Tag Archives: Beans

Beans contain about 80 species of the Fabaceae family. It includes annual herbs native to Central America, the best known is the common bean grown as a vegetable in all temperate and warm regions of the globe.

In terms of herbal medicine, above all, beans are low calorie and adapted to slimming diets, provided they do not fry in a pan with 100g of butter. The beans have beta-carotene that would be extreme importance to the prevention of certain cancers and cardiovascular diseases. It is his virtue diuretic that is the best known, beans are sometimes used as a cure to relieve the kidneys. Beyond that, it would also recommend to treat nervous system disorders and rheumatism. Beans also have the inositol which has the property of strengthening the heart.

Thai fondue

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Ingredients :

  • 2 L of water
  • 2 cubes of beef bouillon
  • 2 tablespoons of raw sticky rice
  • 1 tablespoon of nuoc mam sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of chili paste
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 250 g of vermicelli
  • 250 g of beef
  • 250 g of pork
  • 250 g of calf liver
  • 250 g of Chinese Cabbage
  • 250 g of green beans
  • 3 cm of galangal
  • 3 kaffir leaves
  • 15 onions
  • 2 shallots
  • 2 cloves garlic
  • 2 white stalks lemongrass
  • 1 bunch basil
  • 1 bunch cilantro

Preparation :

Peel and chop the shallots, garlic and white of lemongrass , put the three spices in a bowl and set aside.

Peel and chop galangal, cut into 4 pieces the kaffir leaves and reserved.

Cut the leaves of Chinese cabbage into pieces to 5 cm and chopped coarsely the spring onions then cilantro and reserved.

Cut thin slices of calf liver, pork and beef and reserved to refrigerator.

In a skillet cook the raw sticky rice over high heat, stirring occasionally, until they become dark brown, then grind in a blender and reserved.

In a saucepan heat the water over high heat then add the beef bouillon cubes, add the fish sauce, soy sauce, sugar, salt and crushed sticky rice and mix.

Add the kaffir leaves and galangal in the broth and bring to boil.

Pour the broth into the fondue pot that you put on medium heat to keep the simmering stock.

Arrange the plates containing rice vermicelli, meat, cabbage, basil, cilantro, onions and then the bowl containing three spices around the pot.

Dip pieces of meat and vegetables in broth, then in the bowl with the onion, shallots and lemongrass or in the chili sauce.

Serve with a spicy sauce or dark soy sauce.

Tips : you can replace the pork with chicken and veal liver by the calf’s heart.

Bihon Pancit – fried noodles

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Ingredients :

  • 1 package of rice noodles (pancit bihon)
  • 100 g of cut green beans
  • 2 carrots cut into julienne
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons of soy sauce
  • 1 tablespoons of fish sauce (patis)
  • 2 chicken breasts sliced ​​
  • 1 cup of chicken stock
  • 1 lemon juice

Preparation :

In a large bowl filled with warm water, soak the rice noodles for 5 minutes to soften.

In a wok, put 2 tablespoons of vegetable oil and make heat over low heat.

Saute garlic and onion until it is transparent. Add the chicken breast and cook until browned, then season to taste with fish sauce.

Add the carrots stirring regularly then the green beans, pour half of broth and soy sauce, bring to boil and add noodles, stirring constantly until cooked.

Add the remaining broth if necessary.

Serve with a drizzle of lemon juice.

Anecdotes : Pancit or pansit is the term for noodles in Filipino cuisine. The noodles were introduced into the Philippines by the Chinese and have since been adopted in the local cooking. noodles dishes are also common in local restaurants. Food establishments specializing in noodles are often called panciterias.
Food according to tradition inherited from China, the noodles should be eaten on the day of his birthday. They are often served at birthday parties and Chinese restaurants in the Philippines often have “birthday noodles” on their menus. The noodles represent long life and good health, they should not be cut short so as not to remove the symbolism.

