As the spectre of World War 3 looms on the horizon, the world holds its breath. Tensions are escalating between India, Pakistan, the US, and China, creating a volatile atmosphere that seems to inch closer to conflict with each passing day. Amidst this geopolitical turmoil, economies are feeling the strain, and inflation is soaring to unprecedented heights. Prices of everyday essentials are skyrocketing, leaving many families grappling with the challenge of making ends meet.

In these uncertain times, it becomes more crucial than ever to be mindful of our spending habits. One of the most immediate areas where we can exercise control is in our food budget. Planning meals thoughtfully can not only help alleviate financial pressure but also promote healthier eating habits in the long run. By prioritising nutritious ingredients and opting for cost-effective choices, families can navigate these turbulent times with resilience.

Consider incorporating more grains, legumes, and seasonal vegetables into your diet. These staples are not only affordable but also packed with essential nutrients that can sustain and nourish your body. Exploring diverse cuisines and trying new recipes can add excitement to meal planning while ensuring a balanced intake of vitamins and minerals.

Furthermore, cooking at home offers an opportunity to bond with loved ones over shared tasks and meals, reinforcing a sense of togetherness in the face of global uncertainty. As we brace for whatever the future holds, let us take these small steps towards resilience and well-being.

1. Rong Ji Chicken Rice & Porridge

Location:

• Dunman Food Centre (10-minute walk from Evolve MMA Kinex)
• Operating hours: Monday to Sunday, 6:45 am to 3 pm (Closed Wednesdays)

Pricing:

• Under S$10 for main dishes

Signature Dishes:

• Hainanese chicken rice with “jelly-like” chicken texture
• Porridge topped with gooey egg

Homemade Hainanese Chicken Rice Recipe:

Ingredients:

• 1 whole chicken (1.5-2kg)
• 4 cups jasmine rice
• 8 cloves garlic, minced
• 2-inch ginger, sliced
• 2 pandan leaves (tied in knots)
• 3 tbsp chicken fat or vegetable oil
• Salt to taste
• Chicken stock (from poaching liquid)

For the chilli sauce:

• 10 red chillies, deseeded
• 5 cloves s garlic
• 2-inch ginger
• 2 tbsp lime juice
• 1 tsp sugar
• Salt to taste
• 2 tbsp chicken poaching liquid

For the ginger sauce:

• 4-inch ginger, finely grated
• 4 cloves garlic, minced
• 2 tbsp vegetable oil
• Salt to taste

Budget ingredients sourcing:

• Buy a whole chicken when on sale (S$7-9)
• Use frozen chicken if fresh is expensive
• Buy ginger and garlic in bulk from wet markets
• Grow your own pandan leaves

Cooking Instructions:

1. Clean chicken thoroughly and rub with salt inside and out
2. Bring a large pot of water to boil with ginger slices and 2 tsp salt
3. Lower chicken into boiling water, reduce heat to a simmer
4. Poach chicken for 25-30 minutes until cooked
5. Immediately plunge the chicken into the ice water bath for 10 minutes
6. Reserve the poaching liquid as stock
7. Wash rice and drain
8. Heat chicken fat/oil in wok, fry garlic and ginger until fragrant
9. Add rice and stir-fry for 2 minutes
10. Transfer rice to rice cooker, add pandan leaves and 4 cups of reserved chicken stock.
11. Cook rice as normal
12. Forchillii sau,e: blend all ingredients until smooth
13. For ginger sauce: combine all ingredients in a small bowl
14. Chop chicken into serving pieces when cool
15. Serve chicken with rice, cucumber slices, and sauces

2. Heng Kee Curry Chicken Bee Hoon Mee

Location:

• Hong Lim Complex (8-minute walk from Evolve MMA Far East Square)
• Operating hours: Monday to Saturday, 10:30 am to 3:30 pm

Pricing:

• Under S$10 for a bowl of curry noodles

Signature Dishes:

• Curry Chicken Bee Hoon Mee (similar to laksa but less spicy)
• Features tau pok, fish cake, and potato chunks in curry gravy

Homemade Curry Bee Hoon Recipe:

Ingredients:

• 400g rice vermicelli (bee hoon)
• 500g chicken thighs, cut into pieces
• 4 potatoes, peeled and cubed
• 10 pieces tau pok (fried tofu puffs), halved
• 200g fish cake, sliced
• 4 hard-boiled eggs, halved
• 200ml coconut milk
• 800ml chicken stock
• Bean sprouts for garnish
• Chopped spring onions for garnish

For curry paste:

• 10 dried red chillies, soaked
• 6 fresh red chillies
• 8 shallots
• 5clovesf s garlic
• 2-inch galangal
• 2-inch turmeric (or 2 tsp turmeric powder)
• 3 stalks lemongrass (white parts only)
• 2 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp fennel seeds
• 3 tbsp cooking oil

Budget ingredients sourcing:

• Use chicken drumsticks instead of thighs when on sale
• Buy dried spices in bulk from Indian grocery stores
• Use powdered versions of galangal/turmeric if fresh is expensive
• Purchase fish cakes from wet markets rather than supermarkets

Cooking Instructions:

1. Soak the bee hoon in warm water for 10 minutes, drain and set aside
2. Blend all curry paste ingredients into a smooth paste
3. Heat oil in a large pot, add curry paste and stir-fry for 5 minutes until fragrant
4. Add chicken pieces, cook until slightly browned
5. Add potatoes and stir for 2 minutes
6. Pour in chicken stock, bring to a boil, then reduce heat to a simmer
7. Cook for 15 minutes until potatoes are tender
8. Add coconut milk, tau pok, and fish cake, and simmer for another 5 minutes
9. Season with salt to taste
10. Blanch the bee hoon in boiling water for 30 seconds, drain
11. Place the bee hoon in serving bowls
12. Pour curry over noodles
13. Top with hard-boiled eggs, bean sprouts, and spring onions

3. Bebek Goreng Pak Ndut

Location:

• Lucky Plaza (10-minute walk from Evolve MMA Orchard Central)

Pricing:

• Under S$20 for main dishes

Signature Dishes:

• Ayam Penyet (Fried chicken rice) with five types of spices
• Grilled duck with rice (healthier option)

Homemade Ayam Penyet Recipe:

Ingredients:

• 4 chicken legs or thighs
• 3 candlenuts (or macadamia nuts as a substitute)
• 5 cloves of garlic
• 1-inch ginger
• 1-inch galangal
• 1-inch turmeric
• 2 lemongrass stalks, bruised
• 2 kaffir lime leaves
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp salt
• 1/2 tsp white pepper
• 500ml water
• Oil for frying

For sambal:

• 15 red chillies (adjust to spice preference)
• 5 bird’s eye chillies (optional for extra heat)
• 8 shallots
• 5 cloves s garlic
• 1-inch terasi (shrimp paste), toasted
• 1 tsp sugar
• Salt to taste
• 3 tbsp oil

Budget ingredients sourcing:

• Purchase chicken in bulk during promotions
• Use chicken quarters instead of premium cuts
• Buy whole spices from provision shops and grind at home
• Substitute candlenuts with unsalted peanuts if needed

Cooking Instructions:

1. Blend candlenuts, garlic, ginger, galangal, and turmeric into a paste
2. Mix the paste with coriander powder, cumin powder, salt, and white pepper
3. Rub the spice mixture all over the chicken pieces
4. Place chicken in a pot with lemongrass, kaffir lime leaves, and water
5. Bring to boil, then simmer for 30 minutes until chicken is tender
6. Remove chicken and drain well
7. Heat oil for deep frying (or use an air fryer for a healthier option)
8. Fry chicken until golden brown and crispy
9. For sambal: blend all ingredients except oil until smooth
10. Heat oil in a pan, sauté sambal paste for 10 minutes until fragrant
11. To serve “penyet” style, slightly smash the chicken with a pestle
12. Serve with steamed rice, cucumber slices, and sambal

4. Genius Central

Location:

• Near Evolve MMA, Far East Square at Telok Ayer

Pricing:

• Mid-range (exact prices not specified iin the rticle)

Signature Dishes:

• Happiness Bowl (organic rice, vegetables, and avocado)
• Vegan Zinger Burger (spicy battered oyster mushroom on charcoal bun)

Homemade Vegan Zinger Burger Recipe:

Ingredients:

• 300g oyster mushrooms
• 1 cup plant-based milk
• 1 tbsp apple cider vinegar
• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tbsp paprika
• 1 tsp cayenne pepper (adjust for spice level)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 charcoal burger buns (or regular burger buns)
• Vegan mayonnaise
• Lettuce leaves
• Tomato slices
• Pickles

Budget ingredients sourcing:

• Use button mushrooms if oyster mushrooms are expensive
• Regular buns can substitute for charcoal buns
• Make your own vegan mayo with aquafaba (chickpea water)
• Grow your own lettuce for a fresh supply

Cooking Instructions:

1. Clean mushrooms and pull apart into larger pieces
2. Mix plant-based milk with apple cider vinegar, let sit for 5 minutes to curdle
3. In a bowl, combine flour, cornstarch, and all seasonings
4. Dip mushroom pieces in milk mixture, then coat in flour mixture
5. Double-coat for extra crispiness by dipping again in the milk and flour mixture
6. Heat oil in a deep pan to 175°C (350°F)
7. Fry mushrooms in batches for 3-4 minutes until golden brown and crispy
8. Drain on paper towels
9. Toast the burger buns lightly
10. Spread vegan mayo on both sides of the buns
11. Layer with lettuce, tomato slices, fried mushrooms, and pickles
12. Serve immediately while the mushrooms are still crispy

5. Supergreen

Location:

• Outside Evolve MMA Star Vista

Pricing:

• Affordable (exact prices not specified in the article)

Signature Dishes:

• Teriyaki Chicken Bowl
• Muscle Bowl (likely protein-focused)

Homemade Teriyaki Chicken Bowl Recipe:

Ingredients:

• 500g boneless, skinless chicken thighs
• 2 cups cooked brown rice
• 1 broccoli head, cut into florets
• 1 carrot, julienned
• 1 cucumber, sliced
• 1 avocado, sliced
• 2 tbsp sesame seeds
• Spring onions for garnish

For teriyaki sauce:

• 4 tbsp soy sauce
• 2 tbsp mirin (or 2 tbsp rice vinegar + 1 tsp sugar)
• 2 tbsp sake (or dry white wine)
• 2 tbsp brown sugar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water

Budget ingredients sourcing:

• Use chicken thighs instead of breast (more flavour, often cheaper)
• Buy rice in bulk from wholesale stores
• Use frozen vegetables when fresh ones are expensive
• Make your own teriyaki sauce instead of buying bottled
• Substitute mirin with rice vinegar and sugar

Cooking Instructions:

1. Cut chicken thighs into bite-sized pieces
2. Combine all teriyaki sauce ingredients except the cornstarch mixture in a small pot
3. Bring the sauce to a simmer on low heat for 5 minutes
4. Add the cornstarch mixture and stir until the sauce thickens, then remove from the heat
5. Marinate chicken in 1/3 of the sauce for 20 minutes
6. Heat oil in a pan over medium-high heat
7. Cook chicken until browned and cooked through (about 7-8 minutes)
8. Pour the remaining sauce over the chicken and simmer for 2 minutes
9. Steam broccoli florets for 3-4 minutes until tender-crisp
10. Arrange rice in bowls
11. Top with teriyaki chicken, broccoli, carrots, cucumber, and avocado
12. Drizzle with extra sauce if desired
13. Sprinkle with sesame seeds and chopped spring onions

Budget Grocery Shopping Tips for Singapore

1. Shop at wet markets instead of supermarkets for fresh produce (Tekka Market, Geylang Serai Market)
2. Visit heartland supermarkets like Sheng Siong or Giant instead of upscale chains.
3. Buy in bulk for non-perishable items during promotions
4. Use grocery apps with cashback options (RedMart, FairPrice)
5. Consider frozen vegetables and meats, which are often cheaper than fresh
6. Shop late evening at wet markets for discounted produce
7. Grow your own herbs (basil, mint, coriander) on your windowsill
8. Join community gardens for fresh produce sharing
9. Use local substitutes for expensive imported ingredients
10. Plan meals around weekly supermarket promotions

This analysis provides alternatives for enjoying similar meals at home while keeping costs down, perfect for fitness enthusiasts who want nutritious options without breaking the bank.

Budget-Friendly Green Meal Recipes

These nutritious, plant-forward meal recipes are designed to be affordable while providing excellent nutrition for fitness enthusiasts. Perfect for meal prep before or after workouts at places like Evolve MMA.

