Homemeals: Vegan Red Chard Pie

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I have always walked past supermarkets and wondered what do people do with chards. They look too gorgeous to be eaten, especially the rainbow ones. A challenge came through my way when Supernature Organic asked if I was keen to try their latest series of chards that just hit their stores! I was up for the challenge and googled for the best vegan chard recipes. Finally, I found a really interesting one from fatfreevegan.com to experiment and this turned out way better than I expected.

Ingredients (Recipe taken from here)

  • 12 ounces ( 340 g) chard
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 12 ounces (349 g) lite firm or extra-firm silken tofu, drained
  • 1/4 cup (60 ml) plain soy milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon potato starch or cornstarch
  • 1 heaping tablespoon (1/2 ounce or 15 g) raw cashews (optional)*
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon turmeric
  • 3/4 teaspoon salt (or to taste)
  • 1 pinch nutmeg
  • 1/8 teaspoon cayenne
  • 2 teaspoons fresh thyme leaves (or 1 tsp. dried)


Preheat oven to 375F. Spray a 9-inch ceramic pie pan lightly with non-stick spray.

Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet, sauté the onion and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking.


I did mine as per the recipe and kept a portion of the leaves to make chard chips!

Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pie pan.

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Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard.

Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving.

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

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It was not the most good looking dish in town but the taste made up for the lack of presentation. It was really creamy, smooth and after 2 slices, most of my guests were full. It went super well with kale and chard chips and the chards in the pie was really soft and tasty. I am now more willing to give chard a try and they contains so much wonderful sources of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.

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I also made some vegan curry carrot ginger soup to go with our pie! Found the recipe here. We want to thank the team at Supernature Organics for sponsoring the yummy organic vegetables used in this post and do drop by their online shop to check out their home delivery service for vegetables and fruits box parcel!

SuperNature (Flagship Store)
#B1-05/09 Forum The Shopping Mall
583 Orchard Road
Tel +65 6304 1336
Fax +65 67350366

Opening Hours:
10am – 7.30pm daily

12 course vegan fine dining at Saint Pierre’s- Organized by Chicks Eat Vegan

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Ever since our trip to NYC earlier this May, we have been thinking of all the gourmet vegan dishes we tried and wished we had such choices in Singapore. To our surprise, Chicks Eat Vegan is the latest vegan gourmet meet-up group that encourages non-veg established restaurants around Singapore to create a specially curated vegan menu just for a day! This group is set up by Tara, Kheng and George (previous president of the Singapore Vegetarian Society) as they source the best places to do fine dining- vegan style. We heard that they visit each restaurant and even suggest what kind of oils and vegetables to use as substitutes to meat/seafood options each restaurants uses to ensure the menu for each event is unique and really healthy!

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We jumped at this opportunity and despite the pricing which was $100 nett per head for a 12 course vegan degustation menu or $180 nett with wine pairing. It was relatively reasonable considering the amount of dishes we will be having. If we dined like this in NYC, it would have cost us double or triple the amount. Lo and behold, we had one of the best vegan fine dining experience in Singapore and it was at Saint Pierre’s where we met new faces and formed new friendships. They have an upcoming event happening on 15th October at 7.30pm and we will be there too! Click here to register for Chicks eat Vegan next event. We are really confident it will be another mind blowing vegan food tasting experience!



Okra, Almond Milk Jelly, Pickled Daikon, Mirin Gel, Mustard Cress


Aubergine Puree, Grilled Baby Zucchini, Popped Amaranth, Cherry Tomato Confit


Jerusalem Artichoke, Raw Asparagus, Meyer Melon, Black Truffle Essence

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Green Leaf Savoy Cabbage “Maki”, Pinenut Consomme, Momotaro Tomato Concasse

The Japanese series was just WOW! I cannot believe with such ingredients they could make one of the best japanese food we have ever tasted!!!


Quinoa Sushi Tempura, Pickled Jelly, Pineapple Jam (THIS WAS MY FAVOURITE!)

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Seaweed Consomme, Kainome Rice, Sesame, Baby Spinach


Papaya Sorbet, Yuzu Zest, Cocoa Nibs


Steamed “Jade” Eggplant, Poached Shitake, Gomadare Dressing


Salt Crust Roasted Celeriac, Brittany Grown Baby Vegetables, Micro-Cress Salad



Compressed Watermelon Tartare, Iced Mango, Mint


Chia Seed Pudding, Organic Soy Milk, Raw Sugar


Home-Made Chocolate Mendiant, Pate-De-Fruit, Walnut-Date Cookie

We were surprised to learn that Chef Emmanuel Stroobant is vegan himself and that vegan food reservations are available at his restaurant upon 2 days advance notice.

