Pulses in Mongolian Cuisine

Mongolia: Location and People

Mongolia, nestled between Russia’s Siberia (north) and China (south), is a land of vast steppes, semideserts, and deserts, framed by majestic mountains in the west and north. Ulaanbaatar is its capital.

For thousands of years, nomadic people have called this rugged landscape home — once united under the Mongol Empire, the largest land empire in history.

Though I’ve never visited, exploring resources like ‘threecamellodge’ and many more deepened my appreciation for its culture and cuisine… inspiring me to share pulse-based specialties from this incredible region.

A Few Wonders of Mongolia

1. Gobi Desert:A vast and mysterious landscape with stunning sand dunes, dramatic canyons, and unique wildlife. The Flaming Cliffs, where dinosaur fossils have been discovered, are a must-visit.

2. Orkhon Valley:A UNESCO World Heritage Site and the cradle of Mongolian civilization, featuring ancient ruins, sacred monasteries, and picturesque landscapes.

3. Khuvsgul Lake:Known as the “Blue Pearl of Mongolia,” this freshwater lake is surrounded by majestic mountains and forests, perfect for hiking and horseback riding.

4. Altai Tavan Bogd National Park:Home to Mongolia’s highest peaks, glaciers, and ancient petroglyphs, offering breathtaking scenery and opportunities for trekking and mountaineering.

Mongolian Nomadic Family

The people of Mongolia, known as Mongols, are a proud and resilient nation with a rich cultural heritage. Traditionally nomadic herders, they have a deep connection with nature and their livestock.

Hospitality is a cornerstone of Mongolian culture, with guests often receiving warm welcomes and generous treatment. The Mongols are also known for their vibrant festivals, such as Naadam, which celebrates traditional sports like horse racing, archery, and wrestling. Today, Mongolia’s population is a mix of urban dwellers and rural herders, all contributing to the country’s unique blend of modernity and tradition.

Traditional dress of Mongolia

Mongolian traditional dress, known as Deel, is a unique and colourful attire.

Men’s Deel: Typically made of silk or cotton, it’s a long, loose-fitting robe with a sash around the waist. The Deel is often worn with a hat, boots, and a belt.

Women’s Deel:Similar to men’s, but often more ornate and decorated with embroidery or patterns. Women wear it with a hat, boots, and sometimes a vest or jacket. The Deel is a symbol of cultural heritage and is often worn on special occasions.

Pulses and Recipes

Agriculture in Mongolia is largely centred around livestock, with pulses playing a smaller role. The country’s harsh climate makes pulse cultivation challenging, and while they do grow some pulses like mung beans, imports make up a significant portion of their pulse supply. Although pulse consumption is relatively low, Mongolians do enjoy pulses in dishes like stews.

Khailmag, a traditional Mongolian dessert loved by kids, caught my attention via link, a gem in Mongolia’s Gobi Desert. Traditionally, it’s made with caramelized clotted cream — a treat hard to find outside Mongolia. The lodge suggested using crème fraîche as a substitute… but what if you can’t find it?

The given recipe from threecamellodge.com

“250 gm Creme fraiche, ¼ cup of flour, 1/8 cup sugar ¼ cup raisins, Pinch of salt”

Substitute for 250 g crème fraiche (from Google)

Use 200 ml whole milk + 85 gm ghee + 1/2 tsp lemon juice (crème fraîche’s richness & tang).

Adapting for dalonthetable: We’re halving the recipe, swapping flour with mung bean flour (gluten-free), and replacing crème fraîche with a milk-ghee mix and a drop of lemon.

Why it works: Ghee adds richness, milk thins it, lemon juice adds tang — let’s make it work!

Mung Bean Khalimag (Gluten-Free)

A comforting dessert with Mongolian roots, perfect for cozy evenings.  Delicately flavored and very soothing.

You need:

25 gm mung bean flour (gluten-free alternative)

350 whole milk (100 ml+250 ml)- *see note

50 g ghee/clarified butter,

1 drop lemon juice

20 gm sugar (adjust to taste)

30 gm raisins,

A pinch of salt

Method:

  1. In a pan, heat 1-2 tbsp ghee on low-heat. 
  2. Fry the raisins for a minute until slightly brown.  
  3. Remove from the ghee and set aside.

4. Toast the Flour: Add 25 g mung bean flour to the same pan.

5. Stir 3–5 mins until light golden and fragrant. Cool slightly.

6. Make the Custard: Heat 350 ml milk + remaining ghee until warm (don’t boil).

7. Remove from heat.

8. Whisk in 1 drop lemon juice, then add toasted flour (whisk vigorously).

9. Add sugar, salt, and mix.

Note: We used more milk because mung bean flour absorbs more liquid than wheat flour.

10. Cook on low, whisking constantly, until thick and custard-like (leaves pan sides). 

11. Add the raisins and mix well and remove for the heat. If too thick, whisk in 1–2 tbsp warm milk.

12. Serve hot in bowls, garnished with fried raisins.

Enjoy as a comforting dessert, just like in the Mongolian steppes.

Happy cooking!

