Halloween is hands down the best time of the year. If you disagree, argue with the wall! It’s an excuse to dress up as outlandishly as possible without having anyone bat an eye. I especially love getting to rewatch all the classic Halloween movies. And what pairs great with movies? Wickedly good food, that’s right! Trust me, you’ll want to fill your tummy with these Halloween recipes when horror makes your insides churn.
If you’re ready to have a go at whipping something up in the kitchen, you’re in for a treat – no tricks here! No matter if you’re throwing a Halloween bash or just getting with loved ones for spooky flicks; it’s the perfect occasion to make some devilishly yummy delights. Let’s jump right in!
Recipe 1: Nang Tani Creepy Coconut Balls
Let’s start off with something to satisfy those with a sweet tooth! Have a go at these hauntingly good Nang Tani Creepy Coconut Balls. Who’s Nang Tani, you ask? She’s a female spirit in Thai folklore who inhabits wild banana trees! But beware – for she’s especially visible when there’s a full moon.
But for the most part, she’s regarded as compassionate and would be more than happy for you to try these terrifyingly tasty coconut balls. They’re just nice for a quick flavourful bite to pop in your mouth. So roll up your sleeves and get cooking!
Ingredients:
- 1 cup of Golden Elephant Glutinous Rice Flour
- ½ cup of Redman Desiccated Coconut
- ¼ cup of Green House Palm Sugar
- ½ cup of water (adjust as needed to form dough)
Directions:
- Mix glutinous rice flour with water to form a dough and roll into small balls.
- Boil the balls until they float, then toss them in desiccated coconut.
- Melt the palm sugar in a small saucepan over low heat with 1-2 tablespoons of water.
- Serve the coconut balls with the palm sugar syrup on the side. You can even serve the coconut balls on Farm Fresh banana leaves to channel Nang Tani’s spooky forest environment!
Recipe 2: Ghost Marshmallow Cookies
Ah, the classic crowd-pleaser – cookies! These Ghost Marshmallow Cookies are chewy, gooey, and adorable – and absolutely delish! They’re sure to be a party favourite. You’ll seem like a culinary wizard!
If you’ve got the time, baking them from scratch gives you that dreamy, freshly-baked wow factor that’s hard to beat. But hey, I know things can get hectic! You can easily use premade or store-bought cookies for a quicker option. Either way, they’ll be gobbled up faster than you can scream “Boo!”.
Ingredients:
- ½ cup of butter, softened
- ¼ cup of brown sugar (adjust based on sugar-level preference)
- ¼ cup of caster sugar (adjust based on sugar-level preference)
- 1 egg
- 1 tsp of maple syrup
- 1 ½ cup of plain flour
- ½ tsp of baking soda
- 1 cup of icing sugar
- 4-5 tbsp of milk chocolate chips
- 10 marshmallows
Directions:
- Preheat your oven to 180°C (350°F). Line 3 baking trays with parchment paper.
- Cream together the butter and sugars until light and fluffy.
- Add the egg, maple syrup, flour, and baking powder, and mix until well combined. Stir in the chopped chocolate.
- Divide the dough into 10 balls and place on the prepared trays. Bake for 10-12 minutes until the edges are set but the centres are still gooey.
- Once baked, use a round cutter to gently press and spin each cookie to make them perfectly round. Let them cool completely.
- Make the icing by mixing 2-3 teaspoons of water with the icing sugar until thick.
- Spoon icing over each cooled cookie and place a marshmallow on top. Allow them to set.
- Melt chocolate chips in the microwave in 10-second intervals to prevent scorching. Stir well before each interval. Allow to cool and thicken slightly.
- Dip a toothpick into the melted chocolate to draw the ghost faces on the marshmallows.
Recipe 3: Penanggal Vermicelli Noodles (Bloody Style)
Oh, and I suspect you might get horrifyingly hungry. Here’s a hearty meal that will steal the spotlight at your table! I dare you to try the fiery red spiciness of Penanggal Vermicelli Noodles, inspired by the hair-raising Malaysian folklore.