Address: 31 Ocean Way, #01-15 Quayside Isle, 098375

Phone: 6438 0887

Tue – Fri: 17:30 – 00:00

Sat: 11:30 – 14:30

Sat: 17:30 – 00:00

Sun: 11:30 – 00:00

Closed: Mon


Tempeh Curry Sandwich at Living Greens- Rangoon Road


Living Greens cafe which used to be near beach road has relocated and has found a new home near Rangoon Road. This cafe is smaller than her previous place but feels cozier and the lighting there is brilliant for food photography! I cannot remember how much each item cost but it ranges from $6-$10 for starters, $12-$15 for mains and $6 to $9 for desserts. Usually we spend about $35-$80 depending on the number of items we order. Drinks are also around $4-$8.


Her signature veggie sushi was as usual really fresh and crunchy.


We tried baked tofu goreng and the portions was big and the gravy was a mix between peanut sauce and mee soto sauce.


We also tried their vegan lasagne which was actually really filling despite the size.


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My favourite dish was the tempeh curry sandwich which is a mix between thai flavours and indian spices. This is the way I love tempeh done, really flavourful and yet has a kick.


The other thing we love about Living Greens is the mini selection of vegan desserts! They have vegan sesame pudding, avocado pudding and daily vegan cakes too!


This black forest cake was seriously dark and really creamy!


And this green tea vegan cheesecake had a pleasant aftertaste with red beans to munch on. On the background is the avocado pudding we shared and looking at these images, I cannot wait to return to have a meal again.

Address: 89 Rangoon Rd  # 01-04, URBAN LOFTS, Singapore 218375
Tel: (+65) 98574881
Opening Hours: Mondays to Saturdays 11:00 am to 3:00pm  & 5:00 pm to 7:30 pm
Closed on Sundays and Public Holidays
MRT: Farrer Park MRT Station, Exit B / Bus Service Numbers: 141, 130, 131

Vegan (KFC) Deep Fried Chicken at Thousand Vegie, Chinatown Complex

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We happened to be in Chinatown last Saturday and decided to check out Thousand Veggie which was highly recommended by Luke from Hungryangmo. Initially, we were quite skeptical if the deep fried chicken would taste similar to KFC style chicken. When we arrived, the food centre was packed and we queued for a short while before getting our orders.

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We got Hainanese Chicken Rice $4 and Claypot rice $4.50 to share. Both dishes were presented just like how their original counterparts would have been done. The rice in the chicken rice set was flavourful and tasted quite authentic but the chicken looked pretty strange and did not taste as good. On the other hand, the claypot rice was milder and tasted like a healthier version of the original. The mock sausages were less salty and the rice was surprisingly well cooked and was very soft.

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DFC (Deep Fried Chicken) $6 was the best dish of the night. It looked the part and tasted super authentic. The crispy battered texture was unbelievably crispy and tasty. It was a guilty indulgence evening and the mock chicken texture was moist too. It was a really good dish and we finished it up really quickly.

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The last two items we ordered were Broccoli with mushrooms $7 and claypot tofu $5. Both of them tasted normal and was nothing to shout about. They could be easily created at home and they came in big portions. It is definitely a place to go if you are craving for mock versions of your all time hawker favourites!

Thousand Vegie
Location: 335 Smith Street, #02-122, Chinatown Complex
Contact: 82876056
Opening Hours: Daily 11.30am – 9.30pm

Home Baking- Vegan Cheese Mushroom Pizza Recipe from TJ Vegan Fusion Party Food


We were so upset when Timothy from TJ Vegan Fusion Party Food told us he will not be running his stall anymore. We bugged him and asked if he was willing to share his secret recipe with us and guess what he agreed! Preparation work started 2 days ago as the dough required 16 hours to ferment. I was really eager to try his recipe and mine was a far cry from the original. Somehow, I got the mixture of the yeast, mushroom flavouring and the crust all wrong so I am definitely going to try re-making this again.


