Sambal Tempeh | VEGAN

I realised that I haven’t put up a recipe of my current favourite dish so here you go!


2 cloves of garlic

3 cloves of shallot

1/2 of big onion

2 tbsp of blended red chilli

peanuts (optional but recommended)

tempeh (cut into small pieces)





  1. Blend the chillies (however much you want – you can keep the extra in the fridge). Alternatively, you can use chilli paste but I can’t guarantee it wil be as tasty.
  2. Crush the shallot and garlic using pestle and mortar.
  3. Add oil to the pan and heat it. Fry the tempeh until golden brown.
  4. Take out the tempeh and put it aside.
  5. Fry the crushed shallot and garlic.
  6. Add the blended chilli and continuously stir for a few minutes.
  7. Add the cut big onion.
  8. Add the cooked tempeh back in.
  9. Add peanuts if you want some crunch!
  10. Add salt & sugar to taste.

Because this is not baking, you can adjust the measurements according to your taste. That’s why I prefer cooking rather than baking – you can just throw in anything and however much you like! Except for salt, of course.

This is absolutely delicious and if you do try to make this, let me know!

PS: more tips in the caption underneath the pictures below!

cut the onions and garlic into small pieces
crush the shallots and garlic
before blending the chillies, remember to remove the seeds unless you can stand the heat! Also, soak the chillies in water for about an hour so that it’s a bit creamier.
remember to fry the tempeh first before frying everything else!
fry the shallot and garlic
add the blended chilli/paste
add the cut big onion
finally add the tempeh



Chocolate Chip Cookies [VEGAN]

I took this recipe from this blog, which the author got it from this blog! I made only minor alterations—I doubled the quantity and added cocoa powder 🙂

Below is what I did, yielding about 40 yummy cookies.



  1.     4 cups all-purpose flour
  2.     2 tsp baking soda
  3.     2 tsp baking powder
  4.     1 tsp salt
  5.     1/2 cup cocoa powder
  6.     1 cup coconut oil
  7.     2 cups brown sugar
  8.     1/2 cup plant milk (I used soy)
  9.     2 tbsp vanilla extract
  10.     1 cup chocolate chips

(tsp = teaspoon; tbsp = tablespoon)


Pre-heat oven to 170 degrees Celcius.

Combine the dry ingredients (numbers 1 – 4).

In a separate bowl, mix 6 – 9. I used a whisk but I guess you can just use a big spoon. The mixture will be liquidy.

Combine the dry and wet ingredients and mix well. The dough will be crumbly, which is perfectly okay! Here you can add in the chocolate chips. I had a short supply of those so I added them after I’ve rolled the dough onto the baking pan. But if you have loads, just mix them in! 

I then added the cocoa powder. I didn’t add in earlier because I wanted the cookies to have a marble pattern. 

Roll the dough into a tbsp sized balls and place them on an ungreased baking sheet and flatten them out with your palm. Again, the dough may be crumbly but smoosh it together and it will be fine!

Bake for 10 minutes (and only 10 mins max or else it will burn!). Let the cookies cool and they will harden up a bit. 



The cookies were soft like Subway cookies. Nicely sweet and with a tinge of saltiness. I was not quite satisfied with the chocolate chips — they didn’t melt at all! So I might try a different brand next time.

I brought the cookies to my cousin’s brithay celebration. I did intend to bake something for that occasion and I settled upon this simple snack. And they were praised by many! One of my cousins liked them so much that he couldn’t quite believe they were vegan. Or maybe he was just teasing me… :p

Thank you Vegan Housewives for coming up with the recipe. It’s super simple and delicious as well!

So, what are you waiting for? Fill up your pantry and get baking! Good luck and enjoy x


Chocolate Cake [VEGAN]


the cake

  1. 2 cups all purpose flour
  2. 2/cups cocoa powder
  3. 2 tsp baking powder
  4. 1 tsp baking soda
  5. 2 cups soy milk
  6. 226 g margarine
  7. 1 cup brown sugar
  8. 2/cup castor sugar
  9. 1 tbsp vanilla extract


the frosting

  1. ½ cups icing sugar
  2. 1 cup cocoa powder
  3. 250 g margarine
  4. ½ cup soy milk


(tsp = teaspoon; tbsp = tablespoon)



the cake

Mix 1 – 4 in a bowl. These are the dry ingredients.

