Tofu Scramble with Tomatoes and Snow Pea Shoots (Dau Miu)

Tofu Scramble with Tomatoes and Snow Pea Shoots (Dau Miu)


This post is sponsored by San Miguel Produce. We've teamed up with Jade Asian Greens, who provided the vegetables, to bring you a protein-rich vegan breakfast featuring nutrient-dense snow pea shoots.

Christmas came early when we received a giant box of vegetables from a farm in Southern California. Yes, that's how some of us green-loving people like Christmas! (Hint, hint.) In the box were packets of baby bok choy and dau miu and the reason we've been showered with all these wonderful leafy greens is that I've been commissioned to develop some recipes for the Jade Asian Greens website. 

Nothing gets me more excited than writing about vegetables! I'm glad to know that my recent posts about finding and cooking Asian vegetables were something that you really enjoyed, especially this one on Asian greens. Today, we're turning our attention to snow pea shoots, known in Chinese as dau miu. And the recipe I'm sharing is a delicious way to sneak in healthy greens into your breakfast or brunch. 

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Matcha Tofu Cream Cheese [Video]

Matcha Tofu Cream Cheese [Video]

Here's a quickie but most definitely a goodie! 

I'm going to New York again, this time for the SAVEUR Blog Awards, where Vermilion Roots has been nominated as a finalist in the Best New Voice category. I can't thank you enough for your support in voting and cheering me on. The nomination itself has already been such a great honor and I look forward to meeting all the talented bloggers from around the world. 

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Fall for Spices + Five Spice Energy Bites

Fall for Spices + Five Spice Energy Bites
"The secret of happiness is variety, but the secret of variety, like the secret of all spices, is knowing when to use it." -Daniel Gilbert, author of Stumbling on Happiness

What delights me more than a pantry full of spices from around the world is remembering I have an emergency stash of spices buried deep inside my purse. I call it BYO spice.

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Chinese Turnip Cake + A Special Anniversary Tribute

Chinese Turnip Cake + A Special Anniversary Tribute

Vermilion Roots is turning one in a few days and I wanted to make a cake to celebrate the milestone. I know what you are thinking: a cake made with turnips? Well, yes. There are a few things you should know about this cake. Firstly, it's a savory cake that goes really well with hoisin and sriracha sauce. The so-called icing on the cake are sprinkles of chopped spring onions and red chilis. It's based on a traditional Chinese dish known as "lo bak go" commonly served at dim sum restaurants and a staple in some parts of China during the Lunar New Year. 

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A New Day in Spring + Cherimoya Overnight Oats

A New Day in Spring + Cherimoya Overnight Oats

Every time I go out to work on the garden, a new bloom greets me. I thank my lucky stars every day that this is happening right now in the backyard of our new place. The candytuft flowers are real eye candy and the columbines look like the perfect hangout for fairies. Spring is definitely here and the weather is getting warm enough for us to enjoy a meal or two under the clear blue sky. I write plenty about the seasons, especially with regards to how they affect my outlook as someone from a tropical country, and I have to say I'm getting pretty chummy with Spring. To me, it's a season filled with a sense of newness and hope, and an air of lightness replaces the heavy drapes of winter.

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Vegan Cornflake Cereal Cookies + A Cookie Party!

Vegan Cornflake Cereal Cookies + A Cookie Party!

Oh, how we associate certain foods and flavors with certain occasions. Chinese New Year is around the corner (February 8th) and everyone's baking up a storm! Chinese New Year cookies are a unique breed that holds a firm place on the calendar. You don't see much of them at other times of the year, but come January and February, they march out of the oven and practically take over the house.

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Brown Rice Porridge with Toppings (Teochew Style)

Brown Rice Porridge with Toppings (Teochew Style)

I started the year balancing on a tall wooden ladder, old but fortunately not rickety, while scraping the walls of our new kitchen to prepare them for a fresh coat of paint. January has been filled with renovation work around the house, and I haven't the time to muse about the new year, which is nice for a change.

If I've learned anything from the Januarys behind me, it's that successful transitions do not necessarily call for a set plan of action but are oftentimes a confident work in progress. I did find the time, however, to make a big pot of rice porridge, which thankfully stretched into several customisable, ready-made meals.

