Tag Archives : Vegan

Vegetarian Bee Hoon (斋米粉)


Whenever I visit the Tiong Bahru Market in Singapore for breakfast, I always have a hard time deciding what to eat. There are so many delicious options. I often ended up choosing the vegetarian bee hoon as it is not something I can create easily at home, especially the meat look -alike toppings. Last weekend, as I was flipping through Read More

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Buddha’s Delight – Luo Han Zhai (罗汉斋)


What is another good CNY vegetarian dish to cook besides my favorite Braised Mushrooms with Fatt Choy? 罗汉斋 came to mind but  it requires me to assemble 18 different vegetables/vegetarian ingredients! I made a list and was able to find about half of them in the kitchen. After a whirlwind trip to the grocery store, all my ingredients are in Read More

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Durian Shake


  Durian shake for breakfast. One more guilty pleasure; time to put my durian cravings in check. Prep time: 10 mins Serves: 2 Ingredients 1 cup durian pulp 1/2 cup coconut water 1/2 cup coconut milk 1 1/2 cup ice cubes 2 Tbsp melted gula melaka (coconut sugar) Directions Blend first 4 ingredients in the blender. Divide durian shake into Read More

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Mock Goose (素鹅)


The theme of the last gourmet club event was the Great Pretender. I signed up to make Mock Goose, but substituted with Vegan Kong Bak Pau (素扣肉包) last minute; I needed more time to prepare this dish. I finally served this colorful mock goose tonight. My taste tester ate it all in one sitting and left me with two pieces Read More

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Fresh Fruit Salad


A beautiful summer day calls for a delectable chilled salad to go with our backyard BBQ. I have just stocked the refrigerator with a collection of citrus, berries, and mangoes. It took only 10 minutes to put this salad together. No dressing needed. Fresh, cool, juicy, and delightful! Ingredients 1 grapefruit 1 orange 1 mango 1 lime 1/2 cup raspberries Read More

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Spicy Coconut Quinoa


When Ashley is home, it is all about healthy, vegan eating. She requested quinoa for dinner this weekend. I made some adjustments and added more colors to the recipe. We are both happy. I am starting to like cooking without meat … Prep time: 1 hours Cook time: 30 minutes Serves: 4 Ingredients For the dressing: 1 1/2 cup cilantro, Read More

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Vegan Kong Bak Bao (素扣肉包) Braised Tofu in Soy Sauce


Last week, as we were guiltily indulging in the real Kong Bak Bao, EK said it would be nice if we have tofu instead of pork belly. I thought about it. We can certainly do without the blood clogging pork belly skin and fat. So this is our healthy version of Kong Bak Bao. This must be the easiest blog Read More

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Fusion Fresh Spring Rolls with Three Dipping Sauces


  I saw the the above at Trader Joes last weekend. It redefined carrot = orange for me. I found out that Carrots Used to Be Purple Before the 17th Century. What a discovery! This big bag of multi-color carrots has been sitting in the refrigerator for one week. What am I going to do with it? I have left Read More

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Tofu Steak Fusion Rice Bowl


I was very impressed by the presentation of the rice bowls at Pacific Catch; a bowl full of colors and textures. I tried to recreate it today with tofu, roasted vegetables, beet and radish chips, and edamame, adding color and texture to the plate.  To give the dish a punch, I pan-fried the tofu in a tangy sauce. It is Read More

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