 Soak the tamarind pulp in 1 cup of water for 10 mins. white portion only, crushed Pomfret, Mackerel) Squeeze the pulp to extract flavour into the water. • ½ tbsp • 4-5 tbsp of cooking oil Set aside after draining the pulp. • ½ handful daun kesum/ • 800ml water leaf, washed • 4-5 lady’s fingers 3 In a pot, heat up oil and sauté the stir fry ingredients and cleaned • 2 purple eggplants/ until fragrant. • ½ handful of curry leaves, brinjals, cut into two if washed and cleaned small, cut into four if large 4 Pour in the paste which was blended earlier and • 1 cup of water for the sauté until paste is cooked. Paste Ingredients: tamarind juice (to be blended) • Tamarind pulp, size of a 5 Add in black pepper, salt and ikan bilis stock cube. • 3-4 red onions, peeled ping pong ball, for Stir the ingredients well. and cut tamarind juice • 2 cloves of garlic, peeled • 1 cm belacan/prawn paste 6 Pour in the tamarind juice to the paste mixture, • 2-3 cm of ginger, peeled • 1 tbsp black pepper stir and let it simmer well. • 3 cm of fresh turmeric, peeled • 1 ikan bilis/anchovy • 1 bowl/8-10 pieces of dried stock cube 7 Pour in water and let it simmer again. chilli, soaked in hot water • 2 tbsp of salt, or to taste for 10 mins • 1 turmeric leaf, cut into 8 Add curry leaves, daun kesum, turmeric leaf, lady’s • 3 fresh chilli, chopped 4 pieces fingers and purple eggplants. Thoroughly cook the • 3 stalks of lemongrass— • ½ handful of washed vegetables. white portions only, and cleaned daun kesum chopped /laksa leaf 9 Once vegetables are cooked, add stingray slices into • ½ handful of curry leaves the pot and allow the fish to be cooked fully.

10 Best to serve it while piping hot, with either rice or !

13 Prep time: Cook time: Servings: Vanipriya S 10 mins 30 mins 2

KID-FRIENDLY/ FAMILY TIME

Classic Crab Masala Click or tap to watch video

INGREDIENTS: DIRECTIONS:

• 2 crabs 1 In a blender, with a little water, add the green chillies, garlic cloves, cumin seeds, • 20-25 shallots or peppercorns, fennel seeds, and grind them into masala paste. Add the shallots small onions and blend it into a smooth paste. • 2 tomatoes, blended into a paste 2 Cut the crabs into halves or quarters with a cleaver. • 2-3 green chillies • 3-4 cloves of garlic 3 Put a pan on the stove. Add the oil and curry leaves when the pan is hot. • 1 tbsp cumin seeds Add the masala paste, sauté it for a few mins until its oil oozes out. • 1 tbsp peppercorns • 1 tbsp fennel seeds 4 Add salt, turmeric powder, chilli powder and mix well. • ½ tbsp turmeric powder • 1 tbsp chilli powder 5 Add tomato paste to the mixture. • Salt to taste • 3 tbsp of oil 6 Add 1 cup of water and cover the pan. Let it boil for 5 mins. • 2-3 stalks curry leaves Add the cleaned and cut crab into the boiling mixture. • 2-3 stalks coriander leaves 7 • 1 cup of fresh coconut milk Mix everything well and cover the pan again. Allow it to cook for 10 to 15 mins. • 1 cup of water 8 9 Finally, add 1 cup of coconut milk and chopped coriander leaves. Turn off the stove. 10 Your yummy Classic Crab Masala is ready to be served with , idly, dosai or /bread.

14 Prep time: Cook time: Servings: Lilia Loy 40 mins 20-30 mins 3-4

KID-FRIENDLY/ FAMILY TIME

Kung Pao Chicken

INGREDIENTS: DIRECTIONS:

Rice: 1 Marinate meat with seasoning for at least 30 mins for best results. • 3 cups long-grained • 3 cups water 2 Rinse the rice under tap water and discard water after one wash. Over medium- low heat, add the rice to the claypot, then the water, and close the pot with a lid. Meat and Marinade: Turn on your gas and leave to cook for around 10-15 mins. (If you are cooking in • 400g chicken individual claypot servings, it should take around 10 mins. For bigger claypots, the • 4½ tbsp dark thick soy sauce cooking of the rice will take longer). • 3 tbsp vinegar • 3 tbsp oyster sauce 3 In a separate shallow pan, heat up 1 tbsp of cooking oil, then add the contents • 3 tsp light soy sauce of the marinated meat filling to the pan. Stir fry for about 3-4 mins till the meat is • 2 tbsp huadiao wine cooked. Transfer the chicken and gravy to a clean dish. • 2 tsp • 2 tsp sugar 4 After 15 mins, remove the claypot lid carefully. Place the cooked chicken and • 3 cloves garlic, chopped on top of the rice, pouring the gravy over the cooked rice. • 3 cm ginger knob, sliced thinly • 8-10 dried chilli, soaked for 5 Cover the claypot with the lid and cook for another 2-3 mins. 20 mins in hot water and cut into 2 cm pieces 6 When it’s ready, carefully remove the claypot from the cooker. Add the boiled • 1 Chinese sausage, sliced kailan on one side and garnish with fried shallots and coriander.

