Serves 4

INGREDIENTS

• 4 pieces bone-in chicken leg
• 500g white onion
• 150g garlic
• 200ml white wine
• 100ml chicken stock or water
• 50g roasted almond
• 50g fresh parsley
• 2 pieces bay leaves
• 1 cinnamon stick
• 80g bread
• olive oil
• salt and black pepper

METHOD

1. Season the chicken with salt and pepper. 
2. In a deep pan, pan sear the chicken with hot oil. Once it is golden brown, remove and keep aside. 
3. Slice the bread and fry it in that oil. Reserve. 
4. In the same pan and oil, add the garlic and cinnamon stick. After 2 minutes add back the chicken. 
5. Julienne onion and add it on top of the chicken. Cook with the chicken for 5 minutes. 
6. Add the white wine and chicken stock or water to cover the ingredients. 
7. Cover the pan and lower the fire, cook for 15 minutes till almost ¾ of the liquid is gone. 
8. Chop the parsley, add the bread, 3 garlic cloves and the roasted almonds. Blend it all together. 
9. Add to the chicken and let it cook for 5 minutes low fire.

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Chef Alan Tng, culinary manager, Sodexo

Alan Tng has a deep-rooted affection for his all-time favourite dish, as it is his mother’s creation. Recalling his childhood, when his family faced financial challenges and his mother tirelessly worked to provide for them, he fondly remembers her unwavering commitment to ensuring they had a nourishing lunch after school. In those moments, she would prepare this delightful one-pot cabbage chicken rice recipe using a rice cooker, keeping it warm throughout the day. Now, as Tng has a family of his own, recreating this dish fills him with a wave of nostalgia, as it not only satisfies their appetites but also rekindles cherished memories from his upbringing.

A lesson learnt from mum: Never feel bad about yourself when you are behind others. Just don’t give up. And eventually you will reach where you want to be, even if you need to take extra steps. 

Serves 4

INGREDIENTS

• 2 cups rice
• 400g boneless chicken leg
• 1 can button mushrooms
• 200g baby kai lan
• 200g cabbage
• 2 pieces garlic
• 15g old ginger
• 15g low sodium oyster sauce
• 10g salt
• 20g cooking oil

METHOD

1. Wash the rice.  
2. Place all ingredients on top of the rice and add seasoning.  
3. Add water.  
4. Place into rice cooker to cook for about 25 minutes. 

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Ian Lim, executive chef, Sodexo

Among the myriad of delectable dishes prepared by Lim’s mother, the Peranakan fish curry holds a special place in their family’s culinary repertoire. Known as Gulai Tumis, it is an essential component of their unforgettable family meals and joyous gathering with loved ones. Lim’s fondness for this dish traces back to his childhood, where he relished the exquisite flavours crafted by his late grandmother’s generation. With the recipe passed down through generations to his mother, he is confident that his own children share the same affection and will continue to embrace this culinary treasure in the years to come.

A lesson learnt from mum: When preparing Peranakan dishes, prepare them with pride by following the tradition. 

Serves 4

INGREDIENTS

• 50g chilli paste 
• 30g shallot 
• 10g dried chilli 
• 5 pieces fresh chilli
• 3 stalks lemongrass  
• 50g galangal  
• 50g turmeric  
• 15g belacan  
• 10 pieces red snapper cut in
• 10g ladies finger
• 30g daun kesum
• 1 piece bunga kantan  
• 50ml cooking oil  
• 50g tamarind  
• 300ml water  
• salt and sugar to taste

METHOD

1. Heat up 50ml of cooking oil in a pan and cook the chili paste until fragrant.  
2. Add in 30ml of water and add the Ladies Finger, Daun Kesum, Tamarind Juice and Red Snapper. Add salt and sugar to taste.  
3. Cook for 8 minutes over medium high heat. 

