5 simple dishes to make with your bored kids this Ramadan using Buttercup

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(Updated 7.47PM 2nd June 2016) Here’s some recipes for you to consider trying out using Buttercup butterblend. This article is brought to you by Buttercup.

The first time I wanted to bake something on my own, years after my last food and nutrition class in secondary school, was because I had a craving for muffins- blueberry muffins. As I was (and still am) a cooking noob, I googled for recipes and made sure that the person who came up with the list was a Singaporean. I landed on Noob Cook’s blog.

With a recipe in hand, I went to the nearest Fairprice and got all the ingredients needed. That was the first time I used Buttercup. It was the cheapest and it was halal-certified, so I thought I’d give it a try. When I brought it home, my mother said that Buttercup is not butter, and I saw that it was a butterblend, or a mélange, I tasted it. It tasted quite similar to butter.

Using it to bake my muffins yielded quite a satisfactory result so I didn’t mind using Buttercup since then. Furthermore since I have a brother who is 16 years younger than me, I need to make sure whatever recipes I try are quite easy for him to help with. Especially since it’s June holidays AND Ramadan right now, he’s getting so bored at home.

A Taste of Buttercup Event

Not too long ago, before Ramadan, Shams and me were invited to go for ‘A Taste of Buttercup’ tasting where several chefs came up with creations using Buttercup. I was excited to see what else you could use with butterblend. Shams didn’t have much of an expectation. She’s quite the purist when it comes to food. i.e. “I only use butter.”

Besides tasting the wide variety of food there (there were SO MANY!) we also learned a few things about butterblend.


1. Butterblends like Buttercup are more affordable compared to butter.

Yes it’s not butter, but that doesn’t make it bad. It means that it’s not as expensive as butter, and it’s firmer compared to butter so creams and biscuits hold up better, especially in our humid weather in Singapore. It’s also trans fat free and spreadable. I really find it annoying when I have to wait for butter to melt when I want to spread it on toast, and since margarine doesn’t taste that nice, butterblends are a good compromise.

When I compare Buttercup to butter there’s not much difference. Both are trans fat free, has milk fat, tastes salty and buttery, has that buttery yellow look and taste we want in butter! Since Buttercup butterblend is cheaper, it makes sense for when you want to make lots and lots of kuehs this raya to sell or just to give away to your relatives. It is a great baking and cooking ingredient that delivers a buttery aroma and smooth texture at an affordable price.


2. Butterblends like Buttercup has a lower smoking point so it’s good for if you’re a truly noob cook like me.

I’ve tried to make lemon butter sauces for fish fillets or just pan-fry mushrooms before and I like to just soak them in butter because of the fatty flavour, but what I don’t like is that butter dries up and smokes up really quickly. And it’s no wonder because butter has a low smoking point. Butterblends like Buttercup on the other hand has a smoking point of 220 degrees so there’s more room for error especially if you’re not a really confident cook.

With these reasons, it’s no wonder than that since its inception, Buttercup has been Singapore’s No. 1 butterblend. It has gained a loyal following of consumers ranging from home-bakers, hawkers, bakeries and chefs, establishing its track record for being a key ingredient in creating delicious baked goods and giving an edge to your spreads, cookies, cakes and savoury dishes. With a wide range of delicious spreads, Buttercup is a trusted ingredient for many chefs and home-bakers in creating consistently great quality products.

So what is a butterblend or a mélange?

Buttercup Mélange is a uniquely formulated mixture of milk fats and vegetable oil churned into a premium quality luxury spread. It’s buttery taste, texture and aroma is comparable to butter and is perfect for baking and cooking at an affordable price.

The ambient Mélange can be kept at room temperature for easy storage and conveniently used to add a distinct buttery aroma to sweet and savoury items alike.

And with that, here are some recipe ideas for you to try out this fasting month, to eat on your own, or to practice and bring to the extended family’s house for raya. We’ve tasted the end product of the below recipes which is cooked with Buttercup and let’s say I’ve gained the confidence as if I can cook like a chef now!

Enjoy these recipes for your iftar, or practice them now share with your families and friends for Hari Raya!

Let’s start with the mains first. Try these Ayam Masak Merah with Herbs and Butter Basmati Rice

I never thought of using butter to cook Ayam Masak Merah ever!


I never thought of using butter to cook Ayam Masak Merah ever! Taste of Buttercup- Ayam Masak Merah and Basmati Rice

1. Ayam Masak Merah Recipe


1. 1kg of chicken, cut into 8 pieces or boneless chicken
2. 20 dried chilies, soaked
3. 2 red onions
4. 5 cloves of garlic
5. 40g of ginger
6. 25g of galangal (lengkuas)
7. 5 lemongrass
8. 2-3 star anise
9. 4 cloves
10. 3 inch of cinnamon
11. 3 cardamoms
12. 20g of tomato paste
13. 100ml of coconut milk
14. Salt, chicken powder and sugar to taste
15. Vegetable oil for deep frying
16. 20g of Luxury Spread and oil for cooking
17. 30g of peas for garnish


1. Rub chicken with turmeric and salt. Set aside for 30 minutes.
2. Heat up the oil in a wok and deep fry the chicken pieces until golden in colour. Set aside.
3. Roughly chopped red onion, ginger, galangal and lemongrass, then transfer to a blender or food processors.
4. Add in chilies and garlic. Process into a paste.
5. Heat up the wok with oil and Buttercup Luxury Spread.
6. Sauté the spices, cinnamon, star anise, cloves and cardamom until fragrant. Then add in the blended paste.
7. Bring the heat up until the paste bubble then lower the heat.
8. Simmer till the paste is thoroughly cooked, fragrant and the oil separates from the paste.
9. Add in canned tomato soup, coconut milk and chicken pieces.
10. Bring up the heat for a quick boil, then lower to a simmer and cook until the sauce thickened.
11. Add peas and season with salt to taste.
12. Garnish with some spring onion before serving with the herbs & butter basmati rice.

