Thai Basil Chicken

Thai Basil Chicken is also known as Pad Krapow Gai. I’ve been on fresh herb kick of late. I love all herbs and basil is one of my all-time favorites to accent a dish. The heart of this dish is the Thai basil. It has a deep purple stem and has a sweet, anise-like scent and a subtle hint of licorice. Not to be mistaken for Holy basil which has a peppery and clove flavor. Research suggests that Thai basil is high in antioxidants and a rich source of vitamin A. Thai basil releases its full flavor when it’s cooked, giving you the most beautiful fragrance. It’s a simple and healthy dinner that’s ready in under 30 minutes.

Easy Thai Basil Chicken Recipe


  • 3 x chicken breast (diced)or 1lb ground chicken
  • 3 x garlic cloves
  • 1 shallot
  • 10 -15 Thai basil leaves
  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 tsp dried red chili pepper or fresh red chili pepper
  • 2 cups Jasmine rice
  • 2 tbsp corn starch
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp fish sauce
  • 1 tbsp vegetable oil
How to make Thai Basil Chicken at home

Steps to make Thai Basil Chicken:

1.Cook Jasmine rice according to package instructions.

2.Chop the chicken breast into small bite-sized cubes.

3.Coat the chicken with corn-starch. This velvet technique will create a tender texture, it ensures the chicken breast does not dry out. Allow it to marinate for 10-15 minutes.

4.In the meantime, mince the garlic and dice the shallot.

5.Dice the orange and red pepper into small cubes

6.Wash the Thai basil leaves and remove the stems. Roughly chop the leaves into smaller pieces.

7.In a small bowl whisk the oyster sauce, soy sauce, fish sauce and honey together to form a sauce.

8.Coat a hot wok with vegetable oil and add the chicken.

9.Add the shallot and garlic until tender.

10.Stir in the sauce.

11.Sear until it is almost fully cooked.

12.Add the bell peppers and chili pepper.

13.Add water if required and stir gently to coat the chicken in the sauce.

14.Lasty, add the Thai basil and cook until wilted.

15.Add the cooked fluffy Jasmine rice to a plate and ladle on the Thai basil chicken. Enjoy!


Shiitake Mushroom Miso Ramen

Whether you are plant-based or looking to tread more lightly on this planet, this deliciously healthy meatless Shiitake Mushroom Miso Ramen recipe has got your back!

The fun of crafting your own ramen bowl is that you can add your own personal touch by adding your favorite toppings. This easy and nutritious ramen miso broth has been gently simmered and topped with fresh organic spinach, tofu triangles, super sweetcorn, and “meaty” Shiitake mushrooms.For this recipe, I used fresh Kaedama ramen noodles. In Japanese, “Kaedama” essentially means extra noodles please, so these are perfect if you wish to make your own flavorful steaming broth or need extra noodles. Do you like extra noodles?

What is Meatless Monday?

Meatless Monday is a global movement that encourages people to reduce meat in their diet for their personal health and the health of the planet. Modern Meatless Monday as it is known today, began in 2003 with the work at Johns Hopkins Center for Livable future. The campaign was initially coined as a health message to improve health, environment, climate, human and animal welfare with one simple message, “Once a week, cut out meat”. Now entering its second decade, Meatless Monday is embraced in over 40 countries and in over 20 languages. If a plant-based diet has appealed to you, but the thought of sad salads is not doing it for you. Then why not ignite your tastebuds with this tasty Shiitake Mushroom Miso Ramen recipe?These are fresh and delightfully chewy artisanal ramen Kaedama noodles.

Miso Ramen

Serves 1-2


  • ¼ cup Awase miso paste
  • 6 oz extra firm organic tofu
  • 10 large organic spinach leaves
  • 2 tbsp Wakame seaweed
  • 1 cup sweetcorn
  • 5 dried shiitake mushrooms (These are available dried, fresh, or frozen)
  • 2 portions Kaedama fresh ramen noodles
  • 2 tsbp green onion (chopped)

How to make Shitake Mushroom Miso Ramen Noodles


1.Cut the tofu into large squares and then cut them in half to form triangles.

2.Pan-fry them with a splash of vegetable oil until golden on each side. Set aside.

3.Bring a large pot of water to a boil. Add the dried wakame seaweed and dried shiitake mushrooms.

