Here’s a dip to serve at midday, to use as a spread for your sandwich, or to have as a snack to accompany an aperitif! You’re definitely going to want to make some homemade tortilla chips to go with it (recipe below!)

Muhammara is a dip/spread that is creamy, smokey, savoury, and slightly sweet at the same time!

An easy 3-layer Blueberry Crumble Cake (vegan) using soy milk, some baking pantry staples, and frozen blueberries. Great for those new to baking.

These date and nut energy balls have become my new favourite snack for an afternoon pick-me-up! You only need 6 simple ingredients and they’re soo easy to make.

Here are some tips on what to look out for when snacking. And if you want to try making your own at home, you can check this recipe out!

Low-effort high-reward, creamy-without-cream mushroom soup that you’d want to keep in your arsenal of go-to recipes!

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.

What better thirst quencher than coconut water, and what better way to flavour it than with some of our best local herbs. I paired it with Pukka’s Mint Matcha Green for the cooling effect from the spearmint, which I find is also a great decongestant.⁣

Pukka has just launched their new green tea range that uses matcha grown in Jeju-Do, a World Heritage Site in South Korea. I’ve created some recipes with the delicious range, and here is one using the Mint Matcha Green.

If you’re into cold western-style breakfasts but don’t stomach dairy very well early in the morning, this cashew cream bowl would be a great option for you.

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.

In a time like this, we are going for dishes that can be made with ingredients that are affordable and easy to stock up on. I’ve mostly gone for canned products here (chickpeas, chopped tomatoes, etc), so you can keep these in your kitchen cupboard on standby for whenever the cravings kick in.

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!