30 Recipes You Have To Try This Ramadan 

1. Chocolate Banana Smoothie 

• ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣1 tbsp cocoa powder
• 1 banana
• 180ml Ayam Brand™ Coconut Milk
• Handful of ice

1. Place all ingredients into a blender and pulse until smooth.

2. Gardenia Pesto Salmon & Tomato Sandwich 

• ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣200g Basil Leaves 
• ½ Lemon 
• 4 Cloves Garlic, Chopped
• 3 Tbsp Pine Nuts
• 100g Mozarella
• ¼ Cup Olive Oil 
• Gardenia Low GI Soft Grain Loaf 
• Gardenia Low GI Nutri Multi-Grain Loaf 
• Smoked Salmon 
• Rocket Salad (Optional)
• Tomato

1. Combine Basil, Garlic, Parmesan, Pine Nuts, Olive Oil & Lemon Juice
2. Pulse until pesto is well combined
3. Slice tomatoes
4. Add pesto, smoked salmon slices & sliced tomatoes between 2 pieces of Gardenia Low GI Soft Grain Loaf
5. Toast bread in sandwich maker or on a pan 
6. Repeat with Gardenia Low GI Nutri Multi-Grain Loaf for a grainier texture!

3.  KOKA Aglio Olio Purple Wheat Noodles with Shrimp

• 2 packets of KOKA Aglio Olio Purple Wheat Noodles
• 5-10 shrimps, peeled and deveined (Alternatively, you can use pre-cooked shrimps for greater convenience.)
• 1 teaspoon of chopped fresh parsley leaves
• 1 teaspoon of crushed red pepper flakes OR chopped red chilli padi
• 4 cloves of garlic, peeled and minced
• 1 teaspoon of olive oil
• Optional: 1 tablespoon of freshly grated Parmesan cheese

1. Cook KOKA Purple Wheat Noodles in boiling water for 2 minutes.
2. Drain noodles and set aside. Heat a pan on medium heat and add olive oil.
3. Add chopped garlic and sauté for 30 seconds.
4. Add the KOKA Purple Wheat Noodles cooked earlier.
5. Add shrimps, chilli flakes/chopped chilli padi and seasoning mix from KOKA and mix well.
6. Cook for 2-3 min.
7. Add parsley in.
8. Turn off the heat and serve.

4. Banana, Peanut Butter & Date Smoothie

• 2 tablespoons peanut butter 
• 1 banana, 5 dates and milk ORDutch Lady’s Kurma Banana Milk 
• ¼ cup ice 
• Vanilla or chocolate flavoured protein powder (optional)

• Place all ingredients into a blender and pulse until smooth.

5. Crunchy Cereal French Toast 

• Kellogg's Cornflakes
• Bread 
• Eggs
• Milk
• Vanilla
• Salt
• Cinnamon
• Butter

1. Combine eggs, milk and vanilla in a bowl
2. Soak the bread in the egg mixture 
3. Crush Kellogg’s Cornflakes in a bowl 
4. Press both sides of the egg soaked bread slices in the cornflakes
5. Gently fry the bread until golden and crispy

6. Wonton Noodle Soup

1. CP Shrimp Wonton Box (154g) (S$6.50)
2. CP Jumbo Wonton (S$9.90)
3. CP Shrimp Wonton Bowl (S$3.90)
4. CP Shrimp Wonton In Tom Yum Soup (S$3.90)
5. CP Shrimp Wonton Noodle With Vegetable (S$4.95)
6. CP Shrimp Wonton With Sesame Sauce (FairPrice exclusive) (S$6.50)

• CP Shrimp Wonton 
• Bok choy or vegetables of choice
• 400g wonton noodles (fresh, unsteamed)
• Green Onion
• 400g chicken broth
• 4 cups water
• A pinch of salt
• 1 tbsp olive oil
• Fish sauce
• Sesame oil
• White pepper

1. Boil a pot of water and cook the noodles in the boiling water for 1 minute. 
2. In a separate pot, boil water and chicken broth together. Once the water is boiling, add olive oil and salt. 
3. Cook chopped vegetables of choice in broth for 1 minute.
4. Add fish sauce, sesame oil and white pepper into the chicken broth to taste. 
5. Add frozen Raw Shrimp Wonton to a new pot of boiling water. Boil for 4 minutes. Once done, remove water. 
6. Transfer the wontons, noodles and soup into a bowl.
7. Garnish with green onions. 
8. Eat!

