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.

Takikomi Gohan loosely translates to 5-ingredient seasoned rice, as it is usually made with roughly 5 ‘toppings’. I made this using a salmon fillet I had in my freezer, but feel free to use whatever you have around!

I don’t usually cook or eat large portions of meat like this and I was nervous to even try, but this turned out great (if I may say so myself!) and I’m definitely keeping this in my arsenal. This is super easy, I promise. I wouldn’t be doing it otherwise!

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!

Oily fish like salmon contain a good source of omega-3 fatty acids, which help to maintain a healthy heart, so try to include them in your diet on a weekly basis. Here’s an easy recipe for Thai-Style Baked Wild Salmon to try out at home!

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.

This was a recipe created for Fairprice Finest’s ‘Finest Festival’ where they highlighted the art of Lagom, a Swedish philosophy for living a balanced life. Lagom means: Not too little. Not too much. Just right.⁣

This bowl of Ochazuke definitely goes up there on the list of my comfort favourites along with dishes like Teochew porridge and Pao Fan. I must really like something about softened, watered down rice…

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.