Auguest 2017: Jialing Mew

Curried Lentil & Vegetable Stew

Curried Lentil & Vegetable Stew

Happy Guestember everyone! I’ll be taking over Amcarmen’s kitchen this week, for my third guest appearance. Having lived in Sydney for the past few years, I’ve crossed paths with several people, all with different lifestyles, backgrounds, and interests. Amidst the social and cultural melting pot, I’ve found that food is always a common talking point and a great way to bring people together. And what’s better than food that can be enjoyed by all? I’ve certainly managed to surpass my own expectations this year – not only does my recipe use multiple ingredients from Allison’s high-blood-pressure-lowering list, but it is also gluten-free, dairy-free, and… vegan! (Read about last year’s vegan recipe struggle here MATE YOU GOTTA LINK THIS PART WHERE IT SAYS HERE TO THE RECIPE FROM LAST YEAR PLZ CUZ I DONT KNOW HOW TO DO EET AND ALL THIS TEXT IN RED PLZ REMOVE FROM POST TENKS. Yes, 2017 Jialing can laugh about it now).

[I’m sorry Jialing, I had to share the text in red for the blogging world to see because it’s just too funny!] – Ally xx

Inspired by seasonal ingredients in my kitchen, staples in my pantry, and great people in my life, this dish is something that I hope everyone can enjoy. True to my appetite, my recipe makes a LOT, so it’s best made in the largest pot or pan you can scrounge up, then shared with a small army. Or simply halve the first lot of ingredients for a more regular quantity. Enjoy!

Curried Lentil & Vegetable Stew Ingredients

PREP TIME 10 MINS | COOKING TIME 45-50 MINS | SERVES 12

INGREDIENTS

  • 500g scrubbed potatoes, cubed
  • 500g split lentils
  • 500g sweet potatoes, peeled and cubed
  • 1 can (400g) white beans, drained
  • 2 onions, diced
  • 2 tomatoes, diced
  • 1 bunch kale, roughly chopped
  • 1 head garlic, minced
  • 1 lemon, cut into wedges
  • 3 tbsp hot curry powder (use mild if less heat is preferred)
  • 2 tbsp olive oil
  • 1 tbsp ginger paste
  •  (optional)
  • 2 tsp coriander powder
  • A small handful of dried curry leaves
  • Salt and pepper, to taste

Optional

  • 1 tbsp cornstarch, for slurry
  • 2 tsp chilli powder
  • Lemon and coriander, to garnish

METHOD

  1. In your very large pot over high heat, fry onion in oil until browned. Add garlic and stir until fragrant. Add ginger paste and tomatoes, stirring until tomatoes are soft and start to break down (being careful not to let the garlic burn).
  2. Add curry powder, coriander powder, and chill powder if desired, stirring briefly for a few seconds.
  3. Add potatoes, sweet potatoes and lentils, increase heat to high, and add enough water to the pan to cover the potatoes and lentils. Keep covered until the water boils.
  4. Once the water boils, reduce the heat to low and add lemon wedges, stirring occasionally and topping up water until lentils and potatoes are all cooked through (may take roughly half an hour). Be sure to leave enough liquid to just cover the lentils.
  5. Add curry leaves, then salt and pepper, adjusting to your taste (I usually end up adding about 1 tbsp of salt). At this point, make the optional slurry with cornstarch and 1 tbsp of water, and add to the pan to thicken the gravy.
  6. Add drained white beans to pan, stirring until heated through. Take your pan off the heat.
  7. Toss in the kale, stirring through gently until evenly distributed. Be careful not to spill, as I always do…
  8. Garnish with fresh coriander and lemon. Serve hot with basmati rice or flat bread, chutney or fresh yogurt, or even on its own. Enjoy with friends or family 🙂

Curried Lentil & Vegetable Stew

Curried Lentil & Vegetable Stew

Recipe Copyright © 2017 | jialingmew

BON APPÉTIT

– xx Jialing

myTaste.com

Auguest 2017: Simon Swadling

Blueberry Cheesecake Tarts (Gluten Free)

I met Allison 6 years ago in Sydney, Australia where we studied Design together at The College of Fine Arts. We both had a great passion for the chicken schnitzel sandwiches they sold across the road from COFA (with caramelised carrots of course) as well as food in general. Recently I’ve taken my passion for food and cooking to the next level by starting my own baking business “The Bearded Patissier” selling baked goods to people in my area, cakes, tarts, macarons, and desserts all give me an opportunity to combine my love for good design and art with good food.

