This green smoothie does NOT taste green – it’s sweet, creamy and refreshing and tastes just like a tropical smoothie!
This smoothie is perfect for any time of the day – boost your energy levels in the morning or make it the perfect afternoon pick-me-up to combat your slump. No caffeine, but with energy boosting ingredients like spinach, pineapple and apples, this will leave you feeling active and alert.
My pro tip: Try adding mushroom powders like lion’s mane mushroom or reishi mushroom powders for an added boost of natural energy.
What Ingredients Do I Need?
You would need these ingredients for the perfect tropical green smoothie:
frozen mango
frozen spinach
frozen pineapple
flax meal
chia seeds
avocado
apple
oat milk
Make sure your fruits are frozen for the perfect texture. I prefer frozen spinach too to ensure the texture is thick and creamy. If you don’t have frozen spinach, you can also use one cup of regular spinach.
This recipe is 100% vegan and gluten free (substitute oat milk with any other plant based milk)
This Vegan Potato Salad recipe is a classic made with rainbow baby potatoes, fresh herbs, chopped dill pickles and vegan mayo – it’s truly addictive!
This recipe is one of my favourites because it’s easy, definitely tastes like a traditional potato salad and is super creamy, herby and tangy. Making this salad fresh makes it all the better too because it’s absolutely addictive and refreshing.
I also made this using multi-coloured baby potatoes which made it look extra cute. And without peeling the potatoes, this also instantly becomes a no waste recipe. Using fresh herbs makes a whole lot of difference with the flavour too! However, you can still use dried herbs – still tastes superb!
Tips to Make the Best Potato Salad
Boiling Time for Potatoes
Take note of the boiling time for potatoes – we don’t want to undercook or overcook it! I just add some water to pot, placed it on heat, added some salt and vinegar before tossing in the baby potatoes. Bring the water to a boil, then simmer on low for about 10 to 12 minutes. Then, check to see if your fork goes through the potatoes smoothly. Drain and keep them aside.
Slice and Garnish Right
Mix your dressing ingredients in a bowl. Slice your baby potatoes into half and toss them in. Don’t forget to garnish with fresh herbs! I used chopped chives and fresh dill.
This recipe is also gluten free! Just a friendly reminder to check if the vegan mayonnaise brand you use is gluten free as well!
This Vegan Potato Salad recipe is a classic made with rainbow baby potatoes, fresh herbs, chopped dill pickles and vegan mayo – it's truly addictive!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Salad, Side Dish
Cuisine: Western
Keyword: potatoes, salad, salad recipes
Servings: 4
Ingredients
600gbaby potatoes (3 cups)
1 tsp salt
1/2 tbsp vinegar
4-5tbspvegan mayonnaise
1/2 tbspdijon mustard
1/2 ntbsp apple cider vinegar
3 tbsp diced pickles
3 stalks celery
1/2tspsalt(or you can use celery salt)
3 tbsp chives
6stalksfresh dill
1/8 tsp smoked paprika
Instructions
Add some water to a boiling pot, place it on heat, and add some salt and vinegar. Wash potatoes thoroughly.
Toss in the baby potatoes. Bring the water to a boil, then simmer on low for about 10 to 12 minutes. Then, check to see if your fork goes through the potatoes smoothly. Drain and keep them aside.
Mix your dressing ingredients in a bowl – vegan mayonnaise, dijon mustard, apple cider vinegar, finely chopped celery stalks, chives and dill (Reserve some for garnish).
Give them a good mix. Slice baby potatoes into half.
Add potatoes into the sauce mixture and toss evenly. Garnish with chives, fill and smoked paprika. Serve!
This chopped salad is packed with crunchy vegetables and dressed in a gorgeous green goddess sauce that go so well with freshly baked sesame chips!
This Green Goddess Salad by Baked By Melissa went viral on TikTok last year – and at first glance, it looks very green, very conventionally perceived idea of how vegan food looks like. But don’t let looks deceive you.
This crunchy salad is packed with cabbage, lettuce, cucumber as the base but the spice is really in the sauce. With multiple herbs and spices, you get a bright green dressing also known as the: Green Goddess Dressing. It has a hint of creaminess from the cashews and flavours from nutritional yeast, garlic powder and your regular salt and peppa’
I do have to warn you that this salad has a LOT of cabbage, which is a cruciferous vegetable – and that means if you have a sensitive tummy, you might want to start off with smaller portions first.
