Pandan cake is a light, fluffy, green-colored sponge cake. Other than Singapore, this dessert is also popular in other Asian countries like that of the Philippines, Malaysia, Indonesia and especially among the Indo community, due to its historical colonial ties with Indonesia.

You can easily try this whilst you are on your Hello! Singapore tours or if you find yourself craving for that Pandan tasty dessert. We have found an easy to follow recipe that you can do at the comforts of your home.

INGREDIENTS

• 60 g egg yolks

• 25 g castor sugar

• 50 g corn oil

• 50 g young, light green pandan leaves (rinse thoroughly and drain; chop roughly )

• 75 g undiluted fresh coconut milk blend with chopped pandan leaves; press to yield 65 g milk; discard pandan pulp1/8 tsp salt

• 80 g cake flour

• ¼ tsp baking powder sift with cake flour

• 150 g egg whites

• 60 g castor sugar

PROCEDURE

• Measure and prep ingredients as detailed above. Line eight 180 ml molds with parchment paper. Preheat oven to 200°C.

• Whisk egg yolks and 25 g castor sugar till thick and pale. Add corn oil. Whisk till well combined. Add 65 g of green milk and salt. Whisk till evenly mixed. Re-sift sifted cake flour and baking powder into the mixture. Whisk till just evenly mixed. Set aside. Wash whisk thoroughly.

• Whisk egg whites till thick. Gradually add 60 g castor sugar whilst continuing to whisk. Keep whisking till egg whites just reach the firm peak stage.

• Add egg whites to yolk mixture in 3 batches, mixing till almost even after each batch. Scrape down thoroughly. Fold till just evenly mixed. Bang mixing bowl against worktop 3-4 times to get rid of big air bubbles.

• Fill moulds with batter, about 60 g each. Tap molds gently against worktop to level batter. Bake till cakes are golden brown and slightly springy, about 20 minutes. Cakes should crack after the first 10 minutes.

• Transfer cakes to wire rack. Wait till cracks close up, about 5 minutes. Unmould and serve.

voila! you now have your homemade delicious pandan cupcake!

Recipe and video credit to kitchentigress.blogspot

A well-loved dish, Hokkien Prawn Mee is a variant consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns, and squid, and served and garnished with vegetables, small pieces of lard, sambal sauce and lime (for adding the lime juice to the dish).

You can buy this delicious dish in any hawker centers in Singapore. If you are on a tour, feel free to tell your Hello! Singapore tour guide and add this in your itinerary.

If you have a sudden craving for some Singaporean dish, below is the recipe for a made Hokkien Prawn Mee.

Video Credits: theMEATMENchannel

INGREDIENTS

• SEAFOOD BROTH

• 1 kg prawn heads and shells

• 1 kg pork bone

• 3 cloves of garlic

• 3 shallots

• 2 tbsp oil

• 2 litres boiling water

• 1 tbsp white peppercorns

• 80 g ikan bilis

• 30 g rock sugar

• 1 tbsp fish sauce

• TOPPINGS

• 1 kg prawn

• 2 medium squid

• 200 g pork belly (poached in 4 slices of ginger)

• 2 fish cake

• 100 g chives

• PER PORTION OF HOKKIEN MEE

• 150 g yellow noodles

• 75 g thick bee hoon

• 75 g thin bee hoon

• 3 tbsp pork lard

• 1 egg

• 1 tbsp minced garlic

• 1 cup seafood broth

• 6 poached prawns

• 6 poached squids

• 6 slices poached pork belly

• 6 slices fish cake

• 1/4 cup bean sprouts

• 1 tsp light soya sauce

• 1/2 tsp dark soya sauce

• handful of chives

PROCEDURE

• Seperate 1kg prawns from shells

• Slice 3 cloves of garlic and 3 shallots

• Add 2 tbsp oil ot pot

• Stir fry garlic and shallot till fragrant

• Add prawn heads and shells

• Add 2 litres of boiling water, then 1 tbsp white peppercorns, 80g ikan bilis, 30g rock sugar, 1 tbsp fish sauce and 1kg pork bones