Coming up next ……Pulses in North Korean Cuisine  

                                     ****

Pulses in Macanese Cuisine

Macau: Location and People

Macau or Macao, a Special Administrative Region of China, is situated on the southern coast of China, overlooking the South China Sea. It was a Portuguese territory until 1999, leaving a lasting cultural impact. Today, Macau has a unique blend of Chinese and Portuguese influences.

Macau is in the South China Sea, in east south of mainland China facing Hong Kong.

Macau consists of a peninsula and islands, including Taipa and Coloane. The peninsula is the main hub for activity, history, and casinos. Taipa and Coloane offer luxury resorts, beaches, and a laid-back atmosphere. Macau International Airport is located on reclaimed land between Taipa and the sea.

A few wonders of Macau:

1. The Venetian Macao Resort Hotel: A luxurious resort with a massive casino, shopping mall, and convention center, replicating Venice’s charm.

2. Ruins of St. Paul’s Cathedral: This 17th-century church’s remains are an iconic symbol of Macau’s rich history and cultural heritage. While the cathedral itself no longer stands, the stunning façade wall features intricate carvings crafted by a Japanese artist, displaying the blend of Eastern and Western influences that define Macau’s unique identity.

3. Macau Tower: Standing 338 meters tall, this iconic tower offers breathtaking, panoramic views of Macau. Thrill-seekers can experience the world’s highest commercial bungee jump, while shoppers and foodies can enjoy a range of restaurants, shops, and cinemas on the tower’s upper levels, 223 meters above the city. Adventure enthusiasts will also find plenty of activities to enjoy.

4. A-Ma Temple: A historic Taoist temple situated in Macau Peninsula, dedicated to the goddess Mazu, the revered protector of sailors and fishermen. This ancient temple displays Macau’s rich cultural heritage and dates back to the Ming dynasty. As you approach the temple, you’ll be greeted by symbolic guardian statues: a mother lion and her cub, as well as a male lion, watching over the worshippers. The temple’s architecture and tranquil atmosphere offer a glimpse into traditional Chinese culture.

People of Macau

Macau’s people are a vibrant and diverse community, reflecting the region’s rich cultural heritage. With Macanese, Chinese, Portuguese, and other ethnicities coexisting, the city offers a unique blend of traditions and warm hospitality. From bustling streets to tranquil temples, the people of Macau add warmth and vitality to this enchanting city.

The Traditional Dress of Macau

Macau’s traditional dress blends Chinese and Portuguese influences. Women often wear the elegant cheongsam, a form-fitting dress with intricate designs, while traditional Portuguese attire features embroidered bodices, decorated aprons, and headscarves. Men wear tailored trousers, vests, and hats in the Portuguese style. The Macanese community adds its own distinct touch, reflecting its unique Eurasian heritage.

The photo features a couple from Macau in traditional Chinese attire—a changshan (for men) and a cheongsam (for women, also known as qipao). These elegant outfits are typically reserved for formal occasions like weddings and traditional Chinese celebrations. 

Pulses and Recipes

Pulse cultivation in Macau is limited due to the region’s small land area and urbanization. Agriculture plays a minor role in Macau’s economy, with most food being imported. However, some local farms and community gardens cultivate a variety of crops, including vegetables and fruits, to promote sustainability and self-sufficiency.

Let’s try making Macau-Style Almond Mung Bean Cookies, a traditional treat that represents the region’s unique blend of Chinese and Portuguese influences. Made with mung bean flour, almond flour, and rice flour and often shaped using a mooncake mold.

Macau Mung Bean Almond Cookies

These cookies have a distinct texture and flavor, making them a perfect accompaniment to a cup of tea. They’re a delicious reflection of Macau’s rich cultural heritage and history of cultural exchange. Give them a try – you’ll love them!

You need:

50 gm mung bean flour

50 gm almond flour

40 gm granulated sugar

20 gm whole almond

25 gm refined oil

Water if needed

Method:

  1. Roast the almonds: Toast for a minute until fragrant. Cool, then roughly grind in a blender.

2. Grind sugar: Pulse sugar for 2-3 times in a grinder until fine.

3. Mix dry ingredients: Combine ground almonds, sugar, and other dry ingredients.

4. Gradually add oil until the mix turns crumbly. If needed, add water (1 tsp at a time) until it holds shape when squeezed.

Shape the Mooncake cookies: Use a mold or shape by hand.

5. For the molds: insert a design plate in, scoop in 1 tablespoon (15g) of mix, press down with your finger, and tap gently to release onto a lined baking tray.

6. Repeat with the rest of the dough. Keep the tray in the fridge for 30 minutes to set.

7. Bake: Preheat oven to 350°F (180°C). Bake for 20–25 minutes or until lightly golden.

8. Let cool on the tray for 10 mins, then transfer to a wire rack.

Enjoy your Mung Bean Almond Cookies!

Happy baking!

Coming up next……Pulses in North Korean Cuisine

                                           ******

Pulses in Japanese Cuisine

Japan: Location and People

Japan is an island nation in East Asia, nestled off the northeastern coast of the Asian mainland in the Pacific Ocean. Its terrain is characterized by mountains and dense forests, with Tokyo as its capital city.

Bounded by the Sea of Japan (west), East China Sea (south), and Sea of Okhotsk (north), and Pacific Ocean to the east. The country comprises four major islands and over 14,000 smaller islands.

