Don't know how to use some of the produce you received? Check out our easy, simple but delicious recipes! 


Chayote Stir Fry

Pronounced as ‘chai-owe-tee’, this little fruit originates from central Mexico and goes by many names such as mirliton squash, choko and chocho. It has a mild flavour resembling that of cucumbers and summer squash. Try out this interesting fruit with our simple stir fry recipe!

Serves: 2

You will need:

2 chayotes, peeled

2 shallots, thinly sliced

2 cloves of garlic, minced

1.5 tbsp of butter

Some salt and black pepper to taste

Fry It Up!

Cut the peeled chayote into half and scoop the seeds out, leaving what looks like half of an avocado.

Slice the chayote thinly into approx. 0.5cm thick slices.

Heat up a pan over the stove with the butter. When the butter is melted, add in the shallots and garlic.

Sauté until the shallots and garlic are fragrant.

Add the chayotes into the pan and toss often for 3 to 5 minutes. The result should be a firm but soft bite.

Season with salt and pepper to taste. For the adventurous, you can even add your own herbs to the final mix before serving!



Asparagus Bean, Carrot and Potato Salad

This salad is a quick appetiser or snack, with a healthy dose of vegetables in the mix! Better yet, make this salad in advance and store in the refrigerator for a cold snack in this hot sunny weather!

Serves: 2

You will need:

2 large potatoes, cubed

1 carrot, diced

5 asparagus beans

1 red onion, minced

2 boiled

1 tbsp of French Mustard

1 tbsp of honey

A pinch of ground black pepper and salt

Mix it up!

Boil a pot of water enough to cover the cubed potatoes. Throw in the cubed potatoes and cook until tender.

Repeat the process with the carrots using the same pot of water. (Add more water if insufficient).

After the carrots are cooked and scooped out, blanch the beans in the pot of water for 2-3 minutes. The remaining water from all the veggie boiling can be frozen as a vegetables stock for future use!

Next remove the yolk from the boiled eggs into a separate bowl and dice the egg whites.

Smash the egg yolks and add in the French Mustard, honey, salt and black pepper. Mix until combined into a thick sauce.

Finally, add all the ingredients and sauce into a large serving bowl. Toss before serving.



White Radish Soup

A hearty warm Asian soup that detoxifies your digestive system and refreshes your body in this heat! If you are vegetarian, try this recipe without the chicken and add more red dates!

Serves: 4

You will need:

1 large daikon/white radish

1 fresh chicken

8 red dates

1 tbsp of Chinese Dried Wolfberries

Soup Time!

First, boil a litre of water in a thick-bottomed pot over medium fire.

In the meantime, wash the chicken thoroughly and cut into half down the spine.

When the water is boiling, add in the red dates, wolfberries and chicken.

Skim the surface of the water with a sieve to remove any scum that floats from the chicken.

Add in the peeled and diced radishes to the boiling pot of soup.

Boil for 5 minutes before simmering on low heat for an hour or more.

The soup is ready when the chicken flesh falls off the bone easily and the radish is soft and falls apart when poked with a fork.

Salt to taste.

Turn off the stove. Scoop up the chicken and shred when cooled.

Portion the radish and shredded chicken along with the soup into individual bowls before serving.




Pesto is a garlicky, green and flavourful base to add to your pastas and sandwiches! This recipe is nut-free but still packs a good punch!

Makes 30g of pesto sauce (enough for 4pax pasta)

You will need:

60-70g sweet basil, plucked and washed thoroughly

15g Pecorino Romano cheese, freshly grated

10ml olive oil

2 cloves garlic, crushed

1/4 tsp ground black pepper

Salt to taste


Blend it!

Place half portions of the basil leaves, garlic, cheese, pepper and oil into the food processor/blender. Blend until the ingredients come together.

Add in the second portion of ingredients and blend. The result should be a thick paste. 

Taste and salt according to your preference level. If you find it too thick, you can add 1 tsp of olive oil at a time to the mix.

The pesto is ready for use! If you are keeping it for future use, freeze it in a covered ice tray for easy portioning.




Swiss Chard Salad

Afraid of your Swiss Chards? Fret not! This is a warm salad that packs a punch of flavour with simple ingredients! It’s quick to make and provides a refreshing taste to your table!

Serves: 4

You will need:

1/4 cup of almonds (preferably raw)

3 Tbsp olive oil

3 cloves of garlic, minced

1 shallot, minced

1 bunch of swiss chard; stems and center ribs diced while leaves and sliced into 1/4″.

1/4 cup raisins or dried cranberries

1/2 cup of white wine (optional)

1 Tbsp fresh lemon juice

Salt and Pepper to taste

1/4 cup grated parmesan (optional)

Let’s cook!

Heat a dry pan or skillet over medium high heat. Toast the almonds for approximately 3-4 minutes. Remove from heat and chop.

In the same pan, heat olive oil over medium heat. Add in garlic and shallot, stirring until fragrant. 

Add in chard stems, raisins and white wine. Simmer for 5 minutes or until tender and the liquid for reduces.

