A vegan in Melaka

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We attempted to go to the Night Market on Jonker Street but was choc-a-bloc with people, so we gave up on that, but not on the idea of finding a good market away from the heavy tourist wave. So we talked with a few locals and cycled to the suburbs to find a great market thrumming with locals and fresh vegan treats, and we also found a good small night market  with the best popiahs in the world 🙂

Malaysia is one of the easiest places in South East Asia to find vegan and vegetarian food, and  Melaka wasn’t an exception. You have great street food,  eateries and restaurants, among the places I tried, I do recommend the Soon Wong Vegetarian Restaurant,  the Mori Vegetarian Tea House, the indian restaurant Selvam Restrain, and the Veggie Planet 

Once in Melaka if you want to try something different and delicious don’t miss:

  • Lei Cha, a traditional hakka rice dish,
  • Roti canai,
  • mock meat,
  • fresh spring rolls (popiahs),
  • Barley drink,
  • one of this great sweets, kuih, ondeh-ondeh, putu piring (steamed rice flour cake with gula melaka filling), Putu Bambu (rice flour and shredded coconut with a filling of gula melaka), Apam Balik (pancakes filled with sweetcorn and peanuts),

To come to the point, we did a lot of really good eating, which always makes us happy. Malaysia and Melaka is full of foodie surprises…

photography – all rights reserved – Ana Rocha

? More about Melaka here ?

A taste of Vegan Thailand, testimony and tips

15I have been in Thailand twice, and visited the country from north to south, east to west and several islands from both seas. Thailand was the firsts country I visited in Southeast Asia and since then fell in love for that part of the globe.

If you are planning to travel there, be prepared to be astonished with its exotic, luxurious and unspoiled natural areas, colorful places, interesting temples, nice, smiley and laid-back people, great weather, unbelievable beaches, maniac drivers, and at last but not the least THE FOOD….

From my personal experience, I need to say that’s fairly easy to have a vegan/vegetarian diet in Thailand. Even when you adventure yourself out of the big cities and you go to places that haven’t seen many Foreigners.

I found that being vegan in Thailand is often deeply respected as Thailand is a predominately Buddhist country.  There is a big prevalence of soy products, like milk and tofu, and traditionally Thai food doesn’t contain dairy, this includes desserts 🙂 so your main concern will mainly involve the use of eggs.


Fruit stands, fresh markets, night markets and street stalls are very abundant. You will have so many vegan options to choose from, that looks like heaven. All my meals included fresh veggies, fruit (so much fruit),  rice or rice noodles, juices and Coconut Water and may I say fruit again 🙂

The fruit is just amazing, you definitely need to try Mango, Mangosteen, Rambutan, Pineapple, dragon fruit, Custard Apple, Langsat, Longan, watermelon and, Coconut.

The fruit is so delicious that I just couldn’t have enough of it… and you will understand why…

The only problem is what they cook with. They tend to use  fish sauce, oyster sauce, and shrimp paste a lot, so be careful, prepared and relaxed knowing that most of the times communication is not the best, so make sure you explain that you are vegan/vegetarian and you don’t consume shrimp paste (gapi), oyster sauce (sot hoi naag rom), and fish sauce (nam bplaa).  In some odd occasions I even needed to add that I don’t eat chicken too 😀

If you can’t communicate your needs and you’re feeling uncomfortable just politely decline and move on to another location. you will see that everyone will smile and be kind to you. I like to eat in the street stalls and markets, from my experience people is really nice and will try to do something for you even if is not in their “menu” but be prepared to be persuaded to have their normal dish because they think what you are asking is not going to be delicious 🙂 Try not to be to picky and expect them to cook using the same pans where they did the chicken, fish and shrimps.

jclassrestaurant_thumb4I found that the easiest way is to say that you follow a jay diet, which translates as strict vegan, but with no garlic and onions. So you can look for the national sign: a bright yellow flag with “Jay” (เจ) written in red, looks like a 17. You can find this sign almost everywhere from restaurants, food stalls or supermarket packages. The restaurants are not too expensive and the food is great.

I found that looking for Taoist temples which have also restaurants is great as well, they are vegan, the price is usually low and they use lots of really delicious textured vegetable.

It’s also good to know that Thailand hosts a great annual national vegetarian festival called teet-sa-kan kin jay, so you can always try to travel during those dates  (9th lunar month of the Chinese calendar) you will not regret.

Happy Cow is a very useful tool to find restaurants.

photography – all rights reserved – Ana Rocha


SWEET POTATO HUMMUS WITH ROASTED CHICKPEAS (hummus de bata doce com grão torrado)


We are real fans of hummus, we already tried at least a dozen recipes with different spices, herbs and ingredients. The other day we found on one green planet blog a recipe of sweet potato hummus with roasted chickpeas, and it’s amazing!!

To know how to make it, all the ingredients and  quantities have a look in the original recipe here.

TIPS: use dry chickpeas instead of can chickpeas

PT  Óptima receita de hummus de bata doce e grão de bico tostado!! 

Ingredientes :

  • 1 batata doce
  • 1 copo e  1/2 grão de bico demolhado (ou 1 lata de grão 15 oz)
  • 2/3 dentes de alho
  • 3 colheres de sopa de azeite 
  • 1/2 colher de chá de mistura de especiarias 
  • 1/4 colher de chá de pimenta caiena 
  • 1 colher de sopa de tahini
  • sumo de 1/2 limão
  • 1 copo de couve verde sem talos
  • grão de bico torrado para colocar por cima

Retira a pele da batata doce, corta-a em pedaços pequenos e coze.Enquanto as batatas cozem, num bocado de azeite cozinha a couve.Coloca a batata cozida num processador e adiciona todos os outros ingredientes (menos o tahini, limão e o grão torrado) até ficar uma pasta homogénea. Retira do processador e mistura com a couve.Serve com o grão torrado por cima e um fio de azeite.

Torrar o grão: Preaquecer o forno a 200C. Colocar o grão num tabuleiro de ir ao forno temperado com caminhos, sal, azeite e alho. Após 30-40 minutos retirar quando estiverem dourados e estaladiços.


photo:onegreenplanet       l      adapted recipe from onegreenplanet