7. Bubur Lambuk (Spiced Congee)

• 2 shallots
• 3 garlic cloves
• 3cm ginger
• 2 pandan leaves
• 1 star anise
• 2 cloves
• 1 tablespoon fennel powder
• 1 cinnamon stick
• 1 tablespoon green cardamom
• 1½ tablespoon oil

1. Saute sliced shallots and minced garlic in oil at medium heat until fragrant
2. Add sliced ginger and continue to saute
3. Add aromatics like pandan leaf, star anise, cloves, fennel powder, cinnamon stick and cardamom. Continue to sauté until fragrant
4. Stir fry chicken meat and add rice
5. Add chicken stock into the pot and bring to boil. Allow the rice to simmer until soft. When the water has reduced and rice is at the desired texture, add coconut milk, salt and pepper to taste
6. Garnish with fried shallots, chilli slices and parsley. Enjoy!

8. Korean Fried Chicken

• 1.4kg of chicken wings (You can also use boneless chicken but do note that the frying time will take shorter, so adjust accordingly.) 
• 2 tsp minced ginger
• 1 tsp salt
• ½ tsp black pepper
• 1 cup of potato starch or cornstarch 
• Oil for frying 

• 2 tbsp soy sauce
• 2 tbsp gochujang
• ¼ cup honey
• ¼ cup brown sugar
• 2 tbsp minced garlic
• 1tbs minced ginger
• 1 tbsp sesame oil

1.  Place chicken, ginger, salt and black pepper in a bowl. Mix them well using your hands. Then, dip each chicken wing into the starch, shaking off any excess and set aside. 
2. In a saucepan, add a generous amount of oil and heat it until the temperature hits 170°C. Fry half of the chicken wings at a time for about 5 minutes or so until light golden. Remember not to overcrowd the pan when frying! 
3. Take out the wings, drain them and place onto a plate covered with a kitchen towel. The oil will drop to about 160°C after your first round of frying, so heat it back up to 190°C.
4. Fry the wings a second time until golden brown and crispy. Drain once more and set aside
5. In a pan, combine all the ingredients for the sauce and stir over low heat until the mixture starts to bubble. Toss in the wings and enjoy while it's hot! 

1. If you're not a fan of spicy food, you can always skip over the sauce or serve it separately from the fried chicken as a dipping sauce.
2.  You can check to see if the oil is ready by dipping a test wing in it. If the oil bubbles, that means it's hot enough to start frying. 

9.  Iced Cendol

• 4 tablespoons glutinous rice
• 2 bowl of water
• 1 tablespoon coconut milk
• A pinch of salt
• 290g palm sugar (gula melaka)
• 9 pandan leaves
• ½ cup water
• ¾ cup water
• 55g rice flour
• 25g corn starch
• 15g mungbean flour
• 1 cup ice cubes
• 4 cups coconut milk
• Creamed corn
• Kidney beans

1. Soak glutinous rice in the bowl of water for at least 4 hours. Pour away excess water and steam for 15 minutes
2.  Add the tablespoon of coconut milk once cooked and a pinch of salt then mix thoroughly and leave it to cool 
3. Dissolve palm sugar in the ½ cup water and add 1 pandan leaf at low heat then set aside
4. Blend 8 pandan leaves in the ¾ cup water in order to get pandan extract. Mix rice flour, mungbean flour, corn starch, salt and the pandan extract in a pot and heat on low heat until it thickens. Put the mixture in a plastic bag and cut off the tip
5. Squeeze the mixture into a bowl of water and ice cubes to allow strands of the jelly to drop
6. Add a pinch of salt to coconut milk and dilute it with water. Set aside. In a cup, add the jelly, cream corn, kidney beans and glutinous rice according to preference. Add palm sugar and coconut milk for added sweetness and top it with ice cubes. Enjoy!

