Saucy Mungstir Island
Posted: Tue Jun 21, 2016 12:11 am
Saucy Mungstir Island
Exploration of the Mungstir Mound recipe soon inspired a more presentation-focused version, ideal for ceremony and other special occasions. Even the conic cutout at the top of the Mound now invites a "chef's special" (whatever the chef creates for intriguing culinary taste and design). The Mound recipe is the same (and is included for convenience), but the Island prefers a hearty lagoon of tasty sauce.
Ingredients:
2 quarts sprouted mung beans, slightly dried
1 1/2 cups chopped green onions
2/3 cup spelt flour
1/8 tsp garlic granules
1/2 tsp pepper
3/4 tsp salt
4 xlg eggs
3 xlg egg whites
1/4 cup half & half
Directions:
Pre-heat oven to 350F degrees; generously oil a 2 quart baking dish having mixing bowl shape.
In a medium bowl, whisk eggs, then add half & half and whisk to combine.
In a large mixing bowl, toss mung sprouts and sliced onions with flour, then sprinkle on remaining dry ingredients and toss to combine.
Pour on egg mixture to distribute, then fold ingredients untill well combined.
Spoon mixture into baking dish, creating a slightly rounded top.
Cover lightly with foil, reduce oven to 325F degrees and bake one hour. Allow to cool 5 min., then use a spatula to loosen sides from bowl and turn Mound upside down into a deep serving dish.
Cut a small conic section from the top of the Mound for the chef's special topping (or just ladle full of the sauce mixture). Then, fill the lagoon with the remaining sauce and randomly place steamed Chinese mushrooms in the lagoon (symbolic boats of advancing Island explorers).
Upscale soy sauce recipe:
2 1/2 cups chicken broth
1 tbsp finely chopped fresh ginger
3 tbsp cornstarch
3 tbsp water
1 1/2 cups chopped green onions
3 tbsp soy sauce
1/8 tsp garlic granules
1 tbsp sesame oil
In a small bowl (or coffee cup), stir cornstarch and water until dissolved.
In a medium saucepan, combine chicken broth and finely chopped ginger; bring to a soft boil, then reduce heat to simmer. Slowly add cornstarch mixture to broth, stirring until sauce thickens. Stir in chopped green onions (parboils the onions), then soy sauce, garlic granules, and sesame oil. Cover pan and remove from heat (if not served immediately, reheat briefly before serving).
Rod
Exploration of the Mungstir Mound recipe soon inspired a more presentation-focused version, ideal for ceremony and other special occasions. Even the conic cutout at the top of the Mound now invites a "chef's special" (whatever the chef creates for intriguing culinary taste and design). The Mound recipe is the same (and is included for convenience), but the Island prefers a hearty lagoon of tasty sauce.
Ingredients:
2 quarts sprouted mung beans, slightly dried
1 1/2 cups chopped green onions
2/3 cup spelt flour
1/8 tsp garlic granules
1/2 tsp pepper
3/4 tsp salt
4 xlg eggs
3 xlg egg whites
1/4 cup half & half
Directions:
Pre-heat oven to 350F degrees; generously oil a 2 quart baking dish having mixing bowl shape.
In a medium bowl, whisk eggs, then add half & half and whisk to combine.
In a large mixing bowl, toss mung sprouts and sliced onions with flour, then sprinkle on remaining dry ingredients and toss to combine.
Pour on egg mixture to distribute, then fold ingredients untill well combined.
Spoon mixture into baking dish, creating a slightly rounded top.
Cover lightly with foil, reduce oven to 325F degrees and bake one hour. Allow to cool 5 min., then use a spatula to loosen sides from bowl and turn Mound upside down into a deep serving dish.
Cut a small conic section from the top of the Mound for the chef's special topping (or just ladle full of the sauce mixture). Then, fill the lagoon with the remaining sauce and randomly place steamed Chinese mushrooms in the lagoon (symbolic boats of advancing Island explorers).
Upscale soy sauce recipe:
2 1/2 cups chicken broth
1 tbsp finely chopped fresh ginger
3 tbsp cornstarch
3 tbsp water
1 1/2 cups chopped green onions
3 tbsp soy sauce
1/8 tsp garlic granules
1 tbsp sesame oil
In a small bowl (or coffee cup), stir cornstarch and water until dissolved.
In a medium saucepan, combine chicken broth and finely chopped ginger; bring to a soft boil, then reduce heat to simmer. Slowly add cornstarch mixture to broth, stirring until sauce thickens. Stir in chopped green onions (parboils the onions), then soy sauce, garlic granules, and sesame oil. Cover pan and remove from heat (if not served immediately, reheat briefly before serving).
Rod