4.Gently simmer until tender about 10 minutes. Then add the miso paste and stir well.

5.Blanch the frozen sweetcorn.

6.Cut the green onions with kitchen scissors

7.In the meantime, bring another pot of water to the boil.  Add the ramen noodles to the boiling water and lightly blanch for 1-2 minutes and remove from water immediately. Drain them in a sieve and rinse with cold water.

8.Add the cooked ramen noodles to a bowl.

9.Slice the Shiitake mushrooms.

10.Layer on the sweetcorn, tofu, and mushrooms on top of the noodles.

11.Ladle the steaming hot broth on top of the noodles and garnish with green onion.

12.Enjoy. Plant-based ramen is served.

Fresh Ramen Noodles

Shrimp Fried Rice

Shrimp/prawn fried rice one of my favorite comfort foods because it is easy to make and transforms leftover cooked white rice. It can be fully customized with the vegetables and protein that you like. The succulent shrimp, juicy peas and sweetcorn add delicious texture. Also, the hits of green onion and sesame oil add extra umami to this basic dish.  

Shrimp Fried Rice

Serves 3-4 people


  • 3.5 cups cooked cold white rice
  • 4 oz shrimps
  • 3 eggs
  • 2 carrots
  • 1/2 cup frozen sweetcorn
  • 3/4 cups frozen green peas
  • 1 stalk green onion
  • 1/4 cup tofu skin
  • 1 tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 1/2 tsp white pepper
  • sesame oil
  • canola oil

How to make Shrimp Fried Rice:

  1. Wash and dice carrots into small bite-sized pieces.
  2. Wash and slice the green onion stalk.
  3. In a small bowl, crack the eggs whisk and add a pinch of salt.
  4. Cook shrimp in a pot of boiling water until fully cooked, peel shell if required and set aside.
  5. Heat up a wok or large non-stick pot and then add 1 tbsp of canola oil.
  6. Add the whisked eggs and cook until 80% cooked through, remove, and set aside.
  7. Add the diced carrots to the wok/ pot and saute for about 5 minutes, until almost tender. Then add the tofu skin, frozen peas and sweetcorn.
  8. Next add the cooked white rice, light soy sauce and dark soy sauce.
  9. Mix well to ensure all the rice is coated.
  10. Season with white pepper and toss in the sliced green onions. Combine the cooked egg and shrimp with the rice.
  11. When the rice is fully heated through, generously drizzle sesame oil and turn off the heat.
  12. Plate and enjoy.

Spicy Sambal Style Squid

This vibrant dish combines a symphony of boldly spicy, sweet, and zesty flavors to awaken your palette. It pairs perfectly with short-grain rice and fresh greens. Sambal squid is popular in Southeast Asia including Singapore and Malaysia. In this sambal squid recipe, I added a red bell pepper and a yellow onion which adds a naturally sweet dimension to the sauce.  It is a must try for the spicy seafood lovers out there. Squid is high in protein, minerals and low in calories. Speaking of squid, is anyone else excited to hear that season 2 of Squid Games has officially been given the green light?

Sambal Squid Rings

Sambal Squid


  • 16oz frozen squid rings (calamari rings)
  • ½ red bell pepper
  • 1 yellow onion
  • 1 stalk green onion
  • 1.5 tbsp Huy Fong chili garlic sauce
  • 1 tsp shrimp paste
  • 1 lime

How to make sambal squid:

  1. Defrost and rinse squid rings
  2. Cut onion and red bell pepper into strip
  3. Heat up a large non-stick pan and coat with a splash of vegetable oil.
  4. Sauté the onions until just fragrant and add the squid rings.
  5. Add 1.5 tbsp of Huy Fong chili garlic sauce and prawn paste. You can adjust according to how much spice you can handle.
  6. Then add prawn paste and ensure that the squid is evenly coated.
  7. Add 3 tbsp of water.
  8. Lastly, toss in the red bell pepper and once the squid is cooked through.
  9. Garnish with green onion and add the juice of 1 lime .
  10. Enjoy with rice and your favorite greens.

Rice Vermicelli Noodles (Fried Bee Hoon)

Rice vermicelli is thin rice noodles that are versatile, economical, and quick to make. They are also known as bee hoon and often eaten for breakfast in Singapore and Malaysia. This kind of dish is ideal for clearing out the fridge and is totally customizable to suit your own personal taste buds. This deliciously simple recipe is infused with the freshness of the clams, and the “meaty” flavor of the king oyster mushrooms.   