To made the pizza dough: (I made this 2 days before making the pizza)

3 cups of bread flour (he recommends prima bread)

1 cup of water (I added 1/2 cup more actually!)

1 tsp of instant yeast (sold at Phoon Huat)

1 tsp of salt


Mix them all in the food processor (or by hand like me) and then add in the cup of water and process until it becomes a dough.

Store in an airtight container in the fridge for at least 16 hours. (Coat the container with a little oil before storing it.)

Once you are ready to use it, take it out from fridge and leave it in room temperature for about half an hour to soften.

Roll it into flat round pieces with the edge being slightly thicker. (I found it easier to make them in the shape of pita breads.)

This dough makes 10 pieces of crust. (I made four hence mine was too fat and the texture was too doughy)

A Special Tip: You can choose to poke holes on the dough before baking them. If you don’t poke holes, the dough will bloat up and you can make a bloated-edged wood-fired version or use it to make pita bread.

Cook the dough on Willow’s non stick round pizza pan (sold at cold storage for $10) or on a preheated pizza stone for 8 mins at 230 dec G until you can see 1 or 2 brown toasted spots. Use the middle of the oven to cook the crust.

Take it out of the oven and then apply a thin spread of tomato paste (only use Leggo’s brand sold in a bottle) on it.

Let the paste dry a little before adding the cheese sauce.



The Cheese Sauce: (I made this 2 days before baking the pizza)

30g of Nutritional Yeast or one-third amount of a 100g packet (I used 3 tablespoons)

1 Cup of Glutinous Rice Flour

Half a normal size pan of water (I added 2 cups of water)


Mix them into a mixture before cooking on a pan, stirring until it thickens.

You can choose to make a watery sauce or a thicker sauce.

It would taste stronger the longer you store in the fridge.

Don’t pour too much (if you are using a watery sauce or the pizza will turn soggy).


Marinated Mushrooms Mixure:

A pinch of salt

Dried Oregano Herbs (I put 2 tablespoons)

Olive or Soy Soil (1 tablespoon)

A little lemon juice (Optional)


Mix it all up evenly and wait for a couple of mins for the mushrooms to absorb the oil.

A fast marination is the trick to get the mushrooms to remain tender, if they are marinated for too long they will turn soggy.

It takes practice to know just how much oil to add (I id not know how much so I added a tablespoon)

If too much oil is added, the mushroom will leak out lots of oil onto the pizza and you would have to drain it when the pizza is cooked. (That was what happened to mine!)


Pizza Assembling Process:

After spreading the marinated mushrooms on the pizza, cook it at 230/250 dec F for 8 mins until the top is sizzling from the oil and then it is ready.

Use the top-level of the oven to broil it until it sizzles.

You can make another variation with tomatoes and capsicum and black olives.

The Results:

Mine turned out looking quite good but the taste was missing. The dough was too tough and the toppings tasted bland. We had to eat them with more chilli flakes and salt to finish them up. I heard from Timothy he plans to start a cooking class, hopefully he will so that I can learn how to make a proper pizza! Thank you Timothy for being so generous to share your secret recipe and do let me know if I missed out any points.


Home Baking- Raw Durian Chocolate Cake for Father’s Day


We will be out-of-town from tomorrow onwards so we decided to celebrate Father’s day tonight and I made a few dishes for him to try,  guess what was his favourite? KALE CHIPS!! He was so amazed by the chips he told my mum to make them tomorrow for him again. (This time round, I baked them for 10 minutes as I did not cut them into mini sizes and they were super crispy.)


My parents love durians and I decided to try making this raw durian cake found from this site. I bought my durians and made the cake the night before for it to set.


Recipe courtesy of The Sunny Raw Kitchen

Chocolate Brownie Layer

  • 1 1/2 cups walnuts
  • 1/4 cup + 2 tablespoons raw cacao or carob powder
  • 1/4 cup + 2 tablespoons soft dates
  • Pinch sea salt (optional)

Durian Cheesecake Layer

  • 2 cups durian flesh
  • 1 1/2 cups cashews, finely ground
  • 1/2 cup raw honey or agave nectar (I used half the amount stated)
  • 2 tsp pure vanilla extract
  • Pinch sea salt
  • 1/4 cup + 2 tbs melted coconut oil (I used half of the amount stated)
  • 1 1/2 tbs lecithin powder (I did not use this)

