Vegan Chilled Mango Sago Cream with Pomelo 楊枝甘露

Vegan Chilled Mango Sago Cream with Pomelo 楊枝甘露

Chaunsa: is the variety of mango from Pakistan, I strongly recommended to you today!

Chaunsa is widely regarded as the best mango in terms of its rich aroma, sweet taste, juicy pulp and high nutritional value.

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Healthy Steamed Okra (秋葵) with Vegan XO Sauce

Healthy Steamed Okra (秋葵) with Vegan XO Sauce

Okro, known in many English-speaking countries as ladies’ fingers, is a flowering plant in the mallow family. It is valued for its edible green seed pods

Okra can be a side dish if you want. Okra is one of those vegetables that you either love or hate. There seems to be almost no in between. Like the marmite! Agree?

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Vegan Sweet Potato Smoothie + Pea Shoot & Strawberry Salad

Vegan Sweet Potato Smoothie  + Pea Shoot & Strawberry Salad

I think I make smoothie quite often, particularly is my green smoothie. Since I can get lots of fresh vegetables and fruits. Smoothie is my first priority to think of. Salad is my second choice.

Sometimes, I will have smoothie only to sub for my regular meal. Or, only salad for my dinner. Of course not every day.

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Vegan Macadamia Ice-Cream with Maple Caramel Sauce

Vegan Macadamia Ice-Cream with Maple Caramel Sauce

Ice-cream is not my season dessert at all. It is my all year round favourite desserts. Even though, I still have ice-cream in the snowing day. :)

I promise you all, this is the most easiest way to make ice cream for vegans. Even you haven’t own a powerful Vita-mix, or ice-cream maker. You still can work out to achieve a smooth vegan ice cream at home.

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Raw Peanut Butter Cookie Dough ~ Vegan

Raw Peanut Butter Cookie Dough ~ Vegan

Like to have something to cheer up yourself, sounds negative or annoyed! Right?

Not me! I just feel pleasant enough to bring something out for myself today! Don’t know what I’m talking about, so do you? :) Just forget all my nonsense!

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Vegan Banana & Coconut Waffle ~ Gluten-free

Vegan Banana & Coconut Waffle ~ gf

I fancy waffle recently for myself. By taking a challenge to make a crispy vegan waffle without any egg. Any idea for me?

I did make some waffles with egg long time ago for my kids. Those are crispy and smell lovely. But having a waffle without egg, will be it crispy enough? Not so sure! Anyway, bloggers are telling me that they’re so crunchy enough compare to the eggy one. Will I have a try?

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Vegan Baked Curry Puff ~ 純素咖喱角

Vegan Baked Curry Puff

Forgot this post that I wrote a long time ago. Today I just have some spare time to search my blog’s draft. Accidentally and surprisingly found it. Do they look adorable?


Such so easy to prepare this curry puff. You can use any leftover ingredients that sit in your fridge, finish them off without wasting.

You can buy the shortcrust pastry from the shop or make it by your own. I rarely buy any ready-made pastry.  I love to make my hands in flour. And the shape of this puff can create by yourself. Just fold into a triangle and seal the edge should pretty enough!

Vegan Baked Curry Puff


For the filling: 

  • 3 large Potatoes
  • 2 cups Spiced tofu, vegan minced or tempeh
  • 2 sprig of Curry leaves or few Kaffir lime leaves
  • 1 cup Frozen garden peas
  • 3/4 tsp Turmeric powder
  • 1 1/4 tsp Home-made curry powder
  • 1 tsp Chilli powder
  • 1 tsp Himalayan pink sea salt

For the Pastry: 

  • 4 cups Plain flour
  • 2/3 cup Chilled Nut butter, soy butter or solid coconut oil
  • 1/2 tsp Sea salt
  • 3/4 cup Water, more or less

For the Brushing: 

