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

“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.”