One of the best sauces I’ve ever had with meat has been Marmite sauce. The only bone I have to pick with that is that it’s not made of Vegemite. They are both salty bitter pastes made from the yeasty by-product of the beer-making process.…
I’ve said it before and I’ll say it again: Tempeh is a vegan godsend. I love how nutritional and versatile it is, and ridiculously cheap and available in Malaysia too. I think it’s almost criminal to be a vegan here and NOT eat it. I…
My vegan friend Shahab came up with the word ‘Durgasm’, defining the orgasmic experience of sinking your teeth into the flesh of the perfect durian. I would have not been able to come up with a better word in my lifetime. Indeed, Durian is a…
I’m Davina Goh, a performer and plant-based lifestyle advocate.
I’m based in Malaysia, and “Apa Khabar?” means “How are you?” in Bahasa. Welcome to my page!
I had previously been using social media to post pictures of the food I was making. My friends, excited about my creations, began to bug me to get a blog going. So here it is, finally! This is my space to share recipes, green living tips, and places to find great plant-based food in the Klang Valley, where I live, and aim to expand this to other countries I get to travel to.
It is a huge aspiration of mine to create a happier, healthier Malaysia through a plant-based lifestyle. If you would like to be a part of this movement together, drop me a line! I’d love to explore ideas with you.
Thank you for reading and I hope you enjoy my website! It is a pleasure and honor to share my passion with you.
It has been so long since Malaysia, famous for its colourful array of festivities all year round, got into the festive spirit. With Standard Operating Procedures (SOPs) in the country easing up, it looks like whatever cooking skills that were picked up during the height of the pandemic won’t be put to as much use anymore! But that doesn’t mean that you can’t continue to make great food from home.
With all the time now spent catching up on lost time with loved ones this Aidilfitri, I have just the dessert that doesn’t need a complicated shopping list, fancy equipment, nor hours of toil. Although I dare say that it tastes like it does.
On a mission to manage my own sweet cravings, as well as celebrate one of my most favourite tropical fruits, this recipe is low fat, melt-in-your-mouth refreshing, bursting with natural sweetness, and is just the thing to wrap up an indulgent meal.
There are two ways to handle this recipe. One is to start out with frozen cut fruit (except for the jackfruit). This is recommended if you have time to prep the cut frozen fruits on a free day. This shortens the freezing time of the sorbet itself. This is the method featured in the recipe.
The second method is to blend all ingredients fresh. This will take a few more hours to set, and may have an icier mouthfeel. You’ll need to find out for your own freezer size and settings how long it would take for your sorbet to harden. I find that the final result of either method don’t differ all that much for it to be a decision that you’d need to sleep on.
Seriously, anyone who tries this cool delight would not believe how easy it is to put together. Even I myself glared at my first spoonful yelling out, “How? HOW?”
This dessert needs no additional flavours and can be served on its own to showcase the unique taste profile of jackfruit.
But if you so wish, you can incorporate complementary flavours like mint, coconut flakes, lime rind and cut tropical fruits like pineapple and papaya. You’re welcome to double or triple up the recipe if you need to.
Wishing all of my Muslim friends a beautiful, well-deserved reunion with your loved ones this Aidilfitri. Tips on keeping the festivities healthy can be found here!
Celebrating the unique taste profile of ripe jackfruit, this sorbet is low fat, melt-in-your-mouth refreshing, bursting with natural sweetness, and is just the thing to wrap up an indulgent meal
By: Davina Da Vegan
Flesh of about 6 pieces of fresh ripe jackfruit (200g)
200g banana slices, frozen
100g mango cubes. frozen
Step 1In a blender, blend all ingredients until evenly combined. This may take a little time. Take breaks often to push the ingredients down towards the blades using a spatula.
Step 2Pour out mixture into a freeze-friendly container, or a baking tray lined with baking paper. Even out the distribution across the container or pan with the spatula.
Step 3Place in the freezer and freeze for about 3 hours, this time may vary, depending on the temperature of your freezer.
Step 4After freezing, remove from freezer and serve immediately with optional garnish or chopped fruit. The texture of a sorbet that is ready to eat is scoopable with a spoon and holds its shape. If it is too soft, leave to freeze for 1-2 more hours. If it is too hard, leave out on a kitchen counter for 10-15 minutes to thaw before trying to scoop again.
In the era of COVID-19, more Malaysians than ever are choosing to have food delivered to their home. An increasingly common question I get asked is what kind of options there are which are purely plant-based, i.e. without containing meat, egg or dairy, and other…
Back in May, I headed further up the Northern Hemisphere to take part in an Immersion Course in Healing Diets in the United Kingdom (which I would love to fill you in on in another blogpost). That was the main purpose of my trip. The…
As a Malaysian, I always find it fascinating to make a visit across the causeway. Even though it is our neighbor and even once upon a time a part of Malaysia too, stepping foot in Singapore is like stepping into a completely different world. It’s…
What is it about Penang that sets its food apart from the rest of Malaysia? Could it be something in the water? The fresh island air? Maybe just the Pride of the Penangite? Whatever it is, it attracts visitors not just from the rest of…
There aren’t many fully vegan establishments around Klang Valley, so when a new one opens up, the vegans are on it like ants to sugar. Sala’s ant trail has only gotten more manic has since opening just a year and a few months ago. With…