Add in chard leaves and season with lemon juice, salt and pepper. Cook until the swiss chard leaves look bright green and tender (approx. 2 minutes). Not overcooking the leaves helps keep the good nutrients on your plate!

Stir in grated parmesan and almonds. Season to taste if needed.



Apple, Beetroot & Cucumber Juice

Here’s a fast, simple and healthy juice for you!

Serves: 1

You will need:

Approximately 3-4″ of an organic Japanese Cucumber

3 slices of 1/4″ beetroot

1 apple of your choice

A juicer (or a blender if you don’t have one)

Let’s get juicing!

First slice the cucumber into 2cm thick sticks (depending on your juicer or blender)

Core the apple with the skin on (that’s where the good stuff are!) and slice them into 2cm sticks.

Peel the beetroot and cut it into 1/4″ thick slices. Keep the remaining slices frozen in an airtight freezer bag for multiple juicing!

Finally, juice the ingredients, alternating between fruit and vegetable to get the best blend!

Pour the juice over a cold cup of ice for a good cool off on a hot day!



Gado-Gado(Heirloom French Bean) 

Heirloom French Beans can come in many colours that are not your usual green! Why not add their splash of colour to this Indonesian Salad that’s a mix of nutty flavour from the peanut sauce and crunch from the lightly cooked vegetables! 

Serves: 4

You will need:

Peanut sauce (we used this recipe or store bought)

1-3 boiled eggs (peeled and halved)

1 bunch Chinese spinach

4 cups beansprouts

1 cup Talula Farm heirloom french beans (cut)

200g potato (halved, peeled, chopped)

1 cucumber

prawn crackers (optional)

200g fried tofu 

1 tbsp finely chopped peanuts

Fresh red chili

1 lime

Let’s hit it!

In a pot/ saucepan, bring water to a boil

Add potatoes (peeled and halved) for 5 minutes until cooked through, and drain.

Blanch bean sprouts, French bean and spinach for 3 minutes, then drain.

Place vegetables and tofu on a serving plate, top with egg.

Pour sauce into serving bowl*

Serve Gado-Gado salad with peanut sauce, peanuts for sprinkling, fresh chilies and prawn crackers on the side!

*Sauce should be served warm, vegetables and egg can be served warm or at room temp.



Kohlrabi (Turnip) Stir Fry 

Kohlrabi has a texture similar to Bang Kuang, Yam Bean, Jicama or Turnip. It makes for a great organic alternative as delicious crunchy cuts in rojak or soft, juicy filling in popiah and kueh-kueh. Whichever way it is cooked, there’s much to love about this ingredient! One of our favourites is this stir fry! You could eat it with rice or in Kueh Pie Tee, but it’s best when paired with fresh, crunchy lettuce as a mini wrap! Enjoy!

Serves: 4

You will need:

1 medium-sized kohlrabi, peeled and shredded

1 carrot, shredded

1/3 head of cabbage, finely sliced

2 cloves of garlic

3 tablespoons of dried shrimp, rinsed (optional)

A handful of sliced dried cuttlefish, rinsed (optional)

Let’s Prep!

Shred the vegetables into thin matchstick slices.

Roughly chop/pound the dried shrimp and garlic cloves.

Heat up some oil in a wok or frying pan. When the oil is hot, fry the dried shrimp and garlic cloves until fragrant and lightly browned.*

Add in the dried cuttlefish and fry until crispy.

Add all the shredded vegetables and mix well!

When the vegetables are all mixed well, add in 50ml of water. Be careful not to add too much water as the kohlrabi will release water when cooked!

Season with white pepper, salt and sugar to taste.

*omit dried shrimp and dried cuttlefish if doing vegetarian version*



Roasted Pumpkin Soup

The perfect soup for a warm hearty meal and easily stored in the freezer for meal preps! Pumpkin, spice and everything nice!

Serves: 2

You will need:

2 tablespoons of olive oil

1kg of pumpkin

1/2 large yellow onion, chopped

2 cloves of garlic, minced

1/4 tsp sea salt

A pinch of ground black pepper

2 cups vegetable broth

1/4 tsp ground cinnamon (optional)

A tiny dash of smoked paprika/cayenne pepper (optional)

Soup Time!

Firstly, preheat your oven to 220 degrees celsius and line a baking sheet with parchment paper.

Scoop out the pumpkin seeds and slice the pumpkin into quarters. (You can cut them in cubes too for faster cooking!)

Roast the pumpkin slices for at least 35mins until the flesh is easily pierced with a fork.

Remove from the oven and leave to cool.

Heat up the olive oil in a large heavy-bottomed pot over medium heat. When the oil is hot, sauté the onions and garlic until the onion is translucent. 

Peel the skins off the roasted pumpkins. (They make for great snacks, even if not in the soup!)

Add pumpkin flesh, cinnamon, black pepper and smoked paprika/cayenne pepper into the pot. Using the spatula, smash the seasoning into the pumpkin flesh.

Add the vegetable broth and bring the mixture to a boil. Simmer on reduced heat until the pumpkins are soft and incorporating into the soup.

Blend the soup using an immersion blender (or a standing blender if you don’t have one) until smooth.

Season to taste and serve.


Connect With Us!

Shopping cart