Mungbeans Coconut Cream with red oil & fried croutons
Prep time
Cook time
Total time
Serves: 4 portions
  • ½ tablespoon of oil (I used avocado)
  • 4 malaguette leaves
  • 1 tablespoon of grated ginger
  • 2 French shallots, sliced full rings
  • 4 fresh garlic cloves, sliced length wise
  • 1 cup of dried green mung beans
  • 1 eddo, peeled & cubed
  • 2 carrots, chopped in half moons
  • ½ of a big chayote, cubed
  • ¼ loosely packed cup of chopped Italian parsley
  • 2 cups of beef bone stock (bones, water, onion)
  • 2 cups of canned coconut milk
  1. - Using a fine mesh colander, throughly rince the mung beans and discard anything that shouldn't be in there. Boil the mung beans in a pot full of water for 30 minutes. Drain and reserve.
  2. - Medium/High heat. Place a big deep frying pan on the stove top. Once it's hot enough, add the ½ tablespoon of oil, onion, garlic, malaguette leaves and grated ginger. Cook for 2-3 minutes.
  3. - Add the rest of the veggies, the chopped parsley and 2 cups of beef bone stock. Lower the heat cover the pan and gently simmer for 20 minutes or until the liquid is full absorbed.
  4. - Lower the heat again, this time, on the lowest setting. Add the two cups of coconut milk, mix and cover again to cook for 40 minutes.
Recipe by Zesty & Spicy at