Gin thoke – ginger salad

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Ingredients :

  • 1/2 cup of lentils and fried refreshed
  • 1/2 cup of lima beans and fried refreshed
  • 2 teaspoons of baking soda
  • 2 lemon juice
  • 5cm of fresh ginger, peeled and cut into julienne
  • 2 teaspoons of sesame seeds, toasted
  • 2 tablespoons of chopped salted peanuts and dry roasted, crushed
  • 1/2 Chinese cabbage chopped
  • 1/2 medium onion, thinly sliced ​​
  • 1/2 serrano chili, seeded and diced
  • 1 tablespoon of fish sauce
  • 1 tablespoon of peanut oil
  • Salt and pepper to taste

Preparation :

Soak overnight lima beans and lentils in two separate bowls filled with water with a teaspoon of baking soda in each bowl.
Place the julienned ginger and lemon juice in a jar and refrigerate for at least 12 hours.

The next day, drain and thoroughly dry lima beans and lentils.

Heat oil in a pan and fry the beans and lentils separately until golden brown. Drain and reserve. In a bowl, combine cabbage, onion, pepper, sesame seeds, peanuts, fish oil, peanut oil, pickled ginger, lemon juice, salt, pepper and 1/2 cup each lentils and lima beans then mix.

Taste and add the oil and sauce if necessary. Let stand for about 5-10 minutes and serve.

 

Banh Chung – glutinous rice cake with pork

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Ingredients :

  • 500 g of glutinous rice
  • 200 g of peeled mung beans
  • 450 g of pork loin
  • 1/2 tablespoon of sugar
  • salt, pepperMaterial:
    • a rectangular dish
    • banana leaves or parchment paper or aluminum
    • of kitchen twine
    • a pressure cooker or a rice cooker

    Preparation :

    The night before, soak in a bowl of cold water mung beans, wash the rice and soak in another bowl of cold water and leave to rise overnight.

    Drain the rice and mung beans and mash the beans and reserve.

    Prepare the stuffing in the pork: Cut the meat into cubes, place in a bowl and season with salt, pepper and sugar. Mixing, film and reserve.

    Cut long pieces of twine and have them on the bottom of your dish, crossing them. They used to pack the banh chung.

    Line the dish with aluminum foil or banana.
    Depositing a layer of uncooked rice, about 1 cm in the dish, pressing down well, recover the rice with a thin layer of mashed mung beans settle well with a spoon,place a layer of meat and pack it well, then another layer of beans and rice.

    Fold the edges of the paper toward the center, as a gift to wrap, close with the twine, tight. Gently plunge the banh chung in a pressure cooker or large pot of simmering water and cook 5 hours on low heat, ensure that water is always the same.

    Cool completely  your banh chung before eating and serve in slices or pieces.

    Tips : The Banh Chung is traditionally eaten during the Lunar New Year (Tet), served with pickled onions, pickled vegetables “dua món” and Vietnamese bologna.

    Anecdotes : Traditionally, every home should have at least one pair of Banh chung to put on the family altar. Before Tet, families often offer Banh chung to other families, and it is typical for a vietnamese family to end up with significant amounts of Banh chung long after the party. We distinguish the Banh chung (square) and Bánh Tét, cylindrical (fertility symbol).
    According to an ancient legend, the Banh chung was invented by Lang Lieu (or Tiet Lieu), winner of a competition organized by his father, King Hung Vuong VI the prince who offers the best dish will be the next king. Lang Lieu went up on the throne because the Banh chung, whose form symbolized the Earth (once thought to be square) containing rice (staple food), mung beans (symbolizing the plant) and meat (symbolizing animals or humans); more, “Bánh day” (a variant of the dish) symbolizes the sky. As the dish was meant very symbolic, succeeding generations have continued to follow this tradition and offer Banh chung and Bánh Day at the time of Tết.

Nuoc leo – peanut sauce

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Ingredients :

  • 250 g of ground pork
  • 4 cloves garlic
  • 1 tablespoon of oil
  • 4 cups of water
  • 1/2 teaspoon ground black pepper
  • 3 tablespoon of bean sauce
  • 2 cups of chicken stock or pork
  • 2 teaspoon of sugar
  • 1 tablespoon of fish sauce
  • 2 teaspoons hot pepper sauce
  • 1 cup of roasted peanuts

Preparation :

Crush the garlic with a little sugar. Heat oil in a wok and saute garlic over low heat until it begins to change color.

