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Veganismo: il nobile stile di vita

Diverse Western Singaporean Vegan Fusion Cuisine, Part 1 of 2 – Creamy Vegan Curried Cauliflower Soup and Satay Tempeh Burger

2021-04-04
Lingua:English

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“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. Firstly, 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. Now, we’ll 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. Next, add 250 milliliters of coconut milk, a half teaspoon of salt, and one and half a teaspoon of mushroom seasoning. Fire off. Blend it. It’s now nice and creamy and it’s ready to serve.”

“The next dish that we’ll be making is the Satay Tempeh Burger. The highlight of this East-meets-West burger is a peanut packed satay sauce, which is a popular Southeast Asian gravy that compliments skewered (vegan) protein.” “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.” “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. 12:15Prepare 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, and let’s 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, the tempeh, and the pumpkin. The delicious Satay Tempeh Burger is ready to serve.”

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