10. Steak

• Your steak of choice (eg. New York Strip Steaks, Ribeye, Sirloin Steaks)
• 1/2 Tbsp vegetable oil, or any high heat cooking oil
• Sea salt, black pepper, rosemary (optional)

1. Heat your pan over high heat until hot. Add a tablespoon or so of vegetable oil and swirl it around evenly so it coats the bottom of the pan. Once the oil just starts smoking, add your steak and spices. If you're cooking more than one steak, only add another one if your pan is big enough to leave some space between the two steaks.
2. How long you cook your steak depends on your preferred level of doneness. For cuts like rib-eye and sirloin (which tend to lie on the thicker side), we recommend nothing more than a medium level of done-ness as anything beyond that would likely result in a tough piece of meat. Besides that, the thickness of the steak will affect your cooking time too. For a steak that's about 2.5 - 3cm thick, a general rule of thumb is as follows: 
   1. Rare: About 2 minutes on per side
   2. Medium-rare: About 3 minutes per side
   3. Medium: About 4 minutes per side
3. Home cooks can usually gauge the doneness of the steak either by using a meat thermometer to measure the internal temperature of the steak or pressing on the meat itself:
   1. Rare: Temperature of 50 - 55 degrees Celsius. The meat should feel soft, like pressing the flesh at the base of your thumb.
   2. Medium-rare: Temperature of 55 - 57 degrees Celsius. The meat will still feet somewhat soft, but with a bit more tension, very slightly springy.
   3. Medium: Temperature of 60 - 65 degrees Celsius. The meat will feel firm and springy.
4. Once your steak is ready, transfer it to a plate and loosely cover it with aluminium foil. Let it rest for 5 - 10 minutes. Serve with sides of your choice.

11. Mango Sticky Rice

• 1 ½ cup glutinous rice
• 1 ⅓ cup canned unsweetened coconut milk, well-stirred
• ⅓ cup + 3 tbsp sugar
• ¼ tsp salt
• 1 tbsp sesame seeds
• 1 large mango, cut into 24 slices

1. In a bowl, wash the rice with cold water until the water becomes clear. 
2.  Using a sieve, drain the rice and set it over a saucepan with simmering water. Make sure the bottom of the sieve does not touch the water. Cover the sieve with a kitchen towel and a lid, and steam the rice for about 30 to 40 minutes or until it becomes tender. 
3. While the rice is cooking, combine 1 cup of coconut milk, ⅓ cup of sugar and salt in a saucepan and bring everything to a boil. Once the sugar has completely dissolved, remove the pan from heat and set it aside.
4. Transfer the cooked rice to a bowl and add the coconut milk mixture. Allow the mixture to absorb into the rice for about 30 minutes. 
5. In a separate pan, boil the remaining coconut milk with the remaining sugar and stir occasionally for 1 minute. Pour the sauce into a small serving bowl and leave it to cool and thicken.
6. When you’re ready to serve, scoop a portion of the sticky rice onto a plate. Then drizzle it with some sauce and top it off with sesame seeds. Divide the mango slices accordingly and enjoy!

12. Banana Overnight Oats

• 1 banana, chopped
• ½ cup rolled oats
• A handful of berries
• ¼ tsp Cinnamon (optional)

1. Mix the oats and cinnamon in a bowl
2. Store the bowl with a plastic cling wrap in the fridge and leave overnight 
3. Top the fruits on top of the oats. Ready to serve!

13. Honey Roast Chicken with Pasta

1.  Boil the pasta according to the package instructions 
2. Add the minced garlic in the pan and cook until it’s golden brown
3. Add the boiled pasta in the pan and top it with Italian seasoning. Once done, place it in a large bowl
4. Pan fry honey roasted chicken leg for 1.5 - 2.5 minutes (after thawing)
   • Other methods: Oven bake straight from the freezer at 200 degree Celsius for 12-14 minutes or microwave (800w) straight from the freezer at 200 degree Celsius for 4-7 minutes
5. Once done, serve the honey roasted chicken leg on a plate with a side of pasta topped with grated parmesan cheese. Enjoy!