This is also my version of the salad, so the ingredients are not exactly the same as the original. The salad and sauce are vegan and gluten free!
I loved serving this with my homemade chips using tortillas, which I basted with olive oil, topping with Everything Bagel Seasoning and baked in the oven until crisp. They were just perfect!
I also enjoyed serving them on toast with vegan cream cheese and micro greens – they made the perfect snack. Let me show you how to make this amazing salad!
This chopped salad is packed with crunchy vegetables and dressed in a gorgeous green goddess sauce that go so well with freshly baked sesame chips!
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Main Course, Salad
Cuisine: Fusion, Western
Keyword: salad, salad recipes
Servings: 5
Ingredients
3 cupschopped lettuce
1/2headcabbage
1 japanese cucumber
3 stalksspring onions
Green Goddess Dressing
1/2 cup cashews
20gchives
30 gbasil
30gparsley
1 tbsp lemon juice
2 tbspolive oil
3 tbsp nutritional yeast
1 tsp garlic powder
Oven Baked Chips
4-5tortillas
olive oil
Everything Bagel seasoning
Instructions
Oven Baked Chips
Preheat the oven to 200C.
Cut the tortillas into 8, to get triangle shaped slices.
Baste them with some olive oil, and top with Everything Bagel seasoning.
Bake them for about 10-12 minutes until they get brown and crispy.
Green Goddess Salad
Soak the cashews overnight or boil them for 10 minutes and let them sit for 5 minutes.
Chop all the vegetables into small pieces, but do not finely chop them.
Blend all the ingredients required for the dressing until smooth – if the dressing is too thick, add a little leftover cashew water or a splash of oat milk.
Add the chopped vegetables to a bowl and pour over the dressing. Give that a good mix! Serve with toasted oven baked chips.
This refreshing and summery refined sugar free fruit salad is sweet, tangy, juicy and naturally addictive – it’s also perfect for parties and can be served cold and crisp!
When it comes to making delicious fruit salads, I have one rule – go big on fruits, but keep the ingredients for the dressing simple. I know that’s confusing but you’ll get what I mean in a bit!
My whole family loved this recipe because it was tasty, not overly sour and easily to eat with a spoon. And what better time to make it than during sunny days with sweltering heat?
For the dressing, the ingredients required are minimal: chopped mint, lime juice and agave. You can skip the agave syrup completely to keep this recipe sugar free.
This recipe is fully gluten free too, naturally.
Tips to make the BEST fruit salad
Do not add fruits like bananas, avocados or overly ripe mangoes to your fruit salad. This will make them mushy and unpleasant to eat.
I like to add sweet and sour fruits equal parts: sour (oranges, strawberries, kiwi) sweet (watermelon, green grapes, pomegranate), neutral tasting (blueberries).
You can also refrigerate the fruit salad for a few hours if you want it to be served cold and crisp!
This refreshing and summery refined sugar free fruit salad is sweet, tangy, juicy and naturally addictive – it's also perfect for parties and can be served cold and crisp!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Salad
Keyword: fruit salad, summer
Servings: 5
Ingredients
1cup green grapes
1cup green kiwi
1cup strawberries
1cup watermelon
1 cup blueberries
1 cup mandarin oranges
1/2 cuppomegranate
3 tbspmint leaves
1.5 tbsp lime juice
1 tbspagave syrup(optional)
Instructions
Chop all fruits into small cubes. Chop mint leaves finely.
Add all fruits except pomegranate to a bowl. Top with mint leaves, lime juice and give them a good mix.
Try this easy pasta salad with shitake mushrooms, tofu, juicy cherry tomatoes, zesty olives and creamy avocado tossed together in an unique curry leaf pesto dressing. You won’t regret it.
Forget plain pasta salads with basic dressings and try this spruced up pesto pasta salad with a mix of raw and cooked vegetables dressed in a herby, zesty pesto sauce. We’ve also added in a secret ingredient to make it more nutritious!
