Batar Da’an (Pumpkin, Corn, and Mung Bean Stew)

Batar Da’an (Pumpkin, Corn, and Mung Bean Stew)

Hello Everyone! With only 28 calendar days, February flew by so quickly and it’s already the 3rd day of the 3rd month of 2021! In 13 days it’ll be a year since we (the Philippines) went into Enhanced Community Quarantine because of the global pandemic. Last week we shared our last recipe for local Cambodian delicacies; our second stop on our road to discover the Flavours of Southeast Asia for Amcarmen’s Kitchen. Our next stop for this month is a small Southeast Asian nation that is rarely heard of, a country that only gained its full independence in 2002 – East Timor! After centuries of Portuguese colonization, the state became independent in 1975 before being invaded by Indonesia. The country was finally able to restore its sovereignty in 2002.

This is why East Timorese Cuisine is heavily influenced by other Southeast Asian foods, Indonesian cuisine to be specific, and Portuguese cuisine. Since agriculture is one of the most important sectors in the country, the cuisine uses mainly rice (since its largely homegrown), sweet potatoes, corn, cassava, and taro. To add up to the base of every dish there is usually a vegetable component, also with homegrown products such as black-eyed peas, onions, spinach, and cabbage. Meat such as pork, chicken, goat, and fish are also common in East Timorese dishes.

Batar Da’an (Pumpkin, Corn, and Mung Bean Stew)

The first dish that we’re going to tackle for this month is known as Batar Da’an, or in English, Pumpkin, Corn, and Mung Bean Stew. Mung beans are very popular in Asia, particularly in Southeast Asia. Though having said that East Timorese cuisine is heavily influenced by other cultures, Batar Da’an is actually one of the few dishes that are authentic to the country. It is a simple, yet hearty and humble vegan dish (gluten-free too!) that is prepared with a combination of diced pumpkin, corn, and mung beans that are sautéed in garlic and onions, seasoned with just salt and pepper. There are also other variations of this dish, where squash is used instead of pumpkin, and kidney beans are used as an alternative to mung beans.

Before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on 196 Flavors by Vera and Mike. The original recipe uses water as the base for this stew. I replaced the water with my own homemade vegetable stock to really amplify the flavour of this dish. You may also use store-bought broth if you wish. Also, at the very last minute, I asked my maid to harvest some moringa (malunggay) leaves from our neighbour’s tree to not only add colour to the dish, but also an extra added nutrition!

Batar Da’an (Pumpkin, Corn, and Mung Bean Stew) Ingredients

PREP TIME 10 MINS* | COOKING TIME 20 MINS | SERVES 6

*Allow for 6 hours to overnight to soak the mung beans.

INGREDIENTS

For the vegetable broth

  • 6 cups water
  • Carrot
  • Onion
  • Garlic
  • Celery
  • Leek
  • Long Green Chilli
  • Dried Rosemary
  • Dried Bay Leaves
  • Salt
  • Whole Black Peppercorns

Note: When making a basic vegetable broth, you want vegetables with neutral, but savoury flavours. Onions, carrots, celery and mushrooms are the ideal starter vegetables for stock, but feel free to swap any of these for leeks, tomatoes or parsnips. Avoid starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and green beans become bitter when slowly simmered for as long it takes to make this stock.

For the batar da’an

  • 600g pumpkin, peeled and cut into large chunks
  • 4 & 1/2 cups vegetable broth
  • 1 cup corn kernels (fresh or frozen)
  • 3/4 cup dried mung beans, soaked for at least 6 hours to overnight
  • 3 tbsp coconut oil
  • 3-4 garlic cloves, finely minced
  • 1 red onion, finely diced
  • Salt and pepper, to taste
  • Moringa (malunggay) leaves, optional

METHOD

You can choose to make your vegetable broth the day before to save time when actually cooking the Batar Da’an.

  1. Vegetable Broth: Combine all the ingredients in a large stock pot and bring to a boil over high heat. Once boiling, turn the heat down low and leave to slowly simmer for an hour.

If you’re using your broth right away, skip ahead to step 3a.

  1. When done, turn the heat off and leave to cool down slightly for about half an hour.
  2. Strain the vegetables and spices from the broth, into a bowl and then:
    a) set aside until ready to use, or
    b) set aside to cool down completely before transferring into a jar/container to store in the fridge.
  3. Batar Da’an: Add the coconut oil to a large stockpot over medium-high heat and sauté the minced garlic until golden brown in colour and fragrant, about 30 seconds. Next, add the diced onions and cook until soft, a further 30 to 45 seconds.
  4. Add the pumpkin chunks and give it a good mix for about a minute and then add in the drained mun beans. Season with a touch of salt and freshly cracked black pepper and cook for about a minute to get some caramelisation happening.
  5. Pour in the vegetable broth, mix, and then turn the heat down to medium-low. Cover and cook for about 15 minutes.
  6. In the last 5 minutes, stir in the thawed corn and give it a good mix. At this point, you may taste and adjust the seasoning to your liking. Turn the heat off after 5 minutes and then serve immediately while hot and enjoy!

Optional: Once the heat is turned off, you may stir in some moringa (malunggay) leaves, or other choice of leafy greens, and let the residual heat cook them.

This dish is traditionally enjoyed as a main course, usually accompanied by rice, but it can also serve as an excellent side dish when paired with other meat or fish dishes.

Batar Da’an (Pumpkin, Corn, and Mung Bean Stew)

Batar Da’an (Pumpkin, Corn, and Mung Bean Stew)

BON APPÉTIT

– Ally xx

myTaste.com

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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