Sharing the Best of Singapore

Sharing the Best of Singapore


Photo: [LINK]


It’s felt as if the past few weeks have been building up to National Day — because they really have been! With planes soaring through the skies, flags being put up, and fireworks setting the sky alight, the Singapore Government is attracting eyes everywhere as it showcases Singapore’s proud and rich culture.


We wanted to share some ways in which you could do the same—through Singapore’s delicious food! Whether you have non-Singaporean friends visiting from abroad, or if you yourself are flying out after the National Day festivities, we’ve got recipes of the best of Singapore’s richly diverse food that you can bring with you wherever you go! Here are some classic Singaporean dishes you can learn to cook even though you’re miles away from the Lion City!



Hainanese Chicken Rice [1]


Well, it may very well be that you’re sick and tired of it, but for any readers who still don’t quite know the in’s and out’s of this dish, this recipe is a must-show to any non-Singaporean! Here’s a simple recipe to have a taste of Singapore’s one-of-a-kind Hainanese chicken.


Photo: [LINK]




  • Chicken Rice
  • ½ tsp kosher salt
  • 4 boneless, skin-on chicken thighs
  • 1 tbsp Borges Grapeseed Oil
  • 1 tbsp minced ginger
  • 1 clove garlic minced
  • ½ small shallot finely diced
  • 1 cup white jasmine rice
  • 1 cup chicken stock low sodium
  • 2 green onions whole
  • Green Onion Oil
  • ½ cup thinly sliced green onions
  • ¼ cup neutral oil
  • salt to taste
  • To Serve
  • chilli sauce
  • sliced cucumbers




  1. Rub the chicken skin thoroughly with the salt and set aside.
  2. In a pan or pot with a lid, heat Borges Grapeseed Oil. Add the ginger, garlic, and shallot. Cook, stirring, until fragrant. Stir in the rice and fry gently until glossy.
  3. Add chicken stock, then place the chicken, skin side up, in the pan. Add the green onions on top. Bring to boil over medium high heat and when it starts to simmer, cover and turn the heat down to low. Cook for 17 minutes, turn off the heat, and let rest for 10 minutes.
  4. While the rice is cooking, make the green onion oil: place the green onions in a deep heat proof bowl and set aside.
  5. In a small pot, heat 1/4 cup neutral oil over medium heat until it reaches 135°C. Remove the pot from the stove and very carefully pour over the green onions – they will sizzle and bubble up. Stir in salt to taste.
  6. When the 10-minute rest is up, remove and discard the green onions. Remove the chicken and slice. Fluff up the rice and serve with thinly sliced cucumbers and green onion oil. Enjoy immediately!



Singapore Mango Pudding [2]


Truly, a surefire way to satisfy anyone’s sweet tooth, this Singapore mango pudding recipe is as delicious as it is beautiful. Serve it with other fresh fruit and dim sum and it becomes even more irresistible!


Photo: [LINK]





  • 7 grams of unflavoured gelatin powder
  • 5 pieces of small ripe mangoes
  • ½ cup of hot water
  • ½ cup of Borges Walnut Drink
  • ¼ cup of sugar





  1. Peel and dice the mangoes. Put the diced mangoes into a blender and blend until mashed smoothly. Set aside.
  2. In a large shallow bowl, add the hot water and gelatin powder. Stir gradually until the powder dissolves and let stand for at least 3 minutes.
  3. Add the sugar and Borges Walnut Drink into the dissolved gelatin powder and mix properly to melt the sugar. Pour the mango puree and mix well.
  4. Evenly pour the mixture into four empty platters and chill overnight.



Mee Goreng [3]


Foreigners may find the taste of this dish unusual, but its blend of traditionally clashing flavours is its unique hallmark. The spice from the chillies, sweetness from the sauce, and a hint of sourness from the lime makes these noodles oh so flavourful and wonderfully complex to the tastebuds!


Photo: [LINK]




  • 2 ½ tablespoons Borges Extra Light Olive Oil
  • 2 cloves garlic, minced
  • 1 potato, boiled, peeled, and sliced
  • 3 pieces fried bean curd (fried firm tofu), cut into pieces
  • 4 squid, cleaned and cut into rings
  • 1 lb. (0.4 kg) Borges Spaghetti Pasta, rinsed and drained
  • 2 large eggs
  • 1 cup bean sprouts, rinsed and drained
  • lettuce leaves, sliced, for garnishing
  • 1 lime, cut into wedges

Chilli Paste:


  • 2 tablespoons soy sauce
  • 2 tablespoons dark soy sauce or kecap manis
  • 3 tablespoons tomato ketchup
  • Sugar, to taste




  1. Combine all the ingredients for the chilli paste and blend together using a food processor.
  2. Heat a wok and add "tumis" or stir fry the chilli paste until the Borges Extra Light Olive Oil separates from chilli. Set aside.
  3. In a small bowl, combine all the ingredients of the sauce together. Set aside.
  4. Heat up a wok on high heat and add 2 tablespoons of Borges Extra Light Olive Oil. Add the garlic, 3 tablespoons of chilli paste, potatoes, bean curd, and squid. Stir fry until fragrant. Add the yellow noodles and the sauce and continue stirring. Push the noodles to the side of the wok.
  5. Add the remaining 1/2 tablespoon Borges Extra Light Olive Oil and crack the eggs on top of the oil. Scramble the eggs and mix in with the noodles. Add the bean sprouts and quick stir for about 1 minute.
  6. Dish out and garnish with sliced lettuce leaves and lime wedges. Squeeze some lime juice all over the noodles before serving.




Walnut Ice Cream Sandwich [4]


Although they may be a little hard to find in your local neighbourhood, you can always relive this Singaporean street treat in your own kitchen! This walnut ice cream recipe will give you a truly healthy, delicious treat to add into your very own ice cream sandwich. Pair it with bread, wafer, or even cookie wrappings for that extra oomph!


Photo: [LINK]





  • 1 cup walnuts, soaked for 2 hours or overnight in water
  • 2 ½ cups Borges Walnut Milk
  • ¼ cup brown sugar
  • 2 tablespoons maple syrup
  • 4 teaspoons instant coffee
  • 1 tablespoon MCT oil
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • Wrapping of choice (bread, wafer, cookie)




  1. Drain walnuts and place in a blender with Borges Walnut Milk, brown sugar, maple syrup, instant coffee, oil, vanilla and salt. Blend until very smooth. Cover and refrigerate until well-chilled.
  2. Place into the bowl of an ice cream maker and freeze until firm.
  3. Transfer to a 1-quart container and store in the freezer.
  4. Scoop into bowls and wrap with bread, cookie, or wafer—the possibilities are endless!



Singapore National Day is just around the corner, and it is a perfect way to celebrate our achievements, history, culture, and amazing food! No matter where you are in the world, you too can join in the festivities of Singapore National Day by trying our classic Singaporean dishes. If you ever invite foreign friends to Singapore, or are travelling back after holiday from the Lion City, just know that reliving the delicacy that is Singaporean food can be just as easy as going to your own kitchen!










Leave a comment

Please note, comments need to be approved before they are published.