Chocolate Mousse

  • 2 medium or 3 small ripe avocados (I used two)
  • 1/4 cup water
  • 1/4 cup cacao powder
  • 1 tbs carob powder
  • 1/4 cup raw honey or agave nectar
  • 1/4 cup maple syrup (I used agave and only used half the amount)
  • 1 tsp vanilla paste or 2 tsp vanilla extract
  • Pinch sea salt
  • 1/4 cup + 2 tbs melted  coconut oil (I used half the amount)
  • 1 tbs  lecithin powder (I did not use this)

1. For the Crust Process walnuts, cacao/carob powder and sea salt in food processor until fine. Add dates and process until crumbly. Press in the bottom of a cheesecake pan.2. For Durian Mousse Blend all ingredients except lecithin and coconut oil in high-speed blender until smooth. Add these and blend some more until well mixed.Pour mixture on top of the crust and set in the fridge or freezer.

3. For Chocolate Mousse Blend all ingredients except lecithin and coconut oil in high-speed blender until smooth. Add these and blend some more until well mixed. Pour mousse on cheesecake layer and return to the fridge or freezer until firm.


This evening, I took it out from my freezer to let it thaw in the fridge (about an hour) while I prepared dinner. When I opened up my baking case, I was so happy because it looked great and I drew a DIY cake topper for my dad. I added some toy dinosaurs from my collection and my dad was super in love with his cake! I think he found the dinosaurs more fun than the cake itself and we were stuffed after eating this cake. It tasted like an ice cream cake and was really yummy. I cannot wait to make more raw cakes from now on!


Tempeh Lor Mee- Su Shi Piao Xiang Vegetarian Food at Fortune Centre


Bugis is a place I frequent very often and I decided to make it a point to try all the vegetarian food places in Fortune Centre. Su Shi Piao Xiang is one shop I always walked past but never stepped in. Somehow, the busy crowd and the nearby road traffic was never a push factor for me to enter. Lunchtime is the worst time to visit this store as they are just along the road and the most convenient vegetarian store for people visiting the Indian or Chinese temple nearby.


For lunch, I ordered a bowl of Lor Mee $3.50 and when the auntie started scooping mock char siew in my bowl I literally let out a shriek. She was really kind to ask if I wanted something else instead and I pointed to the sambal tempeh with green beans on their counter. The noodles were really normal and this dish was a let down. The vinegar and starchy gravy was lacking and there were no ingredients in my bowl other than fried beancurd skin, beansprouts and the tempeh I requested. Sadly, the tempeh was not spicy and was quite tasteless.


I doubt I will visit this place again even though I should have ordered the black olive fried rice everyone else was eating.

The yummiest Vegan Dark Chocolate Tart- Shanel’s Secret Recipe


For desserts last night, Shanel from Hungry Ang Mo made one of the best chocolate tart we have ever eaten. We thought it tasted way better than those sold at Laurent Bernard or any chocolate boutiques and parlours. Not only was the tart crunchy it had a good balance of nuts and it was not too sweet too. Most tarts we have eaten in the past are usually so oily and after a few mouthfuls you get so sick of the taste. The chocolate filling on the other hand was smooth and really creamy. When eaten together it was perfection and I am dying to make this tart. Imagine our joy when Shanel told us it was cool to share her secret recipe, don’t say we did not warn you it can be super addictive.


For the crust
½ cup vegan margarine
¼ cup sugar
1 tsp vanilla
¾ cup walnuts, finely chopped/ground
1 ¼ cup all-purpose flour
¾ tsp sea salt

For the filling
1 cup bittersweet chocolate, chopped
(or chocolate chips)
1 cup soymilk (SILK brand preferred)
2 tsp instant coffee
3 tsp cornstarch
(dissolved in a little water)
1 tsp vanilla
¼ tsp salt

1. Preheat oven to 350 degreesF. In a medium bowl, cream margarine and sugar with whisk until light and fluffy. Add vanilla and walnuts and mix. Add in flour a little at a time and mix until dough sticks together and is slightly moist.

2. In a tart pan, press dough with your fingertips. Bake until edges are just barely starting to brown, about 20 minutes. Allow crust to cool completely before filling.

3. Melt chocolate until it softens. Add heated soymilk, cornstarch, vanilla, instant coffee and salt to mixture. Pour filling into cooled crust. Place tart in refrigerator and chill for 6 hours.

