Get your hands on some avocados and whip up this super simple and delicious Japanese-Inspired Guacamole served with crispy gyoza skins!

Dishes like ramen usually take a lot of time and effort to make, especially if you want to achieve a rich and creamy broth. Here’s a quick trick that requires no meat bones, and only 30 mins of your time. I know, I too thought it was too good to be true, especially with the amazing flavours it yielded! For the effort it takes, I’d even say it trumps traditional ramen broths.

This was one of my favourite recipes made over the Circuit Breaker (read: lockdown) period. It requires at least 1 pot, 1 pan, and 1 baking dish (which is a lot for Ms One-Pot Meal here), but the recipe is simple, and the results are incredibly rewarding – so rewarding that it justifies all the dishes you whipped out.

When I go for coffee-flavoured cakes, I like it REALLY tasting like coffee. But most out there don’t really hit the spot for me. So I finally got down to working out a recipe that ticked all the boxes for me.

I wanted to have a more Asian-profiled cookie in my arsenal that wasn’t just a sweet cookie, so I decided to make one with black sesame seeds, which is one of my favourite Asian dessert flavours — the decision between peanut vs black sesame tang yuans (stuffed glutinous rice balls), or matcha vs black sesame ice cream is always an easy one!

Pesto: greens + nuts + cheese + nuts + acid + oil. I rarely make pesto the traditional way using basil and pine nuts, because I don’t have them casually lying around, and I like to make things with what I have at home – so today its kale and walnuts!

My take on one of my favourite Thai dishes, Laarb Gai/Laab Gai, using tempeh and cauliflower instead of the usual minced meat.

A pastry that requires some time, but gives high returns! This is a pastry dough that requires a little more time and finesse than most, but I promise you it’s so good that you’d keep returning to it. It’s probably the best pastry I’ve ever made and it is worth every second of effort.

Braised eggplant (鱼香茄子) is a must-order for me each time I’m at a Chinese restaurant. It’s commonly cooked with minced pork, but I’ve swapped that out with some crumbled tau kwa (firm tofu) this time, and I loved it just as much!

Mushroom (Meat)balls? Mushroom meatless balls? Mushroom balls? Whatever it is, these are absolutely plant-based, and are just as good as the OG meatballs! Eat them as they are with some marinara sauce, smashed in a cheesy sandwich, or make them ahead to keep in your freezer!

The pastry needs only 4 ingredients* and a tupperware box. No need for rolling pins or mixing bowls! This is my go-to when someone decides to come over for dinner unplanned. The pastry literally takes you LESS THAN 5 MINS to put together using just a few pantry staples!

Inspired by….our beloved curry puff of course! If you’re a pastry lover like me, this recipe for the crust is perfect and incredibly easy. It’s light in texture, yet sturdy enough to hold your favourite fillings. This time I’m using pumpkin and feta, but feel free to play around with what you have at home!

This is one of my all-time favourite cakes to bake. It’s incredibly simple, all you need are 8 ingredients, and the clean up is easy because all you need is a food processor – no additional bowls etc!

If you don’t already have a jar of peanut butter at home, get one pronto, and get working! This is one of my favourite dishes to cook up when I want something comforting and delicious.

Here’s making a traditional Greek recipe a little more fun! If you want to make vegetables look a little more sexy on the dining table, give this a go!

Honestly I think murukku should be eaten at all times of the year! But just for the festivities, I’m adding some colour (all natural!) to jazz things up a little.

So you’re scrambling to put together the best meal you can whip up in a few hours…you’ve figured out a delicious main, have great company coming over, and want to end the meal on a sweet note. Here’s a fuss-free, no brainer dessert that is guaranteed to be a hit… and a great way to rescue overripe fruits.

In this Asian adaptation of falafels, they are baked instead of deep-fried. This keeps them healthy, and saves a ton of time on cleaning up!