Bottled sauces are usually expensive and full of additives. This homemade DIY BBQ sauce is so easy that you can whip it up whenever!
In this eggplant sambal terong recipe, the eggplant is equal to the spice paste and onions, creating a gooey and flavourful spicy condiment.
Pad krapao is one of my favourite Thai street food dishes. This fun green version with string beans is quick and easy to make.
Sambal hijau is a chilli paste made from green chillies with the fresh flavour of kaffir lime leaves and tartness of green tomatoes.
Aromatic garlic shoots are often used in Chinese cuisine. If you love garlic, you will love the mild flavour of garlic shoots.
Stir fried bean sprouts is a very simple homely dish that every Chinese grandparent would have made at some stage as part of a meal.
This vegan jambalaya is one of my favourite rainy day meals. Creole cooking is about layering flavours, and I share the steps here.
Banana blossom has a unique texture and flavour. This Thai banana blossom salad is the perfect balance of sweet, spicy, sour and salty.
The essential Thai drunken supper noodles, a nice pad kee mao should be colourful and fun so you can feel happy while your mouth burns.
Sayur lodeh is an unassuming coconut vegetable curry and one of my favourite comfort foods, bringing back the memories and tastes of home.
This easy recipe is a Chindonesian mash up where creamy eggplant meets the slight crunch of the spicy sweet soy sauce.
Recipes for two versions of vegan tom yum soup—the bold and creamy tom yum nam khon, and the clean and clear tom yum nam sai.
Tomatoes, onion, garlic, ginger and a variety of spices make up the masala base for a simple and tasty Indian okra dish.
Stuffed bittergourd is often eaten as part of yong tau foo, but it is also a delicious and beautiful standalone side dish for a Chinese meal.
In this easy two-ingredient recipe, the sweet onion offsets the bitterness of the fried bittergourd and the amchur adds a tangy lift.
Thai cashew tofu or tofu pad med mamuang is a savoury, spicy dish where soft protein is contrasted with a crunchy bite in a tangy sauce.
This super easy and customizable 10-minute hot and sour soup is a great appetizer that warms you to the core after a cold rainy day.
This Sichuan eggplant dish features a balance of salty, sour, sweet, spicy, fragrant and the freshness of ginger, garlic and spring onion.
Kaya is a delicious coconut spread that many of us grew up with in Singapore and Malaysia. This vegan kaya recipe is easy and more healthy.
Mapo tofu is saucy and full of flavour, and surprisingly quick to make. This is the authentic Sichuan way of preparing this dish.
This basic sambal recipe is fragrant and flavourful, with a strong spicy hit. You can make it fresh or make a large batch to store.
This black bean noodle with broccoli, bittergourd, and mushrooms is a delicious and easy introduction for bittergourd newbies.
This spicy and savoury vegan Thai holy basil stir-fry or pad krapao with tofu can be whipped up in 15 minutes for a quick and delicious meal.
The most famous of Thai salads, the green papaya salad or som tam is a bright and flavourful dish from Isan region of Thailand.
Make a proper Chinese tofu fried rice by following some easy directions, replacing egg with scrambled tofu for an authentic look.
Sweet and spicy, green curry is the crowd favourite of Thai curries. An additional avocado at the end adds an unorthodox but tasty twist.
This vegan version of Taiwanese Three Cup Chicken is tasty and warming, with the fragrance of ginger, rice wine, and sesame oil.
This nasi goreng tofu or Indonesian fried rice, is strong in flavour and topped with a vegan chickpea omelette for maximum protein power.
This spicy and creamy Indonesian banana blossom curry brings all the feels of a Javanese warung with the interesting texture of the blossom.
This authentic Sichuan sauteed green beans captures the creamy flavour of fresh beans while adding highlights of chilli and Sichuan pepper.
Eggplant and teriyaki sauce are made for each other, so why not combine them into a teriyaki fried rice for a delicious one-bowl meal?
Soft tofu, dense tempeh and crunchy beans in sambal with coconut cream. Sambal goreng tahu tempe is an excellent high-protein vegan dish.
Crispy on the outside and soft on the inside with a savoury sauce, this pan-fried tofu recipe is quick, simple, and so very tasty.
This recipe creates a vegan and gluten-free otak-otak (otah) using okara or tofu and rice flour. The end product is spicy, firm, and silky.
In this spicy glass noodles dish, vegan mince meets classic Sichuan flavours of ginger, garlic, spring onions and fermented bean paste.
These vegan Thai fish cakes made from okara and tofu have a great spicy seafood flavour and are a perfect starter or party dish.
Create an epic vegan nasi lemak plate from scratch with silky okara otak-otak, crispy ayam goreng-style tofu, and an onion omelette.
This vegan Singapore chilli crab has all the great flavour of the authentic version. Make it with tofu, mushrooms, or seitan.
This homemade fancy pants vegan XO sauce is full of delicious umami flavour and is an unmissable condiment for a great variety of food.
