The Therapeutic Kitchen

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The Therapeutic Kitchen These were the much feared ‘apprentice jobs’ that most children in our family are tasked to do. To me, a meal is more than a means to feed my family.

Wholesome and healthy food - Tempeh fermented from organic buckwheat, black eyed beans, chana dal etc; WFPB sourdough - wholewheat and rye; Sakadane bread (koji starter). Growing up in a family that prepares every ingredient from scratch, one cannot help but get infused with the idea that foods should be wholesome, natural and seasoned with love and abour. I vividly remember pounding pandan leaves and squeezing them with bare hands to obtain the juices for my aunt to bake a pandan cake; grating tapioca and coconut for hours for my grandma to make tapioca cake; and tearing badly while cutting a big tray of onions, and then mincing them together with carrots, chestnuts and pork for my dad to make ngor hiang. And all these expereinces made me come to appreciate and understand the essence of real cooking. The care and attention that goes into every step of bringing out the best of different food ingredients that make up the distinctive taste of a dish. No machine, no fancy seasonings, no off-the-shelf ingredients, no shortcuts – only real, fresh foods and simply love . Fast forward a few decades; it is no wonder that this passion in wholesome foods and holistic living lands me in Dietetics and eventually a clinical dietitian. My training and practice as a dietitian grounded my passion in cooking with science and evidence-based healthy eating. And now with a lovely child and a gourmet husband on board, the need to provide healthy and yet delectable foods drives me to experiment and create new recipes for the family. It is a way of showing love, of nurturing mind and body, an opportunity of being mindfully present in myself in the whole process of cooking, and a tribute to my family tradition of living a real, authentic life. I believe the essence of healthy living is merely being present, to live simply, to love excessively, and to consume thoughtfully. It is this same life principle that drives me to invite you to share my labour of love, and passion in providing a slice of simplicity in the form of my humble homemade products.

09/10/2026
09/10/2026

See you at Tzu Chi Food Farmacy 慈济善食坊 Market Day tomorrow (10/10/26) from 1pm to 4pm, while stocks last!

Ready to eat more plants? Start with tempeh!Tempeh is made from whole fermented beans/grains and is:✅ High in complete p...
03/10/2026

Ready to eat more plants? Start with tempeh!

Tempeh is made from whole fermented beans/grains and is:

✅ High in complete protein
✅ Rich in fibre and prebiotics
✅ Lower in saturated fat than many meats — replacing some meat with tempeh may help support healthy cholesterol levels and heart health
✅ A source of iron and magnesium
✅ Fermented, which may improve digestibility and nutrient absorption

How to get started?
🌱 Replace meat with tempeh in 1–2 meals a week.
🌱 Add it to familiar dishes — stir-fries, curries, wraps, sandwiches or salads.
🌱 Experiment with different flavours and cooking methods until you find your favourites.

One thing to keep in mind:
How you prepare tempeh matters too. 👩‍🍳 When possible, choose methods such as steaming, baking, grilling, air-frying or light sautéing. Deep-frying or using lots of oil, such as in a rich sambal, can add extra fat, sugar and calories, so these methods may be better enjoyed less often.

Why not give it a try this week?Pick one of your favourite meat dishes and swap the meat for tempeh. You might discover a new plant-based favourite!

We have a wide range of tempeh choices available - Organic red beans tempeh, organic black eyed peas tempeh, Organic Buckwheat tempeh and may more.

Pm us or WhatsApp 81257079 for order and enquiries 😊

Photo - Replacing meat in "Teriyaki Chicken" with our homemade organic tempeh

How is tempeh different from tofu ?The biggest difference is that tempeh is made by fermenting whole beans while tofu is...
16/09/2026

How is tempeh different from tofu ?

The biggest difference is that tempeh is made by fermenting whole beans while tofu is made from condensed soymilk that are coagulated and pressed into curds.

As it is made from whole beans, tempeh contains significantly more protein and dietary fiber compared to tofu. Tempeh is also higher in calories and healthy fats than tofu due to its lower water content and dense bean concentration. The tempeh fermentation process breaks down bean starches and phytic acid, generating prebiotics that support gut flora and ease digestion compared to unfermented soy milk derivatives, making it more digestable and nutritionally available.

