Sunday, November 16, 2008

Chung Pho Mook - Mung Bean Starch Jelly

Serve 8 Prep: 1 hour Cook: 30 minutes

For Jelly
  • 1 cup of Mung Bean Starch
  • 6 cups of water
  • 1tsp salt
For Sauce
  • 1/3 cup chopped green onions
  • 1/4 cup water
  • 1/3 cup soy sauce
  • 1 Tbsp each sesame seed, sesame seed oil, red flakes pepper
  • 1 tsp minced garlic
  1. Add 6 cups of cold water in to the pot and mix starch in, keep it for an hour in room temperature.

  2. Start boil with the medium heat, keep stir starch mixture until it gets more thicker.

  3. Turn the heat to low when the bubble starts to form, add salt; keep stir about 5 minutes not to scorch. turn the heat off.

  4. transfer the jelly into a 9x13 baking dish, and let it cool about 5 hours. Slice properly.

  5. Serve with your favorite vegetables (sliced cucumber, carrot) and eggs ( pan fried and sliced), toasted seaweed ... on the top of the jelly, then pour the sauce. Enjoy!

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