Re: Mung Bean Pancakes? ? Chuck?

[Guest guest]

Wasn't me. I've never had t.

Chuck

anne_wycke wrote:

> When I first started hanging out here, I copied this recipe but didn't snip

the name with the

> recipe, so I don't remember who posted it. However, I'm considering putting it

in my plan

> when I start P1 again, now that I'm in Boston and ready to start over.

> So, I'm wondering -- was it you, ? And, if so, is it really good?

Satisfying? And does

> it grind up into a nice batter or is it still thin and lumpy/grainy? What is

it like to eat? And

> how much batter does this recipe make? Serves how many? Thanks.

>

> Ingredients:

> 4 cups mung bean, dried

> salt to taste

> water

>

> Preparation:

> Soak the beans in water overnight for 10-12 hours.

> Rub the beans between the hands in the water to

> remove the skins, which will float to the top of the

> water. Repeat this process until all the skins are

> removed; drain well.

>

> Grind the beans in a mortar or blender. Add enough

> water to make a thick paste. Season with a little salt;

> do not make the batter too salty as the cooked

> pancakes are usually dipped in soy sauce at the table.

>

> Drop the batter by tablespoonfuls onto a heated

> greased pan or griddle and cook like pancakes,

> browning lightly on both sides.

>

> This is the basic recipe, but it is usual to add many

> kinds of shredded vegetables, especially dropwort

> (minari), to the batter before fried. Pork or beef,

> shredded and fried beforehand, is also sometimes added.

>

> 1 lb (450grs) shredded pork, fried in a small amount

> of oil until well done

> 1/2 cup dropwort stems, cut in 1 " lengths and scalded

> 2 leeks, chopped

> 1 head garlic, finely chopped

> 1 Tbsp sesame salt

> 1 tsp fresh ginger root, finely chopped

> 1/2 cup cabbage kimchi, chopped

>

> Any or all of these ingredients should be well mixed

> with the bean batter before it is fried.

>

>

>

>

>

>

>

> Please send your recipes for inclusion in the Files to the Moderator at:

> South-Beach-Diet-Getting-It-Right-owner

>

> Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South

Beach Diet teaches you to rely on the right carbs and the right fats-the good

ones - and enables you to live quite happily without the bad carbs and bad fats.

>

> For more on this Way Of Eating please read " The South Beach Diet " by Arthur

Agatston, MD. ISBN 1-57954-814-8

>

>

[Guest guest]

Might have been me, I dunno. I haven't eaten this one yet though.

[Guest guest]

I think it WAS you, because I remember musing over your email name and thinking

it was

rather lyrical and wondering what it meant. . . but then you stopped posting

and I didn't

get a chance to ask. I had some mung beans in the closet here in Boston, so

they now

are swimming in the pool, and I will make this and let you know how it is, then,

we I try it.

So, I guess I get to be the one on the adventure trail. Sounded interesting,

tho.... I last

used these mung means when the sprouts had grown about an inch or three and I

put

them into a stir-fry. Problem was, though, that it took them so long to grow,

and I had to

change the water so many times, that it was hardly worth the effort. At least

this one uses

them before I have to grow and harvest them! ;-)

Anne

>

> Might have been me, I dunno. I haven't eaten this one yet though.

>