Animal-Milk-Protein Free, Food, Recipe

Pancake (without cow’s milk & butter)


  • 1 1⁄4 cups self raising flour

  • 2  tablespoons sugar

  • 1/2 teaspoon salt

  • 1 1/2cups soy milk (nutrisoy)

  • 3  tbsp vegetable oil

  • 1  egg


  1. Grease a pan & heat the pan.
  2. Once the pan is heated, pour in the batter
  3. Control the heat. Wait till you can see more bubbles appearing (like the picture above), turn the pancake over.
  4. Wait for about 1 min. Check if the other side is browned.
  5. Done! Serve with fruits, syrup or chocolate fudge. Enjoy!

They are fluffy! Eio kids think the pancakes taste better than those from fast food outlet. 😁

Animal-Milk-Protein Free, Dairy-free, Food

Cocoloco coconut ice-cream

Mrs Eio is always searching for dairy free food products, especially ice cream & sweet treats for El. 

She chanced upon this pop-up stall selling dairy free coconut ice-cream at the entrance of Cold storage @ Tampines one basement 1. The ice-cream is selling at S$4 for soft serve in a plastic container (1 topping) or S$5 for a slightly bigger portion served in a coconut husk. 

The seller will cover the ice cream for takeaway. 

Taste: pretty refreshing. There’s some coconut bits in the ice-cream (not toppings). 

It’s wonderful to find another dairy free ice cream option for El but their price is on the high side for a pretty small serving. 

Nevertheless, if El can only eat dirty free ice cream, there isn’t much options available too. 😉

Animal-Milk-Protein Free, Food, Recipe

Stir fry Sweet potato noodles & Bai Ye toufu. 

It’s the first time Mrs Eio used Bai Ye toufu. Initially, she thought of making cold dish but since there’s beef in her freezer, she decided to stir fry the ingredients for dinner. 

Ingredients (serves 5 pax)

  • Half a packet (250g) Korean sweet potato noodles (boil in water for 8 min & rinsed in cold water, drain water & set aside) 
  • 1 packet Bai Ye toufu (sliced into strips) 
  • 400g Wagyu beef slices (cut into smaller pieces while frozen) 
  • 1 packet of Bean sprout (without head & tail)
  • Chopped 1 Onion & 4-5 cloves of garlic 
  • 3 tbsp Korean BBQ sauce (to marinate the beef) 
  • Olive oil to stir fry onion & garlic 
  • Approx 1 tbsp of Sesame oil 
  • 1 tbsp Fish sauce 
  • Black ground pepper (depends on your liking) 


  • Bibimbap Chilli paste (added just before serving)
  • Sesame seeds (toppings) 
  • Stir fry with sliced Chilli or mushrooms. 

It’s the first time Mrs Eio used Bai Ye toufu. Didn’t know she had to sliced it on her own. 

After slicing, the toufu still sticks together. So rinse & “mixed & rubbed” the slices together & they’ll “break apart” (resemble noodles). 

Mrs Eio has briefly mentioned how to prepared each ingredients in her ingredient list above. So, after getting all the ingredients ready, it’s time to stir fry them. 

Marinate wagyu beef slices with Korean BBQ sauce. 


  1. Drizzle some olive oil to stir fry onion & garlic till slightly brown. 
  2. Stir fry the Bai Ye toufu & beansprout with fish sauce & pepper for about 2-3 min. 
  3. Add in marinated beef. Stir fry till the beef is about half cooked. 
  4. Add in the sweet potato noodles. Mix the ingredients together. Drizzle in the sesame oil. 
  5. At this point, you may add some water  (not too much)if the ingredients are too dry to mix together or sticking to the pot. 
  6. Stir fry till the beef is cooked. 
  7. Serve. 

Topped with sesame & bibimbap Chilli paste. 

The beansprouts added some crunch to the noodles & the baiye toufu gave texture to the sweet potato noodle 🍜 . It should taste good with mushrooms & sliced Chilli but Eio kids might not eat it if it’s too spicy. 

Comforting to know that Eio kids love this version. El finished a big plate of it for dinner…

Animal-Milk-Protein Free, Food, Good deals/Lobang, Organic, Quinoa

Fried organic tri-color quinoa 

三色小小米,百吃不腻!Fried organic tri-color quinoa with olive veg, eggs & fish cake. 

Last min quick preparation with El aft she’s home from school, as the stew ain’t ready for lunch… my little helper helps to crack & beat the eggs. Fried quinoa done in less than 15 min. 😜

Check out Mrs Eio’s previous post on how to cook tricolor quinoa: 

Cooking Tri-Colour Quinoa | I am Mrs Eio

Unlike rice, quinoa can be frozen without losing its taste & texture. Mrs Eio’s back-up plans for any 2 meals for these 2 weeks. Save time & energy. 😅

Mrs Eio prefers the taste & texture of tricolor quinoa. Quinoa is high in protein & fiber. Try it! You can get quinoa in our supermarkets. Mrs Eio got her organic tricolour quinoa from The Bento People.