A penanggal is a woman who takes part in black magic rituals, with a gruesome appearance that will give you goosebumps. One blood-curdling bite of this dish and that’ll send chills down your spine too! In a good way, of course.
Ingredients:
- 1 packet of Sun Kee LK Vermicelli (250g)
- 2 tbsp of Woh Hup Sriracha Chili Sauce (adjust based on spice preference)
- 1 tbsp of Tiger Top Quality Light Soy Sauce
- 3 cloves of Brightfarms Whole Garlic, minced
- Butcher’s Ridge Minced Chicken or Beef (as desired)
- 2 stalks of Silly Greens Spring Onion, chopped for garnish
Directions:
- Boil vermicelli noodles according to package instructions.
- In a pan, heat a small amount of oil over medium heat. Add the minced garlic and sauté until fragrant. Add the minced chicken or beef and cook until browned. Season with a splash of soy sauce.
- In a large bowl, combine the noodles and cooked protein. Toss them with the sriracha (or tomato ketchup if you prefer a milder taste) until everything is evenly coated. Add a bit more soy sauce to taste, if needed.
- Serve with some extra sauce drizzled on top to give the noodles a “bloody” effect and garnish with chopped spring onions.
Recipe 4: Spooky Berries
Without a doubt, this is the most straightforward recipe on this list! If you find yourself in need of a scrumptious last-minute idea, these Spooky Berries will have even the lurking spirits jealous. Not only will it look like you put in a ton of effort, the kiddos will love it too!
You can get creative and make these with other fruits and dips for a delightful assortment of fruity, treacly treats. Let your imagination run wild!
Ingredients:
- Strawberries (as desired)
- 1 cup of white chocolate chunks
- 4-5 tbsp of milk chocolate chips (more may be required)
Directions:
- Melt white chocolate in the microwave in 10-second intervals to prevent scorching. Stir well before each interval.
- Use a spoon to spread the melted white chocolate into “ghost” shapes onto a baking tray with parchment paper.
- Dip strawberries into the rest of the melted white chocolate in the bowl and set on top of each ghost shape. Allow to set.
- Melt milk chocolate chips in the microwave in 10-second intervals to prevent scorching. Stir well before each interval. Allow to cool and thicken slightly.
- Dip a toothpick into the melted chocolate to draw the ghost faces on the strawberries.
Recipe 5: Jiangshi Garlic Shrimp Skewers
We should end it off with a good omen, shouldn’t we? Cast a protection spell and ward away all evil with Jiangshi Garlic Shrimp Skewers, inspired by the Chinese Jiangshi 僵 尸 (hopping vampires). They’re extremely powerful and brutal, but fret not! Garlic is said to be an antibiotic of sorts against vampires, who are repelled by its pungent smell alone.
These shrimp skewers will also come in handy when you’re watching frightening films and need something to munch on instead of your nails, or if you just want a snack on hand without getting your fingers dirty!
Ingredients:
- Brightfarms Vannamei Shrimp (Peeled, Tail On) (as desired)
- 6 cloves of Brightfarms Whole Garlic, minced
- 2 tbsp of Tiger Top Quality Light Soy Sauce
- Redman Bamboo Skewer Paddle (as many as required)
Directions:
- Mix the soy sauce and garlic together to create a marinade.
- Marinate shrimp in the mixture for 10-15 minutes.
- Skewer 2-3 shrimps per stick, or as many as you’d like on each stick.
- Grill or pan-fry the shrimp for about 2-3 minutes on each side until fully cooked.
- Serve with dipping sauce of choice and extra garlic cloves on the side to ward off the Jiangshi!
And there you have it – I hope you’re feeling inspired to prepare some ghoulish grub for very your own Halloween gathering! If you’ve been wanting to add a sprinkle of magic to your festivities, this is your sign to do so.
And getting your ingredients will be as easy as 1,2,3 with items from pandamart and foodpanda shops delivered right to your doorstep. So place your orders, grab your cauldron (or a mixing bowl, I won’t judge), and bring these creations to life death. Happy haunting!
Photos by Grace Lee of the DANAMIC Team.
