Fresh Organic Japanese Produce is now at Supernature Organics B1 Forum Shopping Mall


Organic kale, lettuce, beetroot, spinach and every ang-moh veggies can be found in most supermarkets nowadays. But organic Japanese produce is really quite a painful find. Supernature Organics, one of our favourite place to stock up on all things vegan invited us for their Japanese produce launch late last year.


We tried a wide variety of organic oranges, apples to rainbow kiwi fruit! It tasted quite sour but had a really good texture and the other fruits were sweet despite no pesticides or artificial coatings. Although they looked more bruised than the shiny fakes ones we see in most supermarkets, the ones here were still thoughtfully chosen and had really good lustre and shape.

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This was how a rainbow red kiwifruit looked like when sliced open.

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I was also given a few organic Japanese vegetables such as organic burdock (our favourite) and salad leaves (their version of a rocket leaves called Mizuna) to try.


The next day, I made a refreshing wasabi sesame vinegar dressing with all the Organic Japanese produce and boy was it YUMMY! The vegetables portions may look small but I was able to use them for 3 meals and they lasted really fresh and good in the refrigerator for a week.


And finally Supernature brought back vegan yoghurt! OMG:))))) Please bring the plain flavour one in soon too!


I made a quick and easy fruit yoghurt appetizer with organic rainbow kiwi and served it with sesame stir fry burdock roots. Next I added some organic somen with tom yam broth to kick off dinner!


If you are planning on creating a Japanese feast anytime soon, please go check out the latest fresh produce range Supernature brings in every week. We want to thank Alicia from Supernature Organics for the invitation and for the sponsored vegetables.

583 Orchard Road #B1-05/09 Forum The Shopping Mall
Singapore 238884
Tel: +65 6304 1338
Fax: +65 6735 0366

Opening Hours: 
10am – 7.30pm daily

Home Cooking- Crispy “Chick”ness Nuggets


It has been awhile since I cooked! And I decided to make fresh chickpea nuggets from Murr’s Menu Blog. I doubled the recipe portion and kept the remaining portion frozen for another meal a couple of day later. It was still fresh and crispy.

(Makes approx 12 chick’n nuggets)

1/2 large onion, diced
1 can chickpeas
1 garlic clove, minced
1 tbsp parsley
1 tsp thyme
1 tsp cumin
1 tsp paprika
1/2 tsp sea salt
1 tsp lemon juice (I did not add this)
2 tbsp garbanzo bean flour
1 tbsp arrowroot powder (I used corn starch instead)
*For more of a ‘cajun’ style chick’n nugget, add 1 tsp hot sauce and a pinch of cayenne. I chose this style

1 C Gluten free bread crumbs (I used a mix of a finely ground bread crumb with a more chunky/crispy bread crumb so I could get a crunch)
1 tbsp nutritional yeast
1/2 tsp salt
Coconut oil (or oil of choice) for frying (I used vegetable oil)


Saute your onions on the stovetop until soft

Put your onions, garlic and chickpeas in a food processor. Pulse until the chickpeas aren’t whole, but do not blend until smooth. You still want it to have a little bit of texture to it.

Bring your chickpea mix to a bowl and blend in all of your spices and lemon juice. Follow by blending in your flour and starch,

Store your mix in the fridge for at least 30 mins

Next, mix the ingredients for your coating in a bowl. Remove your chick’n mix from the fridge and make your chick’n nugget shapes. If it’s too soft to shape, them add in a bit more flour until you can handle the mix in your hands.

Bring a large frying pan to a medium-high heat with plenty of oil for frying. If there’s not a good layer of oil, the nuggets won’t cook on the outside properly.

Take your chick’n nuggets and toss them in the coating mixture until it has a good coating on it. Put them on on the frying pan and cook for about 5-8 minutes (until browned) on each side. You should notice a sizzling when you put your nuggets on the pan. You’re going to be cooking them again after, so make sure they’re not turning black when you take them off the pan.

