The general consensus among people familiar with Malaysia is that vegan food and Malaysian food don’t go together. You might not know this about me but many years ago, I used to produce a range of frozen vegan Malaysian meals that was distributed by a popular vegan chain here in Australia.
So while I’m not vegan myself, I do know a bit about which Malaysian dishes are naturally vegan, and also how to tweak recipes so that they become vegan.
Street Food Journeys: Malaysia Series 3 (Plant-based Edition) starts with Penang. Penang is famous for its food; in fact, it’s widely acknowledged as the food capital of Malaysia.
South Africa-based MOMC@Heart cook and blogger Liam Ghani (TheMuddledPantry.com) shows his vegetarian/vegan tweaks for Pasembur, a mixed vegetable and fritter salad with a spicy sweet potato sauce, and I make a vegan version of one of my signature dishes, Char Kway Teow (sometimes spelled Char Koay Teow) – a stir-fried fresh rice noodle dish with garlic, beansprouts, garlic chives and more. I also share how to prepare a popular Penang dessert, Bubur Pulut Hijau (green/mung bean porridge), which is naturally vegan.
Watch the replay of Street Food Journeys: Penang (Plant-Based Edition) here >> https://youtu.be/5wgU5OYsRHw
All the recipes from this series can be found in the free recipe eMagazine which was published in partnership with Tourism Malaysia. If you’d like to get your hands on all our recipe eMags, make sure you join our mailing list at MalaysianChefs.com/StreetFoodJourneys.
Don’t forget to check out the entire Street Food Journeys series, which you can find on YouTube.com/JackieM 🙂