• Bring to boil and let it simmer for 45 mins

• Poach 200g pork belly with ginger slices

• Slice into strips and set aside

• Clean 2 medium size squids and slice into rings

• Remove all the ingredients from broth

• Bring broth to boil

• Slightly poach squid rings, then prawns, in broth

• Slice 2 fish cakes, and cut 100g of chives into 5cm length

• Add 2 tbsp pork lard to hot pan, and stir fry one beaten egg

• Add 150g yellow noodles, 75g thick bee hoon, 75g thin bee hoon

• Add a little dark soya sauce for color

• Add 1 tsp light soya sauce, and stir fry 1 tbsp minced garlic with lard

• Add squid, prawn, porkbelly, and fish cake

• Add 1/2 cup seafood broth for both

• Add 1/4 cup bean sprouts

• Cover and cook for 3 mins

• Add a little dark soya sauce for color

• Finish with handful of chives

Making your own Hokkien Prawn Mee seem complicated but it is all worth a try! Happy cooking!

Recipe and procedure credits to themeatmen.sg

Let’s play a guessing game! This sweet local drink is a combination of fresh soy milk with black grass jelly. It was named after a very popular singer because of its color black and white can you guess what local drink is this?

If you guessed Michael Jackson, CONGRATULATIONS! you are right!. This is one of the must-try beverages in Singapore loved by locals and tourists alike. A perfect way to quench your thirst when you are on a Hello! Singapore Tour.

Making the Michael Jackson drink is pretty easy and you can even make it as the comforts of your home!

Quench your thirst with the Michael Jackson drink on your Hello! Singapore Tour.

INGREDIENTS

• 1 cup white sugar

• 1 cup water

• soya milk

• 1 can grass jelly, cubed

• ice

  PROCEDURE

• In a pot add sugar and water.  Let it boil then simmer for at least 5 minutes.  Make sure that the sugar is totally dissolved.

• Pour the soya milk in a glass, Add the grass jelly, sugar syrup (according to the sweetness you like) and ice

  Enjoy your Michael Jackson drink!

Fried carrot cake is not your ordinary carrot moist cake made with carrots and dairy covered with cream cheese. Singaporean carrot cake is made with radish cake which is then stir-fried with eggs, preserved radish, and other seasonings. A must-try local food when you are on your Hello! Singapore tours.

Stir-fried carrot cake is a much-loved local comfort food in Singapore and can be consumed at various times of the day. If you find yourself craving for this tasty dish, we found an easy recipe for you foodies out there!

Video Credits: Asian Food TV

INGREDIENTS

• Ready-made carrot cake 800g

• Eggs 4

• Perserved Turnips (salted), aka Chai Poh, 50g

• Garlic 2 Tsp -

• Spring Onions 50g

• Cooking Oil 4 Tbsp

• Light soya sauce 1 tsp

• Dark soya sauce 2 tsp

• Sweet soya sauce 1 Tbsp

• Sesame Oil 2 Tsp

• White pepper

PROCEDURE

• Cut the ready-made carrot cake into small cubes

• Chopped the spring onions

• Crack and beat 2 eggs on a separate bowl -set aside

• Pour a small amount of cooking oil onto a frying pan and fry the carrot cake until soft and golden brown.- set aside

• Sautee garlic until golden brown. Add the cooked carrot cake, light soy sauce, sesame oil, dash of pepper and the chopped spring onion. - set aside.

• Sautee another set of garlic and add your fried carrot cake and add 1 egg, 2 teaspoons of dark soy sauce and sweet sauce.

• Mix well and serve

Now that you have a simple recipe and procedure of this tasty dish, you can now cook and serve it to your family and friends any time of the day! Happy cooking!

Recipes and procedures credited to Asian Food TV

Kopi is a traditional coffee commonly served in Malaysia and Singapore. Its aromatic smell and less bitter taste made it a local favorite drink from Singaporeans and tourists alike. There are different types of Kopi that you can order when you are on your Hello! Singapore city tour and will surely leave you wanting for more.

If you are craving a strong hit of caffeine and wanted to have a Kopi Singaporean style, we have gathered the simple recipe of Kopi that you can make at the comforts of your home.

