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Veganism: The Noble Way of Living / Vegan Cooking Show

The Kind Bowl Vegan Café’s Singaporean Fusion Cuisine, Part 1 of 2 – Fried Banana Blossoms and Vegan Krab Rice Noodles

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Chef Hannah Nguyen, the owner of The Kind Bowl, opened the vegan café in June 2020 in Singapore to fulfill her passion for sharing quality plant-based foods with the world. Today, we are pleased to have Chef Hannah share with us some fun and exciting vegan fusion recipes. “The first dish is Fried Banana Blossoms, which is very similar to the traditional vegan fried fish fillet, only healthier.” “In a medium bowl, combine the seasonings and let the banana blossoms soak for two hours in the seasoning mixture. The ingredients are: 250 grams of banana blossoms (canned), one tablespoon of table salt, one tablespoon of mushroom seasoning, one teaspoon of pepper, one teaspoon of oregano, one tablespoon of lemon juice, half-liter of water [at] room temperature, and one standard square sheet of seaweed (Nori).” “For the dill dressing recipe, we have: one cup of vegan mayonnaise, one teaspoon of freshly squeezed lemon juice, four teaspoons of fresh dill, a quarter teaspoon of sea salt, a quarter teaspoon of black pepper, and lastly, one green parsley finely chopped. To make the dill dressing, place all ingredients in a small bowl and whisk to combine.” “Combine all the ingredients for the flour mixture into another bowl and stir it evenly. For the flour mixture, we have: half teaspoon of turmeric powder, 175 grams of (vegan) tempura mixed flour, one teaspoon of salt, one teaspoon of mushroom seasoning, and one teaspoon of chili powder, and lastly, 333 grams of cold water. Now coat the banana blossoms with the flour mixture. Then fry the blossoms on medium heat and then high heat until golden brown and crispy. The first dish is now complete.” “Beautiful viewers, the next dish that we are going to present is Vegan Krab Noodles, an iconic and enjoyable dish to Singaporeans.” “In a large pot filled with two liters of water, add the apples, pears, daikon radish, jicama, and simmer on low heat for at least one hour. When the broth is ready, discard the fruits.” “Heat up the frying pan and add the olive oil and chili padi and sliced ginger. Then fry the chili and the sliced ginger until a golden color. Once the sliced ginger and chili padi are golden, add the tomatoes, and fry the tomatoes and let it simmer for about five minutes. After the tomatoes have been cooked for about five minutes, we’ll add the pineapples in and the mushrooms, and we just let the ingredients cook on medium heat and simmer for about 10 to 15 minutes.”
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