June 2015: Graduation DayJune 2015: The Bearded Patissier & Amcarmen’s Kitchen on Graduation Day

Here’s my recipe for gluten free blueberry cheesecakes. Making them in a tart means you have a great ratio of biscuit to cheesecake and I would happily just eat the base by itself too – it makes a great (healthy) gluten free cookie!

Blueberry Cheesecake Tarts (Gluten Free)

PREP TIME 15 MINS | COOKING TIME 1 HOUR 15 MINS* | SERVES 12 TARTS

*Includes a minimum of 1 hour chilling time

INGREDIENTS

For the base

  • 150g almond meal
  • 75g unsalted butter, cubed
  • 40g caster sugar
  • 40g raw sugar
  • 1/4 cup fine rolled oats
  • 1/4 cup shredded coconut
  • 1/2 tbsp cornflour
  • Pinch of ground cinnamon
  • Pinch of salt

For the blueberry and pomegranate jam

  • 2 x 125g punnets fresh blueberries
  • 2 tbsp pomegranate molases
  • 1 tbsp caster sugar
  • 1 tbsp lemon juice

For the cheesecake

  • 250g cream cheese, at room temperature
  • 1 cup thickened cream
  • 1/2 cup syrup from jam (see recipe below)
  • 2 tsp gelatine powder, dissolved in 3 tsp of water
  • 1/4 caster sugar

METHOD

  1. Base: add all the ingredients for the base into a mixer with the paddle attachment.
  2. Mix on a low speed until fine crumbs start to form, and the butter is well combined into the mixture. Continue mixing until larger crumbs start to form, it should look similar to the size of granola, but don’t let it fully combine into a ball of dough.
  3. Press half a tablespoon of the mix into lose bottomed 3-inch tart shells making sure it is an even thickness across the whole tin. The mixture should cover 12 tins. Alternatively you can also make one large cheesecake in a big tin.
  4. Bake in a 160C fan-forced oven for 12-15 minutes until evenly golden in colour.
  5. Allow tarts to cool fully before removing them from their casing. You may have to press them flat a bit after they come out of the oven while they are still hot.
  6. Blueberry and Pomegranate Jam: add all the ingredients into a pan over medium heat. Bring to a simmer and cook for 10-15 minutes until thickened.
  7. Strain out half a cup of the syrup while still warm and add in the gelatine mixture for the cheesecake. Allow to cool slightly and if you want the bits of blueberry in the cheese cake just measure out without straining. Reserve the rest for topping the cheesecake.
  8. Cheesecake: while the blueberry and gelatine mix is cooling, beat the cream cheese and sugar in a bowl until smooth, making sure no lumps are left on the sides of the bowl as these will not mix in later and leave you with lumps in your mix.
  9. Beat in the cream, and then gently fold through the cooled blueberry gelatine syrup.
  10. Spoon tablespoons of the filling into the tart shells and refrigerate for an hour minimum.
  11. Top the cheese cakes with reserved jam and fresh blueberries or flowers. Serve and enjoy!

Blueberry Cheesecake Tarts (Gluten Free)

Blueberry Cheesecake Tarts (Gluten Free)

Recipe Copyright © 2017 | thebeardedpatissier

BON APPÉTIT

– Simon Swadling aka The Bearded Patissier

myTaste.com

Poached Pears with Chocolate Chia Mousse

Hello! I’m Jialing and I will be taking over Amcarmen’s Kitchen for today. I will confess that today’s blog was very close to being a two-step tutorial on how to boil a cup of water and make tea – the only semi-regular dietary part of my life that does not involve any animal by-products.

As someone who has clearly only ever eaten vegan food a handful of times (I genuinely thought that the vegan theme was intended as a joke when I first agreed to do a recipe), I found this year’s Auguest theme to be a punishment. I mean challenge. I ended up ransacking my own pantry and refrigerator for inspiration, confirming with Allison and Google about what ingredients could and couldn’t be used by vegans. What seems like day later, I emerged triumphant – pears, wine, cocoa powder, and a questionable bag of chia seeds (waste not, want not…) sat atop my counter, ready for the arduous vegan road ahead.

Now, onto the recipe, poetically inspired by the very essential act of boiling water.

