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…

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…

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…

This is one of two recipes developed for a Malaysian newspaper article about tempeh, and updating its image for it to be seen as a health food. And so it should! Containing 20% complete protein and a great source of micronutrients like riboflavin and phosphorous,…

The last thing off my meat list before making my plant-based transition was seafood. I loved everything that had fish in it, fish cake included. Thai fish cakes were a staple order whenever I ate Thai. It’s not like I miss it now, but when…

Before turning vegetarian in 2010, I was still eating seafood. And I LOVED Japanese food. In a cruel twist of fate, the first restaurant I visited after making the transition… was a Japanese restaurant. (Not my own decision of course. Unless it was a subconsious…

Not very sure how the name came to be, since a bite from one of these doesn’t teach me anything about the Dharma (If anything, it teaches me the opposite of what the Buddha teaches, which is feelings of attachment. But that’s another story.) Despite…