I love using fusilli for pasta salads as they are able to soak up the flavour of the dressing really well. For the toppings, I went with store-bought tofu for my protein – you can try my 5-minute Vegan Feta Cheese here as well. Or keeping it plain still does the trick as you’ll be eventually coating it with the pesto sauce.
I find that shitake mushrooms also bring a lovely umami flavour and depth to the salad so I added some sautéed shitake mushrooms to the salad. For the raw vegetables, I went with juicy cherry tomatoes, green olives and creamy avocado. They worked so well for the salad.
For the dressing, the ingredients are very similar to my regular vegan pesto – basil leaves, pine nuts, nutritional yeast, lemon juice and garlic powder. This time round I also added toasted curry leaves. I drew inspiration from my mum’s signature green chutney (indian dip) that she makes for us to eat with rice for healthy skin and hair. Curry leaves are super aromatic when toasted and it blends right in with the taste of pesto!
Try this easy pasta salad with shitake mushrooms, tofu, juicy cherry tomatoes, zesty olives and creamy avocado tossed together in an unique curry leaf pesto dressing. You won't regret it.
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Main Course, Salad
Cuisine: Fusion, Western
Keyword: pasta, pasta recipes, pasta salad
Servings: 3
Ingredients
Curry Leaf Pesto
30gbasil leaves
20g curry leaves
3tbsp pine nuts
2 tbspnutritional yeast
1 tbsp lime juice
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tbsp vegan yogurt / cream cheese(optional)
Pasta Salad
2 cups dry fusilli
1cup shitake mushrooms
1/2 cup diced tofu
5-6cherry tomatoes
1/4 cup green olives
1/2 avocado
Garnish
chilli flakes
more olives
Instructions
Boil pasta according to package instructions. Drain and rinse the pasta with cold water. Save the pasta water.
Toast the curry leaves on pan until crispy. Toss in all the ingredients needed for the curry leaf pesto dressing into a blender.
Blend until you get a smooth paste. If the paste is too thick, add some pasta water and blend again.
Saute some shitake mushrooms until they are fully cooked. Season with salt and pepper.
Chop your vegetables into cubes – slice olives into half, cherry tomatoes into quarters and avocado, tofu into cubes.
Assemble the pasta salad – add your pasta into a bowl, followed by your different toppings. Pour over pesto dressing, give it a good mix.
Sprinkle chili flakes, drizzle with olive oil and serve!
This vegan caesar salad with crunchy lettuce and kale, sourdough croutons, crispy spiced chickpeas is topped with a creamy Caesar dressing and an extra delish breaded tofu cutlet.
Traditional Caesar dressing often tastes ‘fishy’ and ‘cheesy’ and this vegan version comes pretty close! This dressing is so delicious that it will leave you wanting for more – I honestly prefer this version to any store bought ones!
To add dimension to the actual Caesar salad, we’re experimenting with using different lettuce types contrary to romaine lettuce that is usually used. In this recipe, I’ve used a blend of green leaf lettuce and tuscan kale.
This salad is nothing without a crunch so don’t hesitate to go overboard with it – I’ve topped the salad with crispy spiced chickpeas, toasted sourdough croutons, leftover toasted breadcrumbs and lastly, a pan fried tofu cutlet that tastes absolutely delightful.
You can easily make this gluten free by omitting the croutons and using gluten free breadcrumbs – ground unseasoned corn flakes are a great gluten free option to add that crisp!
This vegan caesar salad with crunchy lettuce and kale, sourdough croutons, crispy spiced chickpeas is topped with a creamy Caesar dressing and an extra delish breaded tofu cutlet.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Main Course, Salad
Cuisine: Italian, Western
Keyword: salad, salad recipes
Servings: 2
Ingredients
Salad
2 cupschopped green leaf lettuce
2 cupschopped tuscan kale
vegan caesar salad dressing
Crispy Roasted Chickpeas
1canchickpeas
1 tsp onion powder
1 tsp garlic powder
2 tsp smoked paprika
1/4 tsp turmeric
1/4 tspblack pepper
1 tsp italian seasoning(optional)
salt
1 tbspolive oil
Breaded Tofu Cutlet
1 block extra firm tofu
1/3 cup plant milk
1 tsp lemon juice
1/2 cup breadcrumbs
3tbsp seasoning of choice
3 tbspcorn starch
Toasted sourdough crutons
1 slice sourdough bread
olive oil
Instructions
Preheat oven to 200C.