1. Protein-Packed Chickpea Buddha Bowl

Ingredients:

• 1 cup dried chickpeas (or 2 cans, drained and rinsed)
• 1 cup brown rice
• 2 medium sweet potatoes, cubed
• 2 cups kale, stems removed and chopped
• 1 red bell pepper, sliced
• 1 cucumber, sliced
• 1/4 cup mixed seeds (sunflower, pumpkin, etc.)
• 2 tbsp olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• Salt and pepper to taste

Budget ingredient sourcing:

• Buy dried chickpeas in bulk (approximately S$2.50 for 500g)
• Purchase brown rice from provision shops (S$3-4 per kg)
• Look for “ugly” produce at wet markets for discounts
• Buy vegetables that are in season
• Use seeds from the baking section rather than the health food stores

Cooking instructions:

1. If using dried chickpeas, soak overnight, then boil for 45 minutes until tenderer
2. Cook brown rice according to package instructions
3. Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper
4. Roast sweet potatoes at 200°C for 25-30 minutes until golden
5. Massage kale with 1 tsp olive oil aa nd a pinch of salt for 2 minutes to soften
6. Mix the remaining olive oil with lemon juice and minced garlic for dressing
7. Assemble bowls with rice as a base, topped with chickpeas, sweet potatoes, kale, bell pepper, and cucumber
8. Drizzle with dressing and sprinkle with mixed seeds
9. Store in airtight containers for up to 3 days in the refrigerator

Cost per serving: Approximately S$2-3

2. Tofu and Vegetable Stir-Fry with Ginger-Soy Sauce

Ingredients:

• 2 blocks of firm tofu (600g total)
• 3 tbsp cornstarch
• 4 cups mixed vegetables (carrots, broccoli, snap peas, bell peppers)
• 3 cloves garlic, minced
• 2-inch ginger, grated
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1/2 tsp chilli flakes (optional)
• 2 tbsp cooking oil
• 4 cups cooked brown rice or noodles for serving
• Green onions for garnish

Budget ingredient sourcing:

• Buy tofu from traditional tofu shops or wet markets (S$1-2 per block)
• Choose vegetables based on seasonal availability
• Purchase ginger in bulk, peel and freeze extras
• Use regular soy sauce instead of premium or speciality varieties
• Buy rice or noodles in bulk packages

Cooking instructions:

1. Press tofu between paper towels with h heavy object for 15 minutes to remove excess moisture.
2. Cut tofu into 2cm cubes and toss with cornstarch
3. Heat 1 tbsp oil in a wok or large pan over medium-high heat
4. Fry tofu for 5-7 minutes, turning occasionally until golden and crisp
5. Remove the tofu and set it aside
6. Add remaining oil to pan, stir-fry garlic and ginger for 30 seconds
7. Add vegetables, starting with the firmest (carrots, broccoli) and cook for 3-4 minutes
8. Add softer vegetables (bell peppers, snap peas) and cook for 2 more minutes
9. Mix soy sauce, rice vinegar, and honey in a small bowl
10. Return tofu to pan, add sauce mixture and toss to coat
11. Cook for another minute until the sauce thickens slightly
12. Serve over rice or noodles, garnished with green onions

Cost per serving: Approximately S$2.50-3.50

3. Lentil and Vegetable Curry

Ingredients:

• 1.5 cups red lentils, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 1 carrot, diced
• 1 sweet potato, diced
• 2 cups spinach or other leafy greens
• 1 can (400ml) coconut milk (or 200ml coconut milk + 200ml water for lower cost)
• 2 tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp chilli powder (adjust to taste)
• 4 cups water or vegetable stock
• Salt to taste
• 2 tbsp cooking oil
• Fresh coriander for garnish (optional)
• 4 cups cooked rice for serving

Budget ingredient sourcing:

• Buy lentils in bulk from Indian grocery stores (S$2-3 for 500g)
• Purchase spices from ethnic markets and grind them yourself
• Look for coconut milk offers or use a diluted version
• Use frozen spinach if fresh is expensive
• Grow coriander at home for fresh herbs

Cooking instructions:

1. Heat oil in a large pot over medium heat
2. Sauté onion until translucent (about 3-4 minutes)
3. Add garlic and ginger, cook for 1 minute until fragrant
4. Add curry powder, cumin, turmeric, and chilli powder, stir for 30 seconds
5. Add carrot and sweet potato, stir to coat with spices
6. Pour in lentils and water/stock, bring to a boil
7. Reduce heat and simmer for 20-25 minutes until lentils and vegetables are tender
8. Stir in coconut milk and simmer for another 5 minutes
9. Add spinach and stir until wilted
10. Season with salt to taste
11. Serve over rice, garnished with coriander if using

Cost per serving: Approximately S$2-3

4. Mediterranean Quinoa Bowl

Ingredients:

• 1 cup quinoa, rinsed (or substitute with couscous for lower cost)
• 1 large cucumber, diced
• 2 tomatoes, diced
• 1 red onion, finely diced
• 1 can (400g) chickpeas, drained and rinsed
• 100g feta cheese, crumbled (optional, omit for vegan version)
• 12 olives, sliced (optional)
• 2 tbsp olive oil
• 1 lemon, juiced
• 1 tsp dried oregano
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Budget ingredient sourcing:

• Use couscous instead of quinoa to reduce cost
• Buy chickpeas in bulk or dried and cook them yourself
• Purchase cheaper white cheese instead of feta
• Use lemon juice from the bottle if fresh lemons are expensive
• Grow parsley at home for fresh herbs

Cooking instructions:

1. Cook quinoa according to package instructions (typically 1:2 ratio with water)
2. While quinoa cooks, mix olive oil, lemon juice, oregano, garlic, salt, and pepper in a small bowl
3. Fluff cooked quinoa with a fork and let it cool slightly
4. Combine quinoa, cucumber, tomatoes, red onion, and chickpeas in a large bowl
5. Pour dressing over the mixture and toss gently
6. Add feta cheese and olives if using
7. Garnish with fresh parsley if available
8. Can be served warm or cold
9. Stores well in the refrigerator for up to 4 days

Cost per serving: Approximately S$2.50-3.50 (less if using couscous)

5. Asian-Inspired Vegetable and Edamame Noodle Bowl

Ingredients

• 200g soba noodles or rice noodles
• 2 cups frozen edamame, shelled
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 cups bok choy or Chinese cabbage, chopped
• 100g bean sprouts
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp chilli sauce (optional)
• 2 tbsp cooking o
• 2 tbsp sesame seeds
• 2 green onions, sliced

Budget ingredient sourcing:

• Use regular wheat noodles if soba is too expensive
• Buy frozen edamame in bulk during sales
• Purchase vegetables from evening markets for discounts
• Use regular oil with a few drops of sesame oil for flavour
• Buy sesame seeds from the baking section rather than the health food section

Cooking instructions:

1. Cook noodles according to package instructions, then rinse under cold water
2. Cook edamame according to package instructions, typically 3-4 minutes in boiling water
3. Mix soy sauce, rice vinegar, sesame oil, honey, and chilli sauce iinn small bowl
4. Heat cooking oil in a wok or large pan over medium-high heat
5. Add garlic and ginger, stir-fry for 30 seconds
6. Add carrot and bell pepper, stir-fry for 2 minutes
7. Add bok choy and cook until slightly wilted, about 1 minute
8. Add bean sprouts and edamame, cook for another minute
9. Add cooked noodles and the sauce mixture
10. Toss everything together until well combined and heated through
11. Divide into bowls and garnish with sesame seeds and green onions

Cost per serving: Approximately S$2.50-3.50

6. Cheap and Cheerful Chickpea and Vegetable Biryani

Ingredients:

• 1.5 cups basmati rice
• 1 can (400g) chickpeas, drained and rinsed
• 1 large onion, thinly sliced
• 2 carrots, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 tsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cardamom powder (optional)
• 3 cups vegetable stock or water
• 2 tbsp cooking oil
• Salt to taste
• Fresh coriander for garnish (optional)
• Lemon wedges for serving

Budget ingredient sourcing:

• Buy rice in bulk from the provision shops
• Use dried chickpeas cooked in batches for multiple meals
• Purchase spices from Little India in small quantities
• Use frozen vegetables when fresh ones are expensive
• Grow coriander at home

Cooking instructions:

1. Rinse rice until water runs clear, then soak for 15 minutes
2. Heat oil in a large pot with a lid
3. Sauté onion until golden brown, about 5-7 minutes
4. Add garlic and ginger, cook for 1 minute until fragrant
5. Add all spices, stir for 30 seconds
6. Add carrots and cook for 2 minutes
7. Drain rice and add to the pot, stirring to coat with spices
8. Add chickpeas and vegetable stock/water
9. Bring to boil, then reduce heat to low
10. Cover and simmer for 15 minutes
11. Add frozen peas on top without stirring
12. Cover again and cook for another 5 minutes
13. Remove from heat and let stand, covered, for 5 minutes
14. Fluff with a fork, gently mixing in the peas
15. Garnish with coriander if using and serve with lemon wedges

Cost per serving: Approximately S$1.50-2.50

7. Power-Packed Sweet Potato and Black Bean Bowl

Ingredients:

• 2 large sweet potatoes, cubed
• 1 can (400g) black beans, drained and rinsed
• 1 red onion, diced
• 1 bell pepper, diced
• 2 cups spinach or kale
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lime, juiced
• 1 avocado, sliced (optional – when on sale)
• 2 tbsp pumpkin seeds

Budget ingredient sourcing:

• Buy sweet potatoes from wet markets
• Use dried black beans cooked in batches (freeze portions)
• Purchase produce from evening markets for discounts
• Skip the avocado if prices are high
• Use bottled lime juice if fresh limes are expensive

Cooking instructions:

1. Preheat oven to 200°C
2. Toss sweet potato cubes with 1 tbsp olive oil, salt, pepper, cumin, and paprika
3. Spread on a baking sheet and roast for 25-30 minutes until tender
4. Heat the remaining oil in a pan over medium heat
5. Sauté the onion for 3-4 minutes until softened
6. Add bell pepper and garlic, cook for 2 more minutes
7. Add black beans, oregano, and cayenne if using
8. Cook for 3-4 minutes until heated through
9. Add greens and cook until wilted
10. Divide roasted sweet potatoes among bowls
11. Top with black bean mixture
12. Drizzle with lime juice
13. Add avocado slices if using
14. Sprinkle with pumpkin seeds

Cost per serving: Approximately S$2-3

8. Thai-Inspired Peanut Noodle Salad

Ingredients:

• 200g whole wheat spaghetti or rice noodles
• 1 carrot, julienned or grated
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• 1 cup bean sprouts
• 1/2 cup cilantro, chopped
• 1/4 cup roasted peanuts, chopped

For peanut sauce:

• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tbsp lime juice
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1-2 tbsp water to thin
• Red pepper flakes to taste (optional)

Budget ingredient sourcing:

• Use regular wheat pasta instead of speciality noodles
• Buy vegetables from wet markets in the evening
• Make peanut butter at home by roasting and blending peanuts
• Purchase peanuts from bulk bins
• Use regular vinegar with a pinch of sugar if rice vinegar is unavailable

Cooking instructions:

1. Cook noodles according to package instructions, rinse under cold water
2. Whisk all sauce ingredients together ia nina small bowl, adding water until the desired consistency
3. In a large bowl, combine noodles with all the vegetables
4. Pour sauce over and toss until well-coated
5. Garnish with cilantro and chopped peanuts
6. Can be served immediately or chilled
7. Stores well in the refrigerator for up to 3 days

Cost per serving: Approximately S$1.50-2.50

9. Hearty Vegetable and Barley Soup

Ingredients:

• 1 cup pearl barley, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 sweet potato, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 6 cups vegetable stock (or water with 2 stock cubes)
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp paprika
• 2 cups leafy greens (spinach, kale, or cabbage)
• 2 tbsp olive oil
• Salt and pepper to taste

• Lemon wedges for serving (optional)

Budget ingredient sourcing:

• Buy barley from bulk sections
• Use vegetable scraps to make homemade stock
• Purchase vegetables that are in season or on sale
• Use frozen greens if fresh greens are expensive
• Buy stock cubes instead of premade stock

Cooking instructions:

