This is recipe is one of my favourite, I remember the first time I taste this dessert, In Bangkok street food stall, It was just love at the first sight, the soft and sweet sticky rice, the fresh mango, just splendid, sometime simple thing could become so delicious and most thing I love usually just simple and easy.


One thing that I love being an Asian is, I have obsession with food and trying being healthy, and Asian have so many range of dishes that could be easily convert into plant based food *yeay-yeay, also there are already abundant recipe that I could cooked which already plant based and deliciously good *I am on mission trying to cut any meat as much as possible, since I feel a lot more good and I just listen to my body.

Usually I will cooked two version of dishes in a day, one is for the rest of family and one is specific for me, it is a bit hassle for me, But I love that, this way of cooking encourage me to become more creative and efficient with my time.

Back to the recipe, in most traditional recipe usually there are several step, BUT I want to making it simple, since the taste also similar and there is no different, my twist for this recipe are, in original recipe it called for coconut milk, creamy coconut milk, BUT I replace it with almond milk, first reason, I don’t have it in my stock and second I want an experiment *haha I have child curious mind.

This recipe are my friends favourite I used to cooked for them a lot, but back then, I cooked it with coconut milk. Not surprisingly for me, this almond milk are turn delicious, with subtle nutty flavour, I haven’t tried using any other plant base milk, but if you used cow milk I bet it would be taste like rice pudding.

Lets go to the kitchen


Serve 2 generous portion


  • 1 cup sticky rice, soaked them for 1-2 hour
  • 2 cup almond milk (if you have coconut milk you could also used it, as in original recipe)
  • 3 tbs of white sugar (I don’t really like sweet-sweet, but you could always add more)
  • 1 pandan leaf, knot it (you could find it, in most Asian grocery store, but please if you could don’t omit this ingredient or you can replace it with one vanilla pod or 1 tea spoon vanilla extract)
  • a pinch of sea salt
  • 1 tbs roasted sesame seed (black or white all are okay) to sprinkle on serving
  • 1 ripe mango, slice it



  • 100 ml almond milk (un-sweeten almond milk or coconut milk)
  • a pinch of sea salt
  • 1 tsp vanilla extract or 1 pod vanilla pod


  1. In medium heat, put medium size sauce pan. Put inside the almond milk, knot pandan leaf, sticky rice, sugar and salt
  2. Cooked the sticky rice until all the liquid are absorb beautifully. When the milk are all absorb the sticky rice will be soft and a bit chewy, if it still hard add just a bit more water 30-50 ml. Take them out from the heat and let it cool, when the sticky rice are already soft
  3. For the SAUCE: put all the ingredient together, cooked them until it boiled and it is done, leave it cool
  4. To serve, put the sticky rice in a serving plate and add several table spoon of the sauce, top them with slice of the mango then sprinkle with roasted sesame seed, simply super simple. I don’t pour the sauce for mine, just my preference *haha
  5. YUMM



Well, on this posting, I wont post any recipe, I’d just bubbling around, and why I create this fruit platter. I love fruit, and so the rest of the family, specially my daughter. She would wake up in the middle of the night and feeling hungry, woke me up and asking for slice apple, that is her. So I always have some fruit stock at home, other wise there is this little person would be nagging and annoy me so much, asking why I don’t have fruit stock *haha, which is quite funny.


That other day, I don’t have any mood to eat anything heavy, which is quite odd haha, and I have a bunch of ripen fruit that I need to enjoy it soon as possible otherwise it would be spoiled and I have to throw it away, which is thing I hate, throwing food away. Always tell to my kids, don’t ever throw your food, simply because in another side of place there would be people that would stay in hunger, which quite saddening for me.

Okay, to make everything interesting lets play with the presentation, we can’t denied that we eat through eyes, eating for me is like spiritual experience, where I’d be so grateful for every sense that I have. When you eat some food, most of all your sense are awoken, evoking your brain, experiencing something in your mouth even how strange it is, made you brain work with opinion and reaction, uhh-ahh moment *haha.


