Home-cooked meals have always been a staple of Hari Raya celebrations. Spice up your Raya celebrations with our curated list of online recipes. Get inspired and DIY them with our herbs!

Green Chilli & Herb Sambal

Singaporeans love a little spice! This recipe is made with 100% herbs and spices and it is perfect for adding flavour to your dishes! Simply add it to your favourite mee or nasi dishes!

 Ingredients

  • ½ Cup Each Mint And Thai Basil Leaves
  • ½ Cup Desiccated Coconut
  • 4 to 5 Chilli Padi (add more if like to have it spicy), Roughly Chopped
  • 1 Spring Onion, Roughly Chopped
  • ¼ Teaspoon Ground Cumin
  • 1 Teaspoon Caster Sugar
  • 1 Tablespoon Lime Juice
  • ½ Teaspoon Sea Salt

Instructions

  • Place All The Ingredients In A Food Processor
  • Blend To A Coarse Paste

Recipe from: Claire Aldous

 

Botanical Infused Water

Make refreshing drinks at home by infusing botanicals into water! This recipe only requires 3 ingredients – Parsley, Stevia and Peppermint leaves – all of which are available at Far East Flora Garden centres! We tried this ourselves and we suggest adding some citrusy fruits such as Orange and Lemon to give this recipe an extra boost of flavour!

Ingredients

  • 2 cups roughly chopped peppermint and parsley
  • ½ gallon water
  • Stevia leaves (amount depends on your sweetness preference)

Instructions

  • Roughly chop the peppermint plus parsley and place it in a half-gallon jar 
  • Fill the jar(s) with water. Place a lid on the jar(s)
  • Let it sit for an hour at room temperature
  • Strain off the leaves and add ice cubes if like to serve cold
  • Add stevia leaves to sweeten

Recipe from: Annie B Kay, Lindsey Dietz & Ricola

 

Kueh Dadar

Kueh Dadar is a delicious rolled-up pandan pancake that’s commonly found as a snack in Southeast Asia. Nothing better than using fresh pandan leaves from your very own garden to get that aromatic taste and colour! Absolutely great to share and have them as a snack!

Ingredients

  • 1 Egg
  • Coconut Cream 46.88ml
  • Water 46.88ml
  • Pandan Paste
  • Plain Flour 31.88g
  • Pandan Leaf 3
  • Desiccated Coconut 37.5g
  • Water 0.4 Tablespoon
  • Gula Melaka 50.63g
  • Water 37.5ml

(Based on 3 servings) 

Instructions

  • Filling - Steam Desiccated Coconut And A Tablespoon Of Water For 15 Minutes Until Softened.
  • Shave Gula Melaka And Transfer Them Into A Saucepan.
  • In The Saucepan, Dissolve Gula Melaka With Water On Medium Low Heat.
  • Once The Desiccated Coconut Have Been Steamed, Transfer Them Into The Saucepan And Stir-Fry Till Everything Is Well Combined And Golden In Colour.
  • Let It Cool While You Make Your Crepe Batter.
  • Crepe - In The Blender, Blend All Of The Ingredients Together For A Minute.
  • Strain The Mixture With A Fine Sieve.
  • Using A 20 Cm Frying Pan, Lightly Grease The Oil And Preheat It On Medium Low Heat.
  • Once The Pan Is Preheated, Add In About ¼ Measuring Cup Worth Of Batter Into The Pan And Swirl Evenly.
  • Let It Cool Until The Surface Is Dry And The Edges Start To Shrink Away From The Pan And Flip It Using A Spatula.
  • Let It Cook For 15 More Seconds And Transfer To A Plate To Cool.
  • Repeat Until The Batter Is Used Up.
  • To Wrap, Add In About 2 Tablespoon Worth Of Filling Onto The Side Of The Crepe And Wrap Up Carefully.

Recipe from: Zong Han

 

Laksa

For all you Laksa lovers, top your savoury bowl of noodles with a handful of fresh finely chopped Laksa leaves. Gives a sharp and slightly spicy yet extremely fragrant flavour!

Ingredients

  • 8 king prawns, de-shelled
  • 1 tablespoon palm sugar
  • 1 tablespoon fish sauce
  • 1 ¼ cups coconut milk(400 mL)
  • ¼ lb tofu puffs(100 g), tau pok, halved
  • 2 tablespoons cooking oil

PRAWN STOCK:

  • 8 king prawns, head and shells
  • 5 cups water(1.2 mL)
  • 2 cups chicken stock(480 mL)
  • 2 tablespoons cooking oil

LAKSA PASTE:

  • 15 dried chillies
  • 2 red chillis
  • 3 tablespoons dried shrimp, soaked
  • 1 teaspoon shrimp paste, belacan
  • 8 cloves garlic
  • 1 shallot
  • 1 ginger, 1 in (2.5 cm)
  • 1 blue ginger, galangal - 1in (2.5 cm)
  • turmeric root, 2 in (5 cm)
  • ¼ cup candle nuts(30 g)
  • 1 stalk lemongrass

TO SERVE:

  • 2 cups vermicelli rice noodle(200 g), cooked
  • 1 cup bean sprout(100 g), blanched
  • 1 fish cake, sliced, heated
  • 8 cockles
  • 1 bunch laksa leaves
  • 2 tablespoons chilli paste

(Based on 2 servings)

Instructions

  • Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.
  • To make the prawn stock, add cooking oil to a large saucepan on medium-high heat. Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.
  • Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.
  • Remove prawn shells then strain the broth into a bowl through a sieve.
  • In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.
  • Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant. Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.
  • To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake. Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.

Recipe from: Visit Singapore by Tasty

 

Nasi Lemak

The pandan-infused rice is the most aromatic part of Nasi Lemak. Get fresh pandan leaves when you prepare this dish this Raya! Complement them with our Herb Sambal Mix recipe above.

Ingredients

  • 2 cups basmati rice, or other long-grain rice
  • 1 pandan leaf
  • 1 stalk lemongrass, white portion only
  • 1/2 leaf makrut lime leaf, optional
  • 1 (13.5-ounce can) coconut milk
  • Sambal, hard-boiled egg halves, sliced cucumber, crispy fried anchovies, peanuts, for garnish

Instructions

  • Gather the ingredients.
  • Rinse the rice and drain.
  • Tie the pandan leaf into a knot.
  • Lightly pound the lemongrass stalk.
  • Drop the pandan leaf, lemongrass, and makrut lime leaf, if using, into the pot (alternatively you can use a rice cooker). Pour in the rice followed by the coconut milk, bring to a boil, cover with a lid and cook for 20 minutes.
  • Halfway through cooking, remove the lid and stir the rice briefly with a fork. Continue cooking until done.
  • To serve, place a mound of coconut rice at the center of a plate. Top with a heaping tablespoon of sambal. Arrange the garnishes around the rice and serve.

Recipe from: Connie Veneracion