Teriyaki tofu salad with tahini dressing

A convenient option for lunch on working days might be a rather unhealthy option. It takes discipline to eat well but the good news is that it only takes 21 days to form a habit. And that is about 15 work lunches. Try to challenge yourself to take control of your diet and eat healthier. I know the recipe posted is a salad but that does not imply that eating healthy means having a salad for every meal. If you like pasta, go for it. Fuck carbs and all they say. But making it yourself means you are aware of what you are eating and you are in control. 



2 cups raw mix ( Mesclun mix with spinach )
1/4 cherry tomatoes
1/4 raw corn kernels
1/4 Japanese cucumber (cubed )
2 kings oyster mushroom sliced and toasted for around 15 minutes
1 teriyaki tofu cubed ( I just toasted my tofu for around twenty minutes with a store bought teriyaki sauce )


1/4 cup tahini
1/12 cup plain yogurt ( not greek yogurt as it is too thick )
2 teaspoon lemon juice
Garlic powder
Dash of black pepper
Salt to taste


1) Mix up the ingredients for the dressing till well combined. Add to salad and you are ready to go! I usually pack my dressing separately in a tiny ziplock to prevent the salad from getting soggy.


Coconut banana scones

So this happened.


I have a habit of gathering all the necessary ingredients before starting my kitchen adventure. This sounds like a perfect and organised idea but not when the laptop is part of it. I need my kitchen beats which is actually a Youtube playlist by my boy. So every time I cook, my is laptop there and sometimes I worry about cooking my laptop too. This very laptop which I am now using had been covered in flour, butter on its trackpad and maybe a little too much honey on its screen. So thank you my lovely laptop for staying intact despite all these hardships. And for this recipe , a little too much desiccated coconut might have been spilled on the keyboard. But its well worth the sacrifice because the scones came out so well with the yummy smell of coconuts. For nuts lovers , do add in a handful of crushed almonds for an extra crunch to your scones. This is another healthy wholemeal snack and breakfast!



2 cups whole wheat flour
1 tsp baking soda
1.5 tsp cinnamon powder
5 tbsp cold salted butter
2 medium sized ripe bananas (mashed)
1/4 cup milk of choice
1 cup desiccated coconut
1/2 tsp vanilla essence


1) Combine flour, desiccated coconut, cinnamon and baking soda in a mixing bowl.

2) Using a knife, cut the cold butter into the flour. Make sure it is cut into tiny pieces.

3) Add the mashed bananas into a measuring cup and add enough milk to make up one cup of liquid. Add the vanilla essence to the mixture.

4) Pour the wet mixture into the mixing bowl and mix well. Knead the dough using your hands to ensure that it is well combined.

5) Roll the dough into a large ball and flatten it to form a dough slightly thicker than a thick pizza crust. Cut the dough into eight slices and lay it apart on a lined baking tray.

6) Baked for 15 minutes at 160 degrees.





Homemade apple butter

I wrote a post about making chia pudding with apple butter without realising that I forgot to do a post about the butter. So here it is ! The most amazing and healthy butter ever! Apple butter is basically a thick apple sauce which can be used as a healthy substitute for butter in some recipes. Most recipes available needs at least a couple of hours to make it and I was really reluctant to do it considering the small batch I was planning to make. But I remembered how my grandma used to boil apples to make special juice and that inspired my apple butter. With help from Google and a fantastic food blog, I managed to create my own apple butter. This recipe only takes about half an hour from start till end.

Adapted from recipe by Chefinyou


4 red apples
2 tsp cinnamon powder
3 tbsp cup brown sugar
3 tbsp apple juice (fresh)
1 tsp vanilla extract
1 tsp lemon juice


1) Peel the apples, remove the core and dice it .


2) Add all ingredients including the diced apples into a pot and heat it till boil. Adjust the heat to low after the juice has boiled. Cover and allow it to simmer for about 20 minutes or till the the apples turns soft. Give it a stir occasional while cooking. 

3) Transfer the apples into a blender and blend away till smooth.


Apple pie chia pudding

Breakfast is one of the most important meal for me. Well actually all meals are. So when I made some apple butter, I thought why not mix it and make some applepie-like chia pudding. It turned out awesome and I hope you will like it as much as I did.



1 cup unsweetened almond milk
4 tbsp chia seeds
4 tbsp homemade apple butter (sweetened)
A pinch of cinnamon powder
Additional maple syrup if required



1) Mix all the ingredients in a clear airtight jar. Give it a good shake then leave it in the fridge for at least two hours or overnight. Do add some cooked apples on it before serving.

