first book updates: More than veggies: Asian favourites made plant-based

A lot of changes happened in the past few months in my life, thus the blog was a little quiet as I needed some space to navigate them. As you may know, my first recipe book will be published this month. My publisher, Marshall Cavendish, has confirmed that it’s being printed now and is targeted to reach Singapore in the last week of August. Praying that everything at the printer’s will go smoothly!

Handmade dumplings, a family recipe.

What’s in the book?

The main focus is on Asian and Asian-inspired recipes, dishes that I love eating as a third culture kid who grew up in Singapore. Namely, local Singapore dishes like nasi lemak, Hokkien mee, kaya, bandung, Japanese favourites like okonomiyaki, curry udon, Shandong (my family’s hometown) cuisine like homemade dumplings and xian bing (stuffed savoury pancakes). There will also be some Asian-inspired recipes like Masala Coffee (you can use the same recipe to make masala chai), one-pot curry tempeh noodles and tom yum fried quinoa.

Tom yam fried quinoa.

I love making things from scratch as the quality and flavour can be controlled well. Thus, I’ve included recipes for homemade sambal, clear soup (also can be used as soup stock), curry paste, Japanese mayonnaise, okonomiyaki sauce – vegan versions of the latter 2 are not easily available here, thus I DIY-ed a recipe for everyone.

Fermentation is my favourite cooking method. There will be recipes and tips for homemade easy kimchi and how to make your very own yoghurt from quinoa.

Easy kimchi – no cooking needed!

Like my usual cooking style, no mock meats are used. Protein sources are beans, lentils, tofu, bean curd skin (tau kee), tempeh, a bit of seitan (you can buy from vegetarian shops like this) and quinoa. I avoid hard-to-get or expensive ingredients like kale, berries, maple syrup, egg replacers etc as much as possible. The only recipe that calls for flaxseed powder is tempeh bak kwa, as it’s necessary to bind everything together.

Tempeh rendang

Allium-free, soy-free or gluten-free options or alternatives are included, indicated by icons at the start of each recipe. Each recipe will have detailed notes on suggested alternatives or more at the end. My aim is to simply share what worked great for me, it’s up to you to try them out and make these recipes your own!

Clear soup, good for soup stock, also soy, allium & gluten free.

Where will it be available?

For those who pre-ordered during Green Is The New Black 2020, I’ll be signing and shipping your books immediately after receiving them. 🙂

It’ll available in Singapore’s bookstores (Kinokuniya, Time’s, selected Popular stores),, and

You can also get it from Amazon and The Book Depository if you’re outside of Singapore. Ebook will be available from major ebook sites (Amazon, Apple, Google) one month after the physical book is published.

Will share more updates once I get them from publisher 🙂