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.

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.

For those of you who wrote to me asking for a chop-chop dinner recipe or even something hassle-free to pack for a work lunch, here’s one perfect for that!

Have you wondered why two bowls of Thai green curry are never the same shade of green? Watch on to find out what gives green curry its colour, and how to naturally enhance its greenness!

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!

To commemorate National Day, I’ve created a recipe to reflect my mixed heritage! Otak Otak is a regional dish widely known across South-East Asia and is usually time-consuming to make. In this soufflé version, I share my quick kitchen hacks and tips for ingredient substitutes to make it achievable in just under an hour!