Once the chick’n nuggets have all been fried to get their crispy coating, they are most likely still going to be too soft on the inside to be considered a ‘chick’n nugget’ (you’ll be able to tell just by lightly feeling them). If this is the case, bring the heat down on the frying pan, and cook your nuggets again for another 5-10 mins.

Afterwards, move your chick’n nuggets to the fridge for AT LEAST 10 minutes so that they will firm up to the right texture. The longer your nuggets are in the fridge, the better consistency they become (more of a firmer texture, like a ‘chicken nugget’). I did not try this step and mine was quite firm!

A lovely recipe with a bit of effort especially so as I used  dried chickpeas instead of canned ones. It had a better texture and I could control the flavours as well. I followed the clear instructions from this blog and will never go back to canned versions anymore.

Pea Sprouts lettuce Wrap-Ah Sin Vegetarian Restaurant Hong Kong


We arrived in the rainy season of Hong Kong and saw an adorable doggy in raincoat and rain shoes after dinner at Ah Sin vegetarian restaurant! It was the nearest Chinese vegetarian restaurant around our hotel and even though we arrived at 9pm, customers were still streaming in.

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Situated on the second floor the restaurant has a dim sum take away counter along the main road. By the step we finished eating, the stall had closed.

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We ordered fried Chinese yam with chestnut and peanut floss HK$55 SGD$8.90

When it arrived we were expecting a yam basket instead we saw a huge plate of battered chestnuts with satay gravy. The texture was crunchy but was quite tasteless. It was such a new experience,  we took a while to appreciate it.


Next to arrive was braised beancurd with beancurd skin and assorted mushrooms HK$60 SGD$ 9.70. This dish was kind of boring and was quite bland too. We have tasted much better ones in Singapore!


The last dish to arrive was stir fry bean sprouts pine nuts with mushrooms on lettuce $60 $9.70. The portions served were huge and this dish tasted like mini lei cha (thunder tea rice fillings without the rice and soup!) Our dinner ended on a healthy note and we hope to try tastier food places in the next few days.

G/F 71 Chatham road Tsim Sha Tsui

South Oriental centre

Open daily 11am-11pm

Home Baking- 5 Minutes Kale Chips


After a few days of juicing, the first thing I wanted to do was chew and crunch on something. But I wanted something healthy so I made a handful of crispy kale chips and I LOVED it! Hubby Ro thought it was seriously yummy too. I bought 100g = 5 stalks of Kale for $5.99  (I found them at Giant Supermarket at Vivocity) and for that price I made 2 bunches of kale and it was so good. I found this recipe from one of my favourite vegan blogs: Veggieful.



1 bunch of kale
salt & pepper
spray olive oil
seasoning (I made one batch with nutritional yeast and garlic powder, and the second batch plain)



  1. Preheat oven to 180 degrees celsius (356 F) and line a baking tray with baking paper.
  2. Pull the kale leaves from the stems and place the leaves onto a baking tray in a single layer. Discard the stems.
  3. Make sure they are dry before tossing.
  4. Lightly spray the leaves with olive oil.
  5. Sprinkle with salt, pepper and any desired seasonings.
  6. Bake for 10 minutes or so until crispy, flipping once. (I baked them for 5 minutes without flipping and they were already browned and crispy as I laid them in the middle tray in my oven. The first batch we baked for 6 minutes and they were too crunchy and bitter around the brown edges so the 5 minutes time frame was perfect as they were slightly chewy too.)
  7. Serve immediately!  We preferred the batch which was plain as the kale texture was really crunchy and pure.

One Pot Wonder- 4 Simple Home Style Dishes

These days, my mum in law have been whipping up lazy one pot dishes which are super delicious, comforting and packed with so much ingredients. We love it so much and usually we have enough to last us till dinner or supper too. Best part, it can be heated up simply by using the microwave as she usually cooks them a couple of hours in advance if she will not be home early to cook dinner.


1. Vegetarian Rainbow Bee Hoon from Nasi Lemak Lover

A tip to get QQ noodles is to blanch mee hoon in hot boiling water turn it turns white and set aside for several minutes. We did not add soya sauce as we wanted the ingredients to pop from the dish just like the blogger!