Japan is renowned for its captivating blend of traditional culture and cutting-edge technology. From breathtaking cherry blossoms and Mt. Fuji to futuristic bullet trains and vibrant pop culture, Japan seamlessly fuses old and new, making it a unique destination.

A Few Wonders of Japan

  1. Mount Fuji: An iconic, symmetrical volcano and Japan’s highest peak – a natural wonder, UNESCO World Heritage site, place of worship and inspiring artists & travellers.
  2. Cherry Blossoms (Sakura): Fleeting pink blooms transform Japan each spring. People gather for “hanami” picnics, celebrating beauty and life’s impermanence (mono no aware).
  3. Arashiyama Bamboo Forest: Kyoto’s serene bamboo groves sway gently, offering tranquillity amid history and culture (near Tenryu-ji Temple, UNESCO site).
  4. Naoshima Island’s Art Installations: Modern art meets nature (Yellow Pumpkin by Yayoi Kusama). An island-museum blending landscapes, art, and culture.

People of Japan

The Japanese prioritize community and harmony, valuing discipline and respect. Children learn to prioritize collective well-being, shaping Japan’s unique cultural identity.

Traditional Japanese Kimono

Women: Elegant Kimono (silk robe) with obi (sash) and geta (sandals).

Men: Kimono/Yukata with hakama or montsuki, paired with geta/zori.

The word “Wafuku” is often used interchangeably with “kimono”. In Japanese, “wa” means “Japanese” and “fuku” means “clothing”. Essentially, wafuku encompasses all traditional Japanese garments, symbolizing Japan’s cultural heritage and identity.

Pulses and Recipes

Pulse cultivation in Japan focuses on Adzuki, Kidney and broad beans and soybeans.  They import chickpeas, lentils to meet domestic demand.

Japan grows Adzuki beans (significant in sweets like Anko/red bean paste) and soybeans (for miso, tofu). Its climate supports diverse pulse cultivation, enriching cuisine.

Let’s make Mizu Yokan, a refreshing dessert (perfect for summer) using Srinagar rajma (substitute for Adzuki beans).

Japanese Mizu Yokan Dessert

Mizu Yokan is soft, melts in your mouth, and pairs perfectly with green tea.  We had a great time making it, and we hope you’ll give it a try too!

You need:

For the Azuki bean paste(Koshian/Anko,)

100 gm Srinagar rajma/Adzuki beans

50 gm sugar

1 cup of water

1tsp refined oil

For the Dessert

1 cup the red bean paste

200 ml water

20 gm sugar

1 tbsp agar-agar/unflavoured gelatine

Method:

To make the red bean paste (Koshian/Anko,)

  1. Rinse the dried red beans and soaking them in water for at least 4 hours or overnight. Then, drain and rinse the beans.
  2. Next, cook the beans in a pressure cooker with enough water to cover them, adding 1 tsp of sugar.
  3. After the first whistle, lower the flame and cook for 3 minutes. Let the pressure release naturally, then check if the beans are tender.

4. Transfer the cooked red beans to a grinder and blend them into a fine paste.

5. Add ½ cup water and mix it to the paste well.

6. Strain the paste through a muslin cloth to separate the skins and any solids. (This will give the paste a smoother texture.)

7. Next, transfer the strained red bean liquid to a pan.

8. Add 1 tsp of oil and cook it over low heat, stirring continuously, until it thickens. The oil will give the silky texture.

9. Add sugar and continue stirring until the paste reaches a dropping consistency.

10. Pour the red bean paste into a container and let it cool to room temperature.

Prepare the Mizu Yokan Dessert

Prepare the Agar-Agar/Gelatine:

11. Sprinkle agar-agar or gelatine over 100 ml of cold water and let it “bloom” for 5-10 minutes, or until it absorbs the liquid and becomes jelly-like.

12. Microwave for 10 seconds to dissolve and warm it slightly.

Warm the Red Bean Paste:

13. Warm the prepared red bean paste for 30 seconds. (It measures exactly 1 cup). Place it in a larger bowl.

Mix the Gelatine and Sugar Water:

14. Warm the remaining (100 ml) water, add 20g of sugar, and stir well.

15. Pour the gelatine liquid into the sugar water and mix until uniform. Then, add this mixture to the red bean paste and stir well.

Set the Mizu Yokan:

16. Pour the mixture into a large or individual moulds.

17. Cover and refrigerate for at least 4 hours.

18. Once firm, gently remove the Mizu Yokan from the mould. Serve chilled with green tea or black tea.

Enjoy your delicious homemade Mizu Yokan!

Happy cooking!

Coming up next ……Pulses in Macanese Cuisine

                                 *****

Pulses in Hong Kong Cuisine

Hong Kong: Location and People

Hong Kong, a Special Administrative Region of China (SAR), is situated on the southern coast of China, overlooking the South China Sea.

Hong Kong city dazzles with its fusion of East meets West, where modern skyscrapers and bustling streets blend seamlessly with traditional heritage and serene temples. From urban adrenaline to tranquil landscapes, Hong Kong serves a captivating mix of contrasts. With wonders galore, the city’s unique cocktail of natural beauty, culture, and urban sophistication makes it a must-explore destination.