Poached Pears with Chocolate Chia Mousse Ingredients

PREP TIME min. 24 HOURS* | COOKING TIME 40 MINS | SERVES 4

*The chocolate chia mousse will need to be prepared the day before to allow chia seeds time to soak

INGREDIENTS

For the chocolate chia mousse

  • 1 & 1/2 cups almond milk
  • 1/3 cup chia seeds
  • 1/4 cup cocoa powder
  • 4 tbsp 100% pure maple syrup**
  • 1/2 tsp vanilla extract
  • Strawberries for garnish

For the poached pears

  • 4 buerre bosc pears, peeled
  • 1/2 bottle moscato or other sweet dessert wine***
  • 3 tbsp 100% pure maple syrup**
  • 3 star anise
  • 2 cinnamon sticks
  • 2 tsp cloves
  • Pinch of nutmeg
  • Water

**Maple-flavoured syrup isn’t vegan, so be sure to check the label!
***Find your fave vegan wines here http://www.barnivore.com/wine

METHOD

  1. Chocolate Chia Mousse: Prepare the chocolate chia mousse the day before, to allow chia seeds time to soak. Combine the cocoa powder, vanilla, and maple syrup, stirring until well mixed.
  2. Slowly pour in almond milk, stirring until mixture is smooth. Add chia seeds and stir until well-incoporated. Leave in fridge to soak overnight, stirring mixture once in between.
  3. Once the chia seeds have fully absorbed the liquid, they will increase significantly in size and have a gelatinous texture. Transfer to a blender or food processor and blitz until smooth and creamy. Tip: leave the chia mixture unblended and top with fresh fruit and desiccated coconut as a healthy and envy-worthy breakfast.
  4. Poached Pears: In a sauce pot large and deep enough to hold pears, combine wine, maple syrup, cinnamon sticks, star anise, cloves, nutmeg, and just enough water to cover pears.
  5. Bring the wine and spices to the boil over high heat.
  6. Add the pears, positioning them so that they are completely submerged, and continue to boil for another 25 minutes, until pears are cooked through and tender. Be sure to turn pears for even cooking, particularly when liquid gets low, keeping in mind that the bottoms of the pears will take longer to cook than the tops.
  7. Once pears are cooked, remove from the pot, reserving the syrup, and set aside to cool.
  8. Carefully simmer remaining syrup until reduced to about 1/2 cup.
  9. To serve, divide mousse into small bowls or stemless glasses and garnish with sliced strawberries. Place a pear on each plate, next to the mousse. Drizzle the pear with syrup. Enjoy!

Poached Pears with Chocolate Chia Mousse

Recipe Copyright © 2016 | jialingmew

ENJOY YOUR MEAL!

Jialing.

myTaste.com

Auguest 2016: Brendon D'Souza

Spinach, Broccoli & Thai Green Curry Soup

Hi Foodies, it’s so exciting to be able to share a recipe with you via Amcarmen’s Kitchen and I want to say a big thank you to Allison for organising such a wonderful global blogging experience. Last year, I was able to cook and collaborate in the same kitchen with Allison, where were exchanged some delicious recipes. If you haven’t had the chance to read them, here are the links to my Giant Chocolate Chip Cookie and Cookies & Cream.

My friends call me a chilli fiend. I can’t help it, I am after all Indian. I just love the pungency and zing it adds to soups, curries and stews. I created this recipe on one of those cold winter Sydney evenings when feeling a little bit under the weather. It’s packed full of delicious super greens, fragrant herbs and spices that will help to reinvigorate your senses. Make a big batch and pack it for work the next mayor freeze in snap-lock bags for 1-2 months.

Spinach, Broccoli & Thai Green Curry Soup Ingredients

PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 3-4

INGREDIENTS

For the green curry paste

  • 1 large garlic clove, peeled
  • 5cm piece of ginger, washed
  • 2 spring onions
  • 1 bunch coriander, washed, roots and stems scrubbed
  • 1 bunch Thai basil, washed (optional)
  • 2 tbsp cumin powder
  • 1/2 tsp turmeric powder
  • 2-3 small green chillies

For the soup

  • 2 tbsp sunflower oil
  • 1 cup firmly packed English Spinach, washed and finely chopped
  • 1 broccoli, cut into florets, stem diced
  • 1/2 cup coconut milk
  • Lime wedges
  • Extra coconut milk, to serve

