Recipe Category: Vegetables

Coriander Pesto Pasta with Green Beans
Recipe

Coriander Pesto Pasta with Green Beans

Our homemade Coriander Pesto Pasta is super easy to make. It is quick, uses minimal ingredients and tastes so so good. Also, they are gloriously green! Best of all, you could use almost any kind of pasta noodle! Isn’t that amazing? Now, if you have a busy schedule – like me, you can preserve the...

Homemade Yee Sang (Prosperity Toss Salad)
Recipe

Homemade Yee Sang (Prosperity Toss Salad)

When I was living in London, all 8 years of it, I could never find Yee Sang like you do in Chinese restaurants or your local Giant in Malaysia and it's something we Malaysians look forward to during Chinese New Year. This resulted in me making my own version. So here is my version of Yee Sang that has corn flakes in it (for that extra crunch!

Homemade Dressings for Salad
Recipe

Homemade Dressings for Salad

Hearty sauces for your salads! Simple kind of starters are dead easy to put together in advance and you can even prep it all the day before and leave it in the fridge for your dinner party the next day. If you're throwing a dinner party for 6 guests and want to spend more time with your guests then in the kitchen, try to prepare these sauces ahead of time.

Fresh Vietnamese Spring Rolls
Recipe

Fresh Vietnamese Spring Rolls

I find this to be the best dinner party starter like ever! What you do is you get your guests to help you make their own starter. Sneaky, yes, but you'll come to find that it will be a fun activity for them. Learn how to whip up and make your own home styled version of vegetable spring roll!

*TIP: Vietnamese rice paper comes in a wafer form and has to be softened with a quick dip in a bowl of water. Don't over dip with water or you may over-damped the rice paper and it will break or tear easily

Bitter Gourd Chips
Recipe

Bitter Gourd Chips

Bitter melon or bitter gourd has been traditionally used in Chinese and Ayurveda medicine for detoxing and to help treat type 2 diabetes among other things. Usually, seeds and pith are discarded and the flesh is cooked in a variety of ways. In this recipe I am using a smaller more bitter time of gourd called the Karela and it is an Indian variety.

The trick is to thinly slice the melons and soak it in turmeric and a handful of salt to draw out some of the bitterness. After soaking it for at least an hour, the sliced melons will be rinsed and drained before using in a variety of recipes.

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