A Few Wonders of Hong Kong

Here are some wonders, categorized by region:

1. East Hong Kong:The Hong Kong UNESCO Global Geopark is a breathtaking geological marvel, displaying unique rock formations and stunning coastal landscapes. Erosion has crafted intricate patterns in rich reddish-brown hues, evoking the image of a complex root system in some areas.

2. West Hong Kong: Lantau Island is a stunning gem, where the majestic Big Buddha statue, a 34-meter-tall bronze marvel, sits atop over 260 steps. The Po Lin Monastery, a significant Buddhist center in Hong Kong, lies at its base. The island seamlessly blends spirituality with natural beauty. Explore the quaint Tai O Fishing Village, and experience the thrill of a ride on the Ngong Ping 360 cable car, particularly the Crystal Cabin with its glass floor and panoramic views. As a former fishing island, Lantau still retains its rustic charm.

3. North Hong Kong: Robin’s Nest Country Park: Robin’s Nest Country Park is a hidden gem, offering a unique blend of history, breathtaking scenery, and exciting hiking trails. This newly opened park is a must-visit destination for nature enthusiasts and history buffs alike, providing a refreshing escape from the city’s hustle and bustle.

4. South Hong Kong: Po Toi Island, called the ‘South Pole of Hong Kong,’ is a haven of natural splendor. Composed primarily of striking rock formations and stunning coastal scenery, the island’s rugged shoreline is a masterpiece of nature’s craftsmanship, offering a serene escape amidst the ocean’s grandeur.

People of Hong Kong

The people of Hong Kong are a vibrant and diverse community, blending traditional Cantonese culture with international influences. Known for their resilience, hospitality, and love for food, Hongkongers have a unique blend of East-meets-West lifestyle. From bustling streets to tranquil neighborhoods, the local welcomes visitors with open arms, sharing their rich heritage and passion for life.

Traditional Dress of Hong Kong

Traditional Hong Kong attire includes the cheongsam for women, a fitted, high-collared dress with intricate designs, and the changshan for men, a long, loose-fitting robe. These garments display Cantonese heritage and are often worn during special occasions, blending elegance with cultural significance.

Pulses and Recipes

Pulse farming is a minor but notable agricultural activity in Hong Kong, with limited land and resources. Despite these challenges, local farmers cultivate various pulse crops like green beans, red beans, and cowpeas, often using sustainable practices. These crops contribute to the region’s food diversity and provide fresh produce to local markets.

We will use Rajma Srinagar as a substitute for Adzuki beans, as it’s the nearest equivalent.

Hong Dou Tang (Sweet Red Bean Soup with Mochi)

Hong Dou Tang, also known as Red Bean Soup, is a traditional sweet dessert soup made with adzuki beans, often served warm or hot with sticky rice balls, known as mochi or tangyuan. Adzuki beans have a sweeter, nuttier flavor and are often used in sweet dishes, particularly in East Asian cuisine.

You need:

100 gm Srinagar rajma/Adzuki beans

1 cup water

50 gm sugar

Pinch of salt

Glutinous Rice Flour Balls:

75 gm glutinous rice flour

1/4 cup water Pinch of salt

Method:

  1. To make Red Bean Sweet Soup, start by rinsing the dried red beans and soaking them in water for at least 4 hours or overnight.
  2. Then, drain and rinse the beans. Cook the beans in a pressure cooker with enough water to cover them, adding 1 tsp of sugar.
  3. After the first whistle, lower the flame and cook for 3 minutes. Switch off the heat and let it cool down naturally. Finally, check if the beans are tender

4. Take 2 tablespoons of the cooked red beans and grind them into a smooth paste.

5. Then, transfer the cooked beans and the paste to a pan.

6. Add warm water gradually to achieve a flowing consistency.

7. Add sugar and salt to taste, and mix well to combine.

8. Slowly bring the mixture to a boil, then cook for 5-10 minutes, or until the soup starts to thicken.

9. Switch off the heat and set it aside.

Now make the glutenous balls:

10. Combine glutinous rice flour and salt in a bowl.

11. Gradually add water, stirring with a wooden spoon until a dough forms.

12. Then, knead the dough for about 10 minutes, until it becomes smooth and pliable.

13. Divide the dough into small balls, about the size of a marble.

14. Cook the glutinous rice flour balls in boiling water for 5-7 minutes, or until they float to the surface.

15. Place the cooked balls in a lightly oiled bowl and swirl them around to prevent sticking.

Assembly:

16. To serve, place a few glutinous rice flour balls in a bowl and pour the warm sweet red bean soup over them. Serve warm or at room temperature.

Enjoy every bite of your delicious sweet treat!

Happy Cooking, and stay tuned to our next culinary adventure:

Coming up next……Pulses in Japanese Cuisine

                               ********

Pulses in Chinese Cuisine

China: Location and People

China, a vast and ancient civilization in East Asia, boasts a rich history and diverse landscapes. With Beijing as its capital. 

China shares borders with 14 countries and is bounded by the East China Sea, Korea Bay, Yellow Sea, and South China Sea to the east. Its terrain ranges from majestic mountains and arid deserts in the west to fertile plains in the east.

As one of the world’s oldest and most technologically advanced civilizations, China is renowned for its groundbreaking inventions and incredible cuisine.