Fried Bee Hoon


  • 8oz rice vermicelli noodles (Wai Wai brand)
  • 1 large king oyster mushroom (sliced)
  • 2 cups Yu Choy (sliced)
  • 3 eggs
  • 1 cup of clams
  • 2 cloves of garlic (chopped)
  • 1 tbsp kecap manis
  • 1 tbsp dark mushroom soy sauce
  • 1 tbsp oyster sauce

How to make rice vermicelli noodles (fried bee hoon)


1.Soak rice noodles in a large bowl of fresh cold water for 15minutes or until tender.

2.Drain water and then set aside.

3.Crack 3 eggs into a bowl and whisk.

4. Coat a wok or large non-stick pan with vegetable oil on a medium heat.

5. Add eggs and scramble until fully cooked. Remove from the wok and set aside.

6. Lightly brown garlic.

7.Cook the king oyster mushrooms and clams until just tender.

7. Next add the drained noodles.

8. Combine the kecap manis, dark mushroom soy sauce and oyster sauce.

9. Toss in the sliced yu choy and ensure the noodles are evenly coated in the sauce.

10.Add water if required and a lid to the wok, cook for a few minutes until the yu choy is gently cooked through.

10. Lastly, add the cooked eggs back into the wok.

11. Serve and enjoy.

Fried Bee Hoon with clams and king oyster mushrooms

Crispy Panko Eggplant and Rice

Eggplants or aubergines belong to the nightshade family of plants and are used in many dishes across the globe. Although, commonly considered a vegetable they’re technically a fruit as they are grown from a flowering plant and contain seeds. They are a nutrient dense food containing a good number of vitamins, minerals, and fiber in few calories. There are a few varieties of eggplants including the Chinese eggplant, which is longer and thinner. With a notable beautiful lavender hue and velvety taste that can elevate any dish. This crispy panko crusted Chinese eggplant recipe is simple to make and melt-in-your mouth delicious to eat.

Serves 2-3


  • 2x Chinese eggplant
  • 4 x 6oz haddock fillets
  • 1 bunch organic spinach
  • 2.5 cups short-grain rice
  • reduced sodium light soy sauce
  • 1/4 cup flour
  • 1 tsp corn starch
  • 1/2 cup panko bread crumbs
  • 1/4 cup of fresh water
  • salt
  • sesame seeds


How to make Panko crusted Eggplant:

  1. Wash and slice eggplant into 1/2 inch bite-size coins
  2. Gather two bowls and in one pour in the panko breadcrumbs and in the other bowl combine the flour, cornstarch, water and a pinch of salt.
  3. Dip the sliced eggplant into the flour mixture and coat both sides.
  4. Then, coat the eggplant on both sides in the panko breadcrumbs.
  5. Repeat, until all the eggplants are evenly coated.
  6. Air-fry at 390F for 6minutes and then turn. Check half-way depending on the thickness of the eggplant. Air-fry for 10minutes or until nice and crispy. Or, it can be cooked in the oven until crispy on the outside.

Prepared the haddock, rice and spinach

  1. Steam the haddock for about 12minutes or until tender.
  2. Wash and blanch the organic spinach
  3. Cook rice according to packaging instructions.
  4. Layer the rice on the bottom of the bowl, add the cooked haddock, spinach and egg plant. Lightly drizzle the soy sauce on top the fish and generously sprinkle the sesame seeds on the rice.

Light and Fresh Lemon Salmon

This is a tasty Mediterranean inspired light and fresh lemon salmon recipe. It is well seasoned with delicious basil, oregano, zesty lemon and fragrant garlic. The deliciously tender salmon offers quality protein. Also,the golden roasted potatoes and creamy chickpeas are high in dietary fiber , helping to keep you fuller for longer.

