
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.


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