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Shakshuka + The Language of Perfectly Cooked Eggs

Shakshuka + The Language of Perfectly Cooked Eggs

When I need to feed myself but lack the time or flexibility, the first thing that comes to mind is an egg. Fried. Hard-boiled. Poached. Scrambled. It doesn't really matter. Whichever way is in sync with the timing and rhythm of the circumstances. Sometimes my husband offers to cook it for me. If he decides to fry the egg, I usually say, "Minimal oil, crispy edges and runny yolk, please." It sounds like a tall order, but he's perfected it with practice, and I make sure he knows it, every time, at the first sight of oozing golden liquid. "Look!" I exclaim with unrestrained exhilaration, like a child unearthing a secret treasure.

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Breakfasts from Around the World

Breakfasts from Around the World

It's 8am somewhere in the world, and someone's having breakfast. Where do you live? And what are you having for your first meal of the day? I'm having homemade soy milk with goji berry granola in California, and thinking about my friends and family waking up to a plate of nasi lemak or roti canai in Malaysia. Some of my food blogger friends from around the world showed me what they like to eat for breakfast, resulting in the inspiring visual feast you see on this post. Check out the recipes on their blogs, and give them a try!

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Homemade Soy Milk + Goji Berry Granola

Homemade Soy Milk + Goji Berry Granola

It's here, finally. Twenty-sixteen has dropped in on us, and there's no turning back. We made plans to move out of our current place by the end of last year, and should be standing in our new apartment right now contemplating the mighty rays of sunlight coming in through the kitchen window. But we are still in the process of cleaning, fixing and painting the new place, as plans have their way of changing course on us, unlike time's forward motion, which I knew I could count on to show up. So we wise up and learn to rely on its constancy: go with the flow, seize the moment, live life to the fullest, ah yes, don't oversleep and never miss breakfast.  

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Corn Pancakes with Apam Balik Toppings + A Year on the Road

Corn Pancakes with Apam Balik Toppings + A Year on the Road

It's been a year since I moved to California, and six months since I started this blog. The biggest lesson I've learned from it all is this: Nothing beats a good breakfast. Whatever happened yesterday, or wherever you were the day before, tomorrow's breakfast is as certain as the first light of day. There's a sense of newness to that time of the day, it's about being in the present and making a promise to show up for the future. 

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Cardamom Baked Stuffed Apples + Welcoming Fall

Cardamom Baked Stuffed Apples + Welcoming Fall

The afternoon sky is pale and my mind is foggy. An eerie sense of stillness permeates the air around me. I look out the window and see changes in the landscape that have taken place without me. Just yesterday at the same time it was wonderfully bright and blazing hot, the kind of heat that makes you scream secretly inside. Or stare at the naked blue sky until your eyeballs dance. And then today, someone puts a glass jar over everything, and things slow down to a halt. Tomorrow - who knows?

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Recipe Confidence: Fig and Carob Muffins (Vegan, Gluten-Free)

Recipe Confidence: Fig and Carob Muffins (Vegan, Gluten-Free)

I'm a big fan of garden-to-table cooking, but my relationship with the fig tree in our backyard is more tree-to-mouth. This tree just gives and gives. To me, figs have got to be the strangest, most alluring fruit anyone can have in their backyard. And I feel extremely lucky to be within reach of so many fresh figs. Inspired, I was eager to try baking with them. So I hit the search button for recipes that feature fresh figs as the star. I found a muffin recipe that has figs sharing the limelight with another favorite ingredient of mine: carob powder. 

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Spiced Zucchini Banana Waffles (Gluten-Free)

Spiced Zucchini Banana Waffles (Gluten-Free)

We’ve been eating zucchini every day in the past few weeks. At times for breakfast, lunch and dinner. Not that we are complaining. We planted the summer squash for its high and fast yield. As first-time gardeners, we needed that boost of confidence. And our zucchini plants have rewarded our attempt with a mighty encouraging pat on the back. Seriously, turn your back away and out shoot a couple of them.

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How I learned to Make Kaya (Coconut Egg Jam)

How I learned to Make Kaya (Coconut Egg Jam)

One of the more vivid childhood memories I have is of my thirteen-year-old self in front of a pot of brown goo, stirring, stirring, stirring, praying and wishing for it to thicken into the promised custard heaven so that my tongue could take a dip in its pool of sweet delight. I stirred for more than an hour, never once taking my eyes off the aromatic concoction.

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