1. Heat oil in a large pot over medium heat
2. Add onion, carrots, and celery, and cook for 5 minutes
3. Add garlic, cook for 30 seconds until fragrant
4. Add barley, sweet potato, thyme, bay leaf, and paprika, stir to combine
5. Pour in diced tomatoes and vegetable stock
6. Bring to boil, then reduce heat and simmer for 30 minutes
7. Add zucchini and cook for another 10 minutes
8. Add leafy greens and cook until wilted
9. Season with salt and pepper to taste
10. Remove the bay leaf before serving
11. Serve with lemon wedges if desired
12. Freezes well for up to 3 months

Cost per serving: Approximately S$1.50-2

10. Vegetable Fried Rice with Eggs

Ingredients:

• 3 cups cooked and cooled rice (preferably day-old)
• 3 eggs, beaten
• 1 carrot, finely diced
• 1 cup frozen peas
• 1 bell pepper, diced
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tsp sesame oil
• 2 tbsp cooking oil
• Salt and pepper to taste

Budget ingredient sourcing:

• Cook extra rice for dinner and save it for the next day
• Buy eggs from local farms or wholesale markets
• Use frozen vegetables when fresh ones are expensive
• Purchase soy sauce in larger bottles for better value
• Use regular oil with a few drops of sesame oil for flavour

Cooking instructions:

1. Heat 1 tbsp oil in a wok or large pan over medium-high heat
2. Pour in beaten eggs, swirl to create a thin layer
3. Cook until just set, then break into pieces with a spatula
4. Remove eggs and set aside
5. Add the remaining oil to the pan
6. Add garlic and ginger, stir-fry for 30 seconds
7. Add carrot and bell pepper, stir-fry for 2-3 minutes
8. Add frozen peas, cook for 1 minute
9. Add rice, breaking up any clumps
10. Stir-fry for 3-4 minutes until rice is heated through
11. Add soy sauce, oyster sauce if using, and sesame oil
12. Return eggs to the pan and add green onions
13. Stir to combine everything well
14. Taste and adjust seasoning if needed

Cost per serving: Approximately S$1-2

Budget Shopping Tips in Singapore

1. Shop at wet markets late in the day for discounted fresh produce
2. Visit the Mustafa Centre for affordable bulk spices and dry goods
3. Check out the “reduced to clear” sections in NTUC FairPrice and Cold Storage
4. Join group buying platforms like SG Food Rescue or Telegram groups
5. Look for house brands instead of premium labels
6. Shop at Heartland supermarkets like Sheng Siong or Giant
7. Visit local farms like Quan Fa Organic Farm for direct purchases
8. Grow your own herbs in HDB corridor gardens
9. Buy in bulk and split with friends for better value
10. Check apps like TreeDots for surplus food at discounted prices
11. Visit Little India and Chinatown markets for speciality ingredients at lower prices
12. Use food tracking apps to reduce waste and maximise ingredients

Tips for Budget Cooking:

1. Buy in bulk: Purchase rice, noodles, and spices in larger quantities from Asian supermarkets
2. Use frozen seafood: Often cheaper than fresh and works well in these dishes
3. Substitute expensive ingredients: Use chicken instead of prawns, skip cockles, and use regular vegetables
4. Make your own stocks: Save bones, shells, and vegetable scraps to make stocks
5. Grow your own herbs: Coriander, spring onions, and chilis are easy to grow at home
6. Shop at wet markets: If available, wet markets often have fresher and cheaper ingredients than supermarkets
7. Batch cooking: Make larger portions of base ingredients like radish cake and freeze
8. Sauce simplification: Make simplified versions of the sauces with fewer ingredients
9. Use seasonal ingredients: Buy vegetables and seafood when they’re in season and cheaper
10. Generic brands: Use generic brand soy sauce and other condiments instead of premium brands

Delivery Considerations for Hawker Food

Whyq Specialised Service: Whyq specifically focuses on hawker food delivery and may have better coverage for specific centres

1. Delivery Fees: Typically range from $3-8 SGD, depending on distance and platform
2. Food Quality Concerns: Some hawker dishes don’t transport well (soup noodles, crispy items)
3. Bundle Orders: Some platforms allow ordering from multiple stalls in the same hawker centre
4. Delivery Timing: Peak meal hours may see longer delivery times from popular hawker centres
5. Minimum Order Requirements: Some hawker stalls have minimum order amounts for delivery
6. In-Person Experience: Many food enthusiasts believe the authentic hawker experience requires dining in person

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