Vegan Singapore Black Pepper Spaghetti (Printable Version)
A vibrant dish blending black pepper, crispy cauliflower, and spaghetti with aromatic spices for a satisfying vegan meal.
# Ingredients Required:
→ Cauliflower
01 -
225 g cauliflower florets
→ Spaghetti
02 -
120 g spaghetti
→ Batter
03 -
30 g corn starch
04 -
65 g all-purpose flour
05 -
180 ml water
→ Seasoning
06 -
22 ml cracked black pepper
07 -
7.5 ml ground white pepper
→ Aromatics
08 -
5 garlic cloves, finely diced
09 -
3 shallots (or small red onions), sliced
10 -
3 bird's eye chilies, optional
11 -
10 curry leaves
→ Sauces
12 -
5 ml fermented bean paste
13 -
45 ml vegan oyster sauce
14 -
45 ml soy sauce
15 -
22 ml sugar
# Guide to Cooking:
01 -
Cut cauliflower into medium-sized florets to achieve uniform cooking.
02 -
Whisk corn starch, all-purpose flour, and water until smooth and free of lumps.
03 -
Heat approximately 800 ml of oil to 180°C in a large saucepan. Test the oil by frying a small amount of batter. Dip cauliflower florets into the batter, then fry until golden and crispy; drain on paper towels.
04 -
Toast cracked black pepper and ground white pepper in a dry non-stick pan over medium heat until fragrant, about 2 minutes.
05 -
Mix vegan oyster sauce, soy sauce, and sugar in a bowl until sugar dissolves.
06 -
Boil salted water and cook spaghetti until al dente according to package instructions. Drain and set aside.
07 -
In a pan, sauté sliced shallots in a small amount of oil until translucent. Add diced garlic and cook until fragrant.
08 -
Add fermented bean paste, bird's eye chilies, curry leaves, and toasted pepper to the aromatics. Stir continuously to combine flavors.
09 -
Add fried cauliflower to the pan and toss with half of the sauce mixture to coat thoroughly.
10 -
Add cooked spaghetti to the pan, pour remaining sauce over, and mix well to combine all components evenly.
11 -
Plate spaghetti with black pepper sauce and cauliflower. Garnish with blanched vegetables and serve immediately while hot.
# Extra Suggestions:
01 -
Maintaining oil temperature at 180°C ensures the batter crisps without absorbing excess oil.