ACTAsia

05/11/2026

Bring Malaysian flavours to life with Chef Dave! 🔥
Session 3 of the Plant Forward 2026 Cooking Workshop series.

Chef Dave is a Malaysian plant-based chef and founder of ChefDave VeganJourney, one of the leading plant-based platforms in Malaysia
In this session, he’ll show you how to make Sambal Tempeh—a bold, flavour-packed favourite made with tempeh, a traditional soy-based protein popular across Southeast Asia

Watch live on YouTube: https://shorturl.at/bTOtV

Join Plant Forward. 🌱 ChefDave VeganJourney

05/09/2026

Ginger. Curry spices. Turmeric. 🌿
Some of the most powerful 💪ingredients in your kitchen are also the simplest.
🫚
Across Asia, herbs and spices have long been part of everyday cooking — adding flavour, depth, and balance to meals.
⚖️
What’s new on your plate this week? 🌱
🥦 Veg (colours!)
🍚 Whole grains
🫘 Beans & protein
🥜 Healthy fats
🌿 Herbs & spices

Comment & share! 👇

More: https://tinyurl.com/rfnc46zr

Pei F. Su

05/09/2026

05/08/2026

"There have been difficult moments—moments of doubt, exhaustion and frustration. I remember vividly how scared I was during the COVID lockdown. "

Pei's Blog this month celebrates our 20 Year anniversary from Pei's personal point of view - what's it like being the CEO of a thriving not for profit?
Read about the ups and downs, here: https://tinyurl.com/443n8re9

Pei F. Su

05/08/2026

𝗝𝗢𝗜𝗡 𝗧𝗛𝗘 𝗣𝗟𝗔𝗡𝗧 𝗙𝗢𝗥𝗪𝗔𝗥𝗗 𝟭𝟬-𝗗𝗔𝗬 𝗖𝗛𝗔𝗟𝗟𝗘𝗡𝗚𝗘 🌱

The Plant Forward 10-Day Challenge is a simple way to explore healthier, plant-based foods through everyday meals.

From 𝗠𝗔𝗬 𝟭𝟳-𝟮𝟳, participants are encouraged to swap one meat-based meal with a plant-based one, whether for breakfast, lunch, merienda, or dinner. Throughout the challenge, participants will follow daily prompts and share photos of their meals.

Plant-based meals do not have to feel unfamiliar or restrictive. Many of the dishes we already enjoy can easily be made plant-based, with one of the examples being sisig to tofu sisig, while still being flavorful, satisfying, and proudly Pinoy 🇵🇭

The challenge is not about being perfect. It’s about 𝗺𝗮𝗸𝗶𝗻𝗴 𝘀𝗺𝗮𝗹𝗹, 𝗿𝗲𝗮𝗹𝗶𝘀𝘁𝗶𝗰 𝗰𝗵𝗮𝗻𝗴𝗲𝘀 that can support our health, reduce our environmental impact, and encourage more compassionate food choices 🌱💚

‼️ 𝗣𝗔𝗥𝗧𝗜𝗖𝗜𝗣𝗔𝗡𝗧𝗦 𝗪𝗛𝗢 𝗖𝗢𝗠𝗣𝗟𝗘𝗧𝗘 𝗧𝗛𝗘 𝗖𝗛𝗔𝗟𝗟𝗘𝗡𝗚𝗘 𝗪𝗜𝗟𝗟 𝗔𝗟𝗦𝗢 𝗚𝗘𝗧 𝗧𝗛𝗘 𝗖𝗛𝗔𝗡𝗖𝗘 𝗧𝗢 𝗪𝗜𝗡 𝗜𝗡 𝗢𝗨𝗥 𝗥𝗔𝗙𝗙𝗟𝗘 𝗔𝗡𝗗 𝗪𝗜𝗡 𝗨𝗣 𝗧𝗢 𝗣𝟰𝟬𝟬𝟬 𝗩𝗜𝗔 𝗚𝗖𝗔𝗦𝗛✨

Take the challenge. Make the change 🌱

05/07/2026

Fat often gets a bad reputation, but the right fats are essential for your health!

Plant-based fats provide long-lasting energy, support brain and hormone function, and help your body absorb key nutrients from your meals.
The key is choosing unsaturated fats from foods like nuts, seeds, and plant oils — and using them in balanced amounts as part of your everyday meals.
Simple additions, like a sprinkle of seeds or a drizzle of sesame oil, can make your meals more satisfying and nourishing.
Follow us!
More: https://tinyurl.com/rfnc46zr
Pei F. Su Sharan India Vegan Outreach India Vegan Korea Vegan Society Malaysia Philippine Animal Welfare Society (PAWS) Plant Forward Philippines ACRES: Animal Concerns Research and Education Society (Singapore) Vive TuCAN Animal Empathy Philippines Good Food Fund 良食基金 Animal Rights Center

05/07/2026

Here is exactly what happens to your gut microbiome 48 hours after ditching meat. Hour zero: your bacteria are adapted to animal protein. Hour six: nothing has changed yet. Hour 24: fibre-loving bacteria start to multiply. Hour 48: diversity is up by as much as 30%. Your gut is one of the fastest-changing organs in your body. Two days. Real change.

05/07/2026

05/06/2026

The problem with tofu is most people press it for 30 seconds and wonder why it's soggy.

Real hack: press 5 minutes. Tear (don't cut) — rough edges crisp better. Cornstarch + soy + oil coats. Hot pan, don't move it. 30 seconds a side.

Crispy outside. Custardy inside.

Save this for the next time someone says they don't like tofu. They've been having it wrong.

05/06/2026

The problem with tofu is most people press it for 30 seconds and wonder why it’s soggy.

Real hack: press 5 minutes. Tear (don’t cut) — rough edges crisp better. Cornstarch + soy + oil coats. Hot pan, don’t move it. 30 seconds a side.

Crispy outside. Custardy inside.

Save this for the next time someone says they don’t like tofu. They’ve been having it wrong.