Vegetables: 7 Stir through and enjoy your claypot rice! • 9-10 stalks of kailan (Chinese broccoli)

Garnish: • Fried shallots (Optional) • Coriander (Optional) 15 Prep time: Brew time: Servings: Faye Sai 5 mins 5 mins 1 Coffee Break @coffeebreakamoystreet @coffeebreakamoy www.coffeebreaksg.com

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Traditional Kopi Click or tap to watch video

INGREDIENTS: DIRECTIONS:

• Coffee powder 1 Add 3 tbsp of coffee powder into a pan pot. • 350ml freshly boiled water 2 Add 350ml of freshly boiled water into the pan pot.

Optional, to taste: 3 Stir vigorously for 10 seconds. • Condensed milk or sugar • Evaporated milk 4 Cover the pan pot with a lid and let it steep for 3 seconds. • Milk 5 With a traditional coffee sock, ‘tarik’ the coffee into a coffee pot. 6 Add condensed milk (or sugar) and evaporated milk (or any preferred milk) to taste.

16 Noor Mohammad Prep time: Cook time: Servings: Bin Md Salleh 30 mins 30 mins 3-4 Aminah Family Food Corner

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Nasi Lemak Click or tap to watch video

INGREDIENTS: DIRECTIONS:

Rice Ingredients: 1 Add washed rice, water, coconut milk, salt and pandan leaves into a rice cooker and let it cook. • 200g white grain rice • 320ml water 2 Deep fry the raw . • 100ml coconut milk • ½ tsp salt 3 Deep fry the dried anchovies. • Pandan leaves 4 Fry the eggs. Other Ingredients: • Raw peanuts 5 Serve with sliced cucumbers and some . • Dried anchovies • Eggs • Sambal

17 Prep time: Cook time: Servings: Yuen Chee Meng 60 mins 15 mins 2-4 Marsiling Mall Changi Village Fried Hokkien Mee

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Hokkien Mee Click or tap to watch video

INGREDIENTS: DIRECTIONS:

Soup Stock: Making the stock: • 200g prawn heads • 5 cloves of garlic 1 In a hot wok, add 2 tbsp oil and fry the garlic and prawn heads until fragrant. • 2 tbsp oil • 1 litre of water 2 Add 1 litre of hot water. Cover and boil for 5 mins. • 1 piece of pork bone • 30g soya beans 3 Add in pork bone, soya beans and pork belly into the stock. Cover and boil for • 20g rock sugar 30 mins.

Hokkien Mee Ingredients: 4 Add rock sugar, stir, and bring to a boil. • 150g yellow • 350g white thick rice 5 Remove the pork belly and cool. Cut pork belly into small strips and set aside. vermicelli • 500g prawn Blanching: • 200g squid (sotong) • 200g pork belly 1 Blanch prawns and squid in a pot of boiling water. • Handful of bean sprouts • Handful of spring onions 2 Drain and cut the squid into rings and set aside. • 2 eggs Frying the Hokkien mee: Seasoning: • 2 tbsp oil 1 In a hot wok, add 2 tbsp of oil and fry the garlic until fragrant. Add in egg and • 1 tbsp chopped garlic scramble. • 2 tbsp 2 Over high heat, add in bean sprouts, yellow noodles and (thick bee hoon). Stir fry for a few mins until noodles just begin to sear. Important: 1 All raw seafood and meat 3 Add /3 of soup stock and seasoning. Fry until the stock is almost dried up. Add 1 must be blanched for 10- another /3 of soup stock. Cover wok to braise the noodles on medium low heat 20 seconds before use to for 5 to 7 mins. ensure clear soup stock. Rinse and cool meat under 4 Lastly, add in sliced pork belly, prawn, squid, spring onions and fry together. running water. Discard the Add remaining stock, fry for 1 min and plate. blanching water. 5 Serve with crispy pork lard, sambal chilli and lime.