Enjoy the delicate flavour of sigua in this simple steamed dish with glass noodles that brings out its naturally sweet aroma and juices.
There is really no substitute for a good, hot, spicy, red curry. Except, maybe, a red curry with rambutan! Seriously, try it.
Springy and chewy king oyster mushrooms are perfect squid alternatives in this mouth-watering and simple vegan sambal sotong dish.
Super easy and tasty, this vegan scallops dish is all about the wonderful flavour of garlic and the sweetness of the king oyster mushroom.
A staple dish in Chinese households, choy sum with garlic and mushroom is quick and simple to prepare and an iron-rich addition to your meal.
Tofu is a perfect substitute for fish in this yummy Thai vegan hor mok that is packed with different layers of subtle flavours.
Ipoh horfun is an unassuming but comforting hawker dish from Malaysia / Singapore. Our vegan version replaces chicken with tofu sticks.
This is beautifully simplistic dish. The king oyster mushroom scallops are sweet and juicy and carry the delicious XO sauce nicely.
Okara is a common by-product or tofu and is more nutritious in comparison. These vegan okara sausages are delicious and gluten-free!
Vegan banh xeo is a crispy and springy Vietnamese pancake with the fragrance of coconut and served with fresh herbs.
Thai jungle curry traditionally uses foraged ingredients and no coconut milk. In my local home rendition, I use green papaya and malunggay.
Vegan laab moo is a spicy and savoury salad with the crunch of toasted sticky rice powder and the freshness of shallots and mint.
Loaded with spices, this soup is comforting and delicious. Best paired with a baguette and eaten with your hands and a friend.
Flavourful sausages, creamy mashed potatoes, mushy peas, all drowned in onion gravy. Vegan bangers and mash is my favourite pub grub!
Made with green papaya, malunggay and vegan protein, this vegan ginataang papaya is not only comforting but also extremely nutritious.
Eggplant, oyster mushrooms, and onion splashed with street-side BBQ spices create a quick and easy side dish that is super flavourful.
Make a healthier version of Ribena syrup with roselle, sugar, and water. Roselle is high in vitamin C and aids digestion. Great for kids!
Make an fragrant, flavourful, and spicy peanut satay sauce from scratch. Perfect for serving with satay, summer rolls, and vegetable sticks.
Flavoured with dried shiitake mushrooms and a variety of condiments, this smooth and creamy vegan congee is so simple and comforting.
Super purple and super Q, these vegan Hakka abacus seeds made with ube are not only fun to make but also great to eat.
Crunchy vegetables in a spicy sour peanut marinade, Nyonya achar is an addictive appetizer or side dish to spruce up any meal.
This vegan okara luncheon meat is much more healthy and contains zero mystery meat. And you get so much taste from a small serving.
Colourful vegetables with chickpea ‘eggs’ and yummy vegan luncheon meat, Spam fried rice is a quick and easy mid-week dish.
A lazy and tasty meal that tastes like home. Tofu and mushrooms braised in a stew of flavourful spices, perfect atop a bowl of rice.
Tofu with a crispy exterior and soft inside, on a bed of spicy-sweet-nutty sauce, tahu goreng is one of those delectably simple dishes.
Made of tofu and winter melon, this vegan dong po rou / braised pork belly is just as beautiful in texture and easier on your health.
Smooth and slippery sweet potato vermicelli in a Sichuan hot and sour chilli oil soup, topped with preserved vegetables and peanuts.
These naturally-coloured galaxy tang yuan rice balls filled with sweet ube are a beautiful twist to the traditional Chinese dessert.
Lao Gan Ma fried rice is a no-fuss fast and easy way to use up fridge leftovers with the help of a popular chilli condiment from China.
Vegan Hainanese Chicken Rice with aromatic rice, tasty king oyster mushroom meat, savoury drizzle sauce, and a tangy chilli on the side.
Binignit is a Visayan stew of fruit and tubers. eaten as a snack or dessert. This thick, starchy, creamy stew is a Holy Week staple.
This simple long bean chickpea omelette is chock full of protein and looks nice enough to (possibly) con your kids into eating their beans.
This vegan fiesta menudo is made with carrots, potatoes, tofu, seitan, and sausage, cooked in a sweet and savoury tomato stew.
Gelatinous and juicy winter melon; firm and smooth tofu; savoury and chewy Omnimeat balls. The flavour of this soup is clean and subtle.
Long beans and mince is a very quick and easy side dish. It is intensely flavourful and perfect for mixing together with plain rice.
Enoki mushrooms wrapped in tofu skin and cooked in a light sauce. A lovely and fancy-looking dish that can be created in no time at all.
A pretty dish of OmniMeat and water chestnuts stuffed into braided long beans, cooked in a simple black bean and garlic sauce.
Gising-Gising means “wake up, wake up”, because the chillies will slap you in the face! This sweet and spicy dish is absolutely addictive.
Miang kham is a journey of flavours wrapped in a leaf. Every single one-bite parcel has the perfect combination of tastes and sensations.
