Mains

YOU MAKE MISO HAPPY When the weather forecast calls for a daily rainfall, comfort food is the only way to go! This Miso and Mushroom Porridge is perfect for warming your bones on a rainy evening. Don’t let the gloomy weather in this Monsoon Season hold you…

ONE IN A MELON  The Poke Bowl craze has been elevated with the most fascinating way of using watermelon as a replacement to fish! You won’t believe how succulent and mind-blowing this bowl is until you try it for yourself! This Watermelon Poke Bowl we’ve…

Spice Up My Life Curry Mee has always been a staple amongst us Malaysians, whether it’s for our breakfast, lunch or dinner. Though, it can be a little hard sometimes to get Vegan Curry Mee around here. So, we’ve decided to create our very own…

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.…

Ain’t gonna lie, mock meat does have its lure every now and then. It’s not that I miss meat, it’s just fun to switch things up sometimes. There are some mock meats made in ways that stay in the ‘safe’ zone… predictive mockery in the…

This article originally appeared on Tongue In Chic last year. Quite recently, I watched a vegan cooking video on Youtube. The chef was making a burger. Just as she began to prepare the condiments to go with the patty, she confidently said, “One of a…

Oh my, what can I say about fried rice? I can’t remember any point in my life when I was devoid of it! One of my go-to meals to whip up in the kitchen, fried rice is a fantastic way to use leftover plain rice…

If you’ve grown up as a Chinese kid in Malaysia, no doubt you would have been exposed to the pride and joy of Malaysian Chinese gastronomic culture known as Bak Kut Teh. Directly translated as ‘Meat Bone Tea’, Bak Kut Teh is a traditional broth…

I’ve had a good long thought and have come to the realization that I don’t know anyone who doesn’t love Indian food. I have met some who can’t take spiciness all too well, but the flavours of Indian food itself seem to be a general…

One of my favourite Dim Sum dishes growing up was ‘Lo Mai Gai’, which is steamed glutinous rice with chicken. It is traditionally cooked in lotus leaf, but my fond memories of it always involved a dish made of foil. You’d turn the dish upside…