Philippine Mung Beans in Coconut Milk

"I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by zenbach photo by zenbach
Ready In:
1hr 30mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
  • While the beans are cooking, saute the onions in the oil with salt.
  • When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
  • Add the coconut milk and simmer for 5 more minutes.
  • Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
  • Remove from heat and serve (I like it with rice).

Questions & Replies

  1. Can I serve this recipe as a cold salad for a potluck meal
     
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Reviews

  1. This is a great starter recipe... that is, I've never made it exactly as written, but have thoroughly enjoyed 2 versions of it that I have made. First, the instructions are not complete, and I had to look at other Philippine mung bean recipes to figure out how much water to add to the soaked/drained beans before cooking them for an hour. In Step 1, after soaking and draining I then add 4-1/2 cups of water or broth, bring to a boil, and cook gently for about one hour. By this time, most of the water is absorbed, leaving a thick, but tender porridge-like consistency. No draining is necessary after cooking this way. To make an Indian version, while the beans are cooking I'll add about 1 tsp of turmeric, 2 TBS of madras curry powder, and I usually use about 2-3 tsp of salt, to taste. I also throw in the onions & garlic while the beans are cooking, and they're all soft by the time the beans finish cooking. I leave out the soy sauce and chard; and add the coconut milk and adjust seasonings to taste at the end. To make a Thai version, while the beans are cooking I'll add 1-1/2 tsp dried galangal, 3 tsp dried lemongrass (no access to fresh where I'm at), 1 tsp turmeric, 2 TBS red curry paste, 2-3 tsp salt to taste, and 1 tsp sugar. Again, leave out the soy sauce and chard; and add the coconut milk and adjust seasonings at the end. Great recipe! Thanks for sharing and inspiring!
     
  2. So yummy! I served with Soba noodles and the coconut made it adhere so well. I also added mushrooms, orange bell pepper, broccoli and arugula (didn't have chard). Will be making over and over again! Tofu would be a good addition too!
     
  3. Easy and tasty, brilliant.
     
  4. I've been making this soup from the Moosewood for years! Thanks for posting the recipe. I add shrimp and a little fish sauce, red pepper, and find kale holds up nicely in place of chard (though both are yummy). It's simple, easy, relatively healthy, and delicious and a great comfort food.
     
  5. I've made this recipe several times now because it's so easy and delicious. We've been growing our own mung beans and ginger and chilli (and would use our own coconut milk too if it wasn't such darned work to make it!) so it's a real homegrown dish for us and a pleasure to make. Thanks for posting it!
     
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RECIPE SUBMITTED BY

I wandered onto Recipezaar less than a year ago, looking for a lentil soup recipe. I'm pretty sure I haven't left the computer since then...I've been completely sucked in by this site! Of course, I do take the occasional break to actually cook the recipes I find. When I'm not at my computer or in the kitchen, I'm working toward my PhD in clinical psychology from Kent State. I also work as a therapist at the campus clinic, teach a class (Social Psychology this semester), and work as a research assistant. I'm a little bit busy. I do usually find time every day to cook something for myself with the help of this site, and to exercise (to counteract the effects of the great recipes I find here). I don't have much time in my life for hobbies at the moment (sigh), but I seem to recall that I used to like reading, going to see musical performances, and watching movies. I still do my best to travel as much as possible. My sister, Kate, my boyfriend, Jake, and my friend, Kris, are my favorite travel partners. Kate and I go on an "eatacation" every year. The picture above is (from left) Andrea, me, and Kris, on our first annual Tacky Tourist Weekend.
 
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