BINDAETTEOK (MUNG BEAN PANCAKES)
Provided by Elaine Louie
Categories appetizer
Time 40m
Yield About 20 4-inch pancakes
Number Of Ingredients 14
Steps:
- The child can combine the mung beans and rice in a fine-meshed colander. Rinse well with cold water, then drain. Transfer to a bowl and add 8 cups of lukewarm water. Cover the bowl and soak at room temperature for at least 6 hours and up to 24 hours, changing the water once or twice.
- Make the dipping sauce. The child can combine the soy sauce, sesame oil, rice vinegar and ground red pepper in a small bowl and mix until blended. The adult can mince the scallions and add to the sauce. Set aside at room temperature.
- Make the pancakes. The child can combine the kimchi liquid, fish sauce (if using), sesame oil, soy sauce, salt, and 1/2 cup water in a small mixing bowl and pour into a food processor. The adult can drain the beans and rice and add to the food processor. Process until the batter is coarse and chunky, not perfectly smooth. Do not overmix. Transfer to a large bowl, finely chop the kimchi and stir into the batter.
- Fry the pancakes. The child can line a plate with paper towels and set aside. The adult can place a large nonstick skillet over medium heat and add 1 to 2 tablespoons of the vegetable oil. Heat until the oil shimmers. Using a 1/4 cup measure, ladle in the pancake batter, flattening each pancake to 1/3-inch thickness. Cook until crisp and browned on one side, 2 to 4 minutes. Flip the pancakes and cook until browned on the other side, another 2 to 4 minutes. Transfer to the paper towel-lined plate, then to a warmed serving platter and serve with the dipping sauce.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 403 milligrams, Sugar 2 grams, TransFat 0 grams
IRAQI LAYERED FRESH FAVA BEAN/BROAD BEANS & RICE
This is another "layered" (m'tubuq) rice dish from Iraq. It's a little work cleaning the fava beans but it can be done while watching TV. Very tasty! The recipe is a high source of protein with or without meat. I make it w/o meat (if you prefer meat, it should be lamb). Since I've never really measured, the amounts are approximate and I use a rice cooker but it's not necessary, just convenient. You can replace the fava beans with baby lima beans if fava isn't available. Fava beans are so much tastier than lima beans, though. You should be able to find them at a produce market or Middle East grocery store. I buy the fresh and double peel them, i.e. remove the large cottony outer pod then remove the shell or skin around each bean. They are also available canned and ready to cook but I still take off the little thin shell around each one.
Provided by Hudakore
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If using a rice cooker, measure the amount of water for the rice only then add and mix all ingredients together. If using a conventional pot, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
- Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
- Serve with dollops of plain yogurt or date syrup (dibis).
MUNG BEANS AND RICE (MASHKITCHIRI)
Provided by Marian Burros
Categories dinner, project, side dish
Time 1h10m
Yield 3 servings as a main dish
Number Of Ingredients 14
Steps:
- Soak beans overnight or cook for 2 minutes in plenty of water and allow to sit for one hour; drain.
- Saute onions and carrots in hot oil until onion begins to turn golden.
- Add potato and cook 5 minutes.
- Stir in the tomatoes, cumin seed, hot and sweet paprika and chicken stock. Bring to boil and add the drained beans. Cover, leaving the lid slightly askew to let steam escape. Simmer until beans are soft, 20 to 30 minutes, and most of liquid has been absorbed.
- Meanwhile, bring the rice and water to a boil; reduce heat, cover and cook 17 minutes, until rice is tender and water absorbed. Stir rice into bean mixture; add salt.
- Garnish with cilantro and hot or sweet paprika.
Nutrition Facts : @context http, Calories 846, UnsaturatedFat 10 grams, Carbohydrate 154 grams, Fat 14 grams, Fiber 23 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1366 milligrams, Sugar 26 grams
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