400g (1 packet) Mee Hoon/Rice Vermicelli
1 carrot, shredded
2 celery, shredded
2 Japanese cucumber, shredded
5 dried Shiitake mushrooms, soaked for several hours, shredded
4 tofu puff, shredded
150g bean sprouts, washed and drained
100ml water (you may adjust according to your type/brand of Rice Vermicelli)
2tbsp light soy sauce
1tbsp sugar
1 and 1/2tsp salt or to taste
A dash of white pepper powder

1. Blanch mee hoon in hot boiling water for less than a minute( when color turned white), drained and set aside for 5mins. Loosen the mee hoon.
2. Heat oil in a wok, sauté mushroom,tofu puff and carrot for 1min.
3. Add in celery and bean sprout, mix well.
4. Pour in water, add in seasonings, cook for another 1min but still remain some water.
5. Turn off the heat, add in mee hoon, gently stir and mix well with the vegetables.
6. Turn on low heat, add in cucumber, cover and cook for another 1mins.
7. Turn off the heat, stir well and serve.

2. Mango Thai Fusion Salad


6 cups arugula leaves

1 mango, peeled and cut into slices

1 avocado, peeled and sliced

1/2 red onion, sliced

1 tbs lime juice

Spicy orange vinaigrette

1 tbs champagne vinegar

4 tbs orange juice, about 1/2 orange

2 tbs lime juice, about 1/2 lime

4 tbs olive oil

1/2 tsp cumin

2 tbs finely chopped cilantro

1 red chilli or hot pepper, sliced

Salt and pepper


Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.

Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes

Rinse and drain the onions slices

Toss the arugula leaves with half the vinaigrette

Add avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.

Serve immediately.

3. Minestrone Macaroni  Pasta Soup (which she decided to cook stir fry style)

  • 1 cup cooked kidney beans, drained & rinsed
  • Bean Cooking Directions
  • 1 cup dry penne pasta, cooked al dente, rinsed with cold water, and set aside
  • 1 Tbsp olive oil
  • 1 Tbsp minced fresh garlic (2 – 3 cloves)
  • 1/4 cup diced onion
  • 1 minced fresh jalapeño pepper
  • 1 medium carrot, peeled and sliced thin on the diagonal
  • 2 stalks celery, trimmed and sliced thinly
  • 1 medium potato, peeled and cut in 1″ cubes
  • 1 cup sliced fresh OR frozen green beans
  • 1/2 chopped red bell pepper
  • 1/8 tsp cayenne or chipotle pepper OR to taste
  • 1 tsp dried basil
  • 1/2 tsp dried oregano leaf
  • 1/2 tsp dried thyme leaf
  • 1 tsp dried marjoram leaf
  • 1/2 tsp gr cumin
  • 1 tsp gr coriander
  • 1 cup low sodium tomato sauce
  • 1/2 tsp salt or to taste
  • 4 cups water or soup stock
  • 1/4 cup chopped fresh basil, parsley or cilantro as garnish


  1. Put 2 qts salted water on to boil for the pasta
  2. Cook the pasta in the boiling water for 7 minutes, drain, rinse with cold water and set aside
  3. Heat the oil on low in a 4 – 6 quart pan
  4. Prep the veggies
  5. Add the onion to the oil, sauté 5 minutes on med heat
  6. Add the garlic & jalapeño, sauté 5 minutes on med heat
  7. Add the celery, carrot, and potato. Sauté 5 minutes on med/high heat
  8. Add the red pepper and fresh green beans, herbs and spices, sauté briefly
  9. Drain and rinse the kidney beans, then add to veggies with the water or stock and tomato sauce
  10. Stove Top: Bring to boil, cover and simmer the veggies and beans. When the veggies are tender, add cooked pasta, frozen green beans if using, and salt to taste. Cook for 10 more minutes
  11. Slow Cooker or Crockpot: Sauté the onions, garlic, & jalapeño as directed above. Add everything to the crockpot except the pasta & frozen beans, cover and simmer on low until veggies are tender: 4 – 6 hours
  12. Refrigerate the pasta
  13. When the veggies are tender, add the pasta, frozen green beans & salt. Turn heat to high and cook for 20 more minutes or until pasta and green beans are heated through. Add salt to taste and serve immediately.
  14. 4. Vegetarian Casserole- bbcgoodfood

A tip found from the site is to cook the casserole a day before to allow the flavours to develop.


