Banana blossom has a unique texture and flavour. This Thai banana blossom salad is the perfect balance of sweet, spicy, sour and salty.
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.
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 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.
Soft tofu, dense tempeh and crunchy beans in sambal with coconut cream. Sambal goreng tahu tempe is an excellent high-protein vegan dish.
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 homemade fancy pants vegan XO sauce is full of delicious umami flavour and is an unmissable condiment for a great variety of food.
Springy and chewy king oyster mushrooms are perfect squid alternatives in this mouth-watering and simple vegan sambal sotong dish.
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.
Combine a rempah, whole spices, tomatoes, and turmeric batter and you get this spicy, tangy and delicious vegan ayam masak merah.
Flavoured with dried shiitake mushrooms and a variety of condiments, this smooth and creamy vegan congee is so simple and comforting.
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.
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 khao soi is a comforting chick’un curry noodle soup topped with tofu, crispy fried noodles, and preserved mustard.
Miang kham is a journey of flavours wrapped in a leaf. Every single one-bite parcel has the perfect combination of tastes and sensations.
Satay is a mainstay of Singaporean hawker centre food. This authentic vegan satay is aromatic and delicious, and will keep you wanting more.
This delicious mee goreng mamak is yellow noodles tossed in a flavourful tomato-sambal-soy sauce with cubes of tofu and potato.
Pan-fried tofu and blanched kangkong in a lemongrass sauce bring simple and clean flavours that are the highlight of this 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!
Must-try vegan rendang recipe! An flavourful spice paste combined with aromatic whole spices, thickened with coconut milk and candlenuts.
This vegan nam tok het (Thai waterfall salad) is made with juicy oyster mushrooms paired with ground toasted sticky rice and fresh mint.