In this eggplant sambal terong recipe, the eggplant is equal to the spice paste and onions, creating a gooey and flavourful spicy condiment.
Sambal hijau is a chilli paste made from green chillies with the fresh flavour of kaffir lime leaves and tartness of green tomatoes.
The combination of wide rice noodles + yellow noodles with a sweet and savoury sauce is a Singaporean favourite called kway tiao mee.
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.
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.
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.
Singapore cereal prawns is a very unique dish using curry leaves and crispy salty-sweet oats. This vegan version is packed with protein!
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 vegan mee rebus is a warm and comforting Malay dish of yellow noodles in a spicy gravy thickened by blended pumpkin and potato.
Soft tofu, dense tempeh and crunchy beans in sambal with coconut cream. Sambal goreng tahu tempe is an excellent high-protein vegan dish.
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.
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.
In this classic and aromatic Singaporean / Malaysian vegan curry, tofu and king oyster mushroom taste better than chicken.
Not the average black pepper, this vegan spaghetti with Singapore black pepper crab style sauce is sweet, spicy and delicious!
Springy and chewy king oyster mushrooms are perfect squid alternatives in this mouth-watering and simple vegan sambal sotong dish.
Ipoh horfun is an unassuming but comforting hawker dish from Malaysia / Singapore. Our vegan version replaces chicken with tofu sticks.
The popular and delicious vegan kueh dadar is a pandan-infused springy pancake stuffed to the brim with mouthwatering sugared coconut.
Loaded with spices, this soup is comforting and delicious. Best paired with a baguette and eaten with your hands and a friend.
Crunchy vegetables and a tasty stir-fry sauce make this vegan char kway tiao a very popular unhealthy indulgence from hawker stalls.
Combine a rempah, whole spices, tomatoes, and turmeric batter and you get this spicy, tangy and delicious vegan ayam masak merah.
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.
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 one-pan vegan chilli ‘crab’ capellini combines the delicious sweet and spicy sauce with pasta with the texture of mushrooms.
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.
Vegan Hainanese Chicken Rice with aromatic rice, tasty king oyster mushroom meat, savoury drizzle sauce, and a tangy chilli on the side.
Satay is a mainstay of Singaporean hawker centre food. This authentic vegan satay is aromatic and delicious, and will keep you wanting more.
This very spicy and tangy vegan devil’s curry (curry debal) made from Christmas leftovers is a Boxing Day staple in Eurasian families.
This fresh but creamy vegan fish bee hoon noodle soup with thick slithery noodles and lots of toppings is a rainy day comfort food.
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!
This delicious mee goreng mamak is yellow noodles tossed in a flavourful tomato-sambal-soy sauce with cubes of tofu and potato.
Learn how to make delicious, chewy, salty-sweet chai tow kway / fried carrot cake from scratch. Both black and white versions!
In this vegan lo mai gai, shiitake and lion’s mane mushrooms are steamed with glutinous rice for a delicious sticky and filling snack!
This deep-fried nian gao radish cake sandwich features creamy savoury radish cake and sticky sweet nian gao wrapped in crispy rice paper.
This kuih sago is a delicately fragrant nyonya snack / dessert that uses only a few ingredients like tapioca pearls and pandan.
Must-try vegan rendang recipe! An flavourful spice paste combined with aromatic whole spices, thickened with coconut milk and candlenuts.
This vegan bak kut teh has different mushrooms and tofu stewed in Chinese herbal soup for a layered and nourishing meal.
This sago pudding is simple to prepare and combines accessible ingredients to create a sweet and smoky tropical dessert.
This Singapore-style vegan chicken curry noodle soup made with DIY seitan and tofu is flavourful, fragrant, warm, and comforting.
This vegan kam heong tofu is an intensely flavourful and aromatic dish, all savoury, sweet, salty, spicy, and umami at the same time.