Can you imagine these are cakes!!

See these nice cakes which are so amazing from 作品_畫
只是蛋糕...俄國手藝
http://cicdview1.blogspot.com/2008/04/blog-post_9338.html

Mung bean sprout

I love to grow my own mung bean sprouts as they are so fresh that you can just eat them raw. And they are free from additional chemical which is added in the sprouting process.
This sprout is great for stir-fry by itself, or stir-fry with other veggy, or for fry rice vermicelli, or as part of salad (see gado-gado).

Wholemeal Cheese-less Pizza

A pizza without cheese. How it tastes? Well, it tastes as great! (At least better than a plain bread, right?)

The left pizza is unbaked and the right pizza is baked. They are thin crust pizza, so the size is a bit bigger.I made two for lunch -one for myself and one for hubby. But I can hardly finish it as it's way too large for me!

Tapioca cup cake

Ingredients : Fresh tapioca paste, thick coconut milk, fresh grated coconut
For filling : banana, raisin.
It's darn delicious eventhough there isn't any sugar added as the banana and raisin provide natural sweetness!

Stir-fry jicama (sweet turnip)

A very common dish on the dining table in Malaysia.

The simplest way to eat is to wrap it with raw lettuce accompanied by chilli sauce.

Stir-fry Spicy Stink Bean

Ingredients : Chilli, Onion, shallot, garlic, buah keras, dried shrimp. I omitted the belacan as it's not my favor ingredient for cooking. (Unless it's a must in a particular recipe)

Brown rice vermicelli with homemade chilli sauce

I fried this brown rice vermicelli with homegrown mung bean sprout. The tangy homemade chilli sauce is concocted from all natural source like fresh chilli, ginger, garlic, small lime, golden raisin and salt. Again, no refined sugar being used. It can be stored in fridge for one week.