Lemon and Garlic Salmon

Serves 2-3


  • 2 x 6 oz salmon
  • 1lb asparagus
  • 5 yellow potatoes
  • 1.5 cups of dried chickpeas
  • 4 cloves of garlic (minced)
  • 1 lemon
  • extra virgin olive oil
  • salt
  • pepper
  • basil
  • oregano
  • balsamic vinegar
Zesty Lemon Salmon Bowl


  1. Soak dried chickpeas in water (ideally overnight).
  2. Rinse and cook in pressure cooker on high for half and hour with two cups of water.
  3. Wash potatoes well and cut into bite-size pieces.
  4. Line a baking tray with aluminum foil.
  5. Toss the chopped potatoes with olive oil and bake at 450F for 20-30 minutes , or until golden.
  6. Coat the salmon with extra virgin olive oil and place on the baking tray. Layer the garlic and season with basil,oregano, salt and pepper. Cut the lemon in half and drizzle the juice over the salmon. Bake at 450F at 15-20 minutes, until fully cooked through.
  7. Snap off the woody end of the asparagus and bake until tender.
  8. Once all the ingredients are cooked, add to your favorite plate. Finish with the other half of the lemon juice and balsamic vinegar.

Natto,Shrimp Tempura and Rice

Natto is a traditional Japanese breakfast food made with fermented soybeans, it is often eaten with rice. It is for sure an acquired taste due to the strong aroma like an aged cheese and its texture. Despite its intimidating smell and texture, once appreciated, its deliciously savory, and it has long been hailed as a super food. I made this natto combination for brunch with rice, roasted nori, and crispy shrimp tempura. Are you a natto lover?

Natto and Rice
Japanese Superfood

Creamy Miso Eggplant Rice Bowl

This is a scrumptious healthy lunch or dinner option that is loaded with lots of yummy variety and textures. The deliciously caramelized eggplant also has a luscious creamy center in the middle. The combination of pan-fried mackerel, boiled egg, diced carrots, fragrant Jasmine rice and shredded collard greens, colorfully elevate this otherwise minimalist dish.

Miso Eggplant Rice Bowl
Miso Eggplant,Mackerel, Egg and Vegetable Rice Bowl

Serves 1-2


  • 1.5 cups Jasmine rice
  • 2 Mackerel fillet
  • 2 eggs
  • 1 cup Organic collard green (Spring greens)
  • 1 Asian eggplant
  • 1 Organic carrot
  • 1.5 tbsp Dashi Miso
  • 1 tbsp Mirin

How to make a Healthy Miso Eggplant, Mackerel and Rice Bowl


  1. Wash and cook Jasmine rice according to packaging instructions.
  2. In a pot boil 2 eggs for 8 minutes. Peel and cut in half.
  3. Wash and drain the carrot, eggplant, and collard greens.
  4. Dice the carrot into small pieces and set aside.
  5. Shred the collard greens
  6. Cut the eggplant lengthwise in half and this cut into smaller 3-inch pieces.
  7. Score a crisscross pattern halfway through the eggplant
  8. In a small bowl mix the Dashi Miso and mirin together into a smooth paste.
  9. Spoon the mixture on top of the eggplant and place in the oven for 10-12 minutes depending on the size or until tender.
  10.  In a non-stick pan lightly pan-fry the mackerel fillets until fully cooked.
  11. Sauté the carrots and collard greens until tender.
  12. Assemble all the cooked ingredients in a bowl/plate and enjoy.

ABC Soup

ABC soup is nourishing soup cooked with simple ingredients including tomatoes, potatoes, onion, corn on the cob and chicken. If you prefer you can omit the chicken to make this ABC soup vegetarian. This soup is light and the natural flavors from the fresh vegetables shine through. It is reportedly called ABC soup is because it is easy to prepare, as simple as ABC. Another reason is that it supposedly contains all the vitamins A (carrots), B (potatoes) and C (tomatoes).

ABC Soup

Serves 4


  • 2 carrots
  • 1 chicken breast
  • 1 yellow onion
  • 2 corn on the cob
  • 3 yellow potatoes
  • 2 tomatoes
  • 6 cups of water (more if required)
  • chicken stock cube
  • salt to taste

How to make ABC Soup


1.Bring a large pot of water to the boil.

2. Wash, chop and peel the potatoes,carrots and onion.

3. Wash and slice the tomatoes into large chunks.

4. Remove the husk from the corn on the cob and wash well. Snap them in half.

5. Add the chicken breast and add the onions to the boiling water.

6.After 10 minutes add the potatoes,carrots and chicken stock cube.

7.Simmer on a medium heat for 20 minutes and place a lid loosely on top.