14. Speedy Scrambled Eggs

• 2 eggs
• Chopped green and red pepper, tomatoes, onions
• A pinch of salt and pepper
• 1 cube butter

1. Beat eggs, salt and pepper in a bowl until blended
2. Add chopped ingredients into the egg mixture
3. Heat butter on the pan over medium heat until hot
4. Pour in egg mixture. Let the eggs cook for a minute
5. Use a spatula to push one edge of the egg into the centre. Repeat with other edges until there is no liquid left. Scrambled eggs are done! 

15. Sweet & Sour Chicken 

• 50g Granulated sugar 
• 160g Apple cider vinegar 
• 60g Ketchup
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 3 cloves of Garlic
• 1 tbsp Cornstarch
• 2 tbsp cold water

• Boneless chicken, cut into 1-inch chunks

• 3 tbsp cornstarch 
• Salt & Pepper 

1. Whisk all ingredients except water and cornstarch and boil over medium heat.
2. Combine water and cornstarch in a separate bowl. 
3. Add water and cornstarch mixture to sauce and simmer. 

1. Marinate chicken with cornstarch, salt and pepper to taste. 
2. Cook chicken until cooked through. 
3. Add sauce to chicken over low heat.

16. Iced Fruit Cocktail

• ½ cup strawberry
•  ½ cup blueberry 
• ½ cup raspberry
• 1 pomegranate
• ½ cup young coconut
• ½ cup papaya
• ½ cup watermelon
• 3 tablespoon condensed milk
• 3 tablespoon syrup 
• Water
• Ice cubes

1. Add cocopandan syrup into a bowl, equal amounts of fruits of your choice, then add condensed milk
2. Top it off with ice cubes (or shaved ice!) and add a small amount of water to your liking. Drizzle your dish with more cocopandan syrup and condensed milk and you’re all set! 

17.  Chicken Quesadillas

1. Fry the onion, tomato, garlic and chilli together until cooked.
2. Mix the cooked ingredients with the leftover chicken or beef and lemon or lime juice to make the filling.
3. Top the tortilla with the filling and a slice of cheese. Then sandwich firmly with a second tortilla.
4. Repeat step 3 until the filling has been used up.
5. In a large frying pan, over high heat, dry-fry the tortillas for 1 min on each side.
6. Once cooked, cut into triangles for ease of eating. Enjoy!

18. Hazelnut Granola Yoghurt Bowl

1. For added crunchiness, pre-heat the oven to 350 degrees celsius
2. Spread your oats, hazelnuts, almonds, sunflower seeds, coconut on a large parchment-lined rimmed baking sheet before drizzling some honey and salt on it
3. Place in oven and bake for 20-25 minutes and let cool
4. Serve with dried fruit and yoghurt

19. Omurice (Japanese Fried Rice)

1. Chop onion finely
2. Cut chicken into pieces
3. Heat oil in a pan and saute onion until softened
4. Add chicken and cook until it is brown
5. Add mixed vegetables and season with salt and pepper
6. Add rice and stir fry 
7. Add ketchup and soy sauce and mix evenly

1. Whisk 1 egg and 1 tablespoon milk in a bowl
2. Heat 1 tablespoon olive oil in the pan over medium high heat
3. When the pan is hot, pour egg mixture into the pan and let it sit for a minute
4.  When the bottom of the egg has set, add cheese and half of the ketchup fried on one side of the egg mixture   
5. Use the spatula to fold both sides of the omelette toward the middle to cover the fried rice
6. Move the omurice to a plate and serve. Don’t forget to drizzle some chili sauce or ketchup!

20. Chicken Cutlet with Mayonnaise

1.  Deep fry the breaded chicken cutlet straight from the freezer at 175 degree Celsius for 5 - 6 minutes   
   • Other methods: Air fry or oven bake straight from the freezer at 200 degree Celsius for 12 minutes
2. While waiting, slice some lettuce, cherry tomatoes and onions. Then, toss it with salad dressing in a large bowl
3. Once done, place the breaded chicken cutlets on a plate and serve with mayonnaise and side salad. Enjoy!