METHOD

  1. Roughly chop the garlic clove, ginger, spring onions, coriander leaves, root and stems, and Thai basil. Place these and the remaining ingredients into a blender along with a 1/4 cup water. Blitz to form a smooth paste. You may need to add some more water to help the mixture along.
  2. Heat the sunflower oil in a large saucepan over medium heat. Add the curry paste to the saucepan and cook, stirring occasionally until fragrant. Add the spinach and broccoli and season with salt and pepper to taste. Add 1L cold water and cook over medium-high heat for 10 minutes or until the broccoli stems are tender and the spinach is wilted. Allow to cool.
  3. Purée the mixture using a stick blender, then return to the heat and add the coconut milk. Allow to heat through. Serve with lime wedges and a drizzle of coconut milk. This soup goes really well with turkish borek or spinach and ricotta triangles.

Spinach, Broccoli & Thai Green Curry Soup

For more tasty recipes and Sydney food adventures head to www.brendonthesmilingchef.com

About Brendon
I’m a food writer, blogger and passionate home cook living and working in Sydney. By day I work at one of the world’s fastest growing premium restaurant delivery services, and by night I cook, style and photograph recipes for my award-winning recipe blog. I really can’t stop smiling, believe me, I’ve tried and probably lasted 2 seconds. Sharing food, stories and recipes with family and friends makes me happy, which is exactly why I created “Smiling Chef”. I often try to include a selection colourful vegetables in my cooking, for both it’s nutritional benefits, and the fact that it makes such great #foodporn for Instagram. Get in touch if you need #instaworthy shots of your restaurant or cafe food for your website and social networks. I’m also keen singer and pianist and also love street and landscape photography – see more at @my_omd_and_me.

Instagram: @brendonthesmilingchef/ @my_omd_and_me
SnapChat: bthesmilingchef
Facebook: brendonthesmilingchef
Twitter: bthesmilingchef

Recipe Copyright © 2016 | brendonthesmilingchef

Happy cooking and keep smiling,

Brendon D’Souza:)

myTaste.com

Auguest 2016: Wong Miao Hui

Raw Nutty Orange & Blueberry Vegan ‘Cheesecake’

The perfect vegan dessert for your next dinner party.

Hey there! My name is Miao, pronounced “Meow” and I am currently located in Singapore. I’ve known the lovely Allison for a good 12 years now, perhaps for even longer! We attended the same high school back in Brunei. A few years went by before we recently got in contact again, and this time we had more in common than ever before­ – the both of us had branched from loving food, to loving to cook food during our years of studying abroad. Our enthusiasm was shared over social media and it was agreed that we had to, had to, collaborate in hosting a dinner party the very next time we stood on common soil.

Dinner parties are great! They indulge our senses through so many different factors; from the atmospheric music playing in the background, the vibrant and dramatic display of what’s being served, to the tantalising aroma of something sizzling, something roasted, something seasoned in the air. In every way, a dinner party is an experience of art, as a guest you are inclined to explore the texture of your dish and savour the flavours, forming an opinion that’ll later be added to the table’s conversation. For people who love to cook, a dinner party is an exciting show to curate.

I’ve hosted a few dinner parties since the start of my time in Singapore, and every time it’s been the perfect way to rekindle old friendships, create new memories, and to sprout conversations between acquaintances. Well what’s a dinner party without its guests? Allison and I rounded up a few other pals from our high-school days along with a few foodies I’ve grown to love in Singapore.

One seat at the table was reserved for our vegan friend, adding a little variety to the collective diet. Accommodating to a vegan was completely new to me, the savoury vegan recipes weren’t all that hard to comprehend, but because I specialise in baking cakes, deciding what to create for dessert took a little more time for consideration. We made an array of dishes for the mains, including both vegan approved recipes and recipes with meat, while trying as much as possible to have everyone enjoy similar flavours. The dessert was to mark the finale of the show, and it only seemed appropriate to have everyone leave with the same experience and same lingering flavour in their mouth.

Well, after some time browsing through recipes online, I realised just how darn easy vegan desserts are to make! And they can still be just as rich and indulgent as desserts with animal products – like the vegan ‘cheesecake’ I’m about to introduce. Now I sit here still thinking how I wasn’t introduced to vegan desserts any earlier; they’re healthier, somewhat more refreshing and require less cleaning up. So without further ado, here is the perfect dessert recipe for your next dinner party with or without your vegan buddies.

