It is school holiday! This means there will be more family meals to plan for, particularly if you and/or your spouse are working from home. If you are looking for more Singaporean home cooked food ideas to try, we have prepared 3 simple family meal recipes to cook at home for you!
3 Simple Family Meal Recipes To Cook At Home:
- Laksa Fried Rice
- Abalone Risotto
- Sesame Soy Japanese Soba with Salmon
These recipes are simple, tasty, and Singaporean-inspired. You can single-handedly prepare them for lunch or dinner easily or recruit the help of your kids. After all, cooking is a great activity to bond over and to teach them some important life skills too!
All of the ingredients for the recipes can be found on FairPrice Online and FairPrice stores which makes grocery shopping for these dishes super convenient. Have them delivered right to your doorstep or pick up the ingredients during your next grocery run!
Let’s begin with the first dish that is a delicious combination of two classic Singaporean dishes.
Laksa Fried Rice
With plenty of ingredients, our Laksa Fried Rice is so fragrant and rich in flavour, you don’t need any additional MSG or seasoning. Despite that, we are sure Uncle Roger would heartily approve of it because it 100% Asian and absolutely delicious.
Uncle-Roger-Approved Fried Rice recipe
Here are the ingredients you will need: Golden Chef 100% Organic Thai Hom Mali Fragrant Rice, Golden Chef Laksa paste, prawns, fried fish cake, fried taopok puff, laksa leaves, shallots, garlic, dried shrimps, and olive oil.
Start by washing the Golden Chef 100% Organic Thai Hom Mali Fragrant Rice.
We chose this rice because it is harvested from Ubon Ratchathani, Thailand, which is renowned for producing the finest quality of Hom Mali Rice.
The rice is organic- free from synthetic chemical pesticides and fertilizers- and naturally cholesterol and sodium free. Hence, you can be sure that your family is eating safe and healthy rice with the Golden Chef brand.
Fragrant and fluffy organic rice!
Once washed, cook the rice in the rice cooker. Once the rice is cooked, fluff it up with a chopstick to break up the grains and set aside.
A universal fried rice tip is to leave the cooked rice in the fridge overnight before cooking the fried rice, but this step is not necessary!
All you have to do is simply add less water to the rice cooker before cooking. This will give you a “drier” rice texture that works just as well for fried rice.
Cook the organic rice just like how you would cook your regular rice
To start cooking, we will prepare the liao or ingredients of the dish first.
In a bowl, add one tablespoon of Golden Chef Laksa Paste and the prawns together to marinate and set aside.
The Golden Chef Laksa Paste has the true authentic flavour of laksa packed into a packet. It is very well-seasoned and has coconut milk into the paste too!
Hence, you will not need to add any extra seasonings for this recipe while still getting that signature lemak or rich flavour of laksa. Yummy!
Use Laksa paste to marinate the prawn
While the prawns are marinating in the delicious laksa paste, let’s start cooking.
Heat up your wok or pan (we don’t discriminate here!) with some olive oil and fry your eggs to your desired doneness. Set them aside.
In the same pan, add in the prawns and cook them on medium-low heat on both sides until cooked through. Set the cooked prawns aside.
Do take care not to overcook the prawns as that will give them a tougher texture.
Cook the prawn on medium low heat to prevent overcooking
Still using the same pan, add in the chopped shallots, garlic, dried shrimp, and Laksa leaves and cook until fragrant. These ingredients make the fried rice fragrant and add that tasty oomph.
Add in the rest of the Golden Chef Laksa Paste and fry it for two minutes before adding the chopped fish cake and taupok. Toss them evenly to coat well with the paste.
Lastly, add the cooked Golden Chef 100% Organic rice and toss well to mix.
Here is another fried rice tip: fry the rice until you see the grains “jumping” in the wok. The movement indicates that the rice is dry and fried to perfection!
Every grain of rice is well-coated with the luxurious Laksa paste
Now you can plate and garnish your dish.
Scoop the rice onto a serving plate and add the egg and prawns. Top it off with some chopped laksa leaves for added fragrance and a touch of green.
One of the best laksa fried rice recipe that team Share Food has ever tried!
We love how easy the dish is to cook and that you get two Singaporean favourites in one! Laksa Fried Rice is savoury with the rich flavour of laksa which complements the wok hey or smoky char of the fried rice.
To balance the meal, pair your Laksa Fried Rice with a glass of Life Red Sugar Cane and Water Chestnut. The drink is sweet and refreshing, not made from concentrate, this is an all-time favourite thirst-quencher and is best served chilled!
LIFE Red Sugar Cane & Water Chestnut Drink is refreshing and goes well with any dishes
It is such an addictive and hearty meal, you and your family will enjoy cooking and eating it together!
Abalone Risotto
The end of the year also indicates something else for your family- Christmas and New Year’s Eve! If you are planning to celebrate the festive season with a delicious home cooked meal at home, this Abalone Risotto is perfect for your menu.
Risotto is a luxury dish made more scrumptious with the umami flavour of abalone and irresistibility crispy bacon. The dish may sound daunting it is actually really easy to cook!