18 Prep time: Cook time: Servings: Elizabeth Chan 10 hours 2 hours 10-15 Kueh Ho Jiak pieces @kuehhojiak.handmade @kueh_ho_jiak www.kuehhojiak.com

SUPPORT LOCAL KID-FRIENDLY/ BUSINESSES FAMILY TIME Dragon Fruit Mung Bean Ang Ku Kueh Click or tap to watch video

INGREDIENTS:

Ingredients for the Skin: Ingredients for the Filling: Wrapping Ingredients: • 200g white sweet potato, half for (cooked a day before and chilled) • Banana leaves red dough, half for white dough • 300g mung beans • Cooking oil • 600g glutinous • 100g sugar • 40g tapioca flour • 2 tbsp tapioca flour • 20g sugar • ½ tsp salt • Half a red dragon fruit

DIRECTIONS:

Making the ang ku kueh skin:

1 Boil sweet potatoes for 30 mins until it is cooked. 5 Add 2 tbsp of tapioca flour and ½ tsp of salt. Set aside to cool. 2 Separate the sweet potatoes evenly into two bowls. 6 Once cooled, store it in the chiller for a day. 3 Mash sweet potatoes, add half of the glutinous rice and tapioca flours, and sugar. Drizzle in some Wrapping the filling with dough skin: water from boiling the sweet potatoes. Do the same to the other bowl. 1 Portion out the dough to the size you want. 4 Mash the red dragon fruit and add it into one of 2 Flatten out portioned dough with your palm. the mixtures. 3 Portion out the mung bean paste filling and roll them 5 Mix both bowls evenly and knead mixtures until into balls for easier wrapping. they become smooth doughs. 4 Place the filling into the middle of the flattened dough, 6 Cover both bowls with a transparent sheet and set bring the sides together, and roll smoothly into a ball. them aside for 20 mins. 5 Place the dough ball into the cavity of an ang ku Making the filling: kueh mould. Grease a banana leaf with cooking oil before unmoulding the ang ku kueh on top of it. This 1 Soak mung beans overnight for 10 hours. The next day, prevents it from sticking to the leaf. add pandan leaves and steam it for 30 mins. Steaming: 2 Mash the mung beans after cooking. 1 Boil water in a steamer. When water is boiling, place the 3 Over a low flame, add some vegetable oil to a pan ang ku kueh into the steamer about a half-inch apart. and cook the mung bean mash for 15 mins while adding vegetable oil slowly to it. 2 Steam for 5 mins and brush a thin layer of oil on it so that it won’t stick to other kuehs. 4 Add sugar to the mixture and cook it until the mash turns into a paste. 19 Prep time: Cook time: Servings: Ramaswamy Overnight 5 mins 4 Reddiar Raju Sri Aachi Aappakadai Sri Aachi Aappakadai

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Appam Click or tap to watch video

INGREDIENTS: DIRECTIONS:

Batter: 1 Batter: soak 1 cup of raw rice in water for at least 5 hours. Wash and grind • 1 cup raw rice it in a blender with 150ml of grated coconut and a little water. (pachai arisi) • ¼ cup grated coconut 2 Starch preparation: set a pan on low flame and pour 2 tsp of batter and ½ cup of water to it. Stir until it becomes a paste. Switch off the flame and let Seasoning: it cool. • ½ tsp sugar • ½ tsp salt 3 Fermentation: add starch to the batter and mix well. Store it overnight (12 hours) to ferment at room temperature.

4 Seasoning: after 12 hours, add ½ tsp sugar, ½ tsp of salt, and water as required to the batter. Stir well.

5 Appam making: heat Appam kadai, or a skillet or non-stick pan, on a medium flame. Wait until the pan gets medium hot. Pour 20 to 25ml of batter onto it and slowly rotate the pan to coat it evenly with the batter. Put the lid on and wait 2-3 mins. Check for browning and crispiness on the sides of the appam.

6 The hot and crispy appam is ready to be served. Enjoy!

20 ‘Our Heart for Singapore’ aims to connect Singaporeans and tell the story of this unprecedented chapter in our history. But we can’t do it without you.

Share your reflections, your words of thanks, your hopes and aspirations. Share from your heart. Together, these make up our experience as a people: what we have been through, and where we want to go. Join us in bringing Singapore closer together. Ways to express ourselves from the heart: How to share:

Stories Share a story of an act of kindness, or a memory of going through recent challenges Post on social media using #OurHeartforSG Songs and tag @NDPeeps. Sing an original rendition of a National Day song or or a new composition Submit online at www.ndp.gov.sg/ OurHeartforSG/overview Gratitude Appreciate our frontline fighters, colleagues or loved ones

Pledges Scan QR code to Commit to making learn more about the a positive difference ‘Our Heart for to Singapore Singapore’ project.

You might see your contribution(s) featured in the NDP Broadcast on 9 August!

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