Category: recipes
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Garlic Braised Eggplant
A well-loved dish from North China. Soft and tender eggplant pieces packed with umami and full of garlic fragrance. Like many North Chinese dishes, it’s a prime example of how the most simple ingredients can transform into something amazing in the right hands. Eggplant is not an easy plant to prepare. Bland and somewhat ‘slimy’…
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Young Jackfruit Bak Kut Teh
Bak Kut Teh literally means “pork bone tea” in Hokkien, a local dialect. A garlicky, peppery, sometimes herbal, pork soup popular here, with variations from the different Chinese dialect groups. I wasn’t sure what to call this plant-based version as there’s neither pork nor bone. I also didn’t want to prefix “vegetarian” or “vegan” in front…
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Dark Chocolate Brownies
This is not only a recipe post, but a message to all girls. Some girls have the habit of rejecting dessert, counting calories to a T, avoiding certain whole foods like coconut, nuts or avocados for the sole goal of “I don’t want to look fat.” What I find even more disturbing is the number…
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Chinese Curry with Veggies, Tempeh & Tofu
In Southeast Asia, curry has a special place in our hearts and comes in endless forms. On at least two occasions, it has even stirred up passionate nationwide debates and uproar. Allow me to clarify this to international readers who aren’t familiar: curry is a type of dish, not a dish! I’ve heard this question from…
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Chap Chye Style Soup (Mixed veggies soup)
Thanks to Quanfa Organic Farm, organic produce easily makes up half of my plants intake now. I like ordering from them because: Their free delivery quota ($60), as far as I know, is the lowest of all organic farms, The locally-grown veggies are of high quality and affordable, They offer a good variety of local…
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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…
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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…
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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…
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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…
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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.…
morethanveggies 