In 2022, I was invited to speak at a Panel Discussion at Rimba Ilmu (Forest of Knowledge) a botanical garden located within Universiti Malaya. It was there where I met Syuhada. Then sometime this year, we met her again at Rimbun Dahan, a private arboretum & arts centre. She told us she is now working at the Forest Learning Centre at Perdana Botanical Gardens.

So when we found out she was doing an exhibition on her embroidery project exploring the local tradition of using leaves to wrap Malaysian delicacies, we were keen to check it out.

We went there today and really enjoyed the exhibition and listening to her explain the different leaves used to wrap Malaysian food such as rice, desserts, tempeh and more.

You can view more photos of our fun day out here.

I also packed food for our lunch so we could have a picnic in the park.

These were from the food I made from D’Vegan Academy Challenge:

1. Mixed Vegetable Briyani

2. Vegetable Korma

3. Raita

Here’s the Vegetable Korma recipe:
VEGETABLE KORMA

INGREDIENTS

1 Potato

½ cup Carrot

½ cup Long Beans

Frozen Green Peas ~ I substituted with chickpeas

½ cup Tomato

½ cup Cauliflower

For tempering:
2 tsp Fennel

2 Bay leaf
4 Cardamom

4 cloves

1 cinnamon stick

3 garlic cloves

1.5 inch ginger

2 red onions (200g), sliced

Coriander leaves

2 green chillies

Spice powders:
1 tsp Cumin powder

½ tsp turmeric powder

1 tablespoon chilli powder

1 tablespoon coriander powder

Vegetable stock - I used the water I cooked my chickpeas.

For thickener

½ cup Grated coconut (I didn’t have this so I used tofu)

5 Cashews

METHOD - I had to adapt the steps as I’m using a Thermomix. Chef Dave used a claypot.

Blend tofu so create a paste equivalent to ½ cup grated coconut and 5 cashews

Heat up pot and add Fennel Seeds. Saute and once it bubbles add remaining tempering spices. Saute.

Add sliced onions, saute till aromatic & caramelised.

Add in Ginger Garlic Paste + green chillies. Saute 2 mins.

Add tomato and saute 3 mins.

Add spice powders. Saute 2 mins.

Add potato & carrot. Add vegetable stock - same level as the ingredients.

Add salt. Allow for potato and carrot to be cooked.

Add blended tofu and remaining cut vegetables, mix well.

Add coriander inside and cook.

Salt to taste.

Garnish with coriander, red chilli and green chilli.

It’s getting late now, so I’m going to end here…

Your chef who loves the park,

Raw Chef Yin

P.S. If you prefer raw vegan food, check out my course - The Essential Indian Raw Vegan Uncooking Course: Tasty, Healthy & Revitalising Indian Food: https://rawchefyin.gumroad.com/l/veganindia n

I created The Essential Indian Raw Vegan Uncooking Course to share my passion for transforming beloved Indian dishes into vibrant, healthy raw vegan meals.

In this self-paced course, I’ll guide you through 18 step-by-step videos and a beautifully designed 32-page recipe booklet, where you’ll learn how to prepare classics like Jeera Rice, Aloo Gobi, Masala Chai, Mango Lassi, Payasam and so much more—all without cooking or using oil.

I’ll also show you bonus recipes such as samosas and mushroom tikka masala, plus tips on fermentation and techniques to create crispy, flavourful dishes with a raw twist. My goal is to help you enjoy the rich, comforting taste of Indian food in a way that nourishes and revitalises your body.

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