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

18:14

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

e 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 tablespoo

Rancangan Masakan Vegan

2021-04-04 1919 Tontonan

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2021-04-04

Rancangan Masakan Vegan

Ushering in the New Year with Homemade Orange Flavored Vegan Chocolate Truffles

13:15

Ushering in the New Year with Homemade Orange Flavored Vegan Chocolate Truffles

your own vegan chocolate truffles to share with friends and family as an expression of your love during this festive occasion. Let’s begin by watching how the chocolate truffle mixture with orange zest is made. Fill a quarter of the pot with water. Turn on the fire. While waiting for the water to boil, place the bowl containing the chocolate on the top of the pot. Be careful not to melt the choco

Rancangan Masakan Vegan

2020-12-27 2045 Tontonan

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2020-12-27

Rancangan Masakan Vegan

Nourishing Traditional Mongolian Airtight Cooking, Part 1 of 2 – Vegan Covered Vegetable Soup

21:28

Nourishing Traditional Mongolian Airtight Cooking, Part 1 of 2 – Vegan Covered Vegetable Soup

“Today we will be making a dough-covered soup. Generally, Mongolian people have this soup when they feel exhausted, unwell or when they have a cold.” “We’re frying the tofu for the soup. If you like, you can just put it directly into the soup without frying it. Well, our tofu is done. Now let’s prepare our soup. First, we will add some sesame oil to the pan. Sesame oil warms our body and it helps

Rancangan Masakan Vegan

2021-06-06 1783 Tontonan

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2021-06-06

Rancangan Masakan Vegan

Traditional Korean Fermented Vegan Condiments, Part 1 of 2 - Doenjang (Soybean Paste), Soy Sauce, & Vegan Doenjang Jjigae (Stew)

17:57

Traditional Korean Fermented Vegan Condiments, Part 1 of 2 - Doenjang (Soybean Paste), Soy Sauce, & Vegan Doenjang Jjigae (Stew)

itionally vegan. Traditionally meju is made in late fall during the harvest season. The soybeans are soaked overnight and then boiled. The boiled soybeans are then crushed, compressed into brick-like blocks, and left to dry in a cool shaded area for a week to several weeks until they harden. The hardened meju blocks are then tied with rice straws and left to hang below the eaves of houses to air-d

Rancangan Masakan Vegan

2022-02-13 1342 Tontonan

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2022-02-13

Rancangan Masakan Vegan

Traditional Japanese Street Food, Part 1 of 2 – Vegan Takoyaki (Vegan Octopus Balls) with Vegan Mayonnaise

15:49

Traditional Japanese Street Food, Part 1 of 2 – Vegan Takoyaki (Vegan Octopus Balls) with Vegan Mayonnaise

s such as vegan seafood, vegetables, tempura bits (tenkasu), and pickled ginger. They are a popular street food in Japan and are also found in restaurants, shops, supermarkets and convenience stores.First, we will prepare the fillings, starting with the Shredded Red Ginger Pickle. Slice 50 grams of young ginger into thin pieces and then cut into thin strips. The Red Ginger Pickle is also called Be

Rancangan Masakan Vegan

2022-03-13 1754 Tontonan

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2022-03-13

Rancangan Masakan Vegan

Traditional Japanese Street Food, Part 2 of 2 – Vegan Okonomiyaki (Savory Japanese Pancake) with Vegan Bacon

13:52

Traditional Japanese Street Food, Part 2 of 2 – Vegan Okonomiyaki (Savory Japanese Pancake) with Vegan Bacon

delicious vegan meal by preparing the vegetables. First, take four fresh shiitake mushrooms and slice them into thin pieces half a centimeter in thickness. Now we’ll prepare the vegan kombu broth which is called dashi in Japanese. For this, we have pre-soaked five grams of dried kombu in 200 milliters of water till it becomes soft and flexible. Now pour the water and kombu into a pot and bring the

Rancangan Masakan Vegan

2022-03-20 1175 Tontonan

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2022-03-20

Rancangan Masakan Vegan

Wondrous Nature’s Gift: Radiant Sunflower, Part 2 of 3 – Vegan Artichoke and Sunflower Seed Patty Burger & Vegan Sunflower Seed Basil Pesto Pasta

21:00

Wondrous Nature’s Gift: Radiant Sunflower, Part 2 of 3 – Vegan Artichoke and Sunflower Seed Patty Burger & Vegan Sunflower Seed Basil Pesto Pasta

rst dish, Vegan Artichoke, and Sunflower Seed Patty Burgers. We will first make the vegan patties. Start by using a blender to puree the vegetables. Put in half a cup of cubed carrots, half a cup of basil leaves, one cup of oil to marinate the artichoke hearts, and one cup of cubed cooked potatoes. Cover the lid and puree for one minute. Then we add one tablespoon of fruit vinegar, half a tablespo

Rancangan Masakan Vegan

2022-05-01 1380 Tontonan

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2022-05-01

Rancangan Masakan Vegan

Delightful Treats for Mother’s Day - Vegan Strawberry Cream Cake, Mochi and Limeade

22:20

Delightful Treats for Mother’s Day - Vegan Strawberry Cream Cake, Mochi and Limeade

Refreshing and fragrant strawberries are one of the typical fruits that ripen in the springtime here in Korea. A favorite fruit that can be enjoyed on its own, used in salads or made into a wide range of desserts. Strawberries are rich in anti-oxidants, packed with vitamins C and K, fiber, folic acid, manganese and potassium that are all highly beneficial for our health and well-being. In addition

Rancangan Masakan Vegan

2019-05-12 5015 Tontonan

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2019-05-12

Rancangan Masakan Vegan

Korean Fermented Vegan Condiments, Part 2 of 2 - Gochujang (Chili Paste) & Sweet Persimmon with Gochujang Dressing

19:09

Korean Fermented Vegan Condiments, Part 2 of 2 - Gochujang (Chili Paste) & Sweet Persimmon with Gochujang Dressing

Gochujang, or as known globally as Korean Chili Paste, is another quintessential traditional fermented condiment in Korean kitchens. It is spicy, sweet, salty, and has a deep flavor. It also uses meju as a base. “To make Chili Paste, you need to make sikhye the day before. Now, to make sikhye, I pour malt water that has been well-brewed in a large thermal rice cooker. And now I will add freshly co

Rancangan Masakan Vegan

2022-02-20 1081 Tontonan

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2022-02-20

Rancangan Masakan Vegan

Tibetan Highland Barley Meals, Part 2 of 2 – Vegan Nayutsithug (Palm Rolled Fish-Shaped Noodle Soup)

18:13

Tibetan Highland Barley Meals, Part 2 of 2 – Vegan Nayutsithug (Palm Rolled Fish-Shaped Noodle Soup)

ple dish, Vegan Nayutsithug, which is a vegan soup with small handmade fish-shaped noodles. In a large mixing bowl, add 180 grams of highland barley flour. Then add 130 grams of water and mix. Let it rest for 15-20 minutes. While the dough is resting, let’s prepare the vegetables for the soup. Dice 30 grams of king oyster mushrooms. Dice 20 grams of wood ear mushrooms. We pre-soaked 18 grams of th

Rancangan Masakan Vegan

2022-08-28 986 Tontonan

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2022-08-28

Rancangan Masakan Vegan