Creamy, filling, satisfying, goodness *^_^*
Mungbeans Coconut Cream with red oil & fried croutons
Prep time
Cook time
Total time
Author: ZestyandSpicy.com
Serves: 4 portions
Ingredients
- ½ tablespoon of oil (I used avocado)
- 4 malaguette leaves
- 1 tablespoon of grated ginger
- 2 French shallots, sliced full rings
- 4 fresh garlic cloves, sliced length wise
- 1 cup of dried green mung beans
- 1 eddo, peeled & cubed
- 2 carrots, chopped in half moons
- ½ of a big chayote, cubed
- ¼ loosely packed cup of chopped Italian parsley
- 2 cups of beef bone stock (bones, water, onion)
- 2 cups of canned coconut milk
Instructions
- - Using a fine mesh colander, throughly rince the mung beans and discard anything that shouldn't be in there. Boil the mung beans in a pot full of water for 30 minutes. Drain and reserve.
- - Medium/High heat. Place a big deep frying pan on the stove top. Once it's hot enough, add the ½ tablespoon of oil, onion, garlic, malaguette leaves and grated ginger. Cook for 2-3 minutes.
- - Add the rest of the veggies, the chopped parsley and 2 cups of beef bone stock. Lower the heat cover the pan and gently simmer for 20 minutes or until the liquid is full absorbed.
- - Lower the heat again, this time, on the lowest setting. Add the two cups of coconut milk, mix and cover again to cook for 40 minutes.
Red oil & Fried Croutons
Prep time
Total time
Author: Zestyandspicy.com
Ingredients
- For the oil:
- ½ teaspoon of paprika
- ¼ teaspoon of crushed chillies
- ⅛ teaspoon of cinnamon powder
- 2 tablespoons of avocado oil
- For the croutons:
- days old bread (I used baguette)
- red oil
Instructions
- - Prepare your oil in advance by mixing all the ingredients together and let it sit for a few hours or days.
- - When it's almost time to serve... slice the bread in small cubes and grill them in a small fry pan using the red oil. Serve on top of the mung beans coconut cream.
where can I find chayote and malaguette leaves? i’m not sure i’ve ever seen them at Whole Foods or Sprouts, unless they’re called something else at the store. there’s also an asian produce market not far — but no idea if they carry those products.
or, are there alternatives to those ingredients if I can’t find them locally?
can i use taro instead of eddo?
this introvert appreciates your recipes and this site. thank you!
thank you. trying to cook for myself and