All you have to do is stir constantly to prevent it from getting burnt. Tip: the stirring is a good task to allocate to your kids or spouse!
Simple and delicious Abalone Risotto. Perfect for Christmas, New Year and Valentines' Day too!
Here are the ingredients you will need: Golden Chef Australian Baby Abalone (8pcs), Golden Chef Abalone Sauce, Arborio rice, white wine, hot water, onion, black pepper, parmesan cheese, unsalted butter, bacon bits, fresh parsley, and olive oil.
We opted for Golden Chef Australian Baby Abalone (8pcs) and Golden Chef Abalone Sauce because the abalone flavour is tasty and strong. The baby abalones are extremely tender and succulent and they instantly upgrade your dish from home cooked to restaurant quality.
We really love the fragrance of the Abalone sauce which helps to enhance the dish. You can also use it in place of oyster sauce for stir frying vegetables too!
Great tasting and versatile ingredients with a touch of luxury
Before we start cooking the risotto, prepare the broth first.
Mix your hot water with the Golden Chef Abalone sauce in a measuring cup and set aside.
Risotto recipes traditionally use chicken or other kinds of stock as the broth. But since we are making abalone risotto, using the abalone sauce for the broth will ensure that the dish is rich with abalone flavour!
Next, dice two abalones into one cm cubes and set them aside.
For the remaining abalones, heat some olive oil in a pan on medium heat and pan sear them until lightly browned. Set them aside.
The Golden Chef Australian Baby Abalone remains tender after searing
Now, we are going to start cooking the risotto. From here, remember to keep stirring the ingredients constantly so prevent the food from getting burnt!
In the same pan, add the chopping onion and cook until soft and translucent then season with black pepper.
Add the Arborio rice to the pan and mix well before adding the white wine. Keep mixing evenly with a spatula.
Keep stirring to release the starch, and you will get creamier risotto
Once the liquid in the pan has almost dried up, add 100ml of broth and continue stirring.
You will have to repeat this step multiple times until the rice has puffed up and is cooked through. Taste the rice to check its doneness before adding more broth to cook further.
Once the rice is cooked, add in the diced abalones and mix well for two minutes before turning off the heat. Take note that the risotto should be wetter than your desired consistency as the cheese and butter will further thicken it.
Now that the heat is off, add the cheese and give a good mix before adding and mixing in the butter.
Add parmesan cheese for the extra richness
To garnish the risotto, generously sprinkle the bacon bits and place the pan seared abalones on top. Then top it off with some chopped parsley for your finishing touch.
We think the Abalone Risotto looks like something you can get at a five-star restaurant! It is creamy, bursting with the umami flavour of baby abalones, and so tasty.
Tender and slightly seared Abalone, coupled with creamy risotto. Perfect match!
To complete your meal, pair it with Life Lemon Tea with reduced sugar.
The lemon fragrance and slight acidity cuts through the richness of the Risotto, adding another dimension to your tastebud.
The zesty citrus goodness is made with tea leaves from Sri Lanka and it is a perfect companion to the richness of the risotto as its lemon fragrance cleanses your palate and leaves you ready for the next bite.
Sesame Soy Japanese Soba with Salmon
If you are looking for a quick and healthy meal to throw together, this Japanese inspired recipe is for you. Japanese food is known for being delicious and healthy, all of which our Sesame Soy Japanese Soba with Salmon lives up to.
What we love best about this recipe is that it is the easiest of out the three we have for you. Thus, it will be perfectly safe and fun for your little ones to help you out in the kitchen!
A wholesome recipe that the whole family will love!
Here are the ingredients that you will need: green tea soba noodles, salmon, Golden Chef Sesame Soy Dressing, frozen edamame, red radish, salt, black pepper, soya sauce, and white sesame seeds.
Cold Japanese soba noodles are traditionally dipped or tossed with soy sauce for flavour before eating. To make this dish tastier, we chose Golden Chef Sesame Soy Dressing to flavour our noodles.
Made in Japan, this unique dressing can rarely be found in other supermarkets. It is savoury and slightly tangy flavour that whets the appetite with a lovely sesame fragrance. These attributes make the dressing perfect for flavouring soba noodles, salads, and even spaghetti!
What a versatile sesame soy dressing! Fragrant and tasty.
Begin with cooking the salmon first. We chose salmon for this dish because salmon is one of the healthier fishes. It is high in protein and omega-3 fatty acids which is good for your skin and brain!
Sprinkle salt and black pepper on the salmon and rub in the granules.
Heat some olive oil in a pan and add in the salmon, skin side down. Let the salmon cook on medium heat for about three minutes or until half cooked through before flipping it over. Cook for another two minutes then set aside.
Look at the crispy salmon skin. Yum!
Cook the soba noodles in boiling water, as per the instructions on the packaging.
Once they are cooked, place them in ice water to stop the cooking process and to cool them down. Drain them and place in a bowl.
Add the Golden Chef Sesame Soy Dressing, soya sauce, and radish to the noodles and toss well to coat.