A Few Wonders of China

1. The Great Wall of China: An ancient series of fortifications built to protect the country, stretching over 13,000 miles.

2. The Terracotta Army: A collection of life-sized terracotta soldiers buried with China’s first emperor, Qin Shi Huang.

3. The Forbidden City: A sprawling palace complex in Beijing that served as the imperial palace for over 500 years.

4. The Li River and Guilin Scenic Area: A breathtakingly beautiful region known for its stunning karst landscapes and tranquil rivers.

Each of these destinations offers a unique glimpse into China’s rich history, culture, and natural beauty.

People of China

The people of China are a vibrant and diverse population, comprising 56 recognized ethnic groups. They are known for their strong family values, rich cultural heritage, and resilience.

Traditional Dress of China

China has a rich diversity of traditional garments, including the Hanfu, Zhongshan suit, Tang suit, and Cheongsam. The Hanfu dress is a stunning representation of China’s cultural heritage, predominantly red, symbolizing good fortune and prosperity.

Pulses and Recipes

Pulse cultivation is a key part of China’s agricultural tapestry, with a diverse array of legumes grown across the country. As the origin hub for soybeans and red beans, and the world’s top producer of broad beans, these crops play a vital role — providing plant-based protein and boosting soil fertility naturally.

Let’s try making Mooncakes! We’ll start with moulded mooncakes filled with mung bean paste.

To create mooncakes with intricate designs, you’ll need a specialized mould with 3-4 interchangeable plates. This mould is surprisingly easy to use: simply shape your dough into a ball, place it in the mould, and press out the mooncake with the design. Here’s an image of the mooncake mould equipment.

Mooncakes

Mooncakes are a cherished Chinese treat during the Mid-Autumn Festival. The sweet mung bean filling is delightful, and paired with jasmine or green tea, they embody Chinese culture.

You need:

150 gm mung bean

25 gm butter

60 gm sugar

25 gm refined oil

2-3 tsp coco powder/colouring

A pinch of salt

Method:

  1. Soak the mung beans for 30 minutes. Rinse and cook in a pressure cooker with just enough water to cover the beans.
  2. Once the first whistle, turn off the heat and let the cooker cool naturally.
  3. If the beans are cooked, add salt, butter, and sugar, then mix well.

4. Blend the mixture into a smooth paste using a mixie or blender.

5. Heat a pan, add oil, and then pour in the mung bean paste. Stir continuously over low heat until the mixture thickens, the water evaporates, and the oil starts to separate, leaving the pan’s sides clean.

6. Divide the mixture into two equal parts.

7. Mix cocoa powder into one part to create a chocolate-coloured mixture.

8. Divide the yellow mung bean mixture into equal portions, approximately 30g each, and shape into smooth balls.

9. Similarly, divide the chocolate mixture into equal portions, approximately 20g each, and shape into smooth balls.

10. Flatten a yellow ball into a round disk.

11. Place a chocolate ball in the centre and gently wrap the yellow mixture around it, sealing the chocolate inside.

12. Roll the combined mixture between your palms to form a smooth, uniform ball.

13. Insert a decorated plate inside the mooncake mould.

14. Position the prepared mung ball in the mould, then invert the mould over a plate.

15. Press the handle gently to imprint the design, then lift the mould to reveal your beautifully crafted mooncake on the plate.

16. Repeat the process with the remaining balls. You’ll have a plateful of gorgeous mooncakes.

For a delightful twist, I used the chocolate mixture as the wrapper and the yellow mung bean paste as the filling for two cakes, and they turned out just as beautifully.

These mooncakes are stunning, scrumptious, and surprisingly easy to make! I highly recommend giving them a try.

Happy cooking!

Coming up next.…Pulses in Hong Kong cuisine!

                                *****

Pulses in East Asian Cuisines

Welcome back to our pulse journey!

After exploring the vibrant pulse traditions of Southeast Asia, we’re now venturing into East Asia to discover the unique flavors and customs that make this region a culinary gem.

East Asia: Location and Food Habits

East Asia is an area defined by both its geographic location and the shared cultural characteristics of its countries.

Geographically, East Asia is bounded by North Asia to the north, Southeast Asia to the south, South Asia and Central Asia to the west, and the Pacific Ocean to the east.

This region includes China, Japan, Mongolia, North Korea, South Korea, and Taiwan, as well as the special administrative regions of Hong Kong and Macau. East Asia is characterized by a rich cultural heritage, with influences from Confucianism, Buddhism, and Taoism shaping the values, traditions, and lifestyles of its people.

Pulses and Food

Get ready to discover the pulse of East Asia! Pulses are a staple ingredient in many traditional dishes across this region, providing a rich source of protein, fiber, and flavor. From Japan to Korea and China, pulses play a vital role in shaping the culinary identity of East Asia. Let’s go through into the world of pulses and explore some mouth-watering recipes that reflect their versatility and deliciousness.

Pulse cultivation is an important part of agriculture in East Asia, particularly in China and Japan. Various types of pulses, such as mung beans, adzuki beans and soybeans, are widely grown in the region. Soybeans are one of the most significant pulse crops in East Asia, with China being the world’s largest producer.

