Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Water 1/3 c Dried mung beans
1 lb Pumkin or butternut squash - soaked 30 min and drained
- peeled and cut into 3 tb Vegetable oil
- large chunks 1 Square of bean curd
1 Sweet potato 1 qt Coconut milk
- peeled and chunked 1/2 oz Cellophane noodles,
1/2 c Raw peanuts; shelled and - soaked 20 min, drained
- skinned. Soaked 30 min, - and cut into 1 inch sections
- drained and roughly chopped

~- Boil the water and drop in the pumpkin/squash, sweet potato,
peanuts and mung beans. Cook on medium heat for 35 min. While
making the soup, prepare the bean curd by heating the oil in a frying
pan and cooking the curd until light brown on both sides. Slice
lengthwise into 1/4 inch strips and set aside. After the 35 min,
check the mung beans for softness. If they're soft, add the coconut
milk and a touch of salt. Bring up to a boil and throw in the
cellophane noodles and fried bean curd. Serve with rice and Buddhist
Nuoc Leo. From: timi#chloroplast.Berkeley.EDU ( Tim Ikeda)

Browse by categories