I love French people habit on enjoying meal, they could sit down for hours just to enjoy the food without any distraction. Me personally, I don’t really like eating while browsing with mobile phone, there is no sense of enjoyment in there, you just eat, feeling full and you done, that is all. There is no connection with the food you are just consume, haha forgive me, I learn this consciousness eating just recently where I want to connect with everything I have not just with food but with life in general.

Well this is just how I enjoying my fruit, when I show my daughter how I enjoy my fruit platter, she pouting, and asked me for the same platter haha. This just an idea, I hope you enjoy it, and also no much time you need to prepare it.




Hola, I am so happy, finally I can channeling my free time, just few hours of free time though, with something productive with reading a lot of books *yeah for me that is something productive, at least for my mind, I used to be books worm haha. And when I am happy with the high spirit I can be super creative  *being creative meaning I’d explore odd thing, no matter how the outcome, I’d be ready, thing that I really grateful. I think if you reading enough of my post you’d recognise how random I am on food, married ingredient with this and that, odd combo, but I think that is what make things interesting, right?

When I made this peanut and cashew butter sauce The recipe are here, usually I’d made some extra to be stored in a fridge, for something that delicious and instant, even my husband will just ate it as it is *haha.

In this post, I’d just maybe give you some idea on how I enjoy it, this is just two recipe and you can create limitless option, I’d post something later if I make another batch of this condiment, unfortunately I just finish them *hehe. The first dishes I made using this condiment was, soba noodle with peanut butter and cashew butter sauce top with assorted veggies, and second dishes I made was grilled veggies in Thai marinated drizzled with peanut and cashew butter sauce. SO let just straight go to the kitchen



This dishes was inspired by Donal Skehan dishes, it is almost similar dishes though, but I made my own version of peanut butter sauce, and put a lot of vegetable I love, in my own version. Clap-clap lets go to the kitchen, this recipe are super easy and quick as long as you already have the peanut butter sauce in hand.


  • 1 handful soba noodle, and cooked them according the instruction on their package. I cooked them al dente as cooking a pasta. And the soba noodle I have is already divide per portion
  • 3-4 tbs thick peanut and cashew butter sauce, no need to add some water, just thick and delicious
  • Vegetable of your choices, I have bean sprout, scallion, cherry tomatoes and radishes


  1. Cook the soba noodle according the instruction, I cooked them al dente as a pasta. Quick drain them, add the peanut and cashew butter sauce and mix them thoroughly
  2. Topping with the vegetable of your preference, dress them well
  3. Ready to be enjoy, easy and yummieh




This also left over veggies from my vegan pho noodle *recipe later, please stay with me. So this productive weekend, when I made like 3-4 dishes in one day, while I still can stay relax with my kids, I have some left over from my breakfast vegan pho noodle. In this dishes, I used grilled marinated veggies with thai seasoning, the recipe is from here, the taste are so complex, with the sweetness of the veggies, the freshness of the marinated, and the savoury of peanut-cashew butter sauce, I just need some tapioca cracker, and my life will be complete haha. Come join me into my kitchen, I’d be happily serve you *wink


  • 2-3 tbs Thai inspire marinated, THAI INSPIRED MARINATED
  • 1 zucchini
  • 1 eggplant or aubergine (I love aubergine, the name are rather sexy to me *haha)
  • 1 or half avocado, slice them beautifully
  • 2-3 tbs peanut and cashew butter sauce
  • 1-2 scallion, slice them according your preference, I julienne them
  • 3-4 stalk of coriander leaf
  • 2-3 cherry tomatoes, quarter them
  • If you have bean sprout this dishes will be even more tastier
  • Chilli flake for sprinkle, I like it HOT


  1. Slice the Zucchini and an aubergine according your preference, and marinated them for at least 30 minute
  2. In hot grill under medium heat, grilled the veggies, until it cooked and left beautiful burn mark
  3. Take the veggies from the grilled, plate them with the complement you have in hand and drizzle with the peanut-cashew butter sauce and sprinkle the chilli flake
  4. Plate them with the artsy sense, so you can’t wait to devour them *wink




