Enough of that “being fat” issue and get back to work.
Today, my blog turns one month and I want to share with you this main dish which is one of my favorites… again! I notice that everything is my favorite, hahaha! I came scanning my posts and found out that I have not posted much main dishes.
I cooked this dish two days ago. I was thinking what food to cook aside from chicken as I am eating chicken for more than a week and my tummy is craving for something that will make her full.
Sauteed Green Mung Beans with Coconut Milk Recipe
Ingredients:
- 1 cup green mung beans
- 4 cups water, or more
- 2-3 cups coconut milk*
- 1 tbsp onion (or 1 medium onion), sliced
- 1 tbsp ginger, chopped or thinly sliced
- 1 tomato, sliced
- Spring onion, white and green sliced and separated**
- Green long chili
- Dried fish***
- 2 tsp salt or to taste
- Cooking oil
Instructions:
1) In a pot, put green mung beans and water. Boil for 30-45 minutes or until soft. Be sure to add enough water if necessary.
2) When the green mung beans are cooked, you are now ready to sauté. In a separate pot, sauté the garlic in oil, add ginger. After they are cooked, add the onion, the white part of the spring onion and tomato. When cooked, add the dried fish.
3) After 5 minutes, you can now add the cooked green mung beans and let simmer for 5 minutes. Add coconut milk and chili. Simmer for 10 minutes.
4) You are now ready to put the spring onion. Make sure that you have enough coconut milk if you’re a coconut milk lover.
And the most important thing, make your fried fish ready and white rice… and extra rice, please!
Some notes:
*You can add more, depending on how you like it.
**When I sauté and have spring onions with me, I always use the white for sautéing and green part for topping or garnishing.
***If dried fish is not available, you can use left over fried fish, fresh shrimp or better grilled fish.
