Sweetness: Mung Beans in Coconut Milk

Appetizer, Breakfast, Dessert, Others

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It has been, what seems to me, like a million years since I last posted on my beloved blog. Let’s just say that life has been a bit eventful.We had a baby! (who is now almost a toddler), and we bought a house, then we sold the house, and then we moved across the ocean :D. A change can do you good, they say. So we, the three of us, huddle, stick together, and embrace this adventure with open arms.

Our future house is still in the works. So I am sharing a kitchen at my mom’s house. After months of eating out, I started missing cooking. Now, I have been returning to it little by little. It feels good to cook, to create, to produce again. I hope to resume and sustain this good habit here in our new world.

Last night, I cooked up a storm. But of course, I forgot to take pictures of the main dishes. I did remember to take pictures of the desserts. Oh well, let this post and the next be about sweet stuff.

Mung Beans is pretty popular in the South East Asian countries. I love having it cooked in coconut milk mixed with palm sugar. You can have it hot or cold. Either way is delightful. So here is my simple recipe for 4 people:

We need:

  • 2 cups of mung beans
  • 1 cup of palm sugar
  • 1 cup of coconut milk (if using the light coconut milk, you can use the whole can)
  • 1 teaspoon of salt
  • 1 or 2 inches of ginger
  • 6 cups of water

Steps:

  • In a medium size pot, bring water to a rolling boil
  • Add mung beans and ginger. Let it cook for 5 minutes
  • Turn off the stove and cover the pot.
  • Let the mung beans sit for an hour in that covered pot
  • After an hour, see if it needs a bit of water. If so, add enough to immerse the beans
  • Turn on the stove again and add sugar. Stir well
  • While stirring, add the coconut milk. Keep stirring until it starts to come to simmer again
  • Turn off the stove, let it cool down, and enjoy
  • Refrigerate the rest and try it cold for the next dayIMG_20160615_204919

 

 

 

Grilled Plum on Warm Bread with Cheese

Baking, Breakfast, Dessert, Snack

Grilled plum on bread with ricotta cheese by Tiny Chili PepperWhen people find out that I cook, some would ask, “Wow, you don’t mind the effort that cooking involves?” or say, “Good for you. I am way too lazy to cook.” or “Oh, you’re such a good wife.” (I usually roll my eyes, in my mind, for the latter comment :D.) Feels like there’s this impression that a person who cooks is industrious, taking on such an onerous task, or domestic. Well, contrary to that assumption, I cook because I get bored with food a lot. I seek wonderful colors, a burst of great flavors, and pleasing tastes in food. They bring me joy, while bland food just makes me feel sad.

Plum on Bread Tiny Chili Pepper

My curiosity of tastes and appreciation for creativity takes me on an ongoing search for things to try. Just like this recipe I adapted and simplified from a genius food blogger at Dash and Bella: Grilled Plum and Lemon Ricotta Toast. Grilled sweet plum over warm bread with mild cheese spread. Delicious. I’d like to try using apples, nectarine, or peach next time. What a great way to enjoy more fruits! Thanks, Dash and Bella.

In my version, I used:

  • 4 black plums (each sliced into four cuts)
  • Bread
  • Ricotta cheese

Steps:

  • I grilled the slices of plums and bread for about 1-2 minutes each side over medium heat (I didn’t mix the plums with olive oil, balsamic, and herbs as the original recipe suggested and still they tasted wonderful).
  • Spread ricotta cheese on the warm bread and place the juicy plum on top (I used the ricotta plain without the lemon juice)
  • Enjoy! Great for breakfast and snack

by Tiny Chili Pepper

Have a great day!