In Conversation- Luke & Shanel from Hungry Ang Mo


Yesterday afternoon was one of the best saturday we had in a long time simply because we met up with one of the cutest and most charming dog named TOFU. He is an adorable vegetarian dog and his owner is none other than Luke from Hungry Ang Mo. Together with his girlfriend Shanel who is an excellent self-taught baker, we spent the day learning Aloo Methi, a simple indian dish and hanging out with them. His website has always been ranked as the top site to visit for all the best vegetarian spots in town and he was recently nominated for the Singapore best food blog award 2013! (VOTE FOR HIM!) Recently, we had a chance to get to know them better and we are pretty sure you are as interested as us in the story behind Hungry Ang Mo.

Hi Luke and Shanel, Thank you for hosting us at your place! We loved the food and it was so yummy. Luke made a splendid spread of four indian dishes and Shanel made a vegan dark chocolate tart (recipe in the next post)!

The presentation and the colours of the food were so attractive. We heard Luke had to start preparation work the night before just to prepare this sumptuous meal!

How did both of you do it despite your busy schedule?

For myself, I don’t work office hours – So, it is not difficult to find the time to balance work, blogging and cooking.  Having said that, most of the time we eat outside.  We tend to cook at home for just a handful of meals per week.  Everything seems to work just perfectly when we cook.  Shanel is an expert in making desserts, which is something I am useless at.  Whereas, I have a greater knowledge of Indian food.  So, we can both learn a lot from each other, and take it in turns to cook.

Did you guys use any special equipment to make the dishes quicker or faster?

For Indian cuisine there is one essential piece of equipment you need – A blender.  It is impossible to make a smooth curry sauce without one.  Other than that, we recently bought an air fryer, which we use in a lot of our cooking now!

Luke, it seems to us that you like cooking Indian cuisine as found in your weekly recipe post. Is there a reason and why Indian food and not other cuisine?

I definitely find Indian food to be the most intriguing cuisine.  As the country of Indian is so vast, and the population has such a high percentage of vegetarians, it means that there is a huge abundance of vegetarian dishes.  I love the strong and rich flavours of Indian food, when Indian food is cooked well (and without lots of oil, spice and salt) it truly is the best food in the world!


I took a shot of his super neat menu scribbles as he worked his magic in the kitchen like a professional.

When and why did you set up a vegetarian blog in Singapore?

For hungryangmo.com, I set it up over three years ago.  The reason for doing so was due to many people always claiming that they found it difficult to find any vegetarian food in Singapore.  This seemed odd to me, as Singapore is one of the easiest countries in the world to grab vegetarian food outside.  Therefore, I started this blog to help dispel this myth, and also as a place where people can easily navigate which locations have good vegetarian food.

Can you tell us a little more about the title of your blog?

My blog title is very simple.  ‘Ang moh’ is the most nationally acknowledged slang/dialect term to describe Caucasians, so I thought it would be fitting to use this in the title, as my blog is almost entirely focused on Singaporean cuisine.  Also the word ‘ang moh’ has a largely negative stigma attached to it.  So, I thought by referencing it the way I do, it would transform a negative phrase into a positive one.

Any funny or memorable post/comment or incident ever since you have started your blog?
I’ve had a lot of weird and wonderful comments in the past.  I remember when I first started my blog; just receiving one comment was unbelievable to me.  Comments are always something I love to receive, as it lets me know what I am doing right and wrong on my site, so that I can improve for the future!

We understand you were once vegetarian and have now turned vegan? Was there an incident that sparked the change?
I had a really bad bout of food poisoning back in early 2012, and after overcoming this highly disagreeable period of my life, I decided to use this as inspiration to change my diet to being completely vegan.  Actually, turning vegan was something I had been intending to do for years, but I was procrastinating due to lack of willpower and addiction to cheese.

Do you have any favourite vegan/vegetarian chef you guys are fans of?

My idol and inspiration for Indian cooking is former hotel chef turned YouTube star Sanjay Thumma.  Most Indian recipes online are coming more from a ‘home cooking’ style methodology, usually just from one particular region of India.  But, Sanjay (also known as the ‘Vah Chef’) shares recipes from all regions of India, both restaurant-style and home-style versions of dishes.  Although he is not a vegetarian, I just simply convert his dishes into being vegan/vegetarian – But it is his foundations that I always use.

