Monday, December 7, 2015

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Mung Bean Pudding - Vietnamese Che Kho

 To many Hanoian generations, mung bean pudding has become a familiar dish which always presents on the ancestors’ altar at New Year’s Eve. Mung bean pudding is not a delicacy but a dessert, its ingredients contain a precious medicine for gastrointestinal diseases – the cardamom.

Cardamom is a highly aromatic spice that is most commonly planted in mountainous provinces of Viet Nam, its flavor is slightly sweet and hot, very suitable to combine with a wide range of other ingredients from poultry, vegetable to cake. And in the dish of mung bean pudding, the hot cardamom goes perfectly with the cool mung bean.

 Unfortunately, this dish has lost its position in Vietnamese Tet’s meal, people can only see this dish at markets or at pagodas’ fast.

Mung bean pudding is made from dried mung bean, sugar, grapefruit extract and cardamom following a secret portion that only skillful and experienced cookers know and that is the reason why ancient mothers always took this dish to test the ingenuity of their future daughter.

How to make Vietnamese mung bean pudding.
Preparation time: 15 Minutes
Cook time: 120 Minutes

Prepare ingredients

• 0.5 kg dried mung beans (still in shell)
• 0.5 kg granulated sugar
• 2 tablespoons sesame seeds
• 1/2 tablespoon grapefruit extract (or vanilla)
• 1 dash of Cardamom powder

 Detail Recipe

1. Soak mung bean overnight, pick out all bad beans, and remove shell/skin of the rest, let dry.
2. Dry sesame in a hot shallow pan, let cool.
3. Boil mung beans in a pot until tender, about 50 minutes to 1 hour.
4. Boil water, add sugar and mix with the boiled mung bean, cook over low heat, stir constantly until it becomes a thick paste.
5. Add cardamom powder, grapefruit extract and sesame.

Served warm or cool.

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