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.
There is Asian tradition to serve noodles on birthdays for long life. Added to this, I saw in a Korean drama that one must eat the first spoonful or chopstick-ful of noodles without chewing or biting on to the strands so that one life span is not cut short. 🙂
James said that he might choke on the noodles if he swallowed them whole. 🙂 He’s got a point but I told him I have got my mobile phone ready to call an ambulance and while waiting for them to arrive, I will give him the Heimlich manoeuvre.
To report, he was fine and had a good time at his birthday dinner.
500g egg noodle (miki)
4 tbsp sunflower or vegetable oil
1 onion, peeled and sliced thinly
1 carrot, peeled, julliened
125 g bean sprouts
1/2 green bell pepper, julliened
1/2 Chinese cabbage, finely shredded
125 g baby corn, cut into thin strips
2 tbsp dark soy sauce
1 tbsp sherry
1 tsp salt
1 tsp sugar
1 tsp cornflour
1 tsp sesame oil
Method of Preparation:
Prepare the noodles. Cook it according to the packet’s instruction. Drain and run it under cool water to prevent it from cooking further. Drain and set aside.
Heat the oil using a large pan or better yet a wok over high heat.
Stir in the onions and then the carrots and baby corn. Fry for a couple of minutes.
Add the bell pepper, cabbage, bean-sprouts and the noodles.
Tip in the soy sauce, sherry, salt, sugar, cornflour and sesame oil.
Stir-fry until the seasoning has been mixed in thoroughly.
I will not be telling porkies here but making sushi is somewhat difficult! I am not only talking about the process of rolling these little babies but actually more on the ingredients and the preparation.
The rice! It has to be cooked to perfection and the fish and vegetables should be at their freshest.
Before you say no to sushi making, please stop! 🙂 We should all be reminded that Rome was not built in a day, as the saying goes. We have to persevere; make an effort and acquire new skill for a potentially delicious reap.