Woww, this writing progress are surprise me, for me to sitting in long hour and doing random talk on blank page, haha, never thought that I could do this before. But yeah, I have to documented my own experiment, for my own good and easy way to recall certain recipe, that usually accidentally delicious, I can count on my intuitive cooking, but usually I messed up a lot on already establish recipe *haha, which is sometime so strange, even though already following each step from it. So, because I usually making some disaster in the kitchen when I read recipe carefully, then I just read the idea of the recipe and red line of the ingredient or the key ingredient of it, this is only work for cooking. While for baking you need all the precision, other wise would be something burning or hard cake *haha, happen with me a lot.


I wont talk too much about this recipe, because basically you can put any vegetable and plant based protein for this dishes, just throw what is in your mind, it will be work perfectly, throw food ingredient okay? don’t throw any random things *haha.

You can also add some egg, if you are not vegetarian, or even grilled chicken breast, would be equally delicious, even thought in most traditional recipe usually just consist egg, firm tofu and tempeh for source of protein. But when making this dishes I was too hungry so I just blanch all the veggies I could found in the fridge and pour it with my peanut and cashew butter sauce, recipe here  Savoury peanut and cashew butter sauce .


Serve 2 generous portion


  • 5-6 judia verde, julienne slice them, it would be appear so beautiful and look appetising (you can replace it with green bean), blanch them
  • 2 medium size carrot, slice it as your preference, I cut it in chunky, blanch them
  • 2 medium size potatoes, you can bake them and steam them, and cube it
  • 2 radishes, slice it thinly
  • 1 spring onion, slice it thinly
  • 1 red chilli, slice it thinly
  • 2 handfull of bean sprout, clean the green cap, and wash them in running water, you can blanch them or eat it raw — I skip this, too hungryyyy
  • Firm tofu, cube them in small size and fried them with 2-3 table spoon of light olive oil, until it properly browning — I skip this, same reason I was too hungry
  • Tempeh, if you have any, sadly I don’t have this ingredient
  • 5 thick table spoon of peanut and cashew butter, heat them with 5 table spoon of water, so it would be create sauce consistency


  1. Blanching is technique, where you boiled the water, and putting inside the veggies into boiling water so quickly and then shock the veggies in the icy cold water, so we can keep the vibrant colour and crunchiness of the veggie, I also add little bit of salt into the boiling water, somehow it make the taste of veggie even more sweeter
  2. After you prepare all the vegetable and all the complement ingredient, you can build this dishes as you want, you can make edible art with this dishes and lastly pour the peanut sauce
  3. That is all, as long as you have the peanut and cashew butter in stock, this dishes is easy peasy and quick
  4. Enjoyy


I am going quick with this recipe, limited time, mom-mom-mom there are little voices looking for me, I am hiding *haha (Note; don’t worried they are playing safe toys and several books 😉 and safe play ground).


I love-love-love avocado, and now that I can choose the correct, perfect one, make me even more love avocado, I make sacrifice for this ingredient, since the good one could be quite pricy (with the bunch of benefit all are worthy). This recipe is my choices when I want to have some snack, between my meal time *yeah I called it snack haha. Just simply I don’t want to throw some nutrient-less  food, I think because last month illness, I got messed up my body really bad. So this time I tried my best.



And here the recipe, ah one more thing, the option to top this toast are endless, you can add fried egg for breakfast, or smoke salmon, but on this I focused on plant based things ;). This recipe are hot, you can always omit the chilli.


Serve 1 generous portion


  • Half avocado (to mashed)
  • Half avocado (for topping)
  • Half small size french shallot (dice it finely)
  • Pinch of salt
  • Arugula to top
  • Vegan rustic bread
  • Dried bird eye chilli to top or any dried chilli on your preference
  • Some drop of fresh lemon juice of you want to


  1. Toast your bread until it crunchy
  2. In small bowl, mix the half of avocado, dice shallot and pinch of salt
  3. Spread the avocado mixture on your toast, top with your favourite topping, and lastly sprinkle the dried chilli
  4. Enjoy your snack