Add pork and fry over medium heat, stirring constantly, to pepper, add bean sauce and stir until meat is done.
Add broth, remaining sugar and fish sauce, mix and simmer another 5 minutes.
Remove from heat.

Place in a blender or mortar the roasted peanuts.

Add chili sauce and peanuts (reserve a few crushed peanuts for garnish).

Sprinkle with peanuts and serve warm or lukewarm.

Khao tom mad – banana sticky rice and coconut

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Ingredients :

  • 1 1/2 cup of sticky rice
  • 2 cups coconut milk
  • 4 tablespoons of sugar
  • a pinch of salt
  • 4 ripe bananas cut in half and sliced ​​
  • banana leaves or aluminum
  • 1/4 cup of black beans

Preparation :

Soak rice in water overnight then drain.
Soak black beans overnight, drain and boil until soft, about 15 minutes.
Mix cream of coconut, sugar and salt in a bowl.

Cook the drained rice in a saucepan over low heat. Slowly add the mixture of coconut milk, stirring with a wooden spoon, until the coconut milk is completely absorbed. This will take about 45 minutes to 50 minutes. Make sure the rice has absorbed all the coconut milk, then let it cool.

Spread 1 cm thick sticky rice on a rectangular piece of banana leaf or aluminum foil (about 12 cm x 9 cm), place a piece of banana and cover again with rice, then lightly push some black beans in rice.

Fold the paper, then tie securely with twine, repeat the process until all packages are ready for steaming.
Place in a steamer and cook for 15 minutes, then cool.

Anecdotes: Khao Tom Mad is found in street markets throughout Thailand and Laos. Eaten both as a sweet snack or a meal in itself, the plots are often given as offerings to monks at the beginning of Buddhist Lent. This marks the beginning of the monsoon season of 3 months and is the period where the monks retired to the monastery, and concentrated on Buddhist teachings. It can also be given as offerings during religious ceremony.

Or Lam – aw lahm – spicy stew

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Ingredients :

  • 4 tablespoons of cooked sticky rice
  • 1 boneless chicken thighs
  • 2 yard-long bean, chopped
  • 1 new pumpkin vine
  • 1 stalk lemongrass
  • 3 sprigs dill
  • 4 Chinese cilantro
  • 3 dried red chillies

In a tea ball or grouped in a piece of gauze:

  • 3 teaspoon of Whole black pepper
  • 15 Sichuan peppercorns
  • 4 cups of chicken broth (or other meat)
  • salt
  • 7 globe aubergine
  • 1 turnip
  • 1 large lemon or Thai basil

Preparation :

Grill chicken and sticky rice flattened over a low flame (or roast under broiler) until the rice is dry and partly brown and chicken is cooked.
Soak the beans, pumpkin leaves, lemongrass, dill and cilantro chinese and place in a bowl of cold water.

Bring broth to a boil over low heat and add salt.

Peeled and cut into julienne turnip. Remove stems and cut the eggplant into small pieces.
Crush the sticky rice and add to simmering broth, then add one by one : the lemongrass who has soaked, eggplant prepared, and turnip then simmer for 4 minutes.

Add the chilies and infused the gauze the mixture of pepper and simmer 10 minutes more.
Remove the chilies and eggplant of the stew when they are cooked and mix them into a coarse paste using a blender.

Cut the grilled chicken slices. Drain the remaining vegetables and herbs, add everything to stew and simmer for a few minutes. Add the eggplant pulp that has been mixed.

Serve with sticky rice.

Anecdotes: Or lam is a specialty of Luang Prabang. This is a soup made of chicken and aubergine .

