Free Cooking Video | 4 Insanely Tasty Vegan Recipes You Must Have — Singaporean Fusion Cuisines Part 1
Since the beginning of its history, Singapore has been a culturally diversified island, with traders from all over the world being attracted to the island and migrants from Malaysia, India, and some regions of Southern China integrating into a multiracial and multicultural society.
This melting pot of cultures led to the fusion of vegan food that this population enjoys today. With globalization and the availability of fascinating vegan ingredients worldwide, chefs are adopting international styles and creating their one of a kind culinary identity with fusion food combining traditional recipes with contemporary ones.
Since the COVID-19 pandemic began, there has been a surge of interest in tasty vegan recipes both globally and in Singapore. The vegan food sector has grown during the pandemic as more consumers are shifting toward more sustainable and healthier lifestyles. In 2020, there has been a substantial increase in the number of eateries and supermarkets offering vegan foods.
Let’s now join Chef Qi Ping, who will share with us two flavorsome Western fusion tasty vegan recipes that are popular in sunny Singapore.
In multi-ethnic Singapore, we often combine ingredients and cooking methods of two or more cultures to create unique and distinctive cuisine.
The first dish that I’ll be sharing is the Creamy (Vegan) Curried Cauliflower Soup.
Creamy Curried Cauliflower Soup (Vegan)
Ingredients
- 450 g chopped cauliflower florets
- 1 tbsp sunflower oil
- 1 tbsp chopped ginger
- 1 tbsp curry powder
- ¼ tsp turmeric powder
- 2 tbsp harissa paste (hot chili paste)
- 500 ml water
- 250 ml coconut milk
- 1 tsp sea salt
- 1 tsp mushroom seasoning
- black pepper optional
- roasted cauliflower florets optional
Instructions
- Take a cauliflower, about 450 grams, and chop them into small pieces.
- Mix one tablespoon of curry powder and a quarter teaspoon of turmeric powder with some water into a paste.
- Heat up the pot, pour in one tablespoon of sunflower oil, add in one tablespoon of chopped ginger. Fry till fragrant.
- Add the mixed curry paste, two tablespoons of harissa paste (hot chili paste). And stir-fry them.
- Add in the chopped cauliflower and 500 milliliters of water. Simmer for 15 to 20 minutes.
- Add 250 milliliters of coconut milk, a half teaspoon of salt, and one and half a teaspoon of mushroom seasoning.
- Fire off. Blend it.
- You may top with some roasted cauliflower and black pepper.
- It’s now nice and creamy and it’s ready to serve.
Video
The next dish that we’ll be making is the Satay Tempeh Burger.
Vegan Satay Tempeh Burger
Ingredients
Vegan Satay Sauce
- 6 dried chilis (soaked in hot waterfor 10 minutes)
- 20 g peeled blue ginger (galangal)
- 1 stalk lemongrass (use the tender, inner part and cut into rings)
- 2 tnsp water
- 3 tbsp sunflower oil
- 150 g pineapple paste
- 30g g finely ground peanuts
- 50 g coarse ground peanuts
- 2 tbsp gula melaka or brown sugar
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp mushroom seasoning
- ½ tsp salt to taste
- Ad a little more water as needed
For marinating the tempeh
- ½ tsp brown sugar
- ½ tsp mushroom seasoning
- ½ tsp ground ginger
- ½ tsp ground cumin
- A pinch of salt
- ½ tsp soy sauce
- 1 tbsp water
For marinating the pumpkin
- ½ tsp brown sugar
- ½ tsp mushroom seasoning
- A pinch of salt
Satay Tempeh Burger
- 1 burger bun
- 1 tsp vegan butter
- Satay sauce to taste
- 2 pieces lettuce
- 1 slice pineapple
- 1 piece (40g) tempeh
- 8 8 pieces sliced pumpkin
- 1 tbsp sunflower oil to pan fry the pumpkin slices and tempeh
Instructions
- Firstly, we will prepare the satay sauce. When the satay sauce is ready, remove it from heat, leave to cool and store it in the jar. For detail steps, watch the last chapter of the video. (Video is at the bottom of this recipe.)
- Cut the tempeh into a round shape.
- To marinate the tempeh, add in half a teaspoon of brown sugar, half a teaspoon of mushroom seasoning, half a teaspoon of ground ginger, half a teaspoon of ground cumin, a pinch of salt, half a teaspoon of soy sauce.
- Prepare about eight pieces of pumpkin slices. To marinate them, add in half a teaspoon of brown sugar, half a teaspoon of mushroom seasoning, and a pinch of salt. Add a little water and marinate for about five minutes.
- Heat up the pan. Add one tablespoon of sunflower oil, pan-fry the pumpkin. Set aside
- Pan-fry the tempeh. Fire off and set aside.
- To the burger bun base, spread some vegan butter.
- Add satay sauce, lettuce.
- Add satay sauce, pineapple slice, satay sauce again
- Add the tempeh, and the pumpkin
- The delicious Satay Tempeh Burger is ready to serve.
Video
Please check Here for the Source of Recipes