8. Add more water if required ensure all ingredients are covered in water. Stir occasionally.

8.Add tomatoes and corn on the cob. Simmer for another 15 minutes.

9. Season with salt to taste.

10. Remove chicken breast and slice (optional).

11.Ladle the soup, vegetables and chicken into large bowls. Enjoy.

Crispy Noodles and Tofu Puffs

This is Crispy Noodle Stir fry made with tofu puffs and fresh vegetables.These noodles are pan-fried creating a deliciously crispy texture. The bed of crispy noodles is topped with a saucy stir fry packed with tofu and juicy vegetables.  

Crispy Tofu Noodles
Tofu, Carrot, Eggplant, Choi Sum and Noodles

Serves 2-3


  • 12oz pan-fry style noodles
  • 1/2 cup baby carrots (cut in half)
  • 2 cups tofu puffs
  • 1/2 cup choy sum (sliced)
  • 2 tbsp oyster sauce
  • 1.5 tbsp soy sauce
  • 2 tbsp cornstarch
  • 1 tsp sugar
  • ¼ tsp white pepper

How to make Crispy Tofu Puff and Vegetable Noodles.



  1. Coat a wok with vegetable oil on a medium-high heat.

2.Toss in the noodles and sear until crispy.

3.Add 3 tbsp of water put a lid on the wok.

4.Once the noodles are cooked through turn off the heat.

5.Remove noodles and set aside.


6.In a bowl combine oyster sauce, soy sauce, white pepper, corn starch, 1 cup of water and sugar.


7.In the same wok add a splash of vegetable oil and stir-fry the eggplant until almost tender.

8.Next add the baby carrots,choy sum and tofu puffs to the wok and sauté for a couple of minutes.

9.Add the sauce to the vegetables and allow the sauce to thicken. Stir gently to coat the vegetable and add the cooked scallops back in. Turn off the heat.

10.Assemble the noodles on a plate and then atop with tofu and vegetable sauce.

Turnip Cake

Turnip cake is made of daikon radish (lo bak in Cantonese), which is a long vegetable that looks like an extra-large white carrot.Daikon is an excellent source of various nutrients, including vitamin C and folate. Daikon is a type of radish or is also known as mooli, so technically, this dish ought to be “radish or mooli cake.” Turnip cake is a savory snack that is a popular dim sum dish and Chinese New Year food. Lunar New Year comes with an array of traditions, customs and auspicious acts, and food is far from being an exception. The word for radish in Chinese sounds like good fortune so traditionally people made this at Lunar New Year to celebrate. Also, it is thought that the origins of this dish came from humble beginnings where the daikon radish was economical and readily available in the winter. This year Lunar New Year falls on the 1st of February 2022 and is the year of the Tiger.

There are many variations of turnip cake for this version the ingredients are radish, rice flour, shiitake mushroom and dried shrimp.

Chinese Turnip Cake

Serves 3-4


  • 1.5lb white radish (Also called Daikon, Mooli or White Carrot).
  • 2 cups of rice flour
  • 1.5 tsp salt
  • 1 tsp white pepper
  • 1.5 tsp sugar
  • 1 green onion stalk
  • 5 dried shiitake mushrooms
  • 6 dried shrimps
  • 2 tbsp Vegetable oil

How to make Turnip Cake


1.Wash and shred the radish with a grater or food processor.

2.Soak shiitake mushrooms and dried in boiling water for about 20 mins.

3.Drain and chop into to small pieces.

4.Wash and chop green onion finely.

5.In large non-stick pan lightly sauté the mushrooms and shrimps.

6.Add the shredded radish and simmer until it becomes tender.

7.Add white pepper, salt, sugar, rice flour, and green onion.

8.Stir in 1.5 cups of water and combine the mixture evenly.

9.Lightly oil a large container that can be used for steaming the turnip cake.

10.Pour the mixture into the container and steam with water for 30-40minutes.

11.Let the turnip cool down for around 30 minutes.

12.Gently tip the container over and the turnip cake should slide out easily.

13.With a sharp knife cut into squares.

14.Add 2 tbsp of vegetable oil to a hot non-stick pan and pan fry the turnip cake on both sides until crispy and golden.

15.Serve immediately and enjoy. Pair with XO sauce or chili sauce if desired.