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Features for "Buddhist Monks Soup"
Served as starter. Vegetarian dish.
Ingredients for "Buddhist Monks Soup" (Click here for measurement conversion) 1 quart Water
1 lb Pumkin or Butternut Squash peeled and cut into large chunks
1 Sweet Potato, peeled and chunked
1/2 cup Raw Peanuts, shelled and skinned, Soaked 30 min, drained and roughly chopped
1/3 cup Dried Mung Beans, soaked 30 min and drained
3 Tablespoon Vegetable Oil
1 Square of Bean Curd
1 quart Coconut Milk
1/2 oz Cellophane Noodles, soaked 20 min, drained and cut into 1 inch sections
Method for "Buddhist Monks Soup"
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.
Comments
Serves: 8
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