Check out Mrs Eio’s post on The Bento People @ CT hub:

Quinoa~ An alternative to having rice or noodles…

Animal-Milk-Protein Free, Dairy-free, Food, Recipe

Orh nee (Teochew yam paste dessert)

Mrs Eio’s first attempt to make Teochew Orh Nee  (Yam paste dessert) since her father-in-law can eat something watery & soft now. 

Many online recipes call for lard & coconut milk. Mrs Eio wanna make something healthier for her in laws so she uses sunflower oil & soy milk. Brown sugar instead of white sugar. 



  • 1kg of yam
  • 2-3 cups of water (depending on your rice cooker)
  • 1 sweet potato
  • 3/4 cup of brown sugar
  • Half cup of sunflower oil
  • 3/4 cups of Nutrisoy soy milk (reduced sugar)
  • 1-2 cups of soy milk (for adding to the finished product just before serving)
  • Gingko nuts (some brown sugar & water for boiling the gingko nuts) 


  1. Peel off the skin of the yam & sweet potatoes. 
  2. Diced them. 
  3. Put them into the rice cooker & add water. Mrs Eio used the “expert cooking” function of her Tefal rice cooker. (Some people prefer to steam them but you may need to add more milk later on or some water to the yam if you prefer steaming. )


4. The yam & sweet potato is done after about 15-20 minutes. Mrs Eio off the rice cooker & let it cool for about 5 min. She prefers to blend the yam & sweet potatoes with her handheld blender so the texture is smoother (instead of mashing them). 

6. Switch on the rice cooker to cook & stir in the oil, sugar & soy milk. Add a bit more soy milk if the yam texture becomes dry. Some rice cooker’s heat is higher than others so the yam will dry up faster. The mixture will become smooth & pasty after stirring & mixing everything together. 

7. Mrs Eio used canned gingko nuts. She boiled them in the brown sugar water & soaked them for awhile so they taste better. 

8. Serve the yam paste in a bowl while it’s still warm. Add in the gingko nuts & additional soy milk. (Some people prefer to drizzle coconut cream instead before serving.)

Heart-warming dessert. ❤️done!

Animal-Milk-Protein Free, Dairy-free, Food, Recipe

Dairy-free cream of mushroom

Em loves cream of mushroom but El can’t eat due to the presence of animal milk protein. Mrs Eio has been thinking how to make this soup tastes good & both kids can enjoy. The cream of mushroom didn’t taste as good with Soy milk. Mrs Eio finally got it when she used coconut cream to make the soup. Yummy! 


  • 500g of shitake mushroom (before removing stalks) 
  • 200 g of brown mushroom (before removing stalks) 
  • 1 packet of cream of coconut 
  • 3 yellow onions & 2 cloves of garlic 
  • Salt & pepper to taste. 
  • Olive oil to stir fry the ingredients. 
  • 1-2 cups of water. 
  • Pinch of oregano (optional. Some people use thyme) 

Comparing the nutrition information before deciding to use coconut cream. To obtain the creamy texture, coconut cream is the way to go! 

Chopped the garlic, mushrooms & onions. Just anyhow chop! 😁😁since she’s going to blend it anyway… Shall get the Eio kids to help the next time round.  

Add some olive oil into the pot. Stir fry the onion & garlic before adding mushrooms. Add oregano, salt & pepper to taste. 

Mrs Eio must make her effort worthwhile so she will stir fry more ingredients & freeze part of it for use on another day. 

Her handheld blender comes to good use again. Blend all the ingredients in the pot. 

After blending, Mrs Eio put part of the blended ingredients into a container. Freeze it upon cooling.

Note: Try to freeze the ingredients before adding coconut cream. You may add the coconut cream or milk to the thawed mushrooms mixture the next time round. 

For the other half of the ingredients in the pot, Mrs Eio added coconut cream & 1-2 cups of water (depending on your preference on the thickness of the soup). Bring to boil. 

Wallah!! Coconut cream of mushroom !    

Em finished that big bowl of soup! He simply loves it!!

Try it!!😊

Animal-Milk-Protein Free, Dairy-free, Food

Kueh bahalu

Mrs Eio wanted to make kueh bahulu for a long time as Eio kids love to eat it. It’s dairy free! She finally tried out Guai shu shu’s recipe. 

Check out the link for the original recipe:蛋花糕)/

Mrs Eio made slight amendments to the amount of ingredients. 

The ingredients: 

  • 4 eggs
  • 150 grams of self raising flour
  • 120 grams of sugar
  • A tsp of vanilla essence 

Preheat the oven to 200 degree c. 

Grease the Kueh Bahulu mould. Mrs Eio is using the madeleine mould too.     

Mrs Eio loves her handheld mixer. Beat the eggs, vanilla essence & sugar until the volume expands to twice to three times the original volumn. 

Seive in the flour & mix well. 


Scoop the mixture into moulds & pop them  into the oven. Turn the kueh bahulu over after 10~15 min. Bake for another 10 min. 


Mrs Eio wasn’t too please with her 1st attempt. The taste is ok but the colour & texture are not as she have expected. Nevertheless, Eio kids love the kueh bahulu. 

Its always good to have homemade snacks! 😁