Luk Chin Thua Khiao (Mungbean Balls) (V)

Mung beans are among my favorite. They're most often used in Indian and Chinese cooking. With their rich, creamy texture, they're also great in salads. And their health credentials are excellent: zero cholesterol, negligible fat, high in protein and dietary fiber, and a good source of calcium and iron. 

This mung bean balls is a particularly tasty recipe such a apptizer. It's quick and easy to make (apart from the overnight soaking of the beans), especially as you can do most of the preparation in advance.

INGREDIENTS:

• 1 ½ cups mashed, boiled, hulled mungbeans 
• 3 coriander roots, well pounded 
• ¼ tsp pepper 
• 5 cloves garlic, well pounded 
• 1 ½ tsp salt 
• 2-3 tbsp wheat flour 
• 1 eggs 
• 1 tsp vegetable oil 

PREPARATION:

• Mix all the ingredients and knead together until stiff. 
• Taking one tablespoonful at a time, roll the dough into balls. 
• Place the balls on a plate, put into a steamer in which the water is already boiling, and steam for five minutes. 
• Then, remove the balls from the steamer and fry in plenty of oil. 
• They may be served with chillies sauce or ketchup or sweet and sour sauce 

Enjoy~* ;)

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Khanom Jeep & Kiao Thot Sai Phak (V)

From now more and more people are turning to vegetarian foods nowadays due to growing interest in maintaining health and in the healing quality of meat-free diets; this in addition to long standing religious reasons. Then from now I will more post about vegetarian foods. Started from...Khanom Jeep...

Khanom Jeep and Kiao Thot Sai Phak in Thai and also we call in English is Steamed or Fried Won Ton with Vegetarian Filling. This food we eat like a appetizer and all day menu. Also lover kids menu..Let's go...

INGREDIENTS:

• 80 wonton sheets 
• ¼ cup diced onion 
• ½ cup thinly sliced, soaked ear mushroom 
• 1 cup diced carrot or diced pumpkin 
• 1 cup peas or short lengths of green beans 
• 1 tsp. chopped coriander root 
• 2 tbsp fried garlic 
• ¼ tsp pepper 
• 5 cloves garlic 
• 1 tbsp seasoning sauce 
• 1-2 tbsp light soy sauce 
• 1 tbsp wheat flour 
• 2 tbsp vegetable oil 
• 1 egg 

PREPARATION: (for Khanom Jeep)

• Pound the coriander root, pepper, and garlic well in a motar. 
• Heat the oil in a frying pan. When it is hot, fry the garlic mixture until fragrant, then add the onion, mushrooms, peas or beans and pumpkin or carrot and stir fry until tender, seasoning with seasoning sauce and soy sauce. 
• Separate the yolk of the egg from the white. 
• Set the white aside for use in wrapping the won ton. 
• Add the yolk to the pan, then add the flour and mix thoroughly. 
• When ready remove from the pan and allow to cool. 
• Place about 1 tsp of the filling in the center of won ton sheet and fold the sheet up by making small pleats all around the filling, sticking the sheet closed by dabbing it with a little of the egg white. 
• Place the won ton on a lightly greased banana leaf or tray in a steamer and steam for about 15 minutes. 
• After removing from the steamer, arrange on a plate, sprinkle with the fried garlic and serve with light soy sauce, soy vinegar or sliced chillies in vinegar. 

PREPARATION: (for Kiao Thot Sai Phak)

• For make a Kiao Thot, place about 1 tbs of the filling in the center of each won ton sheet, fold the sheet over the filling, wet the edges of the sheet with a little water and then pinch the edges closed. 
• Heat the 2 cups of oil in a frying pan. 
• When it is hot, fry the won ton until crisp and golden brown, then remove from the pan and drain. 
• Serve with chilli sauce or ketchup

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