This blueberry jam with chia seed is jam packed with natural sweetness and goodness, yields a beautiful dark purple shade. Use it to spread on toasts, glaze on cakes, syrup in drinks and yoghurts.
This nutty, bright and nutritious superfood kale pesto spaghetti can be made within 15 minutes. I usually make the pesto in a batch and keep it in the fridge for up to a week.
Many would agree the char kway teow will not be called one without the cockles and pork fat oil. Here’s my closest rendition of this classic street food.
Here’s a super easy low-effort Bundt cake recipe that will definitely wow your guests at your dinner party or during Christmas.
This seafood dry mee siam requires no complicated steps. It is easy and quick to cook and sure to make an impression at the dining table.
This blueberry basque burnt cheesecake topped with blueberry glaze and extra blueberries is not only pretty, it’s ultra delicious!
These gluten-free and refined sugar-free pumpkin ang ku kueh are coloured with real fresh pumpkins and filled with the naturally sweet purple sweeet potatoes, making it a highly nutritious snack.
Pumpkin rice is a quick and easy to prepare dish that packs all the nutrition and flavours in a single pot. Add dried shrimps, shiitake mushrooms, aromatics, Chinese sausage and any other ingredients you fancy.