Mung Bean Food

MONGO GUISADO (MUNG BEAN SOUP)

Steps:

• Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
• Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
• Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.

MUNG BEAN CAKE

Steps:

• Rinse the split mung beans under cool running water to remove any dirt or grit. Optionally, you may soak them in 3 cups water for 8 hours, but due to their small size, soaking mung beans isn't necessary. 1 cup dried split beans will yield 3 cups after soaking.
• Whether soaked or unsoaked, add the mung beans to the Instant Pot with 1 1/2 cups water. Cover and seal the lid and pressure cook using the Beans setting. Allow for a Natural Pressure release.
• Using a rubber spatula, stir and smash the cooked beans, then add salt, oil and butter. Turn on the Saute setting and use the rubber spatula to stir ingredients together until a smooth paste forms and oil is absorbed. Stir in the sugar and continue cooking for an additional 5 minutes.
• If adding color, divide the dough into equal sized portions. Mix thoroughly to the desired color preferred. I used about 5 grams dry food powder color for each portion.
• Optionally, for a smoother consistency, use a silicone spatula to press each batch of dough, one at a time, through a fine mesh sieve. Scrape any remaining dough on the underside of the sieve into a bowl.
• Using a food scoop or kitchen scale, portion dough into balls weighing 50 grams (scant 4 tablespoons) each. Press each dough ball into a moon cake mold (See Note 3) using any design you prefer. Place each dessert on tray lined with silpat or square of parchment paper (See Note 4).
• Serve immediately at room temperature. If storing, the cakes will keep 1 week covered in the refrigerator.

MUNG BEAN CAKE

Steps:

• Pre-soak the yellow mung beans overnight. Rinse and dry in the next day.
• In a high pressure cooker, add clean water to slightly cover the mung beans and cook with a bean procedure until the beans are soft and easy to smash. Then smash them with a spatula until a smooth and fine mixture. Transfer it to a non-stick pan.
• Add pinch of salt, butter and vegetable oil to the mung bean mixture. Heat over medium slow fine and keep stirring in the process. Add sugar when the oil is well absorbed. Keep stirring until they can sticky together easily. Turn off the fire.

HEARTY WHOLE MUNG BEAN SOUP

Steps:

• Place beans in a large pot and add 4 cups water; bring to a boil.
• Reduce heat to a simmer and cook for approximately 30 to 40 minutes, or as long as needed until the marjority of the beans pop their skins and the water is absorbed (if your water cooks out and the beans are not cooked, simply add more water as needed and continue cooking until beans burst; it is better to overcook than undercook, but in any event, continue cooking until the water is all absorbed).
• Meanwhile, saute garlic, chilis and onion in olive oil until the onion softens, about 5 minutes; set aside.
• When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.
• Add the onion mixture, ham, and spinach to the pot; reduce heat and simmer for 15 minutes.
• Season with salt and pepper, if desired, and serve.

MUNG BEAN STEW

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the mung beans in a saucepan and cover with water. Bring to a boil over medium-high heat, and cook for 10 minutes. Lower heat to medium, and simmer until soft, about 10 minutes. Drain beans into a strainer and rinse under cold water. Set aside.
• Meanwhile, place the potatoes in saucepan, cover with water, and stir in 1/4 teaspoon salt. Bring to a boil over medium-high heat, and cook just until potatoes begin to soften when pierced with a fork, about 10 minutes. Drain, and set aside.
• Heat the oil in a skillet over medium heat. Add the onion; cook and stir until transparent, about 5 minutes. Add the carrots, celery, and mushrooms. Cook and stir until the vegetables are tender, about 5 minutes. Pour in the stock, and add salt and pepper to taste. Cook vegetable mixture 5 minutes more. Combine with the mung beans and potatoes in an oven-proof casserole. Cover with a lid.
• Bake in preheated oven until mixture bubbles, about 30 minutes.

MUNG BEAN STEW

Steps:

• Method
• Rinse the mung beans thoroughly and drain.
• Place the onion, mung beans, turmeric, cumin and vegetable stock cube in a saucepan with 750ml water and bring to the boil. Simmer for 30 minutes.
• Add the carrot, celery, squash and tamari and simmer for 10 minutes.
• Serve with brown rice and sprinkled with coriander leaves.
• To turn this into a soup for the next day, add more water, extra fresh herbs of your choice, some more stock and blend until smooth. Fabulous.