Raw Nutty Orange & Blueberry Vegan 'Cheesecake'

PREP TIME 15-20 MINS | FREEZE TIME min. 12 HOURS | SERVES 8

INGREDIENTS

For the nutty crust 

  • 2 cups raw nuts
  • 1/2 cup medjool dates
  • 1/2 cup dried cranberries
  • Pinch of salt

For the orange ‘cheesecake’

  • 3 cups cashews
  • 3/4 cup fresh orange juice
  • Juice of one lemon
  • 1/2 cup melted coconut oil
  • 1/2 cup agave or maple syrup
  • Orange zest from all the juiced oranges
  • Pinch of salt

For the blueberry layer

  • 2 cups frozen blueberries
  • 1/4 cup of the orange ‘cheesecake’ mixture

METHOD

  1. To make the crust: Process all ingredients for the crust in a food processor, until the nuts become crumbs and the mixture sticks together when you press it. Press into the bottom of an 8 inch spring-form pan to form the first layer of your cake. Leave in the fridge to chill.
  2. To make the orange cheesecake layer: Excluding the orange zest, blend all other ingredients in your blender at high-speed until very smooth, then with a spoon add in the orange zest to taste. Take out 1/4 cup of the mixture for the blueberry layer, pour the remaining mixture onto the chilled crust and then leave it in the freezer.
  3. To make the blueberry layer: Simply blend the blueberries and the 1/4 cup of cheesecake mixture with your food processor. Spread this evenly over your cheesecake and keep it in the freezer or fridge overnight. I prefer keeping it in the freezer as I live in a tropical climate and it only takes 15 minutes for the cake to soften for serving.
  4. You can serve the cake with blueberries or sliced oranges for that additional wow factor.

Raw Nutty Orange & Blueberry Vegan 'Cheesecake'

Raw Nutty Orange & Blueberry Vegan 'Cheesecake'

Recipe Copyright © 2016 | misohui

Enjoy!

Miao.

myTaste.com

Auguest 2016: Diandra Cappelut

Quinoa Black Bean Tacos

Hello Everyone! Diandra here. Just another third culture foodie.

A few months ago, I delved into the weird side of Youtube and somehow ended up watching a documentary about the cruelness of pig farming at three in the morning. From there, I watched a famous vegan Mukbang star, Mommy Tang, who talked about how she became vegan and how a plant-based diet has helped her lose weight, overall positively affecting her health. Intrigued by the idea of veganism, I watched more and more documentaries on the negative impact of animal farming on the environment and animal products on our health.

Mind-blown by the influx of information, I decided to cut down my consumption of animal byproducts overnight. Mind you, I was that girl who ate meat for breakfast, lunch and dinner. I LOVE MEAT. But, after educating myself on the many issues that come with consuming meat and other animal byproducts, I simply couldn’t live with myself if I continue eating meat mindlessly for breakfast, lunch and dinner.

Could I let go of meat and dairy completely? No. Not right now. But maybe one day. However, currently I have drastically cut down my consumption of animal byproducts to the point where I eat a plant-based diet 6 days out of the week. I give myself one cheat day. Still, not bad for a girl who was pretty much a full-time carnivore.

I always encourage others to try and lessen their consumption of animal byproducts. You don’t have to give it up completely, but at least lessen. The secret of eating a plant-based diet without passing out halfway through the day is to fuel yourself with CARBS. This Quinoa Black Bean Taco recipe is the perfect filling and delicious vegan meal. Oh and it’s extremely high in protein 😉 Yes, you can find lots of protein in plants too, not just in meat! Hope you like it!

