morethanveggies

Plant based Asian food

  • Blog
  • March 27, 2017

    Bee hoon goreng with kicap manis tempeh

    Bee hoon goreng with kicap manis tempeh

    Malay food, contrary to popular perception, is easy to veganize despite it being a meat heavy cuisine. Meat can always be replaced with other proteins or “meaty” plants. With the variety of spices in Malay food, plant-based dishes can be made tasty. The challenges are replacing the two seafood-based foundations of Malay cuisine – belacan (shrimp paste) and […]

  • March 5, 2017

    One-Pot Rice Noodles in Miso Soup

    One-Pot Rice Noodles in Miso Soup

    Like every other busy person, time for meals can be short. Thus I make quick one-pot meals like this very often. It literally involved throwing everything into a pot of stock or water and bringing to a boil. Stir in a spoonful of sauce and maybe some plant milk for creaminess – ready in 10 […]

  • January 22, 2017

    Black rice noodles cold dish

    Black rice noodles cold dish

    A Chinese recipe will be appropriate for the coming Lunar New Year, as this refreshing and umami-rich dish will be a healthy addition to reunion meals. When we think of Chinese cuisine we will automatically think of stir fries, rice and soups served piping hot. There is a class of Chinese dishes known as cold […]

  • December 15, 2016

    Eight Treasures Chinese New Year Menu Tasting

    Eight Treasures Chinese New Year Menu Tasting

    Yes, I know Christmas still haven’t arrived and Chinese New Year is still a month away! But being Chinese, we all know a high level of kiasu-ness is needed to secure a table for the family reunion meal in local restaurants. It’s common for Chinese eateries to be fully booked for the first 2 days of […]

  • December 4, 2016

    Acai lemon no-bake cake

    Acai lemon no-bake cake

    As a culinary and health enthusiast, exotic and nutrient-packed ingredients always excite me. Recently, local artisanal food company Poppy and Co kindly shared a sample of their frozen, organic acai pulp and some amazing insights on this super food. Their acai berries are harvested from wild acai palm trees in the Amazon rainforest. The berries […]

  • March 25, 2016

    An alternative to fish sauce inspired by tradition

    An alternative to fish sauce inspired by tradition

    Fish sauce is a staple, and in some cases, the backbone of many Southeast and East Asian cuisines. Traditionally made by fermenting fish for months with salt, then pressing out the liquid. From pho to pad thai to kimchi, the many variants of this salty, pungent sauce offers a different taste profile than soy sauce. […]

  • February 7, 2016

    Happy Lunar New Year – Bak Kwa Recipe

    Happy Lunar New Year – Bak Kwa Recipe

    Less than a day to the new Monkey Year! Here’s a perfect excuse to escape from nosy visiting aunties pressuring you to get attached/married/reproduce, to the safe sanctuary of your kitchen. Bak Kwa is a well-loved local Chinese New Year snack originating from Fujian in South China, usually made by smoking and preserving pork pigs. […]

  • February 3, 2016

    Char-Siu Style Tempeh

    Char-Siu Style Tempeh

    At this pre-Lunar New Year time, many of my Singaporean vegan friends will start worrying, what to do at reunion meals when the host family don’t get the “no animals” idea? Simplest solution is they bring a vegan dish to the reunion. Whether you’re going to host a plant eater or you’re a plant eater […]

  • January 13, 2016

    One-pot meals basics part 3 – cooking times

    One-pot meals basics part 3 – cooking times

    Last post on my approach to Asian – inspired one pot meals, following the past pantry basics and flavour + texture posts. People seem to have a misconception that cooking takes hours. Not at all! General guide on cooking times (No rules written in stone – it’s common sense, intuition, experience, personal preference!) : 1) […]

  • January 9, 2016

    One-pot meal basics part 2 – flavour and texture

    One-pot meal basics part 2 – flavour and texture

    After part 1 on pantry basics, here’s the ingredients combining part of our one-pot miso udon. Cooking is a simple exercise in layering flavours with textures. Almost all foods give some texture, but not all can impart flavour. It’s important to note that besides salty, sour, sweet and bitter, there’s a fifth sense of taste […]

←Previous Page
1 … 3 4 5 6 7 … 9
Next Page→

Blog at WordPress.com.

 

Loading Comments...
 

    • Follow Following
      • morethanveggies
      • Already have a WordPress.com account? Log in now.
      • morethanveggies
      • Edit Site
      • Follow Following
      • Sign up
      • Log in
      • Report this content
      • View site in Reader
      • Manage subscriptions
      • Collapse this bar