  • 1 tbsp olive or rapeseed oil
  • onion , finely chopped
  • garlic cloves , sliced
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • 1 tbsp dried thyme
  • 3 medium carrots , sliced (about 200g)
  • 2 medium sticks celery , finely sliced (about 120g)
  • red pepper , chopped
  • yellow pepper , chopped
  • 2 x 400g tins tomatoes or peeled cherry tomatoes
  • 250ml vegetable stock cube (we used 1 Knorr vegetable stock pot)
  • courgettes , sliced thickly (about 300g)
  • 2 sprigs fresh thyme
  • 250g cooked lentils (we used Merchant Gourmet ready-to-eat Puy lentils)


  1. Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 – 10 mins until softened.
  2. Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.
  3. Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 – 25 minutes.
  4. Take out the thyme sprigs. Stir in the lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

30 Seconds Vegan Brownie


A few weeks back, we received an email from Luke Hungryangmo and he shared a recipe by his girlfriend Shanel. They have a less than one minute brownie recipe which was vegan! WOW:) We could not wait to try it and tonight was perfect as my parents were coming over so we could have a feast!


  • 2 tbs of vegan butter/margarine
  • 2 tbs of sugar
  • 1 tbs of light brown sugar
  • ¼ teaspoon of pure vanilla extract
  • Pinch of salt
  • 1/2 flax egg (mix 1/2 tbs flaxmeal in 2 tbs of hot water)
  • 4 tbs of flour
  • 1 tbs of unsweetened cocoa powder
  • 2 tbs of semi sweet chocolate chips
 We love it when we have all these ingredients stocked up in our kitchen pantry!


  1. Melt butter in microwave safe mug.
  2. Stir together butter, sugars, vanilla and salt.
  3. Stir in flax egg.
  4. Add flour and cocoa powder and stir again until well combined.
  5. Finally, add chocolate chips.
  6. Cook for about 30-40 seconds in microwave. Do not over cook as it will continue cooking whilst cooling. (It was ready by 30 seconds for us!)



I decorated the brownie mixture with the chocolates all around it and it looked like a sweet studded present! The texture was just like any chocolate brownie, very fudge like and really rich. It was not too sweet too and we topped it up with some homemade frozen banana ice cream too:) Super yummy! Thank you guys for this awesome instant recipe!


Earlier for dinner, I remade japanese curry udon and our little smallie had to sit around and watch my every move!


Another simple and satisfying meal to end the crazy week:)

Loving Hut- Suntec City Mall Sky Garden Tower 2

Around Marina square area for work, I decided to google before hand if there were more vegetarian options and found out that Loving Hut on level 3  is a big chain of mini restaurants that is vegan! Weeh:)
3 Temasek Boulevard #03016 Suntec City Mall

Tel: 62386755 Open daily 11am-10pm



We actually noticed most of the vegetarian cafes and restaurants we’ve been to, service is superb. The staffs are always smiling, having small talks with us or even going an extra mile for the guests. At this mini restaurant, they served their cutlery on an origami folded napkin. How adorably retro.

Being part of the Chinese New Year season, the ala carte menu was not available and only set meals were the only options. We had only 3 rice sets to choose from and we selected a golden wrapped tau pok bundle (Inside the bundle, it contains corn and green peas) and sweet and sour pork again! It comes with a side soup and brown rice and we requested for sambal chilli which tasted very similar to the regular nasi lemak semi sweet chilli taste.

We also ordered a plain green vegetable and overall we paid about $8.80 for a set meal and about $4.20 for the vegetables making our total bill about $28.20. There was no GST or service charge! Wow, they even served us lemon chilled water which was refillable. I am not a big fan of this Chinese new year set but the food tasted like home cooked food. Very homely wok taste and not oily at all which was great for a light dinner.