Quinoa Black Bean Tacos Ingredients

PREP TIME 15 MINS | COOKING TIME 10 MINS | SERVES 3-4

INGREDIENTS

  • 2 cups Superlife Co. mixed quinoa, cooked
  • 1 can black beans
  • 1 cup frozen corn
  • 1 cup spinach
  • 3 garlic cloves
  • 2 tomatoes
  • 1 yellow bell pepper
  • 1/2 brown onion
  • 1 tbsp olive oil
  • Jalapeños
  • Taco Seasoning
  • Taco Shells

Optional

  • Cayenne pepper
  • Salt-free Mexican seasoning blend

Quinoa Black Bean Tacos Method

METHOD

  1. Dice the tomatoes, onion and bell pepper. Mince the garlic.
  2. Add olive oil, garlic and onion into a heated pan. Sauté until the onions and garlic are nice and golden.
  3. Add the bell peppers and frozen corn, and continue sautéing until the peppers are soft and the corn is defrosted.
  4. Add the cooked quinoa into the pan, sprinkle in the taco seasoning and mix everything together.
  5. Taste the quinoa/black bean mixture. If you would like additional spice and seasoning, add in the cayenne pepper and Mexican blend seasoning. Note: Taco seasoning is normally already pretty salty, so additional salt is not necessary.
  6. Turn down the heat and add the tomatoes into the pan. Mix everything together.
  7. ASSEMBLING THE TACO: Take a warm taco shell and line the bottom with some spinach leaves.
  8. Add the quinoa/black bean mix into the taco shell.
  9. Lastly, top the taco off with some jalapeños and voila!

Quinoa Black Bean Tacos

Quinoa Black Bean Tacos

Recipe Copyright © 2016 | diandracappelut // saladhunter.sg

Eat them all up! 😉

Diandra.

myTaste.com

Auguest 2016: An Introduction

Hello Everyone! I can’t believe the months are creeping up so fast; in 4 months time it’ll be Christmas and then 2017! Before I dive into today’s post, I would just like to apologise to my followers and readers for not updating my blog last month. If I hadn’t already mentioned in my previous post from June, I’m currently and still in the Philippines and for the first part of my trip, Internet connection hasn’t been great – and well, kind of non-existent to be honest, and hence why I haven’t been able to update my blog for the month of July. I did however promise you guys content for August, and here it is!

August is now here and for those of you who don’t know, August is guest bloggers/foodies month on Amcarmen’s Kitchen, hence also known as Auguest. For those of you who are just tuning into my blog, last year I started this as a way to get in touch with other food bloggers/foodies as well as a great opportunity to network and produce some really cool content for our blogs/websites. Last year’s theme was based on preparing dishes from your roots. A few of my guests took traditional recipes and put their own twist to them while others took street food to another level. Also, if you want to read up on how this annual series of mine started, click here.

This year’s theme for Auguest is Yes Ve Gan! I thought of this theme back in March when I visited Singapore for about a week. I contacted a friend of mine from high school and asked if she wanted to cook together and host a small dinner party after our kitchen adventures. We invited a friend over who is a vegan and so our menu that night revolved around cooking food that was vegan. We made a spiced cauliflower soup for entrée, wholewheat spaghetti with a sage and butternut squash sauce, and finally, my friend made a blueberry and citrus no-bake vegan cheesecake which will be featured on Amcarmen’s Kitchen. It was a delicious was to end a vegan feast and I’m sure everyone will enjoy it as much as we all did that night.

Of course that’s not the entire reason why I decided to revolve the theme around vegan eats, but is also an effective way to educated those that by going vegan, it protects animals, the environment, and your health. I hope that I do not get bashed on my blog for saying this but not actually be a vegan or vegetarian myself – and I will say this now and openly admit that I do not see myself going vegetarian or vegan anytime soon. For now, I’ll just have to see where my food journey will take me. Next week we’ll be welcoming Diandra on Amcarmen’s Kitchen so stay tuned and make her feel welcome 🙂

Cheers!

– Ally xx

Auguest 2015: Josephine Geronimo

Ginataang Munggo (Roasted Mung Beans & Sticky Rice in Coconut Milk)

Hello Everyone! Alas, we’ve come to the end of my mini collaboration series for this month! My last post for this Auguest that my Mom has kindly shared with us is another mung bean recipe that she grew up eating during her childhood years.

Ginataang Munggo (Roasted Mung Beans & Sticky Rice in Coconut Milk)

If you haven’t read Wednesday’s post, my Mom mentioned there that once a year when her whole family went to visit the province that they were from, they would always bring back one 50kg sack of munggo (mung beans) to the city, where they lived, from their farm. Everyday, Munggo Guisado (Sautéed Mung Bean Soup) was what they had for lunch and dinner, and for merienda, they’d have mung beans as well – there was no escaping the wrath of the mung beans – whether savoury or sweet! After lunch, everyone would take a 2-hour break before they’d be back in the kitchen, preparing and cooking Ginataang Munggo for merienda at 3pm.

