Vegan Laksa

Serves: 1 person

Prep time: 15-20 minutes

Cooking time: 25-30 minutes


For the laksa paste: 

2 lemongrass stalks

1 garlic clove

1 red chilli

1 shallot

1/2 onion

1 bunch coriander

1 thumbsize tumeric

1 thumbsize ginger

1 thumbsize galanga

1/2 cup coconut cream

1 tsp cumin seeds

1 tsp curry powder

1/2 cup peanuts

1 tbsp peanut butter

1-2 tbsp soy sauce

1/2 lime juice

1 tbsp sesame oil 

Instruction: Place everything in a food processor and blend until smooth. For this recipe, I only used half of the paste and the other half could be stored in the fridge for up to one week.  

For the laksa soup:

500-600 ml vegetable broth

1 cup coconut cream

1/2 onion, thinly sliced

1 carrot, cut into chunks

1 cup bean sprouts

1/2 zucchini, thinly sliced

For serving and garnishing: 

80-100g rice noodles, cooked

1/2 cup of cooked edamame

80g pan-fried tofu marinated in sriracha, honey and soy sauce, cut into dices

80g roasted broccoli

A small bunch of chopped coriander, thinly sliced red pepper, spring onions and mint leaves

1 tbsp fried garlicky breadcrumbs (optional)

A small wedge of lime


  1. Cook the rice noodles in a pot of boiling water according to the package instructions. After the noodles are cooked, rinse the noodles to stop cooking and set aside. 
  2. Heat a small pot with a drizzle of olive oil on medium-high heat, add the laksa paste and cook for 2-3 minutes until the paste gets separated with its oil and a strong fragrance releases.  Then, add onions, carrots, and zucchini along with the vegetable broth and coconut cream. Bring the pot to boil and reduce heat to medium-low.  Let it simmer for at least 15-20 minutes.  Add the bean sprouts 2-3 minutes before serving.  Season the broth according to your taste.
  3. In a serving bowl, place the cooked rice noodles first, then top with roasted broccoli, edamame, and tofu. Ladle the soup into the bowl and garnish with coriander, red pepper, spring onions, mint, and garlicky breadcrumbs.  Add a small wedge of lime on the side and must serve hot.  Enjoy! 

Vegan Laksa - this bowl of laksa will keep you warm this winter. 

Vegan Laksa - this bowl of laksa will keep you warm this winter. 

Korean Paella

The dry air, cooling temperature, and colorful falling leaves season is here.  My first Autumn in Milan so far has been a blessing and I am feeling extremely grateful for everything. I think what made a huge difference is the joining of our new little furry member, Junior.  He is an American Staffordshire Terrier born in June 2016.  I named him Junior in memory of my old dog, Gizmo.  I figure it would sound easier if we just call him Junior instead of Gizmo Junior.  

I didn't have time to explore any new recipes or urge to cook up any fancy dishes since Junior came into our lives.  But it's also because of him, that's how this awesome recipe came along. It's amazing how most recipes are made to adapt different environments.  Oh the wonder of food evolution. 

Normally, seafood or meat are the superstars of paella.  This Korean paella is not.  It is Gochujang that makes the difference.  The paste gives the vegetables and rice a lot more taste.  It's not too spicy because the vegetable broth would dilute the spiciness and create a much more balanced flavor wholly to the dish.  So please give it a try! x

Meet Junior. 

Korean Paella

Korean Paella

Serves: 2 persons

Prep time: 10 minutes

Cooking time: 20-25 minutes


1-2 garlic, finely chopped

1 small onion, diced

1 carrot, finely chopped

1 celery stalk, finely chopped

1 small bowl clamshell mushrooms

1 zucchini, thinly sliced

6-8 cherry tomatoes, halved

1 handful chopped coriander and some for garnishing

120-150g risotto rice

1 glass dry white wine

1 tbsp Gochujang

1 tbsp soy sauce

400ml vegetable stock

1 lemon or lime, cut into wedges

extra-virgin olive oil


  1. Heat up a large frying pan with a drizzle of olive oil on medium heat. Cook onion, carrot, and celery for 2-3 minutes.  
  2. Add garlic, mushrooms, cherry tomatoes, zucchini, rice, and white wine. Stir well.  Season.  
  3. Coat rice evenly with Gochujang and soy sauce before adding the vegetable stock.  Put a lid on. Reduce heat to low and simmer for roughly 20 minutes.  
  4. Once the rice is cooked, remove the lid and turn the heat back to medium-high for 1-2 minutes to create the golden caramelized crust aka socarrat.  
  5. Turn the heat off. Garnish with some chopped coriander, a twist of fresh lemon/lime juice, and a drizzle of olive oil before serving.  

Korean Paella

This Korean Paella with a little heat will keep you warm and cosy this fall.