We ended up having dessert before dinner at Patisserie G, a new boutique cafe that sells french macaroons, cakes and madelines. We shared a small french dark chocolate  and boy was it a treat! It’s so rich and thick, it’s like drinking chocolate truffles. Something like a chocolate soup Max Brenner used to serve which no longer exist:(

9 Raffles Boulevard #01-40 Millenia Walk Singapore 039596
Opens daily from 11am-10pm

Real Food Cafe- The Central

Screen shot 2013-01-31 at PM 11.59.14
Met Vadivu who owns a Happy company, no I am not joking that she runs a company that helps people find happiness! We’re doing an one to one interview with her and will post it up real soon. Together with her friend Usha who recommended Real Food at The Central, Hubby Ro and I headed down with hungry stomachs.

I was craving burger and ordered a quinoa lentil burger with sweet potato wedges ($12.80) It was not as crispy as I expected but the full flavour and smokey bbq taste of the pattie was surprisingly yummy and super filling. The sweet potato wedges on the other hand was a let down as it’s soft and cold when served.

Hubby Ro ordered Fried brown rice $6.80. It comes with pineapple, capsicum, french beans, carrots, mushrooms, black pepper and fresh corn and I tried some of it and it tasted divine! It’s got the hot wok flavor and he commented that it was crunchy bean goodness.

We shared Kombu Shiitake Soup $7.00 a light broth soup with Kombu which is an excellent source of iodine. I love the load of vegetables and the really awesome shiitake mushrooms with some nori seaweed!

They do not serve any complimentary water but the cafe serves as a bookshop and grocery shop. We spotted some cage free range eggs too! Heard they have an even cooler outlet at Killiney road. Can’t wait to visit them again.

6 Eu Tong Sen Street (The Central), #B1-52/53
Tel: 6224 4492
Daily 10am-9.30pm (last order 9pm)

110 Killiney Road
Tel: 6737 9516
Daily 10am-10pm (last order 9.30pm)

Living Greens Cafe- Beach Road

I always head to Beach road as my work requires me to source fabrics and trimmings near Jalan textile center and Arab street very often. So glad I found Living Greens vegan only:) cafe near that area via!

And reading the reviews on hungrygowhere, everyone was raving about the vegetable lasagna so much I got hungry just reading about it. The cafe is really easy to find as it’s on the main road opposite The concourse. Stepping in, the ambience was relaxed and the staff greeted me with smiles and served me a really prompt warm water upon request.


The menu is extensive ranging from asian to western cuisines. And most prices ranged from $3.50 for a pudding, $6 for a salad or soup to $8-$10 for the mains. I immediately ordered the vegetable lasagna $8.50.

It came really quickly and the first taste was wow, it does taste like lasagna! It’s pretty crazy that it’s wheat free, dairy free and gluten free as the pasta sheets tasted like soya curd. The fillings were generous with eggplants, tomatoes, green and red peppers, carrots, mushroom with a lovely tomato flavor and accompanied by a light tangy sesame tasting salad which was nothing to shout about. I felt that the soya curd pasta sheets were too overpowering and heavy on the stomach towards the later part of completing my meal. I might consider ordering the shepherds pie or vegetable quiche the next time.

Being a black sesame fan, I was dying to try this despite being quite full. No lady can say no dessert can she! Unlike the name pudding, it’s texture was far from it. It’s more like a frozen sesame paste which was very nutty (yums) and not so sweet like those you find from chinese dessert stores. And at $3.50 it’s actually quite pricey for this small bowl.

Overall, I spent $12 for lunch and while eating, I overheard a staff asking a customer if she was feeling better. Such sweet gesture for a purpose driven cafe. I cant wait to return again. They do not charge GST or service charge.

Address 325 Beach Road, Singapore 199559
(opposite The Concourse)
Contact (+65) 6396 5523
Opening Hours 11:00 am to 20:30 pm (Mon – Sat)
(Closed on Sundays)

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