January seems to be crawling by. Its been a while since my last post and I think I might have just gotten a little lazy. But I finally managed to get my lazy ass together and made my first breakthrough of the year. Hope this starts the year on a good note and looking forward to many more delicious breakthroughs !


1 cup brown rice ( washed )
1 japanese cucumber ( skinned and cut into strips )
1 carrot ( julienned )
1 egg (beaten)
200g stir fry beef ( cooked )
5 sushi seaweed
1 bunch of spinach
4 cloves of garlic ( minced )
white sesame seeds
2 teaspoon sesame oil
1 teaspoon soya sauce
1/2 teaspoon salt


1) Cook the brown rice in a rice cooker

2) Remove the roots from the spinach and separate the stem and leaves. Boil a pot of water and blanch the spinach. Place the roots in for about ten seconds before adding in the leaves for another twenty seconds. Using a strainer, strain out the boiling water and run the spinach under cold water. Gently squeeze the spinach to remove the excess water.

3) In a bowl, mix together the minced garlic , soya sauce , 1 teaspoon of sesame oil and loads of sesame. Add the blanched spinach and mix well.

4) In a pan, pour a little oil into the pan and use a kitchen towel to wipe the oil evenly through the cooking surface. Heat it gently and add the egg to the pan after it is heated. Swirl the pan to ensure that the egg is evenly spread out. Ideally it should be a thin layer of egg instead of thick like an omelette. Gently flip the egg to allow it to cook on the other side. Turn off the heat before the egg turns brown on the surface. Cool it slightly before cutting it into strips about 1cm thick.

5) Add the salt and remaining sesame oil to the cooked rice and mix well. Add in some sesame seeds for an extra kick.

6) Bring out your bamboo mat and be ready to get wrapping.

7) Place a piece of seaweed on the mat before lining it with rice and the ingredients. Watch this video for tips on how to roll your kimbap.

8) Use a clean knife to cut your kimbap into pieces.


Curry butternut squash sauce

2014 was a long year for me. Many things happened , some of those were blessings while others were not. But all in all, it was a great year. I am not into making new year resolutions because its just too hard to follow. So this year, I just want to live life to the fullest, eat , laugh and love. So to start the new year, here is a recipe which will definitely put a smile on your face.


3 cups butternut squash ( diced )
4 tablespoons butter
3 tablespoons concentrated chicken stock
1 onion ( chopped )
Bunch of curry leaves ( amount based on personal preference )
1 cup milk
Black pepper
Pinch of chilli flakes


1) Bake the diced butternut squash at 170 degrees for around 30 minutes or till the skin browns. Peel the skin off the diced pieces after it cools.

2) In a pan, heat the butter and allow it to brown slightly. Add in the chicken stock and onion. Fry till the onion softens before adding in the baked butternut squash.

3) Using a potato masher, mash the butternut squash and onions in the pan. Turn off the fire.

4) Add in the milk and stir.

5) Separate the curry leaves from the stalk and bake it in the oven for around 3 minutes till it turns crispy. Alternatively, you could pop it into the oven while it is still warm after baking the butternut squash.

6) Using a blender, blend together the mashed mixture, curry leaves , chilli flakes and black pepper.

Mix into some cooked whole wheat pasta for a wholesome meal! Bon appétit !