Singapore Vegan Hawker Food, Part 2 of 2 – Vegan Prawn Noodle Soup & Nyonya Cendol Dessert

Today, we are pleased to have vegan chef Keng back, this time with her son James. They will share with us some interesting vegan hawker food recipes that are distinct to Sparkling Singapore. “The first dish that I’ll be cooking is the Singapore Vegan Prawn Noodles.”

“(Today, we will show you how to make it without sacrificing any lives in the ocean and you will not lose any flavor either.)” “(Now we’ll boil all the ingredients together with two and a half liters of water, is that right?) Yes, James! We’ll boil the soup using high heat for five minutes, then lower the heat to simmer for another 20 minutes. Now, drain and retain the broth. Set aside.” “James, let’s cook the noodles in boiling water till the noodles start to float. Blanch the rest of the kang kong and bean sprouts for a while. (OK. We’ll drain and set aside. What do we do next?) Blanch the vegan meat and vegan prawns. Remove and add to the bowl. Add in some broth. (Wow, that looks fantastic!) Our Singapore Vegan Prawn Noodle is now completed.”

“James, we’ll now be making the Nyonya Cendol Dessert together. (Hmmm, that’s our ever-popular traditional dessert! Perfect for the sweltering Southeast Asian temperatures and it is naturally vegan.) Yes, Cendol is an iced sweet dessert that contains droplets of green jelly, coconut milk, and coconut sugar syrup.” “Now, let’s prepare the Cendol which are green jelly-like strands as I’ve mentioned earlier. The ingredients we need are 10 whole pandan leaves, cut into one-inch-thick strips, 50 grams of sugar, 100 grams of mung bean flour, a pinch of salt, 650 milliliters of water. Let’s blend the pandan leaves with water.” “Scoop the Cendol into a strainer with large holes and slowly press the cooked Cendol directly into the iced water. (Oohh noodle-like strands! How interesting.) Now, let’s scoop the Cendol from the ice water. To serve our dessert, we have put ice at the bottom of the bowl, add cooked red beans, the Cendol we just made, coconut milk, and coconut syrup. (Our Nyonya Cendol Dessert is now ready to serve.)”