Sabzi Pilau – rice with vegetables

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Ingredients :

  • 2 tablespoons of ghee
  • 2 tablespoons of oil
  • 2 medium onions chopped
  • 1 clove garlic minced
  • 2 cups of long grain rice
  • 4 cups of hot water
  • 2 teaspoons of salt
  • 1 teaspoon of garam masala
  • 2 carrots cut into julienne
  • 12 green beans cut into julienne
  • ½ cup of red or green pepper diced
  • 1 small potato peeled and diced
  • 1/2 cup of fresh or frozen peas
  • almonds and dry grapes

Preparation :
Heat ghee in a pressure cooker and brown the onion and garlic over low heat, then add rice and fry for 2 minutes over medium heat.

Pour hot water, salt and garam masala and bring to boil. Cover and cook 10 minutes over low heat.

Add vegetables in the pressure cooker and add salt and cook 15 minutes, until vegetables are tender but not overcooked.

Remove cover and let stand a few minutes. Mix vegetables and rice, garnish with the fries almonds in butter and a dry grapes.

Serve with curries.

Curried Cauliflower and Potatoes

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Ingredients :

  • 1 medium cauliflower
  • 1 kg of potatoes
  • 2 tablespoon cooking oil
  • ¼ teaspoon seed cumin
  • ½ teaspoon Saffron Coffee
  • 1 bay leaf
  • ½ teaspoon ground ginger
  • 3 cloves garlic, crushed
  • 2 small green peppers
  • 1 cup peas
  • 1 teaspoon garam masala (or curry)
  • a little fresh coriander leaves

Preparation :
Separate the cauliflower into small florets. peel and cut the potatoes into french fries. in
a Wok or large skillet heat oil. Add cumin, bay leaf. Add the
potatoes and fry 10 minutes. Then put the cauliflower, saffron, salt. Bake 10 minutes.
Add ginger, garlic, pepper, peas, and garam masala. Cover and cook until potatoes are tender. Add the fresh coriander leaves.
Serve with rice and chapatis.

Astuces : you can decorate your plate with small hint of carrots or peppers.

Mattar Pilau – Rice with peas

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Ingredients :

  • 1 tablespoon of ghee or oil
  • 4 cloves
  • 1 small cinnamon stick
  • 2 capsules of cardamom
  • 1 teaspoon of cumin seeds
  • 1/2 teaspoon of turmeric powder
  • 1 1/4 cup of long grain rice
  • 1 1/4 cup of peas
  • 2 teaspoons of salt
  • 2 1/2 cups of hot water

Preparation :

Heat ghee in a pan and fry the cloves, cinnamon, cardamom and cumin.

After one minute, add turmeric and rice, and cook, stirring. Add peas, salt andwater and bring to a boil over high heat. Cover and cook 25 minutes over low heat.

Remove lid, stir gently with a fork and remove the cloves, cinnamon stick andcardamom capsules.

Serve hot.

Fish pancakes and cucumber salad

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Ingredients :

for 24 pancakes

  • 500 g fillet of white fish
  • 100 g of beans or green beans meter
  • 5 kaffir leaves
  • 2 eggs
  • 1 red chili
  • 1 shallot
  • ½ cucumber
  • 1 tablespoon nuoc mam sauce
  • 1 tablespoon of red curry paste
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 1 tablespoon of rice wine vinegar
  • 12 cl of hot water
  •  oil

Preparation :

Chop the beans and chop very finely kaffir leaves (remove the center rib of the leaves of kaffir). Cut the fish fillet into cubes.

Mixed fish, curry paste, eggs and chopped kaffir leaves, the mixture must be uniform. Put it in a bowl and add chopped beans, sauce, fish sauce and mix.

Heat oil over high heat.

Shape into patties not too big so that the cooking is well blended and flatten slightly to make pancakes.

Put them in the oil and fry 3 minutes on each side, then remove them and drain them well on absorbent paper.

For the cucumber salad:

Cut the cucumber in 2 and finely chop the shallots and red chili.

For the vinaigrette in a bowl, put the sugar, salt, rice vinegar and the warm water and dilute the whole.

Put the cucumber and shallot in a bowl and pour the vinegrette then mix.

tips: you can eat pancakes with sweet chili sauce, serve with salad.