Търси
български
  • Всички езици
  • English
  • 正體中文
  • 简体中文
  • Deutsch
  • Español
  • Français
  • Magyar
  • 日本語
  • 한국어
  • Монгол хэл
  • Âu Lạc
  • български
  • bahasa Melayu
  • فارسی
  • Português
  • Română
  • Bahasa Indonesia
  • ไทย
  • العربية
  • čeština
  • ਪੰਜਾਬੀ
  • русский
  • తెలుగు లిపి
  • हिन्दी
  • polski
  • italiano
  • Wikang Tagalog
  • Українська Мова
  • Всички езици
  • English
  • 正體中文
  • 简体中文
  • Deutsch
  • Español
  • Français
  • Magyar
  • 日本語
  • 한국어
  • Монгол хэл
  • Âu Lạc
  • български
  • bahasa Melayu
  • فارسی
  • Português
  • Română
  • Bahasa Indonesia
  • ไทย
  • العربية
  • čeština
  • ਪੰਜਾਬੀ
  • русский
  • తెలుగు లిపి
  • हिन्दी
  • polski
  • italiano
  • Wikang Tagalog
  • Українська Мова
Заглавие
Запис
Следва
 

Веганството: Благородният начин на живот / Вегански готварски предавания

Diverse Western Singaporean Vegan Fusion Cuisine, Part 2 of 2 – Vegan Chili Crab Pasta and Vegan Sticky Rice Custard Pudding

2021-04-11
Език:English
Подробности
Свали Docx
Прочетете още
“Today, I’m delighted to share with you two such vegan recipes. The first dish that we’ll be presenting is the Vegan Chili Crab Pasta, which is a European dish with an Asian influence, uniquely Singapore. This popular local dish is characterized by a sweet, spicy yet savory sauce.” “To make the pasta sauce, combine one tablespoon of sweet chili sauce, one tablespoon of ketchup, one teaspoon of brown sugar, one teaspoon of mushroom seasoning, one teaspoon of concentrated tomato puree, half a teaspoon of vegan sambal (hot chili sauce), a quarter teaspoon of sea salt, one teaspoon of soya sauce, and 100 milliliters of water. Mix well and set aside. Add a tablespoon of peanut oil. Stir-fry the mushroom. Add a tablespoon of chopped ginger. Some fresh chili. Add 50 grams of shredded bean curd skin. Add 50 grams of shredded vegan crab. Add the pasta sauce, 200 grams of (parboiled) spaghetti, three pieces of cherry tomatoes, and (the pre-fried) mushroom. Now, the spaghetti is ready to serve.”

“The next fusion dish that we’ll be making is the (Vegan ) Sticky Rice Custard Pudding. This East-meets-West dessert recipe, interestingly pairs Asian sticky rice together with a western vanilla custard center. It is also a creative twist of traditional pudding with colorful seasonal fruits.” “Add the mixture into the steamed rice and mix well until the rice absorbs the mixture. Next, place a circular cutter on a serving plate. Line it with a strip of baking paper on the inside. Add the pink glutinous rice into the cutter and mold it evenly. Add two tablespoons of water to two tablespoons of custard powder. Stir lightly until the custard powder dissolves. Pour into a pot. Add 200 milliliters of soya milk, one and half a tablespoon of brown sugar, one quarter-teaspoon of vanilla powder. On medium heat, stir constantly and bring it to a boil. Pour the custard mixture into the center of the rice ring. Place the sticky rice custard pudding in the refrigerator for five minutes. Remove the cutter. Lastly, decorate the custard pudding with your favorite fresh fruits.”

Гледайте още
Готварски предавания  14 / 28
4
2021-12-26
3193 Преглед
6
2021-08-22
3325 Преглед
8
2021-07-11
3316 Преглед
9
2021-06-20
3989 Преглед
10
2021-05-16
4158 Преглед
11
2021-05-02
3301 Преглед
16
2020-12-27
2951 Преглед
17
2020-10-25
3723 Преглед
18
2020-08-24
9449 Преглед
20
2020-03-15
3780 Преглед
27
2020-05-24
5450 Преглед
Гледайте още
Последни предавания
2024-03-29
93 Преглед
2024-03-29
522 Преглед
2024-03-28
248 Преглед
1:57

Animals are People, Part 23

210 Преглед
2024-03-28
210 Преглед
2:06

Animals are People, Part 24

182 Преглед
2024-03-28
182 Преглед
2:29

Animals are People, Part 25

181 Преглед
2024-03-28
181 Преглед
39:42
2024-03-27
77 Преглед
9:36
2024-03-27
149 Преглед
Сподели
Сподели с
Запази
Начално време
Свали
Мобилно
Мобилно
iPhone
Android
Гледай на мобилен браузър
GO
GO
Prompt
OK
Приложение
Сканирайте QR кода или изберете подходящата система за вашия телефон
iPhone
Android