Video credits: the silent tiger

INGREDIENTS

• A mug

• Coffee filter

• Coffee (roasted with margarine)

• Water

PROCEDURE

• In a container, put 12-15 grams of coffee per 8 oz cup.  

• Pour hot water (around 95 degrees Celsius), and stir. 

• Wait 4-5 minutes.

• Filter the coffee into the stainless pot using the coffee sock.

•  Pour coffee into the cup.

•  Put the condensed milk and/or sugar into a cup.

You can now enjoy your freshly made Kopi which is best paired with Kaya toast . Enjoy and happy snacking!

Singapore sling is a classic gin-based cocktail that every cocktail connoisseur needs to taste.- A must-try on your Hello! Singapore tour!. It was developed by a Hainanese bartender working at the Long Bar in Raffles Hotel, Singapore. Back in the day when it is considered inappropriate for women to drink alcohol in public, Ngiam Tong Boon found this a perfect opportunity to invent a perfect drink for women in distress especially for the upper-class women- Imagine a soldiers wife worried about his husband during the war- The Singapore Sling by then appeared to be a fruit punch, an acceptable drink for women to consume.

Singapore Sling is pretty easy to make. Get all your spirits and alcohols ready and we will teach you how to make your own Singapore Sling at home!

Video Credits: Tipsy Bartender

INGREDIENTS

• 1 oz. Gin

• 1/2 oz.Cherry Liqueur

• 1/3 oz.Grenadine

• 4 oz.Pineapple Juice

• 1/4 oz. (7.5ml) Cointreau

• 1/4 oz. (7.5ml) Bénédictine

• 1/2 oz. (15ml) Fresh Lime Juice

• 1 dash Angostura Bitters

• Garnish: Pineapple, Cherry

PROCEDURE

• Shake all ingredients with ice. Strain into a highball glass.

• Garnish with pineapple slice and cherry.

Enjoy your refreshing Singapore Sling! Happy drinking!

Photo credits to thespruceeats.com

A curry puff is a snack of Southeast Asian that is most popular in Singapore. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. A local favorite to eat during breakfast or tea time. You can buy curry puff in any hawker center in Singapore or you can also try this delicious food when you book Hello! Singapore Food Tour.

Making curry puff is not really that complicated to do and you can even do it at the comforts of your home. below is the recipe and steps on how to make your homemade curry puff.

Video credits: MyKitchen101en

INGREDIENTS

For the filling

• 150g Russet potato (peeled and cut into cubes)

• 100g chicken meat (cut into small pieces)

• 2 tsp curry powder

• 1 ½ sugar

• ½ salt

• ½ tsp chicken stock powder (optional)

• 6 pcs curry leaves (optional) 20g shallot (chopped)

• 2 tbsp oil 3 tbsp water 1 egg (room temperature)

For the Dough

• 175g all-purpose flour

• 50g margarine

• 55g water

• ¼ tsp salt 1 tsp oil

PROCEDURE

• Cut chicken meat into small pieces, add in curry powder, sugar and salt, marinate for about 20 minutes.

• Steam both Russet potato and 1 egg for 10 minutes. When the egg is done, let it sits in cold water, this will make it easy to peel and get a clean looking egg.

• Heat 2 tablespoons of oil in wok or skillet, sauté chopped shallot until fragrant, add in marinated chicken, 6 pieces of curry leaves (optional), stir fry until almost done.

• Add in steamed potato, ½ tsp chicken stock powder (optional) and 3 tablespoon of water, stir until potato filling is thickened; filling should be wet but not dripping. Set aside to cool.

• For dough: Mix flour and salt, rub margarine into flour mixture. Add in 55g(ml) water, knead until dough is formed, knead in 1 teaspoon of oil. Wrap the dough with cling wrap and rest for 20 minutes.

•  Divide dough and filling into 6 equal portions. Flatten dough into round shape; fill with potato filling and ⅙ of hard-boiled egg.

• Fold in half, seal and pleat the edge.

• Deep-fry at 170°C until golden brown.