21. Dalgona Coffee

• Ingredients (Serves 1):

• Instant coffee
• Sugar
• Hot water
• 1 cup milk

1. Mix it in a bowl until it becomes a frothy caramel-coloured cream. You can do so by hand or one of those small battery-operated hand held mixers
2. Once your foam is ready, pour it onto your glass of milk! 

22. Egg Drop Sandwich

• 1 thick slice of brioche bread
• 1 egg
• 1 slice of American cheese
• 2 slices of turkey bacon
• 1 tablespoon milk
• ½ tablespoon sugar
• ¼ teaspoon salt

• Dried parsley flakes
• For the mayonnaise sauce
• 1 ½ tbsp mayonnaise
•  1 tbsp sweet condensed milk 
• For the Sriracha sauce
• 1 tbsp sweet condensed milk
• ½ tbsp Sriracha (or use sambal oelek as a substitute)

1. Melt butter on a pan on medium heat. Place brioche in the pan and toast on both sides. 
2. While the bread is toasting, mix eggs, milk, sugar and salt in a bowl.
3. When the bread is done toasting, remove from the pan and set aside. Heat oil on the pan and fry the turkey bacon until it is cooked through.
4. Cook the egg mixture in a separate pan over medium heat and gently move the eggs in an inward circular motion. When the eggs are just cooked (like ‘wet’ scrambled eggs), turn off the heat. 
5. Cut the brioche in half but not all the way through. Leave the bottom end uncut. 
6. Spread the Sriracha sauce on the inside of one half of the bread. 
7. Insert cheese, turkey bacon and spread mayonnaise sauce on the other half of the bread.
8. Stuff the scrambled eggs into the brioche. 
9. Drizzle the remaining mayo sauce on top of the sandwich and finish off with a sprinkle of dried parsley flakes.

23. Peanut Butter, Banana and Honey on Toast

• 1 banana
• A peanut butter spread
• Honey
• Bread, toasted or not

1. Peel the banana and cut into thin slices 
2. On your bread, spread peanut butter generously 
3. Place the banana slices onto the bread and drizzle some honey over it. Enjoy!

24. Baked Pasta

• 500 grams pasta 
• ½ kg ground beef
• Diced onion & garlic
• Salt, black pepper and spices of choice to taste
• 2 jars of tomato pasta sauce 
• Shredded mozzarella cheese

1. Cook ground beef, garlic, onion, salt, black pepper & spices of choice over medium heat until onions have softened. 
2. Stir in pasta sauce and cook for 5 minutes. 
3. Cook pasta in salted boiling water until softened. 
4. Combine pasta and beef pasta sauce in a baking tray or dish. 
5. Bake in a preheated oven at 180 degrees celsius for 20 minutes. 
6. 10 minutes before serving, sprinkle with mozzarella and bake until the cheese is brown.

25. Two Ingredient Pancakes

• 2 bananas
• 2 eggs
• Butter
• Honey

1. Mash the bananas in a bowl.
2. Add eggs to mashed bananas and stir to a custard-like consistency.
3. Heat a pan over medium heat.
4. Melt a knob of butter in a pan.
5. Drop a ladleful of mixture onto a hot pan. Cook until golden brown.
6. Serve with honey or maple syrup.

26. French Onion Soup 

• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cups yellow onion, thinly sliced
• 2 tbsp salt
• 1 tsp sugar
• 2 tbsp flour
• 4 cups beef broth (or water)
• Grated Gruyere cheese
• ½ loaf of baguette

1. In a large pot, melt the butter over medium heat and add olive oil. Stir it around and once the butter starts to froth, add onions and salt. Lower the heat and slowly cook onions for about 15 minutes until they become softened and browned. Stir occasionally to prevent any sticking or burning.
2.  Once the onions are properly cooked, add flour and sugar. Whisk everything until well combined, then add the broth. This mixture should nicely thicken at this point. 
3. Bring the heat back up and let everything come to a boil. Then, immediately lower the heat and leave the mixture to simmer for about 15 to 20 minutes.
4. In the last 5 minutes of cooking, prepare the bread by cutting your loaf into 1-inch slices. Place them on a baking sheet lined with parchment paper. Sprinkle some grated cheese on top of each slice and broil them for about 3 minutes until the cheese has melted.
5. Pour the soup in a bowl and place a slice of bread on top, gently pushing it down slightly so it submerges into the soup. Serve while hot and enjoy!