Drain and rinse your chickpeas from the can. Add them onto a baking tray, add your seasonings and coat the chickpeas evenly.
Bake chickpeas for about 15-17 minutes until they are crispy, tossing them halfway.
Mix your plant milk with lemon juice and keep aside. Mix 3 tbsp corn starch with 1 tbsp seasoning. Mix breadcrumbs with 2 tbsp seasoning.
Press your tofu to get rid of the excess water. Slice them horizontally across to get 2 cutlet squares.
Dip your tofu cutlet in the corn starch, plant milk and lastly coat them in the breadcrumbs.
Heat a pan with some olive oil. Pan fry these cutlets until crispy. You can also air fry them until crispy. Once done, cut hem into 4-5 slices.
With the remaining oil, slice up some leftover bread or sourdough. Fry them until they are crispy.
If there are any leftover breadcrumbs at this point, bake them for 5 minutes until they get toasted.
Wash the lettuce and kale before patting dry. Chop them and keep them aside.
Make your vegan Caesar dressing (I've linked it in my blog above)
Assemble time! Add you lettuce to a bowl, followed by the croutons, chickpeas and some breadcrumbs. Drizzle the Caesar dressing.
Give it a good toss. Add some more breadcrumbs and top with the breaded tofu cutlet! Serve immediately.
Stop buying that Caesar dressing in a bottle – instead, make my easy vegan, gluten free & healthy creamy dressing and you won’t regret it!
Make the best Caesar Salad with this dressing!
While it may tempting to grab one of those Caesar dressing bottles when you are perusing your grocery store, stop yourself and think if you can easily recreate it at home. It definitely makes it easier if you have some of the ingredients on hand but even if you don’t, you can make this healthy dressing at home without the nasties. And the best part? It tastes just like the real deal.
This creamy version of my Caesar dressing goes perfectly on Caesar salad but you can also have it as a dip for a crunchy vegetable platters. That’s how versatile it tastes! At the same time, there’s a distinct flavour that aims to mimic traditional Caesar dressing that is made with anchovies, mayonnaise and sometimes even cheese!
The only part of making this dressing that may take a little longer is soaking the cashews. However, if you can be impatient like I am, I just boil my cashews for 5 minutes and leave it in the hot water as I’m preparing the rest of my ingredients.
This dressing is also completely vegan and can be made gluten free!
This Vietnamese Noodle Salad is made with thin vermicelli rice noodles, crunchy vegetables and fresh herbs, tossed in a refreshing chili lime dressing!
These noodles are the most refreshing summer staple!
This Vietnamese Noodle Salad is light, tangy and refreshing, making it the perfect summer salad. The fresh crunchy vegetables paired with cold noodles and crispy fried tofu is delectable. This is often eaten as the main course but if you want to prepare it for sharing, do this – chop the tofu into tiny cubes and shred any vegetables you’re using before tossing them together.
Extra firm tofu sliced into squares
This salad is best when served at room temperature (we don’t want the tofu to be cold!). If you plan on reheating this, simply heat up the tofu separately but the salad can be eaten cold.
What You Need to Make This
thin rice vermicelli noodles – this can easily be prepared by soaking in hot water for a few minutes. Read the package instructions for the exact steps.
vegetables – cucumber, carrot are the best! Daikon works too.
garnish – chili, lime, dry roasted peanuts.
a good dressing – my chili lime dressing will literally blow your mind!
protein – we’ll be making a spicy lemongrass tofu for this salad.
This recipe heavily uses Vietnamese Sate Sauce that you can find how to make here.
It can also be easily made gluten free by substituting your soy sauce with gluten free soy sauce, tamari or coconut aminos.
