This Vegan Rendang with tofu and potatoes has all the deep, aromatic and rich flavours of the traditional beef rendang, just minus the meat and cooked in a third of the time. And judging by how popular it is at…
How to make Buddha’s Delight, a healthy, delicious and filling Chinese vegan dish, that, as its name suggests, was traditionally eaten by Buddhist monks. What is Buddha’s Delight? Buddha’s Delight, also known as Luo Han Zhai in Mandarin and Lo…
Devil Curry, or Curry Devil, is also known as Curry Debal. It is an iconic Eurasian spicy curry from Singapore and Malaysia, traditionally made on Boxing Day with leftover Christmas meat. What does Eurasian mean? The word Eurasian, as its name…
Pandan, a type of screwpine, is an essential ingredient in Asian cooking. With its sweet, fragrant, grassy aroma, it is widely used in both savoury and sweet dishes. Pandanus amaryllifolius Pandanus amaryllifolius is the culinary pandan that we know. It is…
Chinese fishballs. I can’t live without them. Little glossy rounds of bouncing deliciousness, fishballs are mild in flavour, making them a wonderful ingredient in all sorts of dishes in East and South East Asia. You’ll find them in soups, in…
Kangkung Belacan is a very traditional and popular vegetable stir fry found in Singapore, Malaysia, Thailand and the surrounding countries. It is, quite possibly, my favourite vegetable dish. Ever. Food Memories Kankung belacan always reminds me of an old, ferrari-driving…