Is there anything you guys have gained or experienced after switching to a vegan diet?
I do feel healthier overall.  As dairy is very bad for the skin, I have felt that my skin has become smoother, with less blemishes.  Also I have noticed an improvement in my running distances.

Lastly, do you guys have any words of encouragement to people who are thinking of starting a vegan/vegetarian diet?

Don’t submit to peer/family pressure.  The vegetarian/vegan diet is not that difficult, as long as you have mediocre self-discipline.  But, facing constant pressure and scrutiny from friends and family can be the most difficult part.  You may have to be willing to sacrifice toxic friendships or distance yourself from relatives.  My advice would be to educate yourself on the scientific facts behind choosing a vegan/vegetarian diet, and stick to your principles.


We also jotted down the easy Aloo Methi recipe Luke cooked for us and we cannot wait to make them ourselves!

Potatoes – 1kg
Diced Onion – 1 large onion
Fresh Kastoori Methi/Fenugreek Leaves – Large bunch (chop off and discard the thicker stems)
Mustard Oil – 3 TBS
Ginger Garlic Paste – 1 TBS
Hing – Pinch
Turmeric – 1 TBS
Coriander Powder – 1 TBS
Cumin Powder – 1 TSP
Cumin Seeds – 1 TBS
Tamarind Paste – 1 TSP
Salt – To taste


1.  This dish is incredibly simple, as long as you get the texture of the potatoes just right.  Firstly, boil the potatoes until 70% cooked and then removed the skin of the potatoes.
2.  Coat the potatoes with oil and cook them (you can use oven, air fryer, shallow fry, deep fry etc.) until the skin of the potatoes is slightly golden.  Then set the potatoes to one side.
3.  In a pan (a kadai/wok would be ideal) add the mustard oil.  Once the oil has reached its boiling point, add the cumin seeds.
4.  Shortly afterwards, add the diced onion and immediately after add salt.  The salt helps to speed up the cooking process of the onions.
5.  Once the onions become transparent, add turmeric powder and hing.  Cook for a few minutes longer and then add ginger garlic paste.  Be careful not to burn these spices – Add a little water if needed.
6.  Then add the kastoori methi leaves and cook until the leaves have shrunk – This may take 4-5 minutes.
7.  Add the tamarind paste, which will give this dish an undertone of sourness.
8.  Add the cumin powder and coriander powder along with the potatoes.  Toss and mix the potatoes, so that the methi leaves get evenly distributed.
9.  Continue to cook for 4-5 more minutes and then serve.
10.  Done!

Raw Cakes Galore- The Living Cafe at Bukit Timah


After my juice fast, I was really keen on eating healthy raw food and decided to ask Hubby Ro and my mum in law to join me for lunch at The Living Cafe yesterday afternoon. Hubby Ro ordered the TLC sandwich $11  made of lettuce, tomatoes, carrot, cucumber, capsicum, onion, sprouts, beetroot, dehydrated caramelized onions and avocado, with homemade raw mayo. and I ordered a plate of raw zucchini pesto pasta $11. It was quite tasteless and pretty oily and wished I ordered the raw lasagna instead! It was just like eating cucumbers in curly strips but I found the tomatoes really juicy and sweet! I wished it came with more nuts toppings though. On the other hand, Hubby Ro found his sandwich really yummyand it was a decent portion for a guy. He mentioned the bread was toasty and had a mild nutty flavour.


The highlight of our lunch were definitely the raw cakes on display! It was the first time my mum in law tried raw cakes and she was impressed:) We had Strawberry Mocha Mousse Cake $8.50 and Blueberry Cheesecake $8.50 too. If you love chocolates just like we do, you have to try the strawberry mocha mousse cake. Out of all the chocolate cakes served at the cafe this was the most chocolatey cake unlike the rest which usually tasted like a coconut cake. The blueberry cheescake was quite similar to the raspberry cheesecake we had the other time and after a couple of minutes out in the open, it actually got really soft towards the end. If you prefer a hard mud pie fudge cake you have to choose strawberry mousse cheesecake.


We were hoping to try the key lime pie too but sadly it was still defrosting away. They were also selling a mini mint chocolate slice $3 which I am itching to try but was too stuffed for the day.  I am definitely going to try remaking the lasagna and maybe try making a raw zucchini phad thai pasta!

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