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Mung bean porridge
Serves 4 Starters and mains
Ingredients
- 100g glutinous rice
- 100g mung dal
- 2tbsp toasted sesame oil
- 1.2 litres chicken stock
- 1tbsp light soy sauce
- 1/2tsp ground white pepper
For the topping (optional)
- poached egg
- kimchi
To serve
- 2tsp julienned fresh ginger
- 4tbsp gim jaban (crumbled toasted seasoned seaweed)
Method
Start 1 day before serving.
The day before, put the rice and mung dal in a large bowl and wash them thoroughly until the water runs clear. Fill the bowl with cold water and leave to soak overnight.
The next day, use a fine sieve to drain the rice and mung dal and set aside.
Gently heat the sesame oil in a heavy-based pan over a low-medium heat. Add the drained rice and mung dal and sauté for a couple of minutes to coat them in the oil, stirring occasionally to prevent them sticking to the pan, until the grains start to appear translucent. Gradually add the stock, in a few stages, to allow the rice and dal to be incorporated into the liquid.
Increase the heat a touch to bring the mixture to simmering point, then simmer gently for 45 minutes over a low heat. Stir every now and then to ensure the rice does not get stuck to the bottom of the pan – you should notice very gentle bubbles erupting through. The rice and dal should break down into a soft creamy mush, and the porridge thicken to the consistency of runny custard.
Stir in the soy sauce and white pepper and add sea salt flakes to taste.
To serve, divide among 4 bowls, top each with a poached egg and some kimchi, if using, and garnish with the ginger and gim jaban.
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