My first recipe book: A look inside

A detailed visual look into what’s in my first recipe book! This is the result of years of cooking, taking photos and experimenting. There are so many cultures in Asia, I only showed those that I am familiar with. The dishes featured are Chinese, Malay, Japanese with some Indian-inspired ones. Get a copy here or here. Thank you to those who pre-ordered, you should be getting your copies soon.

The book starts off with the usual (introduction, acknowledgements) which you can skip if you like. The section on pantry essentials is quite important, and you can stock up based on the list of “essentials” and “good to haves”. Most of the ingredients I use are from regular supermarkets or wet markets in Singapore. They should be easily available in your local Asian market too.

Before each recipe there may be all or some of these icons. They indicate if the recipe is gluten/soy/allium-free, or can be made so. Alternatives to gluten/soy/alliums are given in notes whenever possible, so do read the notes! Would love to see your creative replacements, so please tag me on socials when you make a recipe from here.

The first section is basics, comprising of sauces, condiments and my favourite, Chinese style clear soup, which can be used as stock. These recipes will be used later in the book.

Next, main dishes. All photos and recipes are written by me, including the filler photos like this one. The publisher’s editor and designer did their magic to make the book even better than I imagined.

This and the curry tempeh noodles (first photo) are my favourites from this section as I make them often. They are pretty quick, tasty and can be easily adapted to be one-pot.

In some of the recipes, there will be sub-recipes that can help if you don’t have the ready-made sauce/paste on hand. That’s why some recipes are quite long (one of the feedback from my editor!), the designer probably had a hard time squeezing everything in.

Talking about long recipes, my family’s traditional dumpling recipe took up 4 pages. I tried to be as detailed as possible as making dumplings from scratch is a labour of love. Handmade dumplings are very “sensitive” so do read the notes before attempting.

A good meal isn’t complete without sides, thus the next section of the book. These are great accompaniments to any light main dishes. These 2 are my favourite tempeh recipes of all time.

If you’re looking for a light meal, or items that can be made in advance, go to the sides section. Spring rolls are also a family recipe, so I just had to share with you.

Next section will be sweets. This is the masala chai muffins that I brought to a few 2017 vegan potlucks. An updated version of the all-time popular kaya recipe is here, along with a couple of bakes like pandan cake and other sweets like kueh dadar.

Lastly, drinks. I sneaked in a coconut yoghurt recipe under mango lassi. Yes it’s totally possible and easy to make yoghurt at home with a bit of quinoa! Other drinks include bandung, teh tarik and masala coffee (which can be used to make masala chai).

Available here. It’ll be stocked in Singapore’s bookstores this month, and will also be in Amazon and The Book Depository later this year. There will be an e-book version coming likely next month. Stay tuned for updates on my socials! If you’ve made something from the book, do let me know how it turned out 🙂

RECIPE Book: Pre-orders open now

Hi friends! Good news, you can pre-order my first recipe book now at the following links. My publisher is offering a special discount for this pre-order period. Please note that all sales and customer service for this pre-order are handled by the reseller, kindly direct your technical/shipping related queries to them 🙂

The book should hit Singapore bookstores by this month or next. It’ll gradually be available in Amazon, The Book Depository and on e-book sites. Will announce dates of digital and international versions once I get them!

Thank you for your kind support! I’m really glad that I can finally get a breather after so many months, juggling a book, work and professional commitments really is a journey 🙂

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 🙂