Monday, August 24, 2009

Green Bean Sweetened Soup

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This Summer has been the busiest and happiest as i have the pleasure of entertaining friends from Malaysia, and i have been neglecting my blog and so many other things. I did not even realised that the the holy month of Ramadan has already started a few days ago until i received an email from Karr Wei, who posted my Kuih Bakar on the StarMetro, a sunday section of The Star. The article can be found as Simple Delightful Kuih

To all Malaysians and everyone who is observing this holy month, i wish you all the best and Selamat Buka Puasa


1 cup mung beans/green beans - washed and soaked for 1 - 2 hrs
1/2 cup dried kelp (海带)
Granulated sugar/Rock sugar to taste


Put soaked beans and kelp in a pressure cooker and top with enough water to reach to 1/2 of the 6 quarts pr essure cooker. Close the lid and cook on high - 15 lbs pressure for 30 minutes - time starts when the 15 lbs of pressure has been reached, that is the pot will be hissing like crazy. Reduce heat to maintain 15lbs pressure.

Release pressure before opening the lid.

Check the beans for desired softness (cook further if it is not ready).

Add enough of sugar according to taste and bring the soup back to the boil and cook until sugar has dissolved.



Mary said...

How lovely to see one of your recipes in the newspaper. Congratulations, Lily. I hope you are having a wonderful day.

Amy Chan said...

Is there a way to cook the dish without using a pressure cooker? Would a slow cooker work?

lilyng said...

amy chan

of course, just cook on the stovetop but you might need more water as it takes a very much longer time to cook the beans soft. Soak beans before cooking, it will help not only shortening the time taken, you will not get gas after eating - a piece of ginger can also help to prevent this.

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