Plate the noodles with the salmon, and edamame before sprinkling sesame seeds on top and your meal is done!
Pair this delicious dish with Life Green Tea
To complete the Japanese experience, pair your meal with Life Japanese Green Tea. Also made in Japan, this green tea contains no sugar and it is certified with a Healthier Choice symbol. We find the earthy flavour of the green tea to be refreshing and it matches well with soba noodles.
LIFE Japanese green tea is fragrant and soothing. Grab a bottle on your next trip to FairPrice!
The Sesame Soy Japanese Soba with Salmon is such a simple and wholesome recipe that you can easily make for lunch or dinner. We especially love the tanginess of the dressing as it makes the noodles so appetizing!
Get the recipes here!
- 1 cup Golden Chef 100% Organic Thai Hom Mali Fragrant Rice (300g cooked rice)
- 80 g Golden Chef Laksa paste (to cook fried rice)
- 1 tbsp Golden Chef Laksa paste (to marinate prawn)
- 6 pcs large prawns deshelled and deveined. Leave the tail on the prawn.
- 2 eggs
- 80 g fried fish cake cut into 1cm cube
- 4 pcs small fried taupok puff
- 10 pcs laksa leaves chopped, if desired
- 1 tbsp dried shrimp chopped, if desired
- handful laksa leave chopped, for garnishing
- 2 tbsp olive oil
- Rinse and cook rice as per instruction on the packaging. Move to step 2 when the rice is almost cooked.
- When the rice is ready, use a chopstick to break up the rice.
- Mix 1 tbsp of laksa paste and prawns together. Set aside.
- Heat up the pan on medium low heat, add in olive oil. Crack egg and cook to desire doneness. Repeat the same for the 2nd egg. Set aside.
- Using the same pan, add in prawns. Cook one side of the prawn on medium low heat. When it curls up, flip to the other side and cook it thoroughly. Set aside.
- Using the same pan, add in chopped shallot, garlic, dried shrimp and laksa leaves. Cooked till fragrant.
- Add in laksa paste and fry it.
- Add in fish cake and tau pok. Toss it evenly.
- Add in rice, toss it quickly and evenly.
- Scoop the laksa fried rice into the serving plate.
- Place egg and prawns on the rice.
- Sprinkle laksa leaves, to garnish.
- 1 can Golden Chef Australian Baby Abalone (6 pcs)
- 2 tbsp Golden Chef Abalone sauce
- 120 g Arborio Rice
- 70 ml white wine
- 650 ml hot water
- 1/2 pcs white onion diced
- 1/4 tsp black pepper
- 25 g grated parmesan cheese
- 10 g unsalted butter
- 50 g bacon bits fry till crispy, for garnishing
- handful chopped parsley for garnishing
- 2 tbsp olive oil
- Mix 650ml warm water with Abalone sauce in measuring cup. Mix well and set aside.
- Open the can. Cut 2 abalones into 1cm cubes.
- In a pan, heat 1 tbsp olive oil on medium heat. Pan sear the remaining 4 Abalones. Set aside.
- Using the same pan, add in onion. Sauté till translucent and soft. Add in a dash of black pepper.
- Add in Arborio rice and give it a good mix.
- Add in white wine and mix it evenly.
- When it is almost dry up, add in 400ml of abalone broth. Simmer on low heat and stir to prevent rice from getting burnt.
- When it is almost dried up, add in 100ml of broth and continue to cook.
- When the rice has swelled up and the broth thickens, taste the rice to check the doneness. If it is still hard, add in more broth and cook it further.
- Once it has reached the desired doneness, add in the abalone cubes, and mix it evenly. **NOTE: At this stage, the risotto should be a wetter than how you intending to serve it because the sauce will thicken after the cheese and butter are added in.
- Off the heat and add in parmesan cheese. Mix it thoroughly.
- Add in butter and give it a final mix.
- Plate the rice. Sprinkle fried bacon bits, place pan seared abalone on to the risotto and garnish with chopped parsley.
- 80 g dried green tea soba noodle (2 bunches)
- 300 g fresh salmon cut into 2. Each slice weigh 150g.
- 4 tbsp Golden Chef Sesame Soy Dressing add more as desired
- 1 tbsp soya sauce
- 10 pods frozen edamame cooked as per instructions on the packaging
- 6 pcs red radish sliced thinly
- 1/2 tsp salt
- 1/2 tsp tsp black pepper
- white sesame seeds for garnishing
- Rub salt and black pepper on salmon.
- Heat up pan with olive oil.
- Add in salmon, skin side down. Cook on medium low heat for 3 mins, until the salmon is 50% cooked through. (Can see it from the side of the meat)
- Flip onto the other side and cook for another 2 mins. Set aside.
- Boil soba noodle as per instruction on packaging. Remove and place in ice water. Drain and place in a clean bowl.
- Pour 4 tbsp of soy sesame dressing, 1 tbsp of soya sauce and reddish into the noodle, give it a good toss.
- Plate the noodle, place Salmon on it, spread edamame and sprinkle sesame seeds.
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