Allium-free Shouyu Ramen with Tempeh Char Siu

Ramen was an import from China that evolved in a uniquely Japanese way. It’s likely the most common and popular dish in Japan among both locals and travellers. Being inexpensive, piping hot, full of umami, it’s very satisfying especially on a cold day! There are 4 main types of ramen you can find in almost… Continue reading →

Tempeh Bak Kwa – Updated Recipe + Channel 8 Feature

Hope everyone’s 2019 has been good so far! 2019 so far has given me some new opportunities and positive changes. I hope that things are finally looking up and all the hard work I did in 2018 will pay off. My closest friends will know that 2018 was tough in certain aspects. I really want to… Continue reading →

Tempeh Rendang (Low FODMAP, gluten-free)

Rendang has been in the news quite a bit. While Malay food lovers worldwide were going “Alamak!” over this, it made me crave for some spicy, coconut-y protein goodness! Since April is IBS Awareness Month, I decided to make a low FODMAP version of this local favourite. FODMAP stands for: –Fermentable i.e. Foods that are… Continue reading →

VEGANUARY RECIPES: NO-COOK ONE-POT NOODLES SERIES 2

The second instalment of my Veganuary series on no-cook one-pot noodles. This series is meant to help those who are not yet confident in cooking, too busy to cook, or when you want a hot homemade meal but have no access to a stove. Read the first part here. Nutritionist Krystle will give a nutritional… Continue reading →

Veganuary Recipes: No-Cook One-Pot Noodles Series

Veganuary is a movement from the UK that encourages people to start a new year on a healthy note. Participants try a vegan lifestyle (to the degree that they are comfortable with) for a month till 31st Jan. If you’re trying it out, or just wish to change your eating habits this year, here’s a method… Continue reading →

Three Easy & Fast Tempeh Recipes – No Marination Needed

Since the market near my house has cheap and fresh tempeh, it’s a staple in my diet. Tempeh is fermented whole soybeans in a block – it’s easier to digest, with higher protein and fibre than tofu. In Singapore you can get tempeh cheaply (few cents to $1+) from heartland supermarkets and wet markets usually… Continue reading →

Marmite tempeh

I like Marmite – only in certain applications. My favourite is with thickly spread vegan butter. This recipe was inspired by Eight Treasure’s Marmite Ribs, a dish my family had during Chinese New Year and everyone (even the omnis) loved it. And because Eight Treasures is so far from my place and I can’t digest… Continue reading →

Rice noodle soup with seaweed tempeh slices (愉片米粉)

The plant-based version of a local favourite, fish head bee hoon. A dish commonly found in vegetarian hawker stalls with mock soy “fish” slices in thick rice noodle soup. It’s also one of the few local dishes that contains cow’s milk in the soup. As usual, my approach is to use whole foods instead of processed… Continue reading →