Easy chicken wrap

I never caught on the trend on popular social media sites. I have Facebook for occasional stalking  staying in touch with friends. But things like Instagram, Twitter and Pinterest I just do not get. My lack of talents for photography means that I will not be able to catch the perfect shot. I do not feel the constant need to express my emotions with a limited number of characters and my interest is already printed in things called cookbooks. Maybe I am more of a receiver of social media but not an active contributor. Or maybe I am just too old to be able to understand such trends, at least my mind is stuck in the past. Watching people around me share their life on social media makes yearn to be more socially active at times. But honestly, when the next tab of a new recipe is done loading those thoughts vanish. Maybe another time and in a parallel universe for me and social media. 

Now on a totally unrelated note, this is a wholesome chicken wrap for a to-go lunch !



Handful of pea shoots ( washed )
Two tablespoon green pesto
One tablespoon plain yogurt
One teaspoon minced garlic
One baked chicken breast ( shredded ) I baked mine with Cajun seasoning
Handful cherry tomatoes ( halved )
One Japanese cucumber ( peeled and diced )


1) Prepare the chapati according to the recipe provided

2)Mix the green pesto , yogurt and garlic 

3)Lay out the chapati and place the other ingredients on it in whichever quantity preferred

4)How easy does it get ? The only thing left to do now is to wrap it up and bon appetit!

Stained glass jelly

I try to eat clean most of the time but sometimes just to remind myself that I am human , I indulge a little. I have fond memories of my grandma signalling to me from the kitchen when I was a kid. And I knew exactly what to expect. It would always be the contrabands like sweets, jellies or other goodies. I was allergic to artificial food colouring when I was young and had massive weird lumps whenever I had food with too much colouring. But I would remember those tiny jelly cups which were so colourful. More than that, I remember my grandma’s love. It really does make me miss her a lot. Now that I am all grown up, I have outgrown the allergy. But she is no longer around to offer me those jelly cups . 



3 packets jelly powder ( Do not use Konnyaku jelly powder as it way too hard. I used a soft jelly powder from Phoon Huat)
1 can condensed milk
3 teaspoon gelatin
3/4 cup boiling water
1/4 cup room temperature water



1) Prepare the jellies in three separate bowls based on the instructions given on the packaging





2) After the jellies have formed , cut it into cubes and place all the jellies in one huge bowl. Put it back into the refrigerator.

3) Add the gelatin into 3/4 cup of boiling water. Mix till the gelatin has dissolved before adding in the room temperature water.

4) Mix the condensed milk into the water and allow it to cool completely before pouring it into the bowl with the cubed jellies. This is crucial as the mixture might melt the jellies if it is too warm. 

5) Place the bowl back into the refrigerator and the jelly should form after about 5 hours.

Chapati ( Indian flatbread )

There is a song stuck in my head. It goes “Cha , cha , cha . Chapati! Chapati!”. I think that is enough to show how obsessed I am with this Indian flatbread. Because of how Indian food in Singapore is presented. I always associated Indian food with being overly grease and unhealthy. But recently, my Indian friends showed me a whole new side of Indian food. This flatbread is made entirely from wholewheat flour and minimal oil. It is a good substitute for our daily carbs intake. I had this with some Dhal and it was all so wonderful.


1 cup wholewheat flour ( I used Pilsbury Chakki Atta which costs only $1.60 )
1/2 warm water
Pinch of salt
Few drops of EVOO


1) Sieve the flour to remove any husks in it. Mix in the salt.

2) Mix the warm water into the flour. Using your hand, mix it well and add a few teaspoons of water if the dough feels too dry. Add a few drops of EVOO to prevent the dough from sticking.

3) On a floured surface , split the dough into 5 equal portions.


4) Using one portion of the dough , lightly rub it into a ball. Flatten it using a rolling pin until about 5mm thickness. Do dust the dough before rolling so that it will not stick on the pin.

5) Heat a skillet on medium high heat for about 4 minutes. Place the flattened dough on the heated skillet. No oil is required.


6) Leave it for about a minute before flipping it over. A successful chapati should puff up while being cooked.

I failed at my first attempt to make Chapati because it just did not puff up. But with a little practice, I finally succeed. So do not give up even if you fail after the first attempt! Besides enjoying this with traditional indian food, chapati could also be used as a wrap skin minus the unhealthy carbs.