Ginisang Munggo with Talong (Mung Beans Stew with Aubergine)
This is a delicious recipe which is easy to make. Very filling and will delight the whole family especially during winter time.
Below is the recipe.
1 cup mung beans (can be left to stand in lots of water to make the beans swell and would cut minutes of cooking time)
1 medium size aubergine (eggplant), sliced
1 large onion, diced
3-5 cloves garlic, minced
1-inch ginger, peeled and julienned
100 g pork belly, cut into bite-size pieces
1 cube vegetable bouillon
1 tbsp fish sauce
salt & freshly ground black pepper
Method of Preparation:
In a medium size pan, cover the mung beans with enough water and bring to a boil. Lower down the heat and allow to simmer for 10 minutes. Carefully discard the water and some of the green bean husks that gather to the top.
Using a casserole pan, fry the garlic and onion until golden brown.
Stir in the pork slices and cook until brown all over.
Add the ginger, stir.
Add 4 cups of water, crush the vegetable bouillon over it.
Bring to a boil and simmer for 10 minutes.
Add the mung beans, cover the pan and leave to simmer for 15 minutes more.
Pour in the fish sauce, give it a stir.
Add the aubergine and cover the casserole once again and allow to cook for five minutes.
Check the seasoning, add salt according to taste. Give it a good measure of black pepper.
Salt beef is a delicious main or a starter with some salad and buttered bread. If you are partial to salt beef, like I am, then why not make your own salt beef and enjoy in the comfort of your home.
Salt beef is also perfect for making sandwiches.
Here is an easy to follow recipe.
Homemade Salt Beef Recipe
1.7 kg rolled beef brisket (slow roast cut)
250g muscovado sugar
350g sea salt
1 tsp whole black
4 bay leaves
2 medium carrots, peeled and chopped,
1 large white onion, peeled and quartered
Method of Preparation:
1.Bring a large casserole pan with enough water to cover the rolled beef brisket completely (do not put the beef brisket just yet!) to a boil.
2. Stir in the sugar and salt until fully dissolved. Add in the 2 bay leaves and the whole black peppercorns. Simmer for a couple of minutes then turn of the heat and allow this syrup to cool down.
3. Carefully place the beef brisket into the casserole. Ensure that the beef is submerged into the syrup. Place a smaller lid to the casserole that you can push down and therefore can weigh down the beef completely into the syrup.
4. Leave the beef marinating into the syrup for 7-8 days inside the fridge.
5. Rinse out the beef and discard the marinade.
6. Place the beef in a large clean pan. Cover the beef with water and bring to a boil.
7. Add the carrots and onions. Turn down the heat and leave to gently simmer for 5 hours or until soft all over.
8. To test for doneness, insert a skewer in the middle (highest) part of the beef. The skewer should go through easily.
10. Salt beef can be served hot but allow it to settle for perfect succulence by setting it aside for half an hour before carving.