My wood stove is calling. The heat is going pretty strong and
there was nothing on top to cook. It took a second to remember Mung Beans would
be best in this kind of given situation and make the most of it. The fire is
going, heating the house and maybe cooking for free too. I got some bones to
boil for the meat stock. I do not need a lot of meat in this dish as the Mung
bean itself is so filling. I washed the Mung beans and add some water to the
pot. The bone with little meat around it would be perfect to make my recipe
tastes so good!
When the Mung bean opens up from rigorous boiling, it is
time to add everything in it. Some people like to sauté the onions for desired
aroma but I am trying to avoid oil this time. The bone itself will produce a
little bit oil from whatever is attached to it, I'm sure and the stock made
from boiling the bone will enhance the flavor of this recipe plus extra soup. I
add the salt last to taste. The onions, garlic and salt, is something I enjoy
personalizing by how I want the outcome of this recipe. In my case, onions and
garlic are two of the few spices I always add when cooking. And a lot is what I
want.
Since I only have Brussels sprout on hand, a few were thinly
cut for the greens and added just before serving the dish. I like the taste of
Brussels sprout cook swiftly less than a minute, sweet and the right crunch!
Ingredients:
2 cups Mung Beans
4 Cups Water
1 Whole Onion
1 Whole Garlic Cloves
1 Coconut Milk in can
Salt
Pork Bones/ Beef Bones
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