Thai Chili + Miso Sauce with Mixed Veggies

This recipe was inspired by Anthony Bourdain's Parts Unknown episode about Thailand.  The original recipe used shrimp paste and cooked with pork.  Instead of shrimp paste, I used Japanese white miso for a sweeter and lighter taste.  It was a little experiment I had this afternoon.  The outcome was very satisfying.  I think this recipe would go well with most winter vegetables.  Expect to see my future dishes flourished with a twist of Southeast Asian flavors.  :P

Thai Chili and Miso 

Thai Chili with Miso

Thai Chili + Miso Sauce with Mixed Veggies

Servings: 1-2 person

PreparationTime: 15 minutes

Cooking Time: 50-60 mins


1 floret broccoli

1 small zucchini, quartered 

1-2 carrots, cut into sticks

1 bunch spring onion, finely chopped

1 bunch coriander, chopped

extra-virgin olive oil

1 cup vegetable stock

Ingredients for the sauce:

2-3 tbsp white miso

1 chili

1 shallot

2 garlic cloves

3-4 cherry tomatoes

Ingredients for fragrant sprinkles: 

1 garlic, minced

1/2 cup breadcrumbs

1 handful almonds, finely chopped


1) Use the mortar and pestle or a blender to make the sauce.  Set aside. 

2) Preheat a small frying pan with a tiny bit of olive oil on medium low heat, cook garlic 1 minute, add breadcrumbs and almonds and cook until they turn golden.  Heat off and set aside.

3) Preheat oven at 200-220ºC.  

4) Place broccoli, zucchini, and carrots in a baking dish.  Season and drizzle a little olive oil.  Roast the vegetables 20 minutes.  

5) Add vegetable stock and 3-4 tbsp chili and miso sauce.  Mix well.

6) Stir occasionally to coat the vegetables with the sauce.   Roast 30-40 minutes.  

7) Transfer the vegetables to a plate.  Garnish with some fragrant sprinkles, spring onion, and coriander.  Drizzle a little more oil before serving.  

Thai Chili + Miso Sauce with Mixed Veggies

Thai Chili + Miso Sauce with Mixed Veggies 

crispy tofu and soba salad with spicy miso-lime dressing

This is another no-brainer salad recipe.  It might take a bit of time for preparing the crispy tofu BUT it's all worth it.  This is the kind of salad that any meat lovers would appreciate because it is just so tasty.  The steps are simple and let me go straight to its recipe.  

Stay warm everyone!  

Cindy xx

Crispy Tofu & Soba Salad with Spicy Miso-Lime Dressing

Servings: 2 small bowls for 2 persons or 1 large bowl for 1 very hungry person 

Preparation Time: 10-15 minutes

Cook Time: less than 10 minutes


100g cooked soba, rinsed with cold water and drained

1/2 carrot, julienned 

50-80g extra-firm tofu, cubed

1/2 cup panko breadcrumbs

1 whisked egg

1-2 tbsp garlic powder

1 tbsp paprika

1 large bowl mixed greens

1 handful chopped spring onions

1 tbsp sesame seeds

2 tbsp extra-virgin olive oil

Miso dressing ingredients:

2-3 tbsp white miso paste

1/4 cup water

1/2 garlic clove, finely chopped

1/2 green and 1/2 red chili, finely chopped

1 tsp fresh grated ginger

1 fresh lime zest and juice

1-2 tbsp honey

1-2 tsp sesame oil


 1) Mix breadcrumbs, garlic powder, and paprika in a regular size bowl.  Season.  Mix well.  

2) Whisk an egg in another bowl, coat the tofu with egg first then follow by coating with breadcrumbs.  Set aside. 

3) Preheat a frying pan with oil on medium-low heat, cook the tofu for 1-2 minutes then turn to the other side and cook for 1 minute.  (Make sure you don’t burn the tofu.  If your oil is too hot, then reduce your heat) 

4) For the dressing, mix all ingredients in a small bowl.  

5) Get a large bowl, add the mixed greens, carrots, and soba noodles.  Mix well.  

7) Place your crispy tofu on top of the salad and garnish with some chopped spring onions and coriander(optional).

8) Serve with a twist of lime juice, a drizzle of olive oil, and the spicy miso-lime dressing on the side.

Crispy Tofu & Soba Salad with Spicy Miso-Lime Dressing

One Broccoli Two Destinies

Most of my inspirations come from whatever I have in my fridge.  My goal is to utilize everything I have in my kitchen.  These two recipes are extremely easy and I usually make them when I can't be bothered with anything.  In other words, "plain lazy" is what I am saying.  Lately, I've been swamped with work.  I just want something quick and easy by the time I get home.  

So I got this broccoli from the market the other day and I wanted to utilize this broccoli so I split it into two meals.  These two recipes are perfect for the busy bees.  Both dishes required very minimal ingredients and they must've costed me less than USD10 all together.  

Plus I've always had a thing for broccoli because of the numerous nutritious benefits.  I like my broccoli a little crunchier so I don't usually cook it for too long.  I prefer to retain a bit more nutrients and that's probably better for us anyway if not eaten raw.  

TGIF!  Have a great weekend! 


Cindy x

The three essential ingredients are broccoli, garlic, and chili.  With just those three super ingredients, we can whip up an effortless and delicious meal in no time. 

The first dish is the "no brainer" spicy broccoli pasta.  

Serving: 1 person

Preparation Time: 5 minutes

Cook Time: 10 minutes


1/2 broccoli, chopped into florets (reserve the stalk for the second recipe here)

1/2 chili, finely chopped

2 garlic cloves, finely chopped

1/2 lemon zest

1/2 cup vegetable stock

1 sprig of sage leaves

1 tbsp grated parmesan

100g spaghetti

extra-virgin olive oil


1) Bring a pot of salted water to boil, cook pasta according to its package label.  Remove from heat 1 minute before it is cooked. Reserve a ladle of pasta water.  

2) While cooking the pasta, on another stove, preheat a saucepan with olive oil on medium heat.  Cook garlic, chili, and sage for 1-2 minutes.  

3) Add broccoli florets and vegetable stock. Cook for 1 minute and reduce heat to low.  Put a lid on and cook for 5 minutes.  

4) When the pasta is ready (remove from heat 1 minute before), add the pasta to the saucepan with a ladle of pasta water.  Mix well and heat off when the pasta water is absorbed.  Season with some fresh ground black pepper.  

5) Add lemon zest, grated parmesan and a drizzle of extra-virgin olive oil before serving.

spicy broccoli pasta 

spicy miso broccoli fried rice

Serving: 1 person

Preparation Time: 5 minutes

Cook Time: 7-10 minutes


1 broccoli stalk, thinly chopped into small pieces

1/2 broccoli florets

1-2 garlic cloves

1 tbsp chopped spring onion

1/2 chili, finely chopped

1 tsp miso pasta

1/4 cup water

1 bowl cooked rice ( I used leftover rice for this recipe)

extra-virgin olive oil


1) Preheat a frying pan with medium heat, cook garlic and chili for 1-2 minutes.  Add chopped broccoli stalks and florets and cook for 1 minute.  

2) Add miso paste and water.  Put a lid on and simmer for 3 minutes.  

3) Add the cooked rice to the saucepan, mix well and cook for 2-3 minutes.  Season.

4) Serve with some fresh chopped spring onion.  

Spicy miso broccoli fried rice