Using a cake mixer, mix 6 – 9 until smooth. Then, add the dry ingredients alternately with the soy milk into the cake mixer, ie dry, soy, mix… dry, soy, mix… etc. Tip: make sure you start with the dry and end with the dry 🙂

Mix until smooth.

Bake in the oven at 170 degrees Celsius for 30 minutes or until a stick or knife inserted into the centre comes out clean.

Let it cool before adding the frosting.


the frosting

Mix 1 & 2 in a bowl.

Using a cake mixer, mix the margarine until it’s fluffy. 

Add the 1 & 2 mixture intermittently into the cake mixer on low power. 

Then, add the soy milk bit by bit. Watch over this step; make sure it does not become too runny.


Note: My friend and I made this as two layers. So add the frosting on top of the bottom layer before putting the top layer on top of the bottom layer. Then, frost the top layer. Top that with whatever you want. Put the cake in the fridge to set for at least 15 mins.




This is not the healthiest of foods, obviously, as it contains lots of sugar. But hey, life needs to be enjoyed and at least it’s cruelty-free 🙂

This is, I think, the first proper, not cincai vegan cake I’ve helped bake. The previous vegan cake I did with my friends was not as fancy as this either. (I will put up a recipe for that as well — as soon as I find the picture hehe). 

The verdict? It’s SO DELICIOUS! A bit too sweet due to the icing sugar, so next time I’d probably reduce the amount. But the cake itself is great. My mum said it tasted just like typical chocolate cake, and Kak Tri who doesn’t usually like cakes and sweets said that she liked it and could actually swallow it!  =D

I will definitely experiment with more vegan desserts. This is so exciting!

A massive thank you to Nani who taught me the tips and tricks of baking. I’m quite a newbie while she’s been baking practically her whole life. This is mostly thanks to her. I only played the part of encouraging a vegan option for her cakes :p

You can check out her cake business here.

I hope this works for you too if you want to try. Good luck and enjoy! 


I had a really lively lunch yesterday, partly because I just needed the nutrients and partly because I needed to eat the lettuce before they wilt.

On the plate were cooked quinoa, lettuce, guacamole, and seasoning (dill, pepper, chilli flakes). I cooked the quinoa a few days ago so that saved some effort. The guacamole was really just mashed avocado mixed with red onions. And currently, dill is my new favourite herb. I just love the quirky smell and taste of it.

Now let’s talk about the smoothie! I basically put these in the blender:

  • a handful of almost wilted kale
  • two very ripe bananas
  • 6 dates (stones removed)
  • about 1:1 ratio of water to almond milk (making up 1L)

The green colour may look daunting but if you put a lot of dates or any other natural sweetener like maple syrup it will taste sweeter (duh!). Honestly, kale doesn’t have a strong taste anyway. And it’s super filling, I drank some during lunch and saved some for after I went to dance class.

Yes, this lunch was enough to prepare my body for a cardio session! I felt fantastic! I guess that’s what I get from eating live foods 🙂


This is another simple meal that I absolutely love especially when it is a lazy Sunday afternoon.

I first fried the vegan sausages in a little olive oil for about 10 minutes, making sure that I flip and cook them evenly. Then, with the residual oil, I added in half a brown onion and 3 cloves of garlic. I then added chilli powder to give it some spice, or sometimes I would cut the actual red chilli (without the seeds!) if I have it in my fridge.

After about 5 minutes of tossing, I added about half a can of chopped tomatoes, as well as a few tablespoons of tomato sauce to thicken it up. I then added the cannellini beans however much I felt like adding. You could skip all these steps by just pouring a can of ready-made baked beans.

I had to have some greens so I added about a handful of spinach. Lastly, I added the silken tofu. I used silken tofu because a) that’s the only kind I can find in the grocery store and b) it can be easily broken up to form a scrambled egg-like texture. I then sprinkled some turmeric powder (but this can be omitted!).

And voila! Tofu scramble on toast with vegan sausages. Simple, fulfilling and nutrient dense — what more could I ask for?