Ginataang Munggo (Roasted Mung Beans & Sticky Rice in Coconut Milk) Process

Ginataang Munggo is basically roasted or toasted mung beans cooked in coconut milk together with some glutinous rice. It is a simple Filipino dish that can be eaten for either merienda (light afternoon meal or an afternoon snack) or dessert that is best served warm. toasted Mung beans and sticky rice are cooked in coconut milk. Though this dish has been a part of my Mom’s family tradition way back when she was still in her younger years back in the Philippines, today is the first time my Mom cooked this dish and served it to my sister Angela and I. Now that my Mom has passed on her two favourite mung bean recipes from her childhood, she said to me that it is but right that I pass them on to my children to be and keep tradition going – hopefully my children won’t be as fussy as I was before when I used to hate munggo!

Ginataang Munggo (Roasted Mung Beans & Sticky Rice in Coconut Milk) Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS SERVES 6-8

INGREDIENTS

  • 1.5L boiling water water
  • 1 can (400ml) coconut milk
  • 1 cup glutinous rice
  • 1/2 cup mung beans
  • 1/2 cup white sugar

METHOD

  1. First, heat up a medium-sized frying pan over medium-high and add the mung beans. Toast until browned, about 8-10 minutes. Be careful as to not over toast them otherwise they will become bitter. Likewise, you can roast the mung beans in the oven for about 10 minutes at 200C.
  2. Turn the heat off and set the mung beans aside to cool down.
  3. Once the mung beans have cooled down slightly, crack the toasted mung beans using a mortar and pestle, or as my Mom prefers, by using a rolling pin. Set aside.
  4. Add the boiling water and sugar to a large pot over medium-high heat and dissolve the sugar. Once dissolved, add the coconut milk and bring to a boil.
  5. Once boiling, add the glutinous rice and mung beans, then give it a good stir. Turn the heat down to low and cook for 15 to 20 minutes or until the coconut milk is almost absorbed, stirring once a while to make sure that the rice doesn’t stick to the bottom of the pot.
  6. Once done, turn the heat off and let it sit in the post for a further 5-10 minutes. Then,transfer to individual serving plates.
  7. Share and enjoy! You may serve this either hot or cold. I prefer having this hot with a pinch of salt on top to further enhance the flavours.

Ginataang Munggo (Roasted Mung Beans & Sticky Rice in Coconut Milk)

Ginataang Munggo (Roasted Mung Beans & Sticky Rice in Coconut Milk)

And that about wraps up guest blogging month for this year! Many thanks to Jialing, Brendon, Marissa, and my Mom for participating in my very first Auguest series. I’m actually pretty happy with how this all came together in the end. It was hectic at first trying to find the how ever so many bloggers I had in mind for this collaboration series, but then narrowing it down made it much more simpler and much easier to communicate with my friends and fellow bloggers. If you enjoyed this mini collaboration of mine, let me know in the comments section below and I’ll see to organising this into a yearly series 🙂

My Mom and I at Bondi Beach, Australia 2015
my Mom and I at Bondi Beach, July 2015

PS: Back in the day in the 70s, canned coconut milk was not a thing yet and so my Mom had to buy a whole matured coconut and manually grate it. From the grated coconut, she then had to squeeze the milk out of it for this dish. This dish was a lot of hard work for her back in the day, which is why she was so confused as to why this dish took no effort at all for her to make, and then she realised it was because we already had coconut milk readily available.

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2015: Josephine Geronimo

Munggo Guisado (Sautéed Mung Bean Soup)

Hello Everyone and welcome to the final week of Auguest! If you’ve read all the way to the end of my post yesterday, you’ll know that I’ve said that week 4 of Auguest would commence today seeing as I had a special post that went up live yesterday. Today’s guest won’t be communicating with you through the write up only because she’s not that confident with her English writing skills; so instead I will be the one taking you through her story of this dish. But first, who’s my guest for this week? Of course it is none other than the woman who cooked for me throughout my years of growing up and the woman who taught me how cook. Without her, my passion for cooking would’ve probably never existed, and neither would this blog. Today’s guest blogger is none other than my Mother, Josephine, known to many as Mama G!