Food habits of East Asia

East Asia is home to a diverse array of pulse-based dishes, from Japan’s miso soup and edamame to Korea’s kongnamul and kongbap. In China, pulses like soybeans and mung beans are used in a variety of dishes, including mapo tofu and sweet pastries. Fermented bean paste, such as miso and doenjang, adds depth and umami flavor to many East Asian dishes. Pulses are not only a staple ingredient in East Asian cuisine but also play a significant role in traditional medicine and vegetarian/vegan diets. In traditional Chinese medicine, pulses like mung beans are believed to have cooling properties, while in Buddhist and vegan diets, pulses are a vital source of protein.

Let’s dive into East Asia, exploring each country alphabetically: China, Japan, Mongolia, North Korea, South Korea, and Taiwan. N.B. Hong Kong and Macau have their own unique culinary traditions, shaped by their cultural heritage, history, and geography. Some of their recipes have distinct flavors and specialties, separate from mainland Chinese cuisine. Macau, on the other hand, is known for its blend of Portuguese and Chinese influences, with dishes like minchi (a stir-fry with minced meat and potatoes) or serradura (a dessert made with crushed cookies and cream).

In India, Adzuki beans are often referred to as Red Chori, though they’re less vibrant in color compared to those found in East Asia. We recently discovered a similar pulse labeled “Dal, Rajma Srinagar” that could be a potential substitute for Adzuki beans in recipes.  

After exploring various Southeast Asian recipes, we noticed that some ingredients weren’t easily accessible in India, prompting us to find suitable substitutes. We were delighted to discover that pulse and bean-based recipes were not only flavorful but also demonstrated wonderful techniques. We’re excited to apply a similar approach to East Asian recipes.

We’d love to hear your thoughts, suggestions, and comments!

Happy reading!

Coming up next……Pulse in Chinese Cuisine

                             *******

Mung Bean Leaves: Structure and Growth

Mung plants have a fascinating progression of leaves, featuring three distinct types: the initial seed leaves, followed by the true leaves, and ultimately, the characteristic trifoliate compound leaves. Each type plays a vital role in the plant’s growth and development.

Seed Leaves (Cotyledons)

Mung beans exhibit epigeal germination, where the cotyledons (seed leaves) emerge above the soil surface and function like leaves, nourishing the young plant by utilizing stored food from the parent seed. These seed leaves are the first visible signs of life in a mung bean seedling, providing essential nutrients during germination.

Notably, hidden between the cotyledons is a tiny pair of leaves called plumules, which eventually develop into true leaves, marking the next stage of growth.

True Leaves

As the seedling grows, the plumules emerges as the first set of green leaves, known as true leaves, harnessing sunlight to manufacture food through photosynthesis for the new plant.   With their vibrant green color and delicate shape, the true leaves play a vital role in propelling the mung bean plant towards maturity, marking an exciting milestone in the plant’s development!

Trifoliate Compound Leaves: A Key Stage in Mung Plant Development

The trifoliate compound leaves of the mung plant emerge from between the true leaves, displaying a characteristic three-leaflet structure. These leaves play a crucial role in photosynthesis, supporting the plant’s growth and development. As the plant matures, trifoliate leaves form at every node, becoming a distinctive feature of the mung plant’s architecture.

The trifoliate leaf has three leaflets attached to a single petiole. The leaflets display a distinctive 3-veined pattern radiating from their base. They’re adorned with sparse hairs, particularly noticeable on the underside, adding to their unique texture.

Branching and Further Growth

As the mung plant grows, axillary buds at the nodes along the main stem develop into new stems or branches. These branches produce their own leaves, flowers, and axillary buds, resulting in a bushy structure characteristic of mung bean plants.

Flower Formation

The flowers emerge from axillary buds at the nodes, which stimulate the growth of inflorescence branches under suitable conditions and hormonal signals. These flowers grow in clusters, supported by the peduncle (flower stalk)

Ready to Harvest: Changes in the Mung Plant

As the mung bean pods mature and turn yellowish-brown, the plant’s leaves also begin to yellow. The chlorophyll, which gives leaves their green color and enables photosynthesis, starts to break down, signaling the plant’s transition from vegetative growth to seed maturation. This natural process indicates that the plant is nearing the end of its life cycle and is ready for harvesting.

Happy reading!

Coming up next …. Pulses in East Asian Cuisines                                  

******

From Petals to Pods: The Transformation Begins

After a mung flower is pollinated and fertilized, its ovary develops into a mung pod. The flower often remains attached to the developing pod for a while before eventually dropping off, leaving the young pod to mature.

The pod develops into a long, protective structure that encases and nurtures the growing seeds.

Tender pods are very difficult to split and open.  We waited till they were little matured.

Inside the Pod

A thin membrane called the placenta lines the pod, attaching the seeds to the inner seam. The placenta supplies the seeds with essential nutrients. The point of attachment, where the seed meets the inner seam, is known as the hilum.

As the pod ripens, the plant gradually reduces its nutrient supply, indicated by the pod’s color change from green to yellow and eventually to brownish-black, indicating that the seeds are mature and ready for harvest or dispersal.

