17 days agoInsta-PostsComments Off on quinoa, stir-fry broccoli with ginger and soya sauce, cabbage in spicy coconut curry, sambal, mushroom balls, fried tofu and slices of cucumber. i made the mushroom balls myself. boil the mushroom, drain the water, blend it into thick paste, then add salt, black pepper, rice flour and tapioca flour. mould it into small balls then cook in boiling water for 8-10 minutes.
September 20, 2017Insta-PostsComments Off on So in terms of vegetarian and that too a Chinese one with loads of options.. Lotus in SP is so far the best option. Its buffet per kilo and super duper nice food.. highly recommend for vegetarians and no vegetarians also.. you will be surprised with the available options
September 16, 2017Insta-PostsComments Off on today is a special day. i finally did it!! took about 6 days for this tempeh to fully developed. after the 1st day, i thought its not gonna work as the temperature here was rather cool. but slowly the mould started growing and the weather was also getting warmer day by day, thank God. at first i kept it next to the heater then as it gets hotter, i kept it by the window. gosh, im so happy! you have no idea. i havent had tempeh in 3 years yo!! sambal tauhu tempeh, tempeh goreng kunyit, nasi pecal tempeh tauhu are on the way
September 13, 2017Insta-PostsComments Off on latest experiment in making plant-based meat. made with beancurd skin/yuba mixed with chickpea flour, cumin, fennel, turmeric, chili powder, salt and liquid smoke. knead it all together, roll it in aluminium foil then steam for 45 minutes. i like the layered texture, feels this would be great for rendang.
August 30, 2017Insta-PostsComments Off on kentucky fried seitan sandwich. is it necessary to kill other beings to satiate your hunger? no. live kindly. be kind to the animals. be kind to the environment. be kind to your body. it is possible
August 28, 2017Insta-PostsComments Off on *pulled jackfruit subs* i marinated the jackfruit with garam masala, chili powder, garlic powder, onion powder and salt. put it in the fridge. then forgot about it for 2 days. when i remembered, i add some liquid smoke and put the jaca in the oven for about an hour. it came out all crispy, smoky and soft at the same time. explosive!