This dish is a delicacy from one of the Ilocanos provinces, my Mom’s hometown in the Northern part of the Philippines, Pangasinan, but her family grew in Quezon City. Once a year the whole family would travel the province to visit their farm and bring back some of their produce, one of them included one 50kg sack of munggo (mung beans). Munggo Guisado is a common lunch and dinner dish found on their table as it is a healthy and nutritious dish. Her father (my grandfather) would always remind his children that munggo contains the same amount of proteins that can be found in beef, chicken, pork, and other meats. Her father was a little bit on the stingy side, so their Munggo Guisado contain no meat at all, just pure mung beans and other vegetables such as ampalaya (bitter gourd) leaves or malunggay leaves. Her father even planted a malunngay tree so that they could pick their own leaves instead of having to go to the markets to buy it. The dish would then be flavoured with bagoong isda (anchovy sauce). It was a dish that they had for both lunch and dinner, everyday.

Munggo Guisado (Sautéed Mung Bean Soup)

This dish was introduced to my Mom since she started to eat solid foods, and has been a part of her daily meal until she came to Brunei. She stopped eating it because she wasn’t in a cooking mood since she moved out of the Philippines to work in Brunei. She started cooking it again when she had a family of her own. My Mom did the same thing by introducing this dish to me when I started to eat solid foods. To her surprise, I hated this dish and she didn’t know why. Even my two younger sisters hated it. She tried everything to make it more appetising for us by adding meat and/or prawns, but still she could not get us to eat it. So, she had no choice but to stop cooking it.

But now, after 20 years, she was able to introduce it back to us again (mainly because for this Auguest post as it has a story to tell of her roots), and apparently we love it! I kept asking my Mom why I didn’t like it in the first place, and she kept answering, “I don’t know with you!” Now Munggo Guisado has found it’s way back into our table as a regular, weekly, meal. The dish is best served with steamed rice and fried fish, as they would say “magkakambal sila” – twins, or meaning a well paired dish.

Munggo Guisado (Sautéed Mung Bean Soup) Ingredients

PREP TIME 1 HOUR | COOKING TIME 30 MINS | SERVES 6

INGREDIENTS

  • 1 cup mung beans
  • 1 cup malunggay (or ampalaya) leaves
  • 250g pork belly, sliced
  • 2-3 garlic cloves, minced
  • 1 large onion, diced
  • 1 large tomato, diced
  • 1 tbsp salted ziganid fish (bagoong padas, or anchovies)
  • Ground black pepper

METHOD

  1. Soak the beans in water for about an hour or two, this will help soften the beans and lessen the time required to boil and tenderise the beans when it comes to cooking them.
  2. Add the beans to a medium-sized pot together with about 1L of water and bring to a boil. Once boiling, let the beans simmer for about half an hour until soft (or about 50 minutes if you didn’t pre-soak them).
  3. In a medium-sized deep fry pan, add the sliced pork belly and fry until browned, about 3-4 minutes. Move them to one side of the frying pan and add the garlic. You shouldn’t need to add any oil and the natural oils from the pork fat should be enough to sauté the garlic. Once the garlic is golden brown in colour and is fragrant, add in the onions and cook until soft. At this point, you can mix them together with the pork. Add in the tomatoes, season with a bit of ground black pepper, and cook until softened, about 5 minutes.
  4. Pour the cooked mung beans, together with the water that it was simmered in into the pork and tomato mixture. Give it a good mix and if it’s looking a bit dry, add more water to make it more into a soup. Bring to light simmer.
  5. Add the tablespoon of anchovies to a small bowl with about a few heaped tablespoons of the munggo soup. Press on the anchovies to get the flavours out and strain the sauce/paste back into the soup. Discard the anchovies.
  6. Simmer for another 10 minutes or so and then add in the malunggay leaves. Turn the heat off and give it a good mix, until the malunggay leaves have wilted into the soup.
  7. Serve with a nice bowl of steamed rice and fried fish. Enjoy!

Munggo Guisado (Sautéed Mung Bean Soup)

Munggo Guisado (Sautéed Mung Bean Soup)

Of course this dish can be an all vegetarian dish just as how my Mom ate it when she was growing up; just remove the pork belly!

While my Mom was telling me the story of this dish, she teared up a little as it brought back many childhood memories. I hope that one day I’ll have kids of my own and share with them the many favourite dishes I grew up with and the stories that come with them 🙂

BON APPÉTIT

– Ally xx

myTaste.com