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Iskandar Zulkarnain, former sous chef, Parkroyal Hotel 

Chef Iskandar Zulkarnain’s love for traditional recipes is rooted in his upbringing, where his mother, Mdm Manisah Bte Masrom, instilled in him the importance of preserving these recipes. One of her signature dishes is the Lontong Goreng, which has been passed down to Iskandar. The preparation of the dish involves making the paste in bulk, dividing it into portions, and storing it in the refrigerator for future use. During Hari Raya celebrations, guests are treated to freshly fried Lontong Goreng that is both convenient and delicious.

A lesson learnt from mum: When cooking anything, always cook it with your heart. 

Serves 4

INGREDIENTS

• blended items (dry chilies 10 stalks boiled, shallots 10 pieces, garlic 4 cloves) 
• 1 roll lontong, cut into cubes 
• 5 eggs 
• minced meat 
• 2 tbsp oyster sauce
• salt to taste 
• sugar to taste 
• fried shallots for garnish 
• chinese parsley 

METHOD

1. Heat up pan with 8 tbsp cooking oil. 
2. Fry all the blended items till cooked.  
3. Add the meat and fry until all the meat is cooked.  
4. Season with salt & sugar.  
5. Add oyster sauce. 
6. After all the paste is cooked, we can portion it, let it cool then portion it to keep it in freezer. As and when you needed it, just take a portion to thaw & reheat it & add the cube Lontong. 
7. In a different pan whisk eggs & season with salt. 
8. Fry the eggs like a thin omelette. 
9. Roll the omelette & cut. Garnish on top of the Lontong Goreng with Fried Shallots & Chinese Parsley.

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Seenivasan Ramakrishnan, chef, Sodexo

Seenivasan Ramakrishnan has been profoundly inspired by his mother, who holds the esteemed position of being “the first chef” he has ever seen. Witnessing her passion for cooking, he admires her unwavering commitment to serving delectable dishes that are infused with her soulful touch, even when preparing a simple snack. Among the repertoire of her culinary creations, the Nandu Milagu Varuval (Pepper Crab Fry) and Naatukozhi Masala (Country Chicken Masala) recipe holds a special place. It is a non-vegetarian delicacy that his mother would lovingly whip up during joyous celebrations, festive occasions, and especially as a reward for his academic achievements or sporting triumphs. The flavoursome dish stands as a testament to his mother's culinary prowess and serves as a reminder of the treasured moments they shared.

A lesson learnt from mum: Never cause trouble to others and always strive to aid those in need.

Serves 6

INGREDIENTS

• 50g shallots paste 
• 20g cumin seeds 
• 100g ginger & garlic paste 
• 20g curry leaves 
• 200g tomato 
• 2 tsp turmeric powder 
• 60g black peppercorn 
• 130g green chili 
• 150ml nallennai (sesame oil) 
• 50ml coconut oil 
• 50g poppy seeds 
• 2kg cleaned crab/nattukozhi 
• rock salt to taste 
• 60g coriander seeds 
• 50g garam masala

METHOD

1. Clean crab by rubbing it with turmeric powder and sea salt and drain excess water.  
2. Pound all the spices in a stone grinder (Atukal) to prepare a freshly made masala coarse paste. 
3. Heat oil in the mud pot. Add cumin seeds and curry leaves and temper until it splutters. Using woodfire for cooking will be more authentic.  
4. Add the ginger garlic and shallot paste. Sauté for a few minutes until the paste turns translucent. This indicates that it is cooked. 
5. To the pan, add prepared fresh masala, add salt, turmeric, coriander powder and chopped tomatoes.  
6. Close to simmer until tomatoes appear smashed, and masala turns golden over a  medium flame. 
7. Stir fry the masala well until the oil separates from the masala. This is an indicator that the masala is cooked.
8. On a low flame, add some water and coconut milk to the cooked masala and mix it well.
9. Add crab to the masala, mix it well and cover the pot with lid.  
10. Cook for another 12 to 15 minutes until the crab is cooked well and coated with nice semi masala. 
11. Serve with steamed rice / Ragi Mudde. 

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