How do you enjoy your tempeh at home? Comment to share your preference and recipe, if any :)

天贝(Tempeh)与豆腐有什么不同?最大的区别在于,天贝是由全豆发酵制成的,而豆腐则是用浓缩豆浆凝固并挤压成块制成的。由于天贝是由全豆制成,其蛋白质和膳食纤维的含量显着高于豆腐。同时,因为天贝的水分含量较低且豆类浓度高,其卡路里和健康脂肪的含量也高于豆腐。此外,天贝的发酵过程分解了豆类淀粉和植酸,产生了能够促进肠道菌群并帮助消化的益生元。与未发酵的豆浆衍生制品(如豆腐)相比,天贝更易于消化,营养也更容易被人体吸收。

We shared about a simple three-ingredient no-cook, whole food plant-based tomato sauce earlier. For those who are intere...
11/09/2026

We shared about a simple three-ingredient no-cook, whole food plant-based tomato sauce earlier. For those who are interested in the recipe, here you go:

Tomato sauce recipe (Serves 1)
90 g passata sauce
30g roasted almond butter
15g soy sauce
Mix all ingredients

*Passata sauce contains only tomatoes, with or without salt, making them the least processed tomato sauce in convenient packaging. Always read the labels to confirm before purchase

Comment if you need us to post examples of passata sauces available in the market.

Many friends, especially young parents asked us - how to prepare a quick, healthy whole food plant based meal on a busy ...
09/09/2026

Many friends, especially young parents asked us - how to prepare a quick, healthy whole food plant based meal on a busy weekday evening?

We particularly like this very simple pasta recipe that requires minimal cooking and approved by many children who have tasted it.

Simple steps:
1. Boil wholewheat pasta.
2. Steam vegetables.
3. Mix up the sauce (no cooking required), using only 3 ingredients.
4. Cut up some fresh tempeh (can have it raw if fresh or steamed along with vegetables, or air fried/bake in oven at 180 degrees celcius for 10 minutes.
5. Assemble everything.
6. Sprinkle with baked nuts and seeds.

There you go - a complete, balanced and nutritious meal in less than 30 minutes!

Would you like to learn how to make this 3-ingredient, no-cook tomato sauce? Comment and let us know, we will share in our next post.

🎉 We’re 1,000 followers strong! 🎉What started as a passion for sharing healthy, wholesome food has grown into a wonderfu...
07/09/2026

🎉 We’re 1,000 followers strong! 🎉

What started as a passion for sharing healthy, wholesome food has grown into a wonderful community of 1,000 people.

Thank you for following our journey, attending our workshops, trying our recipes, supporting our breads and tempeh, and helping us spread the message that healthy eating can be simple, delicious, and sustainable.

Every like, comment, share, and word of encouragement means so much to us. 💚

Thank you for being part of The Therapeutic Kitchen family. We’re excited to continue learning, cooking, and growing together.

🌱 Here's to the next milestone!

06/09/2026

We are delighted to be featured in a recent news interview on how children can eat healthily on a Whole Food Plant-Based diet.

In the segment, our founder, Hwee Mei shared practical tips for building balanced, nutritious meals that support healthy growth and lifelong eating habits.

Watch the clip below! 🎥🌱

04/09/2026

Another batch of order ready for delivery. When we mentioned that we made our items in small batches, we mean it.

Some days we made more, some days less. But never too many, so that we do not lose count, and so that we can remember whose order is each item for. This is important so that it is easier for us to pay attention to the details. Some customers prefer less or no salt in their bread, some prefer spiced Black sesame instead of almond in spiced paste, or chickpea tempeh to buckwheat tempeh. We remember these preferences when we make each item, just like how we remember the taste preferences of our loved ones when we cook in the kitchen. It makes a difference - at the very least, it makes us happier and more fulfilled in the process 😁

This batch includes 3 types of breads. First is wheat free wholegrain koji starter breads for a customer who prefers to reduce wheat and gluten intake, who also prefers less salt in the loaves. Second is sourdough rye breads with seeds, which has lower gluten content as they are made up of mostly wholegrain rye. For customers who prefer some bite and chew. Lastly the 100% wholewheat koji starter bread for customers who wanted to try our basic koji stater bread.

This batch spiced paste is made from black sesame instead of almond, on customer's request.

Customisation and more variety took more time, but it is worth all the effort. That reminds us that dedicated teachers do that everyday too. Wish all teachers a Happy Teacher's Day!

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Bukit Panjang

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