27. Mexican Tacos

• 1 pound (450g) ground beef
• 1 tbsp chili powder
• 1 tsp ground cumin
• ¾ tsp salt
• ¼ tsp black pepper 
• ½ tsp dried oregano 
• ½ cup tomato sauce
• ¼ cup water
• Oil
• 12 taco shells (you can use either hard shells or soft flour tortillas)

• Shredded cheese
• Shredded lettuce
• Chopped tomatoes
• Diced red onion
• Sour cream 
• Salsa
• Guacamole (make your own guacamole with this easy recipe!)

1.  Pour some oil into a large pan over medium-high heat, add ground beef and break the meat apart. 
2. Add chilli powder, cumin, salt, black pepper and oregano, to the meat and mix well. Cook for about 6 to 8 minutes until the beef is cooked through.
3. Reduce the heat to medium; add tomato sauce and water. Stir to combine for about 7 to 8 minutes until some of the liquid evaporates, leaving the meat mixture a little saucy. Then, remove from heat.
4. Warm the taco shells (or tortillas) according to the package directions. 
5. Fill the shells with 2 tablespoons of taco meat (but if you’d like more, go for it!). Top with desired taco toppings and enjoy! 

28. Spanish Flan 

• 200g white sugar 
• 3 eggs 
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 tbsp vanilla extract

1. Melt sugar in a saucepan over low-medium heat until liquified and gold in colour. 
2. Pour hot syrup into baking dish. Make sure to evenly coat the bottom and the sides of the dish! 
3. Beat eggs, condensed milk and evaporated milk in a bowl until smooth. 
4. Pour egg-milk mixture into baking dish. 
5. Cover dish with aluminium foil and bake in a preheated oven at 175 degrees celsius for 1 hour.
6. Let cool and serve! 

29. Nasi Goreng Kampung

• Fried Rice
• 3 tablespoons vegetable oil
• 60 grams long beans, diced
• 60 grams water spinach
• 100 grams shrimps
• 4 chilies, crushed
• 3 bowls cooked rice
• Ground Paste
• 3 red chilies, deseed and cut
• 3 garlic, minced
• 3 shallots, minced
• 2 tablespoon dried shrimps
• 1 tablespoon shrimp paste (belacan)
• Seasonings
• ½ tablespoon salt
• 1 teaspoon fish sauce

1.  Cut water spinach into sections and diced long beans into small pieces 
2. Crush chilies and peel shrimps, leaving tail intact

1. Soak dried shrimps until softened and drain well
2. Blend chillies, garlic, shallots, dried shrimps and toasted shrimp paste for about 3 seconds. Alternatively, it can be pounded. Set aside the spice paste

1. Fry the spice paste until lightly brown and fragrant
2. Add water spinach, long beans, peeled shrimps and chilies. Stir fry and mix well
3. Add in cooked rice. Stir fry and ensure it is evenly mixed
4. Add salt and fish sauce. Stir fry until done and serve! 

30. Chicken Macaroni Soup

• 200g macaroni, boiled
• 1 garlic, chopped
• 1 small carrot, cut into small pieces
• 1 medium potato, peeled and cut into small pieces
• 100g chicken breast fillet, cut into small pieces
• 1 scallion, chopped
• 1½ cups of water
• 1 tablespoon powdered broth
• Salt and pepper

1. Heat oil and saute garlic in a pan until fragrant
2. Add chicken breast and saute until it changes colour
3. Add the water and bring it to a boil
4. Add powdered broth, salt and pepper
5. Add the macaroni, potatoes and carrots
6. Sprinkle the scallion before serving

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