  • 2 tbsp water or nut milk, mix with pinch of turmeric powder


  1. For the Pastry:  Sieve the flour with the salt in a mixing bowl, add cubed butter and work with finger tips to rub all the butter into the flour, until it looks like breadcrumbs. Add water a little bit at a time, and bring all together to form a dough. Wrap with a piece of cling film and chill in the fridge for few hours or overnight perfectly. Remove from the fridge half hour before use.
  2. For the Filling:  Peel the potatoes, cut into small cube size. Heat a large frying pan over medium-high heat, add the tofu or tempeh or whatever you use, stir fry until it golden brown, add potatoes, peas and quick stir, let it cook for another 2 minutes, add all the spices and curry leaves, seasoning with sea salt. Add 1 cup of water to cook until the potatoes soft and fluffy. And add another 1/2 of water and keep the heat for another 1 minutes, off heat, it will maintain the fillings has a bit of sauce and moist.
  3. Preheat the oven to 400°F/200°C/180°C (fan oven) or gas mark 6.
  4. To make the puff:  Dust the table with flour and roll the dough out with a rolling pin. Use a cookie cutter to cut out the circle (you can use whatever size you like), spoon some fillings on the middle of the pastry and fold into half moon shape, seal the edge like a Cornish pasty. Brush the top with the turmeric mixture. Place on a lined baking tray and bake for 15 minutes until golden brown.

Note: You don’t need to make the shape like mine. Just fold the pastry in half to form a triangle shape will be fine.

Translate to Chinese:

3 隻大土豆/薯仔
2 杯五香豆腐干,或素肉碎,或切碎的天貝
2 片咖喱葉或幾片檸檬葉
1 杯冷凍豌豆/青豆
3/4 茶匙薑黃粉
1 1/4 茶匙自製咖喱粉
1 茶匙辣椒粉
喜馬拉雅粉紅海鹽 1 茶匙


4 杯普通麵粉
2/3 杯冷凍的素黃油、 大豆黃油或固體椰油
1/2 茶匙鹽
3/4 杯水,更多或更少


2 湯匙水或豆奶,配以黃姜粉拌勻


1)  做餅皮: 將麵粉與鹽篩入碗中,加入切粒的黃油,用指尖將黃油擦入麵粉中,直擦至像麵包糠的粉粒。在這時候,逐小的添加水份,然後把所有粉搓揉成一個麵團。用一塊保鮮膜包好,放在冰箱或可以存一個晚上。第二天除從冰箱取出,放室溫半小時後方可使用。
2)  做咖哩餡: 土豆去皮,切成小方塊的大小。用中大火將煎鍋里加熱,加入豆腐粒或素肉碎,翻炒至金黃色,加薯仔粒、青豆。快炒,讓它再煮 2 分鐘,然後添加所有的香料,咖喱葉,加海鹽調味,炒香。加 1 杯水將豆和薯仔煮至柔軟。最後加入另外的半杯水,再煮1 分鐘,稍為收汁,但不要太乾。關火。待涼一會。
3)  預熱烤箱至 400 ° F/200 ° C/180 ° C (風扇烘箱)
4)   灑麵粉在工作枱上,用擀麵杖擀開麵團。用 cookie cutter 吸出你喜歡的大小圓形,放大概一湯匙的咖哩餡料在上半部份,折疊成半月形狀密封邊。用薑黃粉和水混合掃面。排放在烤盤上,烤 15 分鐘直到金黃色。

Vegan Key Lime bars + Vegan Butter Recipe

Vegan Key Lime Bar + Vegan Butter Recipe

Maybe you have heard about how I love lemon before! Or maybe you haven’t heard about it, if you’re new to stop by my blog recently! Nevermind! Lemon is my all time guest on my fruit bowl. Apple is my second, lime will be my third favourite fruit. Sounds I love the citrus fruits more. Bingo! It is true! Tell you something, I like to drink a cup of apple cider vinegar dilutes with  water every morning. They cleanse my gut amazingly well. Some people said it can get rid of belly fat as well. But unfortunately, it seems not working for me! :(

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Vegetables Singapore Rice Noodles ~ 素星洲炒米

Vegetarian Singapore Rice Noodles ~ 素星洲炒米


Singapore-style noodles is a dish of stir-fried rice vermicelli seasoned with curry powder, turmeric powder, bean sprouts, pak choi, soy sauce, and sliced chilli peppers.