Let’s take a closer look at the four pods at different stages:

As the seeds inside the pods mature, the green pods turn yellow and eventually brownish-black. This is because the seeds no longer require as much food from the mother plant. The chlorophyll, which gives the pods their green color and helps produce food for the seeds, begins to break down. As the chlorophyll content decreases, the pods change color, revealing other pigments and eventually turning yellow and then brownish-black as they dry out.

Let’s open up the seeds at various stages to take a look inside the pods and see how they’re developing.

A1 and A2: The green pod contains green seeds that are neatly arranged and attached to the visible membrane (placenta). Upon closer inspection, the membrane is clearly visible, holding the seeds in place.

B1 and B2: The pod has transitioned to a light-yellow color, and the seeds have become brighter green. Notably, the membrane has disappeared, marking a significant change in the pod’s development.

C1 and C2: The pod’s color has shifted to a mix of yellow and black, indicating drying. The green seeds are now prominent, and the membrane is no longer present to hold them in place. The pod has also become slightly difficult to open due to drying.

D1 and D2: The pod has turned darker, almost black, and is dry, making it challenging to slit open. The seeds have matured to a darker olive-green color.

After eagerly awaiting the harvest, we finally collected our mung bean bounty and carefully extracted the seeds

What I love about mung beans is their impressive nutritional profile, soothing taste, and remarkably easy to grow. The plant itself is quite resilient!

If you haven’t already, give mung beans a try – I think you’ll be pleasantly surprised!

Happy reading!

Coming up next …. Mung Bean Leaves: Structure and Growth

                                     *****

A revisit to Mung Bean’s Journey: Seed2Seed

After exploring the vibrant flavours of Southeast Asia, I’m taking a short detour to share a special story with you – the journey of mung beans from flower to harvest, following up on my previous post in the Seed2Seed series. Join me as we dive into the fascinating process of how these tiny legumes grow, mature, and eventually make their way to our plates.

Mung Bean Journey: From Flowers to Harvest

On my balcony, mung bean plants in pots are buzzing with life. As the flowers blossom, tiny ants move from one flower to another, collecting food and transferring pollen. This process helps the plants reproduce, and I’m excited to see the fruits of their labour. These tiny creatures are playing a big role in bringing my mung bean crop to life!

Let’s embark on this mung bean adventure together!

Four days later, as I gazed upon my mung plants, I noticed a tiny mung bean was peeking out from one of the flowers, with a withered bloom still clinging to its tip. I watched in fascination as the dried flower suddenly dropped off the tender pod.

Curiosity got the better of me, and I gently picked up the fallen flower. I decided to dissect it, eager to explore its intricate parts. It was a chance to learn, and I didn’t want to waste a fresh flower.

As I carefully examined the flower’s structure, I felt a sense of wonder at the intricate details of nature. The experience deepened my appreciation for the tiny, often overlooked wonders in my garden.

The lower part which holds the flower was left behind on the plant as the developing pod. 

To better understand the flower’s structure, I consulted online resources to identify the different parts, as I am not a botanist. With newfound knowledge, I started labelling them.

Feeling more confident, I decided to dissect a fresh flower, knowing exactly what to look for. Since each flower typically yields only one pod, I was mindful not to waste any flowers in the process.

After the rain, most of the flowers had dropped off, leaving only 3-4 on the plants. Not wanting to wait, I carefully plucked one flower with a sharp blade, eager to observe its structure up close.

Parts of the Mung Flower

Standard (Banner) Petal: The large, upright, and most prominent yellow petal at the top of the flower.

Wing Petals: The two lateral yellow petals on either side of the keel.

Keel Petals: The two lower petals, often fused, forming a boat-shaped structure that encloses the reproductive organs (stamens and pistil).

Calyx/Sepals: The green, leaf-like structure at the base of the flower, protecting the bud and supporting the petals.

Peduncle: The stalk that supports the flower, connecting it to the stem.

Removing the petals was a delicate task – the flowers were so small (1.2 cm) and tender that it was almost a challenge with my larger fingers. Holding the flower steady was tricky, let alone cutting the petals. Despite the difficulty, I managed to do it with one flower, and I’m thrilled about that.

Dissecting the Flower

The dissection process involves removing the petals in the following order:

1. Standard petal (B)

2. Wing petals (C) (two in number)

3. Keel petals (D) (two fused petals forming a boat-shaped structure that protects the reproductive organs)

Dissecting the Reproductive Organ

Upon removing the keel petals, several parts of the reproductive organs became visible.

Further dissection of the ovary revealed the green ovules, which will eventually develop into seeds.

Pistil: The Female Reproductive Organ which consists of three main parts:

Stigma: The curved, receptive tip where pollen lands.

Style: The long, slender structure connecting the stigma to the ovary.

Ovary: The swollen base of the pistil, containing ovules that develop into seeds (though not clearly visible here).

Stamens: The Male Reproductive Organ which comprises of:

Anthers: Small, yellowish sacs at the tips of filaments, responsible for producing pollen.

Filaments: Slender stalks supporting the anthers, extending upwards.

Mung plants are self-pollinators.  They can transfer pollen from their own mate part anthers to their own female parts stigma resulting in self-fertilization. Such plants are known as autogamy.

The advantage is they don’t need external pollinators like bees and ants.

Happy reading!

