Chào các cô! Chào các bạn!
Chúng em bốn đi đinh Thầy Minh để nấu ăn trưa. Chúng em là LAV1201 Việt một sinh viên. Thầy Minh sống ở Bukit Panjang Mayspring. Chúng em ₫ến lúc tám sáng, vào thứ bảy.
Chúng em tên là: Minh Phong, Minh, Minh Hằng và Minh Cưởng
Here is the recipe:
- 125g Green Beans (aka mung beans) – soaked overnight and drained
(In which we forgot to soak it overnight and it takes a long time to cook the beans on that day itself :P)
- 2 Pandan (aka Screw Pine) Leaves, dried ends cut, tied in a knot
- 1.25 litres water
- 50g rock sugar
-1/3 cup sago (small tapioca pearls)
1. Place water, and pandan leaves in a pot and bring to boil.
2. Reduce the fire, add beans and simmer, partially covered, for about 30-50 minutes (or till beans are soft). Add sugar to taste during the last 5-10 minutes of cooking.
3. For the addition of sago, it is after the beans have been partially cooked. (Don’t add too much of sago, since it will cause the soup to be to starchy)
4. Also, keep stirring while waiting for the sago to soften. Otherwise, the sago pearls will aggregate together, causing lumps and will be gooey like. :o
And we have found another way of cooking sago, such that it can retain nice ‘pearl-like’ sagos…
- Soak tapioca pearls in cold water for 20 minutes. The pearls will expand and turn bright white. Drain.
- In a medium pot, bring water to a boil. When water boils, turn off heat and add the drained tapioca pearls and stir constantly for 1 1/2 minutes, or until the pearls are translucent with a very small white center. Taste the tapioca, it should be soft but not goopy.
- Drain the tapioca in fine mesh sieve and run cold water through the sieve to stop the tapioca pearls from cooking further. Swish with your hands to make sure that the pearls at the bottom of the sieve have a chance to cool down. Drain and add to the green bean soup.
- reference: http://www.noobcook.com/green-bean-soup/
Outcome of our green bean soup:
Although Cô Bích says the taste of the soup is sweet enough, the problem lies with the texture of soup. It turns out to be overly-starchy, reason being that too much beans are in the pot! ): Also, over-stirring of the soup will mesh the beans instead. Still, we have learnt our lessons from our experience and have great deal of enjoyment relishing food cooked from other groups!
Hôm nay chùng em vui.