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.

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!

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 a dish I’m pretty sure most kids grew up eating in Singapore/Malaysia! I have bad memories eating this as a kid as it had all the elements I didn’t like: sardines, raw onions, coriander. And to top it off, my mom would slap it in a sandwich using wholemeal bread – ugh! The best part of all this? These are ingredients I love today haha!

An easy breakfast pancake to put together, especially if you’ve run out of milk, or are intolerant to it! If you’re like me and don’t really fancy the strong taste of coconut milk in sweet foods, this is for you!

Mmm one of my all-time favourites! It’s packed with lean protein that will keep you full for longer, and the mackerel is a great source of brain- and heart-healthy omega-3 fatty acids!