This Vietnamese Noodle Salad is made with thin vermicelli rice noodles, crunchy vegetables and fresh herbs, tossed in a refreshing chili lime dressing!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course, Salad
Cuisine: Fusion, Vietnamese
Keyword: noodle salad, salad
Servings: 2
Ingredients
Chili Lime Dressing
2tbsplime juice
2tbspvegan fish sauce
1 tbsp soy sauce
1 tsp sweetener
3 tsp sate sauce(link for the recipe above)
1 tspsesame oil
Spicy Lemongrass Tofu
350gextra firm tofu
1/4 cup corn starch
2tbsp sate
1/2tbspsoy sauce(to taste)
1 tsprice wine vinegar
1/2tspsweetener
Noodle Salad
2servingsrice vermicelli noodles
cucumber roll ups
shredded carrots
2tbspdry roasted peanuts
lime garnish
chiligarnish
coriandergarnish
Instructions
Chop tofu into even squares and coat them in corn starch.
Panfry them in some olive oil or bake/air fry until crispy.
Pour sate sauce and soy sauce onto pan and add in your crispy fried tofu. Give them a good toss until evenly coated.
Mix all the ingredients for your chili lime dressing and give them a good mix.
Slice your cucumber down until you get long, thin strips. Then roll them up. Do the same for your carrots.
Boil your noodles according to package instructions. Drain and rinse with cold water.
It's time to assemble! Place your rice noodle in a bowl, followed by cucumber rollups and shredded carrot. Place 3-4 slices of lemongrass tofu.
Garnish with lime, coriander, dry roasted peanuts and chili padi. When ready to eat, drizzle with chili lime dressing and serve!
Forget the thai takeaway and make this delicious vegan green curry at home in just under an hour! It’s also great for meal prep and is completely gluten free.
Green Curry originates from Thailand and is a curry you will often see when you go to Thai restaurants because it’s very popular. I’ve been making this curry at home for 6 years now, with a homemade green curry paste that is super simple to make! However, if you have a time crunch, store-bought green curry works just as well – as long as you follow the right cooking techniques to make it.
The flavour from green curry is beyond amazing that you won’t even tell this is vegan. A lot of curries I’ve had outside are water-y which is not right – an essential component to green curry must be the right amount of thickness. It shouldn’t be too runny or too thick.
Green Curry can be served with rice, or parotta (an indian type of flatbread – you can also get the instant ones in supermarkets). I personally think it tastes phenomenal with rice, but that’s just a personal preference.
What Do I Need to Make This?
lemongrass – you need both the stalks and tops for this recipe. The stalks give more flavour for the paste and the tops are great for infusing flavour into the curry.
garlic & shallots – to keep this recipe alliums free, substitute this with asafoetida (hing)
galangal – thai ginger that gives so much flavour in thai dishes!
limes – from now onwards, everything is going to be green. You have to use some of the lime peel along with lime juice.
green chillies – for a spicier dish, you can add more. The smaller ones are generally more spicy.
coriander – a must for the earthy and herby taste.
coriander & cumin powder – you can get this ground or grind coriander seeds.
kaffir lime leaves – usually we add this towards the end but grinding it with the paste gives a brighter colour and more flavourful paste.
turmeric – optional
vegetables – I added brinjals, mushrooms, carrots
protein – tofu, tempeh or plant based chicken works great!
Forget the thai takeaway and make this delicious vegan green curry at home in just under an hour! It's also great for meal prep and is completely gluten free.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Thai
Keyword: curry, thai recipes
Servings: 2
Ingredients
Homemade Green Curry Paste
4lemongrass
3 clovesgarlic
4shallots
Thumbsizegalangal
2 green limes
2 green chillies
Handfulcoriander
2tspcoriander powder
1 tsp cumin powder(or seeds)
8kaffir lime leaves
1/4 tsp turmeric
Green Curry
2 minibrinjals
4button mushrooms
1mediumcarrot
300g tofu
2 tbsp olive oil
1/2-3/4cup water
200mlcoconut milk
10gthai basil leaves
red chillies(garnish)
basil leaves(garnish)
Instructions
Tear kaffir lime leaves leaves along the steam before adding them in for great aroma. Cut the stalks of the lemongrass until you no longer see a purple hue in the inner layers.
Use 1/2 tsp lime peel of one green lime. Add the juice of that lime into the blender later.
Blend all the ingredients required for the paste in a high speed blender. You should get a thick green paste.
