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




It has been a year since I had not consumed meat, dairy or eggs for environmental, health and ethical reasons. You can read all about veganism all over the internet. I shall list some good sources below. But today, as my “veganniversary” (not really a big deal), I thought it would be fun to do this Q&A thing.


When did you become vegan?

A year ago. I think it was the 1st of October 2015, the day (or day after) I arrived in the UK.

Why did you become vegan?

I found out how animal agriculture (livestock and byproducts) contributes significantly to global warming. It is also one of the causes of numerous environmental issues like deforestation. I learnt how consumerism also plays a role and that the issue goes much deeper. I discovered that a plant-based diet may help reduce the chances of chronic diseases. Like they say, prevention is better than cure. After knowing about the existence of factory farms and understanding how far we have manipulated animals, I felt compelled to stand up against animal cruelty. I believe that compassion is key to achieve peace and so far this vegan diet upholds such value in every way. 

What was the hardest part about becoming vegan?

Receiving people’s various comments and opinions on minute details when all I am doing is striving to live compassionately and mindfully. Sure veganism is not perfect. Yes, you can’t get B12 on a plant-based diet unless it’s fortified or you take supplements (or perhaps there is a plant containing B12 that I don’t know about or I can just eat soil). But you can get enough and complete proteins from plants like soy, beans, legumes, chia seeds and even leafy vegetables and grains. You just need to be smart and have a good combination of them!

Is it difficult to be vegan?

Not for me. Not if you open your eyes to the horrors of human activities. It is difficult if you keep thinking on your perspective rather than the perspective of others (animals and the environment).

Do you let certain things “slide” from time to time? (for example, use/purchase non-vegan items. etc.)

In terms of animal products other than food, I no longer buy leather and the like. But I still do own such materials that were bought years ago. At restaurants that aren’t so vegan-friendly, I try my best to ask for a modified meal. I might have unknowingly slipped, but I wouldn’t let it be on purpose. Like that time when I accidentally bought a bolognese sauce instead of just tomato sauce for pasta…

Do you support vegetarianism and or “something’s better than nothing’s”?

Yes. Nobody’s perfect but if they are genuinely striving then it’s better than nothing.

What is your favourite speciality vegan item? (name as many as you’d like!)

Currently, all I can think of is sambal tempeh and bindi curry! 😀

What is your opinion of the meat and dairy alternatives?

I’m alright with them. Personally, I don’t eat meat alternatives regularly and I wouldn’t want to mainly because they are processed food. But it’s okay once in a while. Dairy alternatives like soy milk and almond milk are fine. It’s definitely better if I can make them from scratch.

Do you feel judged by other vegans sometimes? How do you deal with it?

I don’t think so. They have all been very supportive.

Do you enjoy being vegan?

Absolutely. Even though I stumble along the way and might have doubts here and there but so far the pros outweigh the cons so I believe that this has been great for me physically, mentally and spiritually. Plus, I get to learn new things and meet new people. And that is always great!

Useful resources:

  1. What is veganism?
  2. The Most Important Speech You Will Ever Hear
  3. Environmental issues from Cowspiracy
  4. Earthlings documentary
  5. We’ve Become Disconnected

What I Eat | PASTA

I thought I’d share some simple (as I’m an amateur cook), quick (time is not always in a student’s favour) and guilt-free (exclusively plant-based) meals that look aesthetically pleasing enough.

Starting with…


Obviously this is a lazy pasta where I chucked the ingredients I felt like incorporating into the boiled fusilli pasta.

You can basically use any kinds of pasta but this particular type is one of the fastest to be cooked (around 10 mins). I usually add just enough water to cover the pasta, but not too much so that I do not have to discard water when the pasta is cooked. After about 5 minutes — that is after the water has boiled and you put in the pasta and you lower the heat to let it simmer — I added some broccoli. There’s no need to worry if the broccolis do not submerge in the water, as the steam that comes out would, well, steam the broccoli.

When the pasta’s cooked, I checked whether there is a bit too much water left to proceed. Usually there would be just a little water, in which case I’d leave it as so, but if it’s a tad too much I’d slowly pour some out of the pan. Or, you could just leave it to boil for a few more minutes for the water to evaporate (but ain’t nobody got time for that!).

The next part is simple; I just added sufficient amount of chopped (tinned) tomatoes, basil leaves, kale, tofu, and black pepper (any seasoning). I could’ve added a clove of garlic as well but I forgot.

Sure it’s not the tastiest of pasta but it’s good enough for me because I like a bowl of pasta with tomatoes and gravy-like texture from both the chopped tomatoes and the amazing, protein-rich tofu.