Raw Bento

I was so spoiled when I went home to Singapore this time round. I always get pampered by my mum and our domestic helper, Yati, because they would cook up a storm during my visits. Vegan food not made by me = paradise.

I transited in Singapore on my way to Sydney and this was my homecoming dinner.

Vegan spring rolls made with turnip filling.

Mixed veggie stir-fry.

Fried yam balls. OMG, these were so good. These yam balls are traditionally made with minced pork but this version just had sweet potato flour and yam mixed together.

A typical salad made in their household — all the different veggies are put in sections, not mixed together like how I make it in Tokyo. It was doused in a sweet vinegary dressing and salt that was very refreshing in hot weather.

Simple carrot and corn soup with sprigs of coriander. It was so lovely and comforting. This is a typical homecooked Chinese soup that usually has a pork or chicken broth but this one just had sweet-tasting veggies.

On my return from Sydney, there was a slew of dazzling homecooked specialties my mother marched out, but one that will always be closest to my heart is her vegan laksa…

Vegan laksa is a complete rarity and this was done to perfection. The key to making vegan curry paste is to add lots more onion and the flavour would have more depth. I had two helpings of this; yumyumyumyumyum to infinity…

I felt so lucky and became so lazy about food in Singapore. It was hard to really get into my raw food flow because we were out doing stuff for the wedding or meeting friends. But, I still drank green juices and smoothies daily with an occasional chia seed raw cereal pudding. I guess a holiday means a shift in diet as well — it’s not something I do all the time so it’s really okay. I slipped back into high raw upon my return to Tokyo and felt as snug as a bug in a rug.