2. Herbs & Butter Basmati Rice Recipe


1. 4 cups of basmati rice (soak in water for 1 hr)
2. 4 cups of plain water (add 1 teaspoon of rose essence for aroma)
3. 2 cups of evaporated milk
4. 6 medium sized Bombay onions (slice thinly)
5. 1 stalk of lemon grass smash and cut half
6. 10g of chilli powder
7. 10g of turmeric powder
8. 15g of cumin powder
9. 15g of coriander powder
10. 10g of fennel powder
11. 40g of ginger paste
12. 60g of garlic paste
13. 1 stalk of coriander leaf and some mint leaf (chopped roughly)
14. 2 bay leaves
16. Salt to taste
17. Spices in a pouch: cardamom, cloves and star anise.
18. 2 sticks of cinnamon (break into 2)
19. 50g of Luxury Spread
20. 50g of cooking oil


1.Drain the soak rice and set aside.
2.Heat the pot and put in the oil and Buttercup Luxury Spread.
3.Fry onions ginger and garlic until slightly brown and aromatic.
4.Add the cinnamon and herbs then the rice.
5.Fry for until the oil and Buttercup Luxury Spread have combined well with the rice.
6.Pour in the water and milk.
7.Add the spice pouch and salt.
8.Cook until the rice is about 3/4 cooked.
9.Add the coriander leaf, mint leaf and bay leaf.
10.Cover the pot with the cover.
11.Put back the lid and place a heavy thing on it.
12.Place a sheet of tin or old pot lid beneath the rice pot to prevent the rice from burning.
13.Let the rice cook for half hour more under very slow fire.
14.Open the lid and foil.
15.Stir the rice and remove from stove to serve.

Your guests for hari raya will usually be house-hopping across many houses and they don’t really want to eat so heavy sometimes! Give them this option of Coin Prata with Chicken Keema.

Chef Bala whips up his chicken keema quickly.


Coin Prata is bite size enough for guests who will be hopping houses this raya. This can be your sure-hit dish!


A Taste of Buttercup- Keema
Chicken Keema. You can replace it with potatoes too.


What it looks like upon plating with finishing touches.

3. Prata Recipe


1. 1kg of plain flour
2. 1 egg
3. 300ml of Buttercup Luxury Spread
4. 450ml of water
5. 1 teaspoon of salt
6. 1 teaspoon of sugar


1. Add flour, egg, salt, sugar and 150ml of Buttercup Luxury Spread into a mixing bowl and knead well. 2. Add remaining 150ml of Buttercup Luxury Spread and 200ml of Water into the mixture. Knead further for 5 minutes.
3. Add remaining 250ml of Water and knead dough till elastic.
4. Once ready, form into balls and cling wrap to rest for 2 hours.
5. Flip prata dough till flat.
6. Heat a hot griddle or pan with Buttercup Luxury Spread and cook till evenly browned.

4. Chicken Keema Recipe


1. 500g of minced chicken
2. 2 chopped red onions
3. 10ml of Luxury Spread
4. 2 cloves
5. 1 tablespoon of cumin seed
6. 1 tablespoon of garam masala
7.1 teaspoon of tumeric powder
8. 20g of ginger paste
9. 2 tablespoons of salt
10. 200ml of water


1. Heat Buttercup Luxury Spread till melted.
2. Add cloves, cumin seeds, chopped onions and stir fry till golden brown.
3. Add garam masala, turmeric powder and sauté for 3 minutes.
4. Next add minced chicken, salt, and cook for 5 minutes.
5. Then add water and simmer for 10 minutes.

You’ve now got your mains pat down. Now you need to master a side dish. Try this Butter Oatmeal Prawn.

A Taste of Buttercup- Butter PRawn
Perfect for every Singaporean’s taste bud because of that chilli padi used.

It’s just so awesome when it’s fresh from the fryer and still hot I wish I could have tried more of this at the tasting session but there was other things to try as well. I’m definitely going to try making this with the recipe.

5. Butter Prawns Recipe


1. 200g of prawns (shelled or de-shelled)
2. salt for seasoning
3. 1 teaspoon of sesame oil
4. 1 teaspoon of corn starch
5. 1/2 an egg
6. 1 teaspoon of tapioca flour
7. Oil for deep frying
8. 2 pkt of Nestum cereal
9. 1 sliced chilli padi
10. 10g of curry leaves
11. 1 teaspoon of curry powder
12. 30g of Luxury Spread


1.Marinate prawns in salt, sesame oil, corn starch, egg and tapioca flour for 20mins.
2.Heat up oil to 170°C and deep fry prawns until crispy and cooked through. Set aside.
3.Heat up wok, add in Buttercup Luxury Spread, chilli padi, curry leaves and sauté.
4.Add deep fried prawns, Nestum cereal, curry powder and stir fry well.
5.Serve with a garnish of curry leaves and sliced chilli padi.


With all the recipe ideas above, I hope that Buttercup becomes a good cooking companion for you and the kids this Ramadan and Syawal and that everyone will smile when they eat your cooking! InshaAllah. Ramadan Mubarak! It’s still okay though if you’re going to stick to butter. Everyone is entitled to their preferences yah! 😀

This article was brought to you by Buttercup Singapore.

Editors: In an earlier version of this article, we have missed out that this article was a sponsored article by Buttercup. We have since updated the article this.


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