Rebecca Nachiappan

I open my fridge. It’s been a long day, and I just want to make something simple and quick. I spot the leftover rice from the meal I’ve made yesterday. Only one thing comes to mind – vegan congee!

As a Malaysian, I have had a lot of congee growing up. They’re even on the menu in McDonald’s retaurants over there! Much like fried rice, it makes good use of leftover ingredients to stretch things further. It’s also just plain delicious! You can also dress it up however you want.
• 1 cup day-old ric

I’ve been vegan for about three years now, and I often think back to the days when I wasn’t. I’d like to share the story of how I became vegan.

Growing up in Malaysia, I was exposed to a beautiful variety of food from different cultures; all of them delicious. However, a lot of them are pretty heavy on the meat and seafood components. I didn’t have any restrictions on my diet growing up; I was not very aware of the environmental impact of what I was eating.

When I went off to university and st

I don’t know about you, but my partner and I are obsessed with Asian food. I’m from Southeast Asia, and am always looking for ways to veganise dishes from my childhood. This one is for a vegan mapo tofu; sans the meat, but keeping all of that flavour! Do keep in mind that this is my take on this amazing dish; I’m by no means and expert in Sichuan cuisine!! I’ve given ranges for some of the ingredients as I’m a big believer in the good ol’ ‘agak-agak’ (ie. guesstimation) method of measuring out i

Today I’d like to talk about vintage fashion at the workplace. When I first fell in love with vintage fashion, I was always thinking about how I would bring elements of it into the clothes I wear to work. I was worried about it possibly being a bit…. much if I were to suddenly turn up in a crinoline and a Victorian-era evening gown, as much as I really wanted to. Matron might not be too happy about that!

I started researching styles that women used to wear to the work-place in the past, and fel