Foundational cooking skills and a working recipe set for Singapore households.
A Singapore household eats four cuisines in a week without thinking about it: a Chinese stir-fry on Monday, chicken rice on Wednesday, a dhal on Friday, sambal goreng on Saturday. Our trainees learn the staples of each, with an emphasis on the dishes Singapore parents actually ask for after a long day. Every trainee leaves with a printed recipe pack she has personally cooked from, end to end, in our training kitchen.
Every recipe our trainees cook from is also published in the public cookbook. Shopping lists in English, Burmese, and Chinese; step-by-step photos; reference videos. Bring it to the wet market on your phone.
Open the Cookbook
Trainees cook from the recipe pack daily. By the end of the month they have plated each dish at least twice, and shopped for the ingredients themselves at NTUC and the wet market.
Jasmine rice and basmati rice, by rice cooker and by pot. Congee for sick days and quiet mornings. ABC soup, lotus root soup, and other slow soups grandparents expect on the table. Fast weekday dinners that come together in 25 minutes when the kids walk in from school.
The basic stir-fry: garlic, oil heat, sequence of ingredients, soy and oyster sauce balance. Steamed fish with ginger and spring onion. Claypot rice. Tomato egg. The everyday Cantonese, Hokkien, and Teochew dishes that appear on most Singapore-Chinese dinner tables.
Chicken rice the right way: poached chicken, ginger oil, pandan rice, chilli sauce. Mee goreng, sayur lodeh, sambal goreng tempeh. How to keep a halal kitchen separate when the home requires it: cookware, oils, sponges, and chopping boards.
Pantry rotation, fridge labelling, and stock-taking before market day. Knife handling, chopping, slicing, julienne, and oil safety on a domestic stove. Clean-as-you-go, kitchen reset, and how to plate a meal that looks as cared-for as it tastes.
Cooking for a household is not about complicated dishes. It is about timing the rice with the soup, knowing what Ah Ma can chew, remembering that the youngest doesn't eat chilli, and putting it all on the table by six. That is what our trainees leave knowing how to do.
Every recipe our trainees cook from is also published in the public cookbook. Shopping lists in English, Burmese, and Chinese; step-by-step photos; reference videos. Bring it to the wet market on your phone.
Open the Cookbook