Coming up next …… From Petals to Pods

                                  ******

Pulses in Vietnamese Cuisine

Vietnam is a Southeast Asian country.  Vietnam shares borders with China in the north, Laos and Cambodia to the west and South China Sea in the east. Its capital is Hanoi. Well known for beaches, rivers and Buddhist temples.

A Few Wonders of Vietnam

Vietnam, a country with a rich history and stunning natural beauty, boasts numerous attractions that featuring its unique blend of culture, architecture, and nature. Here are four of the most remarkable wonders:

1. Golden Bridge in Da Nang: The Golden Bridge in Da Nang, Vietnam, is a breathtaking architectural marvel that has captured the hearts of travelers worldwide. This 150-meter-long pedestrian bridge is nestled in the Bà Nà Hills and features golden handrails that resemble giant human hands, gently cradling the bridge. The stunning views of the surrounding landscape and the unique design make it an unforgettable experience for visitors. The Golden Bridge has become a must-visit destination in Vietnam, symbolizing the country’s rich cultural heritage and architectural innovation.

2. Hoi An Ancient Town: A charming town with well-preserved ancient architecture, vibrant local markets, and a rich cultural heritage, offering a glimpse into Vietnam’s past.

3. Phong Nha-Ke Bang National Park :  A stunning park featuring towering karst mountains, lush forests, and massive caves, including the world’s largest cave, Son Doong, offering opportunities for trekking, caving, and wildlife spotting.

4. Imperial City of Huế: A majestic complex of palaces, temples, and gates that served as the seat of power for the Nguyen emperors, showcasing Vietnam’s imperial history and architecture.

People of Vietnam

The people of Vietnam are known for their warm hospitality, rich cultural heritage, and resilient spirit. With a strong sense of community and family, Vietnamese individuals often prioritize harmony and respect in their daily lives. From bustling cities to rural villages, the Vietnamese people take great pride in their traditions, history, and cuisine, welcoming visitors with open arms and a warm smile.

Traditional Dress of Vietnam

The iconic traditional dress of Vietnam is the Áo Dài for women and Áo Gấm for men. Although the names are different, both share similarities in design. The Áo Dài and Áo Gấm are elegant silk tunics with side slits, typically worn over loose-fitting trousers. A classic addition to their traditional attire is the conical hat, known as the Nón Lá.

These traditional dresses are worn on special occasions like festivals and weddings, displaying Vietnam’s rich heritage and elegance.

Pulse cultivation in Vietnam

Vietnam does cultivate pulses, and is among the top pulse-producing countries.  Pulses are a valuable crop for Vietnam due to their nutritional benefits, climate resilience and ability to improve soil health.

Today, let’s give Kidney Bean Banh It Tran a try! We’ll put a twist on the traditional recipe by using mushrooms instead of minced meat, creating a delicious vegetarian version of these tasty Vietnamese dumplings.

Kidney Bean Banh It Tran

These dumplings are a delicious and popular snack in Vietnamese cuisine. You can adjust the filling and seasonings to your taste!

You need:

For the filling:

½ cup yellow mung beans,

1 medium size onion

1 tsp grated garlic

1 tsp refined oil

Salt to taste

For the dough:

50 gm tapioca flour

100 gm rice flour

¼ tsp salt

1 tsp oil

For garnishing: (optional)

A few green onion leaves

1 tsp refined oil

Method:

  1. Wash and soak the kidney beans overnight.
  2. Pressure cook, them with ¼ tsp of salt and just enough water to cover the beans.
  3. After the first whistle, reduce the flame to low and cook for 3 minutes.
  4. Turn off the heat and let the cooker cool down naturally.
  5. Transfer the beans to a strainer and drain out the excess water

6. In the meantime, combine tapioca flour, rice flour, ¼ tsp of salt, 1 tsp of refined oil, and water to form a soft dough.

7. Cover and let it rest for 20-30 minutes.

8. Finely chop the onion and grate the garlic.

9. Finely chop the green onion and mix with a little oil. Set aside.

10. Heat 1 tbsp of oil in a pan, add chopped onion, and sauté. Once slightly cooked, add minced garlic and sauté for a few seconds.

11. Then, add cooked kidney beans and mix well. Let the mixture cool.

12. Once the kidney bean mixture cools, coarsely grind it and shape into small balls, approximately 20g each. 

13. Set aside.

14. Take about 30g of the dough mixture, flatten it thinly, and place a kidney bean ball in the center.

15. Carefully seal the dough around the filling, moistening with a little water if needed to smooth out the dumpling.

16. Repeat with the remaining dough and filling.

17. Bring water to a boil in a pan with ½ tsp of salt and 1 tsp of oil.

18. Add a few dumplings at a time and cook until they float to the surface.

19. Remove the cooked dumplings to to a bowl of cold water and leave them there for a few minutes.

20. Then, transfer the dumplings to an oiled plate and brush the tops with a little oil.

21. Arrange the dumpling on a serving plate, top with finely chopped green onion leaves and cooked kidney beans. 

Serve with your favourite sauce.

With Vietnam, we wrap up Southeast Asia!

Happy Cooking!

Coming up next… A revisit to Mung Bean’s Journey: Seed2Seed project.

                              *******