With the self-imposed shelter-in-place practice, we have been stocking up the refrigerator and pantry; doing our little bit to minimize trips to the store. With every meal, I have to decide to do without or find substitute if some ingredients are missing. Let’s just call it ‘creative’ cooking.

We are craving dessert. I pulled out some leftover frozen split peas from the the Vegan Shepherds Pie recipe. Hmm… they look like mung beans in Lek Tow Suan! I whipped up this split pea porridge quickly, substituting the mung beans with the split peas. Not bad, this mung bean look-alike actually tastes very much like the real deal. Mission accomplished.

Ingredients

• 10 oz split peas
• Chinese crullers, thinly sliced.

(A)

• 280g coarse sugar
• 143 ml (5 oz) water
• 4 screw pine leaves, tied into a knot

(B)

• 108g (2 oz) sweet potato flour
• 170 ml (6 oz) water

(C)

• 1000 ml water
• 5 screw pine leaves, tied into a knot

Directions

Wash and drain split peas. Boil split peas in a large pot of water until tender, about 45 minutes. Drain and rinse with cool water.

2.  Boil (A) in a saucepan over moderately high heat for 10 minutes till sugar turns syrupy. Remove the pine leaves when done.

3. Mix the (B) and strain into a medium size pot.

4. Boil (C) for 15 minutes, discard the pine leaves. Pour (C) (still boiling) slowly into (B), stirring constantly. The liquid will turn glue-like. Add the syrup, and bring the mixture to a boil over medium low heat. Add the split peas and bring to a boil over low heat. Do not overcook the split peas.

5.  Serve hot in a small bowls with slices of Chinese crullers.