a journal of food & stillness
Got creative today with a vegan-friendly vegetable platter full of local & seasonal vegetables.
This cheesy baked pasta frittata is one the whole family will love.
This simple one-skillet breakfast made with eggs simmered in a sauce of tomatoes, green chili, green onion, garlic, and lemongrass.
This stir-fry garlic chive flowers are very simple, affordable, and homey dish.
Color changing vermicelli salad in a jar is such a fun and awesome way to do the meal preps.
Moist and flavorful fish with perfectly crisp-tender summer vegetables, and a light lemony sauce, all cooked together in an attractive parchment paper pouch.
These pulled mushroom tacos made with sticky bbq oyster mushrooms, lettuce, tomato, and quick-pickled onion.
Lemper ayam is one of my favorite snacks.
A combination of vegetables and creamy sauce make these summer vegetable crepes perfect fare for breakfast, lunch, or even dinner.
Pempek (Indonesian fishcake) tossed in a sweet-savory sticky sauce with fish balls, vegetables, and egg.
This coffee and tonic is a simple and refreshing summer drink.
Spicy prawn and eggplant pasta tossed with addictive spicy-sweet sauce with kaffir lime leaves.
I was craving for a bowl of curry laksa but my fridge almost empty so I made this rice noodles soup with anything left.
Grilled tofu was on the menu tonight! I marinated the tofu with garlic paste, ground coriander and lime juice.
“It is only in our darkest hours that we may discover the true strength of the brilliant light within ourselves that can never, ever, be dimmed.
This cauliflower and ground beef sloppy joe is so easy to make and healthier than the regular sloppy joes.
Crispy, cheesy, and golden charred gozleme stuffed with ground beef, eggplant, and mozzarella.
This is my vegetarian version of yaki udon or stir-fried udon.
This versatile oil is so fragrant and bursting with scallion flavor.
Serve these mushrooms and rice burgers on a burger bun with a fried egg and Japanese slaw for a balanced hearty meal.