Add some oil to pan. Once it heats up, add back the paste and saute for 5-10 minutes until the spices cook.
Cut your tofu into cubes and pan fry them in oil until crispy.
Add some water to loosen the paste and add in your vegetables. Cover with a lid and wait for it to cook for a few minutes.
Add more water depending on how dry the curry is, and add in the fried tofu pieces.
Give that a good mix. Add remaining water, coconut milk and squeeze in some lime juice from 1 lime. Let that simmer for a minute.
Stir in some thai basil leaves and once they full wilt and get cooked, take off heat. Serve immediately with rice.
A vegan take on the classic spicy beef noodle soup, this dish is slow cooked with vegetables, fragrant lemongrass and topped with a spicy vietnamese sate sauce.
As someone who has lived in Singapore her whole life, I am always exploring every dish I have ever tasted to make it vegan since the food scene is so diverse here! However, I have never had beef noodles in my entire life because I’m a Hindu so I could always smell it when I walked past famous boat noodle places that everyone raves about.
I took it as a sign to recreate a vegan version of this soup after tasting it at a Vietnamese Restaurant that was fully vegan. This soup is filled with aromatics and packed with so much flavour.
What do I Need To Make This?
This recipe requires quite a number of ingredients but if you don’t have them, there are many substitutes! Simply leave a comment below and I’ll get back to you as soon as possible!
vegetables for the fresh broth – carrots, pineapples, white radish, dried shitake mushrooms.
vegan beef stock powder – for that beef-y flavour. Or you can substitute it with a vegan beef bouillon cube).
kombu dashi powder
vegan fish sauce
lemongrass tops (green part) – I used the stalks to make my vietnamese sate sauce.
young jackfruit – I used this a ‘beef’ substitute but you can also use shitake, button or portobello mushrooms.
dark soy sauce – this was simply to flavour the jackfruit.
protein – I fried some extra firm tofu for a delicious topping option.
garnish – coriander and mint leaves work really well.
noodles – get dried thick round rice noodles. You should be able to find them in asian supermarkets.
Some Notes:
The rice vermicelli noodles I got were too thin, generally they are slightly thicker and chewier for this dish.
You can keep the sate sauce in the fridge for up to a week (not longer since it’s made with fresh spices).
Traditionally, you also use annatto seeds, but I couldn’t find one near me so I omitted it. However, you can add 1 tsp of seeds if you are able to find them for a more authentic flavour.
This recipe can easily be made gluten free too! Substitute soy sauces with gluten free soy sauce or tamari. Ensure the beef stock you use is gluten free too.
Vegan Bun Bo Hue Chay (Spicy Vietnamese Beef Noodle Soup)
A vegan take on the classic spicy beef noodle soup, this dish is slow cooked with vegetables, fragrant lemongrass and topped with a spicy vietnamese sate sauce.
Add water to a boiling pot. Add radish, carrots, diced pineapples and lemongrass tops.
Wash the dried shitake mushrooms thoroughly. Then add the mushrooms to the broth.
Add beef stock powder, kombu dashi stock, black pepper, vegan fish sauce and sugar. Cover with a lid and simmer on low for 2 hours.
Add some oil to pan – and add your jackfruit. Then add your vegan beef stock powder, dark soy sauce and stir fry until the jackfruit becomes brown on both sides.
Transfer the jackfruit to the beef stock. Continue simmering.
To the pan, add some olive oil and pan fry slices of tofu. You can also bake or air fry them until crispy.
Once done, add soy sauce and 1 tbsp vietnamese sate sauce and give it a good mix.
Boil the noodles according to package instructions, drain and rinse with cold water. `
To a bowl, add your noodles, 3-4 large scoops of the broth. Top with fried tofu and drizzle with 3 tbsp sate sauce. Garnish with coriander and serve!
Vietnamese Sate Sauce
Add the oil to a pan and wait for it to heat up.
Chop lemongrass and chili finely. Add them to the oil, they should be sizzling. Add some salt.
Lower the heat and continue frying until they start browning slightly. Add your aromatics like garlic powder, onion powder, sugar and give it a good mix.
Lastly, add vegan fish sauce and soy sauce. Give it a good mix, let it cool down and transfer to an air-tight container.
