Embracing the plant-based lifestyle in Malaysia




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!
For the past few years, I’ve been using social media to post pictures of the food I was making, and my friends, excited about my creations, have been bugging 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.
Thanks for reading and I hope you enjoy my website! It is a pleasure and honor to share my passion with you.

Freshly squeezed!

Tempeh and Terung (Eggplant) in Sweet Soy and Chili Sauce

Tempeh and Terung (Eggplant) in Sweet Soy and Chili Sauce

You are the Tempeh to my Terung

There is just something about the combination of the fried crunchy tempeh against the softness of the terung/aubergine/brinjal and that sweet, spicy and addictive soy chili glaze. A dish that was made up by Ili Sulaiman when she was serving a local Malaysian home cooked meal for some of her vegan friends when she was based in the UK. A classic go to dish which goes so well with cooked rice and some steamed vegetables. The sauce can also be used as a pouring sauce for your steamed tofu or a dipping sauce for sour mangoes 🙂


200g tempeh cut into cubes (if you are not a fan of tempeh you can use hard tofu cubes instead)

100g Terung/Aubergines/brinjal cut into cubes

1 x shallots chopped finely

4 x cloves garlic pounded

6 x birds eye chili chopped finely (for extra spicy add more but for less spicy reduce quantity)

6 x table spoons kicap manis (thick sweet soy sauce)

1 x tablespoon kicap pekat (thick/dark soy sauce)

3 x table spoon kicap cair (light soy sauce)

1 x table spoon turmeric powder

6 x tablespoons cooking oil

¼ cup water


STEP 1 – Prep

Marinate tempeh with turmeric powder and set a side.

STEP 2 – Start Frying

In a pan with the oil, fry the cut up aubergine until brown and drain on a kitchen towel. Next fry up the tempeh and remove when slightly brown. Drain on a kitchen towel and set aside. Should you wish not to fry anything, take a tablespoon of oil and coat your tempeh and aubergines and using a non stick pan brown the tempeh and aubergine until brown.

STEP 3 – Make the sauce

In the same pan, heat oil and add in the pounded garlic, onion and chili and stir well (for about 6 – 8 minutes). Next add in all the soy sauce (light, dark and sweet) and cook until  the sauce thickens. Lastly add the pre cooked tempeh and terung and fold mixture until combined

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