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!

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!

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…

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!

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

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!

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!

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!

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!