In times like these when celebrations are confined in our homes, holidays can feel a little lonely. Celebrations are simply not the same without the warmth of those around you to share the happiness. The world might have been turned upside down, but it’s important to remember that though we may be restricted, our celebrations can still be memorable. Celebrate National Day at home with the right people and the right food.
Make the day count with delicious recipes guaranteed to imbue the National Day spirit in our hearts!
Start the Day with the National Day Parade…
Though the usual National Day Parade will only allow a few spectators this year,  you can still mark the beginning of this national holiday by catching the live broadcast of the event right in front of your living room couch! Make this at-home National Day bash one for the books with flavourful Singaporean dishes befitting this national celebration.
Start the day with chicken satay, a tried-and-true mouthwatering Singaporean appetiser. Not sure how to make one? We’ve got the recipe right here!
Chicken Satay with Peanut Sauce 
For the chicken:
1 tbsp curry powder
1 tbsp sugar
¼ cup soy sauce
2 cloves garlic, minced
1 to 2 lbs boneless chicken (breast or thigh)
For the peanut dipping sauce:
½ cup water
⅓ cup natural peanut butter (no added sugar or preservatives)
1 clove garlic, minced
1 tbsp brown sugar
¾ tbsp lemon juice, freshly squeezed
1 tsp soy sauce
Red pepper, crushed (optional)
Method for the chicken: In a large bowl, place curry powder, sugar, Borges Extra Light Olive Oil, soy sauce, and garlic and stir together. Add the chicken into the mix and marinate in the fridge for 2 hours or overnight, stirring occasionally for an even marinate. Once marinated, skewer the chicken and grill.
Method for the peanut dipping sauce: In a small pan, combine water, peanut butter, and garlic and boil until the mixture thickens. Remove from heat and stir in brown sugar, lemon juice, soy sauce, and crushed red pepper. Let cool to room temperature before serving with grilled satay.
And Fill the Day with a Fabulous Feast!
Setting the right mood for the day can be as easy as ordering local delicacies such as murtabak, chilli crab, chicken rice, or nasi lemak. But with Borges products, any ordinary meal can turn into a feast for the senses! Head on over to the kitchen and get the family in the National Day spirit with this curated list of Singaporean favourites cooked with the best Borges has to offer!
Simple Prawn Laksa 
4 hard boiled eggs, halved
1 Asian red chilli, deseeded, thinly sliced
3 green onions, diagonally sliced
2 limes, halved
16 fresh mint leaves
1 tbsp palm sugar or brown sugar
1 lb rice noodles
4 cups bean sprouts (shoots)
2 pints chicken stock (or the traditional prawn stock)
Method: In a wok, heat half the Borges Extra Light Olive Oil over high heat and stir fry the chicken until just cooked. Remove from the wok and set aside. Add the shrimp to the wok and cook for about 30 seconds. Remove from the wok and set aside. Combine the remaining oil over and the laksa paste on moderate heat. Stir fry for 3 minutes. Add the stock and palm sugar and bring to a boil. Add bean sprouts and simmer for a few minutes. Soak the rice noodles in boiling water for 2 minutes and drain. Divide the noodles, chicken, shrimp, and laksa mixture into the bowls and garnish with chili, mint, hard boiled eggs, green onions, and a dash of lime.
Chilli Crab Pasta 
375g Borges Spaghetti
3 tbsp shallots
1.5 tbsp garlic
600g crab meat
9 tbsp sambal chilli
3 cups tomato sauce
3 tbsp sugar
3 tsp salt
3 eggs, beaten
3 poached eggs
Method: In a large pot, cook Borges Spaghetti al dente for 12-15 minutes, drain but set aside the pasta water. In a heated pan, add 1 tablespoon of Borges Extra Virgin Olive Oil with shallots and saute for a minute and add garlic. Add the crab meat in and saute for a few minutes. Add in the sambal chilli, tomato sauce, and pasta water and simmer for 4-5 minutes. Add sugar to taste. Add all the pasta in, combine with the sauce and add beaten egg into the mix. Serve with a poached egg on top of the pasta and garnish with spring onions, chilli, or salmon roe.
Rojak Salad 
1 block extra firm tofu
Borges Extra Light Olive Oil for frying
2 tbsp tamarind pulp
2 tbsp Borges Apple Cider Vinegar
2 tbsp palm sugar (or brown sugar)
½ tsp sambal oelek (or more, to taste)
¼ tsp kosher salt
1 cucumber, peeled and cut into chunks
1 Granny Smith apple, cut into chunks
1 cup jicama chunks or slices
1 cup pineapple chunks or slices
½ cup unsalted or lightly salted peanuts, crushed
Method: Cut the tofu into 1-inch cubes and dry them with kitchen towels. Add ½-inch Borges Extra Light Olive Oil to a skillet on medium-high heat. Heat the skillet enough for the tofu to sizzle but not burn. Fry the tofu cubes in batches in a single layer until crispy on all sides. Drain and cool on a towel-lined plate. To make the dressing, whisk together tamarind, Borges Apple Cider Vinegar, sugar, sambal, and salt. Then toss the cooled tofu, cucumber, apple, jicama, pineapple, and half of the peanuts together in a large bowl and toss with the dressing. Garnish with remaining peanuts and enjoy!
 Adapted from https://www.dopenkitchen.com.sg/recipes/singapore-chilli-crab-pasta/