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Make your Christmas extra special with a table full of these hearty dishes!

5 Delicious Christmas Recipes You Should Try This December

Don’t know what to cook this Christmas? Just take your pick from these five delicious recipes and your Christmas will be filled with tenderness, love, and care – your stomachs will be, too! 

Gu Lou Yok (Sweet and Sour Pork)

Christmas Recipe

Image From Tasty

The combination of the sweet and tangy sauce will give your tastebuds a burst of beautiful flavours. Treat yourself to this deep-fried dish to celebrate the holidays with your loved ones!

Cooking time: 35 minutes


  • 125g pork loin
  • ¼ tsp fine sea salt
  • 1 tsp Shaoxing Chinese rice w3ine
  • 1 tsp light soy sauce
  • 7 tbsp cornstarch
  • 1½ tbsp wheat flour
  • 4 tbsp water
  • 1 tbsp oil
  • ⅛ tsp baking powder
  • ½ cucumber
  • 1 small onion
  • 1 stalk white spring onion
  • 100 mL ketchup
  • 50 mL of water
  • 2 tbsp fine granulated sugar
  • 1 tbsp rice vinegar
  • ⅛ tsp fine sea salt
  • 1 tsp light soy sauce
  • ½ tbsp cornstarch
  • 1 tbsp water 


  1. Marinate pork with egg, light soy sauce, water, Shaoxing wine, sesame oil, and white pepper for at least 30 minutes
  2. Coat the pork pieces with a mixture of plain flour and cornflour, and deep-fry in hot oil.
  3. Sauté onion, garlic, bell pepper, and pineapple together. 
  4. Add the sauce mixture – cornstarch, water, brown sugar, ketchup, pineapple syrup, soy sauce, and vinegar. 
  5. Simmer until the sauce has thickened. Add water if it’s too thick, depending on your preference. 
  6. Add the pork and coat them in the sauce. 

Har Cheong Gai (Shrimp Paste Fried Chicken)

Christmas Recipe

Image From Wikipedia

Har Cheong Gai is a classic Singaporean favourite that you can’t miss this for your Christmas feast! This recipe is easy to prepare and cook just as much as eating it – you won’t be able to stop at only one or two pieces! 

Cooking time: 20 minutes


  • 12 chicken mid wings
  • 2 tbsp prawn paste
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • 2 tbsp Shao Hsing
  • 1 tbsp oyster sauce
  • 6 tbsp plain flour
  • 6 tbsp potato flour
  • 6 tbsp potato starch
  • 1 egg
  • 50 mL of water
  • ¼ tsp baking powder


  1. Add 2 tablespoons of prawn paste to 12 chicken mid wings
  2. Mix 1 tablespoon of sugar, 1 tablespoon of sesame oil, 2 tablespoons of Shao Hsing wine, ⅓ teaspoon of white pepper, and 1 tablespoon of oyster sauce. 
  3. Place mixture in a bag with the chicken wings and marinate for 4 hours. 
  4. Mix the batter – 6 tablespoons of plain flour, 6 tablespoons of potato starch, ¼ teaspoon of baking powder, 1 beaten egg, and 50 mL of water.
  5. After marinating, put the wings into the batter and coat thoroughly.
  6. Deep fry the wings and keep the oil at 180 degrees Celsius
  7. Cook for 3-4 minutes until the wings start to float in the oil. 

Zai Mi Fen (Vegetarian Bee Hoon)

Christmas Recipe

Image From Pinterest

Zai Mi Fen is usually accompanied by mock meat, but this version is entirely vegetarian! For a healthier plate, this recipe doesn’t have all the hidden calories the usual Zai Mi Fen has. Try a new recipe this coming Christmas, and you might just find it better (and healthier)!

Cooking time: 20 minutes


  • 400g bee hoon
  • 200g bean sprouts
  • 5 dried shitake mushrooms
  • 200g cabbage
  • 100g french bean or baby beans
  • ½ carrot
  • 1 handful of black fungus
  • 1 tau Kwa
  • 1 packet of baby bok choy
  • 3 tbsp light soy sauce
  • 1 tbsp mushroom sauce
  • 1 tsp sugar
  • 500 mL vegetable stock


  1. Put bee hoon in warm water for 30 minutes to soften, then drain and set aside. 
  2. Heal oil in high heat. Stir in shredded mushrooms and carrots until fragrant. 
  3. Add cabbage, baby bok choy, french bean, bean sprouts, black fungus, and sauce ingredients – 3tbsp light soy sauce, 1 tbsp mushroom sauce, 1 tsp sugar, salt and pepper, 500 mL vegetable stock. Stir and braise over low heat for 5 minutes.
  4. Add bee hoon and cook until water is absorbed
  5. Add fried tau kwai and mix well.

Ngoh Hiang

Christmas Recipe

Image From Miss Tam Chiak

Ngoh Hiang is another classic and staple in Singapore. You can eat this as an appetizer and just munch on it on its own. Be careful, though, because you might not notice that you’re eating ten of them already in one sitting – it’s just that good! You can also eat this as an entree together with rice, bread, and many more! 

Cooking time: 10 minutes


  • 200g minced pork
  • 200g prawn 
  • 200g fatty pork
  • 10 water chestnuts
  • 1 small carrot
  • 1 tsp five-spice powder
  • 1 tsp sugar
  • 1 tsp white pepper
  • Sesame oil
  • 1 tbsp light soya sauce
  • 1 tbsp Chinese wine
  • 1 egg
  • 1 large sheet bean curd skin


  1. Mix together minced pork, fatty pork, prawns, water chestnuts, and carrot together.
  2. Mix sugar, salt, and five-spice together. Prepare sesame oil, soya sauce, and Chinese wine. Add everything to the meat mixture, then stir until mixture comes together as a ball. 
  3. Spread out bean curd skin and cut into squares. Put meat filling along an outer edge and roll up tightly into sausages. 
  4. Steam the rolls over high heat for 5 minutes
  5. Deep fry until crisp and golden. 

Gao Teng Kueh (Jiu Ceng Gao)

Christmas Recipe

Image From What To Cook Today

This is a common delicacy in Singapore, and it’s even better when eaten with loved ones! For a perfect dessert, this Gao Teng Kueh (Jiu Ceng Gao) recipe will make your Christmas sweeter. You can eat this yummy dessert by peeling off each layer, or you can just eat it whole! There’s no right or wrong way to eat this – as long as you’re enjoying it, then you’re doing it right! 

Cooking time:  1 hour 30 minutes


  • 300 mL of coconut milk
  • 150g fine sugar
  • ½ tsp vanilla extract
  • 250 mL boiling water
  • 200g tapioca flour
  • 20g rice flour


  1. Mix and stir coconut milk, sugar, and vanilla extract.
  2. Pour in boiling water and stir until sugar dissolves.
  3. Add tapioca and rice flour. Keep stirring until it smoothens. Strain out lumps if necessary.
  4. Divide the batter into three portions in separate bowls.
  5. Add 3-4 drops of food colouring to each bowl. Stir to mix.
  6. Bring water to a boil for the steamer. Wrap the lid with a cloth. 
  7. Brush the bottom of the pan with cooking oil. Line it with parchment paper. Preheat it by steaming it empty over hot water for 5 minutes.
  8. Place batter in the steamer. Stir every once in a while so the flour won’t settle at the bottom. Steam for about 7 minutes.
  9. Make sure the layer has settled before adding in another layer of colour. Repeat until you get 9 layers.
  10. Cool before cutting. Use an oiled knife to cut to prevent sticking. 

We wish you all a Merry Christmas to every family, and we hope you try these recipes! Let us know what you think down in the comments! 

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