Had a good hotpot session at Northpoint City yesterday. 😀 Totally indulged in a meat feast of pork belly, beef and mutton slices. So much meat overload that I just have to go vegetarian today, lol. Hence I made this Mushroom Risotto with simply a mix of mushrooms, asparagus and cherry tomatoes. 😉 Making The […]

This Mushroom Barley Soup is an excellent healthy one-dish meal to make. It is also suitable for diabetics and pre-diabetics who need to watch their diet and daily food intake as this dish is low in calories, fat and GI. Fighting Diabetes I am highlighting the topic of ‘diabetes’ today because all of us in […]

Korma is a South Asian dish that is made by braising meat and/or vegetables with yogurt/cream, water/stock and spices. I made a healthy version of vegetable korma by using plain non-fat yogurt (with no added sugar) and also mixed in some ground almonds to give it an extra boost of nutty flavour. The husband and […]

Kung Pao dishes need no further introduction. They are so common and easily available at Chinese takeaways and restaurants. I have shared two Kung Pao recipes previously: Kung Pao Chicken Kung Pao Tofu (vegetarian) And this time, I’ve made another vegetarian version with lotus root and other vegetables. The crunch of the vegetables and cashew […]

It’s Veggie Friday! And that’s why I am posting my 2nd vegetable recipe of the day 🙂 Are you into eggplant (brinjal/aubergine) dishes too? Check out my healthy Steamed Eggplant Recipe that I had just published earlier today. In the past, I would stir fry mushrooms with either broccoli, cauliflower or kai-lan (Chinese broccoli) but since […]

I think the king oyster mushroom really makes a great vegetarian substitute to meat because its texture is firm with an excellent bite and it doesn’t have a strong earthy smell like its other mushroom friends. Use it in stir fries or grill them on a griddle pan – yummy! I’ve been buying these lovely […]

I’m sure almost every family has their own chap chye recipe because it’s one dish that is never fixed in terms of ingredients used. If I recalled correctly, Gran’s Nonya Chap Chye included cabbage but did not have firm bean curd. And Mum’s version tasted very earthy from the huge amount of mushrooms used. Anyway, I had never been a […]

I eat a lot of tofu, not just because it’s nutritious but I like how versatile it is that you can braise, boil, steam or fry it. And since I’m trying to cut down on carbs and meat, tofu is my best source of protein that is low in calories yet filling enough for me. […]

The husband and I love bean sprouts because of its light and crunchy texture. Plus it is probably the cheapest vegetable you can get from the wet market (I bought mine for only $0.30!) so it’s really a very affordable dish. I try to pair bean sprouts with different ingredients for variety. If you like […]

I realise I don’t have many veggie dishes in my recipe book even though I’d always cook up greens for dinner. Probably because the cooking styles are more or less the same by using fish sauce, oyster sauce or both and I’m used to plain vegetables with just a little light soy sauce anyway which […]

When my father was at Khoo Teck Puat Hospital A&E the other day due to sudden chest pain, I was with him in the observation ward and one of the nurses was serving bento lunches to patients. My father was given steamed white rice, steamed fish and stir fry broccoli with straw mushrooms. What a […]

I remembered there was a time when I was in Primary 4 when the form teacher mentioned that tempeh (fermented soy beans) has high nutritional value but my classmates weren’t sure of what tempeh was except me because it was an ingredient that my Granny loved to cook with and I grew up eating. I […]