Sichuan red chilli oil is made specifically for use with certain Sichuan dishes. It is spicy and fragrant with a bright red colour.
Satay bee hoon is a hawker dish that uses the spicy peanut sauce served with satays. This vegan satay bee hoon is peak ugly delicious!
Pan-fried tofu and blanched kangkong in a lemongrass sauce bring simple and clean flavours that are the highlight of this dish.
Learn how to make delicious, chewy, salty-sweet chai tow kway / fried carrot cake from scratch. Both black and white versions!
6 bok choy, 6 shiitake mushroom “abalone”, and 6 king oyster mushroom “scallops”. 六六大顺 is an easy and very auspicious dish!
In this vegan lo mai gai, shiitake and lion’s mane mushrooms are steamed with glutinous rice for a delicious sticky and filling snack!
Arroz palabok is a silky congee tinted orange by annatto oil, topped with crunchy fried wonton skin, tvp, golden garlic, and spring onion.
This alliums-free vegan olive vegetable fried rice is full of a unique fragrance and flavour and only takes 15 minutes to make!
Sweet and fragrant mango puree topped with coconut cream, mango cubes, and tangy pomelo. This mango pomelo sago is a favourite!
This creamy and savoury lo pak go (Cantonese radish cake) is a favourite at Hong Kong tea cafes and a delicious tea time snack!
Tub tim grob is a tasty Thai dessert where crunchy water chestnut bits coated in chewy tapioca starch are served in sweetened coconut milk.
This deep-fried nian gao radish cake sandwich features creamy savoury radish cake and sticky sweet nian gao wrapped in crispy rice paper.
Infused with the fragrance of pandan leaves, this vegan pandan chicken is delicious and also looks fantastic! Perfect for parties!
Khanom tako is a layered pudding in a pandan cup. The bottom is tapioca sago and water chestnut while the top is a coconut custard.
This kuih sago is a delicately fragrant nyonya snack / dessert that uses only a few ingredients like tapioca pearls and pandan.
This vegan prawns recipe teaches you how to make vegan prawns from scratch with some simple ingredients. Good to eat and fun to make!
This vegan yum som-o is a Thai pomelo and prawn salad which hits all the notes of sweet, salty, spicy, sour, fragrant, and nutty.
This vegan bak kut teh has different mushrooms and tofu stewed in Chinese herbal soup for a layered and nourishing meal.
Gua cai perng is a slightly sticky, savoury, tasty rice dish with mustard greens that is full of comfort and the feeling of home.
Qing tuan are beautifully shiny, round, and green glutinous rice flour dumpings associated with Qing Ming and the coming of spring.
Sabudana vada or sago potato patties are crunchy on the outside and soft on the inside. They look great and taste delicious!
This sago pudding is simple to prepare and combines accessible ingredients to create a sweet and smoky tropical dessert.
This vegan kam heong tofu is an intensely flavourful and aromatic dish, all savoury, sweet, salty, spicy, and umami at the same time.
Tohu thoke / Burmese Shan tofu salad is silky and creamy with the fragrance of garlic, shallots, and coriander. It is absolutely addictive!
This protein-packed vegan chickpea curry with green mango is thick and heavy on flavour while being tangy and light on the digestive system.
This is a simple and delicious kid-friendly vegan recipe. The soft tofu is fried until crispy then drenched in a tasty tomato sauce.
This Burmese Shan tofu curry with creamy chickpea tofu cubes is a tasty and simple tomato-based dish with an adjustable spice level.
Mujadara is a traditional Middle Eastern dish. It is a protein-rich, comforting, and affordable dish made of lentils, rice, and onions.
Cezerye is a naturally vegan and gluten-free Turkish dessert made carrots, nuts, sugar, and desiccated coconut. It is nutritious and sweet!
This vegan nam tok het (Thai waterfall salad) is made with juicy oyster mushrooms paired with ground toasted sticky rice and fresh mint.
This Dongbei coriander salad is spicy, pungent, and fragrant. It is a very appetizing side dish that takes only ten minutes to prepare.
This incredibly quick and easy cucumber Sprite pickle is sweet and sour and absolutely refreshing. Perfect for parties or a fridge staple.
This simple granita recipe uses fresh mint, basil, and calamansi juice to create an easy but very refreshing icy dessert for hot summer days.
Yum woon sen or Thai vermicelli salad is a refreshing salad made with glass noodles, fresh lime juice, roast peanuts, and coriander.
This Hokkien bak zhang / zong zi / glutinous rice dumpling is filled with sticky rice fried in soy sauce, mushrooms, mince, and chestnuts.
This comforting steamed soft tofu is covered in minced TVP and mushroom and drenched with a simple sauce for an easy and yummy weekday dish.
This saucy vegan pad pong karee is tofu fried in a curry and nam prik pao (roasted chilli) sauce, thickened with tofu and non-dairy milk.
This fragrant and spicy lotus root recipe is so easy you can make it in 15 minutes. Super tasty and perfect for weeknights and lunches.