The foodie takes flight

Yachae Jeon 야채전, which literally translates to vegetable pancakes, are Korean vegetables pancakes that can easily be customised to your liking. For my version of Yachae jeon, I used a mix of zucchini, sweet potato, carrots, onions, and scallions but you can also use vegetables such as bell pepper, cabbage, etc.I also made my own dipping sauce to pair with this vegetable jeon or vegetable pancake.

This is a simple yet tasty Seaweed Fried Rice packed with crushed roasted nori or seaweed snacks that were pan-fried until lightly golden, sesame seeds, veggies, and tofu. This fried rice recipe is also easy to customize - feel free to add vegetables and protein of your choice for a complete meal ready in less than 20 minutes!

A simple homestyle braised tofu with basil. This is hearty, comforting, and packed with that extra flavour from the fresh basil. Blocks of extra firm tofu are cooked to a golden brown crisp before being simmered in a deliciously savoury sauce with basil.

This is a plant-forward vegan twist on the classic Filipino dish, adobo. This is an umami-packed Mushroom Adobo with Sinangag or Filipino Fried Garlic Rice. A mix of fresh mushrooms are cooked down in classic Filipino adobo flavors - savory, sweet, and a kick of acidity paired with aromatic shallots and garlic. The mushrooms are cooked down in the sauce and reduced before being served on a bed of fried garlic rice or sinangag - a Filipino classic. Enjoy this bowl for breakfast, lunch…

This is my vegan take on the classic Chinese Sichuan dish, Mapo Tofu. It’s distinct for its spicy, red numbing sauce made with chili oil, doubanjiang or fermented broad bean paste, and aromatic numbing Sichuan peppercorns. This is traditionally made with soft tofu and minced beef or pork so for this vegan version I opted to use plant-based ground meat to mimic that texture. Pair this with a bowl of steamed rice for a comforting and satisfying flavor-packed meal.

Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for…

These noodles are surprisingly easy and really flavourful. The sauce is made with a similar mix of ingredients with a kick of spice from some homemade chili garlic oil.

Maple Hoisin Tofu -an easy yet really tasty and satisfying tofu recipe! Slices of extra firm tofu cooked down in a sweet & savoury maple-hoisin sauce with a bit of spice from the sriracha! Perfect enjoyed over a bowl of rice or noodles.

These are really easy Sweet, Spicy, and Saucy Noodles! They’re a perfect balance of sweet and spicy from the gochujang. You can of course opt to use other chili sauce and adjust according to your desired heat. Enjoy and slurp away!