Do Try This At Home

These Singapore mummy bloggers are just as busy as you are, so their recipes are easy to make – and delicious.

Portrait of Tammy Strobel

These Singapore mummy bloggers are just as busy as you are, so their recipes are easy to make – and delicious.

My Reading Room
Homemade Chicken Sausage

Serves 3 to 4

By Oh Bee Bee of


500g chicken breast, sliced into smaller pieces
10g ginger, peeled and sliced
10g garlic, peeled and sliced
1 tbsp sesame oil
30g olive oil
1 tsp salt
1 tsp sugar
½ tsp white ground pepper
½ tsp black ground pepper
2 tsp chicken powder
2 tbsp corn flour
1 large egg
50g silken tofu
1½ tbsp curry powder (optional)

1 Place all ingredients in a blender. Process everything together into a smooth paste.

2 Divide mixture into 4 to5 portions. Wrap each portion tightly with plastic wrap and shape into a cylinder. Tie both ends into a knot.

3 Wrap with another layer of aluminium foil and fold both ends tightly to seal.

4 Place wrapped chicken sausages in a large pan filled with simmering water. Steam for 12 to 15 minutes.

5 Remove from pan and let cool completely before unwrapping both foil and plastic wrap.

6 Serve as desired.

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No-churn Strawberry Cheesecake Ice Cream

Serves 6 to 8

By Diana Gale from


200g strawberries (fresh or frozen), hulled and cut into smaller pieces
30g castor sugar
2 tbsp freshly squeezed lemon juice
225g cream cheese, at room temperature
480ml heavy cream
200ml condensed milk
2 tsp vanilla extract

1 Place strawberries, castor sugar and lemon juice in a saucepan. Cook over medium heat until strawberries have broken down and juices are released. Let mixture simmer until it slightly thickens. Set aside to cool completely before using.

2 Whisk cream cheese in a mixing bowl until smooth. Add heavy cream, condensed milk and vanilla extract. Continue whisking until stiff peaks.

3 Transfer half of cream mixture into a 22.5cm by 12.5cm loaf pan. Spoon half of strawberry mixture onto cream. Repeat with remaining cream and strawberry mixture.

4 Using an offset spatula, make swirls in ice cream.

5 Cover pan with cling wrap and place in refrigerator for at least 4 hours or overnight for best results.

6 Scoop and serve.

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Huai Shan Multigrain Rice

Serves 3 to 4

By Cheryl Lai from


40g dried shrimps, soaked in water until soft
8 dried Chinese mushrooms, soaked in water until soft Oil for frying
4 cloves garlic, peeled and finely chopped
500g minced pork
160g short-grain rice, rinsed
130g multigrain rice, rinsed
200g fresh huai shan (wild yam), peeled and cut into small pieces


1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tsp sesame oil
A pinch of ground white pepper

1 Drain shrimp. Pat dry with a paper towel. Reserve liquid from soaking shrimp.

2 Drain Chinese mushrooms. Pat dry with a paper towel. Slice mushrooms thinly. Reserve liquid from soaking mushrooms.

3 Heat oil in a wok over medium heat. Stir-fry minced garlic until fragrant. Add minced pork and fry until slightly browned. Set aside.

4 Stir-fry dried shrimp and Chinese mushrooms until fragrant.

5 Add huai shan and minced pork. Mix well together before adding seasoning.

6 Add short-grain and multigrain rice. Stir-fry for 1 minute, ensuring that rice mixes well with other ingredients and seasoning.

7 Transfer all ingredients to a rice cooker. Add 380ml of the liquid reserved from soaking shrimp and mushrooms.

8 Press “Cook” button on rice cooker and wait for rice to be cooked. Halfway through cooking, open rice cooker and stir rice mixture for a while to ensure top and bottom parts are evenly cooked.

9 Serve warm.

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Cod Donburi

Serves 3 to 4

By Angeline Ng from


160g rice, rinsed
10ml cooking oil
300g boneless cod fillet
1 onion, peeled and thinly sliced
240ml water
120ml tsuyu (bonito-flavoured soup base)
2 eggs, beaten
Edamame, blanched (optional)


Spring onions

1 Cook rice in a rice cooker until tender.

2 Heat oil in a pan over medium heat. Pan-fry cod until golden brown. Remove from heat and transfer to a plate lined with a paper towel.

3 In the same oil, saute onion until fragrant. Add water and tsuyu. Bring to a boil, then simmer over low heat for 2 minutes.

4 Add cod and simmer for 30 seconds.

5 Add eggs. Do not stir. Cover and simmer until eggs are cooked. Turn off the heat.

6 Dish and serve over rice.

7 Top with shredded seaweed and spring onions.

8 Serve with edamame on the side, if preferred.

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These recipes are from Tasted & Approved: A Quick & Easy Cookbook for Busy Parents by Busy Parents. Published by Marshall Cavendish, it costs $28 (before GST) from major bookstores.