Vegan chive pockets – like a crisp and chewy dumpling, stuffed with a fragrant chive tofu filling. Warm and comforting. Looks like a curry puff, tastes like a dumpling. No? We are using a hot water dough to make these vegan chive pockets. In short, flour can absorb more hot water than cold water. Since …
Vegan Pan Mee is a hand-torn noodle dish made from scratch, served in a savoury mushroom broth, topped with minced tofu, mushrooms, vegan anchovies and sweet leafy vegetables. Pan mee makes me feel like my 8 year old self again. When I was young, I didn’t like many of the dishes at the kopitiam like …
This vegan Chinese-style Braised Tofu is a quick and easy way to enjoy tofu. The tofu is fried then simmered in a savoury umami sauce that’ll have you calling for another bowl of rice. Ingredients 200 g traditional/firm tofu 1 tsp salt vegetable oil for frying ½ inch ginger smashed and sliced 2 garlic cloves minced ½ red bellpepper sliced 2 scalllions sliced 1 cup water 1½ tbsp light soy sauce 1 tbsp vegetarian oyster …
Thosai (or dosa) is a fermented Indian pancake made from rice and lentils. It’s a healthy and nutritious meal typically eaten for breakfast. I grew up eating a lot of thosai, but recently learned how to make it myself from my Indian friend’s mother. Turns out, it’s quite simple to make at home, There are …
This Vegan Wat Tan Hor has charred flat rice noodles doused in a savoury ‘egg’ gravy. A comforting noodle dish that warms you from the inside out. Whenever we order hokkien mee, wat tan hor is a must have dish to pair with it. Hokkien mee is very rich and heavy, whereas wat tan hor …
Vegan Wat Tan Hor (Flat Rice Noodles in Egg Gravy) Read More »
The only way you’ll get me to eat marmite – fried tofu coated in a sweet and salty marmite sauce. Marmite is an ingredient I don’t reach for too often, but whenever I do, this is what I’ll make. Tofu (thawed is always my preferred choice) marinated and fried until crispy, then tossed in the …
KL Hokkien Mee is by far one of my favourite 大炒 noodle dishes. This vegan version has thick yellow noodles, tempeh and cabbage smothered in a fragrant black sauce. Enjoy with crispy tofu and a side of chili sauce. Traditionally, KL Hokkien Mee is cooked over charcoal in a wok to achieve the ultimate wok …
This vegan seitan char siu looks and tastes as close to Chinese BBQ pork as it can get. Meaty, savoury, sweet and easy to make. I have a tofu char siu recipe on the blog and it’s really delicious, but I wanted to try out a seitan version. So I combined that together with my …
The Ultimate Vegan Seitan Char Siu (Chinese BBQ Pork) Read More »
Springy noodles coated in a simple yet flavourful sauce, topped with minced tofu and char siu – my vegan take on Sarawakian Kolo Mee. In light of Malaysia Day, I thought of sharing one of my favourite Sarawakian dishes – Kolo Mee. I don’t think I’ve ever tasted the OG kolo mee in Sarawak, but …
The love and pride of Malaysia – this vegan nasi lemak features fragrant coconut rice, sweet spicy sambal, fresh cucumbers and peanuts. Mushroom rendang elevates it to the next level. Selamat Hari Merdeka, Malaysia! If you’re reading this on the day it’s been published, today is Malaysia’s Independence Day. No dish better represents Malaysia than …