Kacang Ijo Halia // Ginger Mungbean

I made this yesterday when Simon is busy catching up his dissertation deadline and I am 1 day away from my due date. Both of us are very anxious. Simon promised to finsih his dissertation before the baby goes into labour. Poor husband of mine is doing all he can to get ahead of time. Unfortunatelly, he started to feel unwell, a bit feverish. The temperature was dropping so it does feel a bit nippy. I suddenly remember that mung bean is good for health and having it with ginger will warm your body and provide extra energy.
I do not use exact measurement... so it's up to your liking for the taste

Ingredient:
2 handful of Mung bean
a big chunk (app. 3 tbsp) palm sugar - or ordinary sugar will also works
2 glass of water (app. 400ml)
1 tsp salt
2 cm ginger, crushed
Condensed milk to serve with

Direction:
1. Wash and boil mung bean with crushed ginger with 2 glass of water until the beans breaks and tender - feel free to add more water if the mung bean is not yet breaks and tender
2. Add Palm sugar and salt to taste.
3. To serve : ladle mung bean to a glass and drizzle condense milk to your desire.

Sup Brenebon // Red Kidney Bean Soup

It's getting cold here in Brighton. So husband and I longed for hot soup. I know we still have a can of red kidney bean in the cupboard and I ran out of ideas of what to do with it. So again I browse through Mindy Jordan's food blog and found this recipe that I add this and that to it. If Mindy happens to look at my blog, I want her to know she has been my inspiration for food blogging.
Anyway, I had an awful headache when making this dish but it magically disappear after having this soup with steaming hot white rice... hmmmmm....

Source : Mindy Jordan

Ingredients:
250 gr beef meat - cut 
2 cups red kidney beans
1 onion - thickly sliced
2 cloves garlic - crushed
1 tbsp butter
a bunch of Flat leaf parsley

Fresh ground nutmeg
Water
Salt, pepper, sugar to season

Directions:
1. Make a beef broth by cooking the meat
2. Boil the kidney beans until soft but not too soft. Drained well and add to the beef broth
3. In a separate frying pan, cook the onion and garlic until fragrant then add to the soup, season well. Cook again for a while. Serve warm with rice or bread


I add 1 tbsp of butter and a bunch of parsley to it and taste pretty nice.

Bubur Kacang Hijau // Indonesian Mung Bean Porridge

It was Autumn 2008, last year in Hartford. I have just arrived in US and doing my best to cope with the cold weather. I have bought some mung bean and my friend Rev. Jacky Manuputty, fellow Ambonesse studying in the same institution, had given me gula merah or Indonesian palm sugar. I wanted to make sure I do it right so I search for a fool-proof the recipe. I found this following from Mindy Jordan's Foodie Blog. It has been my inspiration ever since.

Source: Mindy Jordan

Ingredients:
350 gr Mung Bean - washed then soaked in water overnight, drained well before boiling
4 cm ginger - crushed
Palm sugar - grated
Salt
Water
Condensed Milk


Directions:
Boil the Mung beans for about 15-20 minutes
Add crushed ginger and cook again until the Mung beans are cracked
Add the palm sugar and salt, combine well. Serve warm or cold

Add condense milk if you like. Some people prefer coconut milk but I like the condensed milk or Susu Kental Manis. 


The picture of the Mung bean is taken on Rev. Jacky's floor when we enjoy the Mung bean together in a cold autumn day.
 

Indian Cauliflower Curry Stew

Indian Cauliflower Curry Stew

Source: Good Housekeeping Magazine, Jan 2009

Cooking time : 30 – 45 min

Serve : 4

Ingredient:

1 tbsp Olive Oil

3 Med Carrots – Chopped

1 Onion

1 tbsp Peeled and crushed fresh ginger

1 tbsp Curry Powder

Salt

2 c. Vegetable broth

1 med head cauliflower – cut into florets

 2 cans garbanzo beans – rinsed, drained and soaked over night

½ c. loosely packed fresh cilantro leaves – chopped

¼ c. low fat yogurt plus additional for serving   

Rice – I used Basmati

Direction:

In 6 quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion and cook for 10 – 12 minutes or until vegetables are lightly browned and tender – stir frequently

Meanwhile, cook the rice as label directs or in what ever way you know and enjoy.

Stir ginger, curry and salt into carrot mix – cook for 3 min – stir occasionally

Add broth, cauliflower, garbanzo beans – cover and cook on medium for 15 min until cauliflower is tender.

To serve, stir chopped cilantro and yogurt into the stew. Spoon rice into serving plates and topped with stew. Put additional yogurt to dollop on top if you like.

Snappy Chili // Chili cepat

My memory of Chili dish would be my mother’s homemade chilly. We used to be responsible to run a gruest house for SIL (Summer Institute of Linguistic) in Ambon, Indonesia. It was so long ago that I almost forgot the taste. During my study in US, I came across 3 variations of simple chilly recipes that I love so much I had to cut it out from the magazine. Finally, I put it to the test for my husband and I, 8 months after I stumble upon it. Only this time we are in England… How the recipe travel. I combined and changed some ingredient according to what I think will suit our tongue and Ta Da!!!! Hubby said it taste much better than one of the famous restaurant in our town… lol... What a great husband.

So here’s my twisted version of Snappy Chili adapted from Woman’s Day Magazine, April 2009 by Donna Meadow

Serve : 4

Cooking time : 30 min

Ingredient:

12 oz    ground beef

1 can    Red Kidney Bean - rinsed

1 cup    diced bell pepper

1          chopped onion

1 tsp     dried basil

1 tsp     salt

1 tsp     ground black pepper

1 can    Tomato Pure – I used Diced Tomato in can – or tomato paste will do

2 tsp     Olive oil

Direction:

Heat olive oil in a nonstick skillet. Dunk the Onion until fragrant.

Add in ground beef and bell pepper – cook over medium high heat for 5 minutes, breaking up chunks of meat with a wooden spoon, until the meat is browned.

Add the tomato puree, oregano, salt and ground black pepper – bring to a simmer.

Cover and cook for 5 min – stirring occasionally until the pepper are tender.

Stir in the red kidney beans and heat through.

Serve over rice (the way I like it) or over bread (the way hubby like it) with fresh garden leaf salad on the side.