  Now, you can enjoy your home made curry puff with your family and friends! Happy snacking!

Recipe and procedure credited to mykitchen101en.com
Photo credits to allsingaporestuff.com

HELLO! SINGAPORE TOURS GUIDE TO THE BEST SINGAPORE RESTAURANT

Established in the 90s, Hjh Maimunah has become a familiar name in the local Muslim community for its variety of mouth-watering nasi padang dishes (steamed rice served with various pre-cooked dishes). Diners can choose from more than 40 dishes offered at the eatery. The restaurant’s signature dishes include the Sudanese grilled chicken and lemak siput (shellfish cooked in a spicy coconut gravy). Hjh Maimunah offers two types of serving, ‘campur’, having all chosen dishes on a single plate or ‘hidang’, having each dish served on separate small plates so they can be shared. Diners can indicate their preference to servers beforehand.

Explore local restaurant with Hello! Singapore Tours

Address: 11 & 15 Jalan Pisang (Kampong Glam) / 20 Joo Chiat Road #01-02 (Joo Chiat)
Tel: +65 6297 4294 (Kampong Glam) / +65 6348 5457 (Joo Chiat)
Website: www.hjmaimunah.com
Email: hjh.maimunah@gmail.com
Cost: Prices of á la carte menu varies
Opening Hours: Mon–Sat 7am–8pm (Kampong Glam); Tue–Sun 8am–9pm (Joo Chiat)
Nearest MRT: Bugis Station / Eunos Station

TIONG BAHRU GUIDE TO THE BEST HAWKER CENTRE

Indicative of Tiong Bahru’s old-meets-new appeal, this establishment was built on the site of the old Seng Poh Road Market and reopened in 2006 as a two-storey market and food centre. The first floor lets visitors experience a typical Singapore wet market before heading upstairs to enjoy delicious local dishes. With over 80 stalls housed in an art deco-style building, the hawker centre houses many famous stalls. These includes Jian Bo Shui Kueh (#02-05), serving traditional handmade chwee kueh (steamed rice cakes topped with preserved radish), and Tiong Bahru Lor Mee (#02-80), which sells lor mee (thick rice noodles in a rich gravy) with generous toppings such as braised pork belly, ngoh hiang (five-spice meat rolls) and fried wanton (Chinese dumplings), all for S$3 per bowl. Dessert stall Tian Tian Yuan Dessert House (#02- 15) has over 80 hot and cold desserts to choose from. Order the S$2 ice kachang (sweet shaved ice with toppings) for a refreshing treat.

Address: 30 Seng Poh Road
Opening Hours: Mon–Sun 6am–11pm
Nearest MRT: Tiong Bahru Station

HELLO! SINGAPORE TOURS GUIDE TO THE BEST SINGAPORE LOCAL FOOD

A popular breakfast item amongst locals, kaya toast is also eaten as a snack during teatime. The rich kaya spread—a traditional jam made from coconut, eggs and pandan leaves (which results in green kaya) or palm sugar (which makes brown kaya)—is slathered between slabs of cold butter and crusty bread. Pair it with a local kopi (coffee) or teh (tea), and the meal is complete. Many locals also eat it with two soft-boiled eggs mixed with dark soy sauce and a dash of pepper. From S$3.50 per serving

A must try on your Hello! Singapore food tour

Looks delicious right? wait till you have a taste of it when you book Hello! Singapore’s small-group food tour or private food tour.

Killiney Kopitiam
Address: 67 Killiney Road and other locations
Tel: +65 6734 3910
Website: www.killiney-kopitiam.com
Email: contactus@killiney-kopitiam.com
Opening Hours: Mon, Wed–Sat 6am–10pm; Tue & Sun 6am–6pm
Nearest MRT: Somerset Station

Ya Kun Kaya Toast
Address: Orchard Central, 181 Orchard Road #05-33 and other locations
Tel: +65 6884 9552
Website: www.yakun.com.sg
Email: info@yakun.com Opening Hours: Mon–Thu & Sun 9am–9pm; Fri–Sat 9am–9:30pm
Nearest MRT: Somerset Station