Antioxidants galore in this Nasi Ulam (Malaysian Herb Rice), featuring Ulam Raja (Cosmos), Thai Basil (Selasih), Selom (Water Dropwort) and Coriander. A variation of this dish got me adding Turmeric and some Brown Lentils for a protein boost.

Exploring the local narrative of plant-based eating has been a crazy adventure, and I know many Malaysians not being aware of how diverse it can really brings. I know because I was one of them! When I first transitioned to veganism, I stuck to western veggies and western recipes... because that was all there was out there. Even when I was encouraged by my manager at the time to try localizing my recipes I was reluctant. I was fine with my broccoli and bolognese, my soba and sandwiches. But when I started exploring the local markets with a more attentive eye, I was awestruck. The fruit, the veg, the herbs, the spices, the sauces! Variety as far as the eye could see. I’m grateful to be a part of this small but powerful community who are showing others what it means to be a vegan in Malaysia, and making it as accessible as possible too.

This Veganuary, I hope my fellow Malaysians have had their eyes opened to the abundance that our soil provides.

Wishing you a productive, nourishing day ahead!