However, do you know that Singapore rice noodle dish wasn’t coming from Singapore!!!

The dish appears on the menu of almost all Chinese-style (mainly Cantonese-style) eateries in Hong Kong. It is truly a Hong Kong cuisine. And is also very popular in English, Australian, Canadian, and American cuisine. Despite the name, this dish is virtually unknown in Singapore. Sources have claimed that this dish may be sold under the name “Sin Chew Fried Bee Hoon”, but this dish lacks the signature curry powder that is a defining ingredient in Singapore noodles. This information taken from here.

For the most authentic version has meat, shrimps or egg. The bean sprout is the most necessary among the other vegetables. Accompany the spices with the curry powder, ground turmeric and chilli.

Today’s recipe is for vegan and vegetarian.

Vegetarian Singapore Rice Noodles ~ 素星洲炒米

  • 150g rice sticks, also called rice vermicelli or rice noodles
  • 2 teaspoons Homemade curry powder
  • ½ teaspoon Ground Turmeric
  • Crushed dry red chilli, to taste
  • 1 tbsp Mushroom flavoured soy sauce, or substitute with light soy sauce if you can’t find it
  • 1 tablespoon vegetable oil
  • 1 heap tsp ginger paste (use a mortar and pestle or grater)
  • 1 heap tsp Garlic paste,  (optional)
  • 1 medium carrot, peeled and cut into matchsticks
  • 1/2 Green pepper and Yellow pepper both, cut into thin strips
  • 5 stems Asparagus, trimmed, snapped in half
  • 1 cup cubed Fried Tofu, available in Asian markets
  • 1 small Chinese dried wood ear/ mushroom, soaked and cut into thin strips
  • 1 tsp sesame oil
  • 1 packed cup beansprouts
  • 1/3 cup Fresh coriander, chopped
  • 4 lemon or lime wedges, (optional)


  1. Soak the rice noodles according to package instructions. Drain well and set aside in the colander.
  2. Heat oil in a large wok. Add the ginger and garlic, if you use and let them sizzle on medium heat, till fragrant and lightly browned. Add carrot, asparagus, tofu, wood ear, sauté the vegetables for one or two minutes. Then throw the peppers and bean sprouts in. Keep sauté till the vegetables just start to wilt, about 2 minutes. Don’t over cook the vegetables.
  3. Work quickly, stir and mix everything together. Transfer to a plate.
  4. Turn up the heat to medium-high and add oil. When the oil reaches the hottest point, pour the drained rice vermicelli.  Add all the spices in and work quickly by using two spoons or tongs. Add all the cooked vegetables, toss and combine everything till the noodles are well coated. Well seasoned with salt and soy sauce.
  5. Turn off heat and add sesame oil, toss well.
  6. Serve immediately, garnished with chopped coriander/ cilantro and lemon or lime wedges on the side to squeeze over the noodles.


  • Try not to over cook the vegetables, to keep the crunchiness.
  • Whatever the vegetables that you can add in this dish, like Chinese green, fine beans, green beans, or broccoli sprouts.

Vegan Cocktail Buns (HK style) ~ 純素港式雞尾飽 (直接法)

Vegan Cocktail Buns (HK style) ~ 純素港式雞尾飽 (直接法)

Have you seen my previous post: the Mexican Buns? There has three most popular buns in Hong Kong. The Mexican bun is one of them. Lots of people in Hong Kong will have these buns for their quick breakfast or lunch.  Today, I like to share the second one, called ‘ cocktail buns’. Have you heard about it? How is the name come from? Those are not my concern, I just like to eat it. Simple as that!

And the third one, I promise you, will share it later. :)

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