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

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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

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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.

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Pulses in Timorese Cuisine

Timor-Leste, also known as East Timor, is a Southeast Asian nation occupying the eastern half of the Island of Timor. The capital, Dili, is a vibrant city surrounded by stunning natural beauty, including coral reefs. After Portugal withdrew its colonial rule in 1975, Indonesia claimed the territory, but East Timor finally achieved independence on May 20, 2002.

The name Timor-Leste literally means “east-east”, with “Timor” being the native word for “east” and “Leste” being the Portuguese word for “east”.

A Few Wonders of Timor-Leste:

1. Atauro Island: A small island off the coast of Dili, known for its stunning coral reefs, crystal-clear waters, and diverse marine life. It’s a paradise for snorkeling and diving enthusiasts, offering breathtaking underwater views.

2. Nino Konis Santana National Park: East Timor’s first national park, featuring rugged landscapes, waterfalls, and diverse wildlife. The park’s unique ecosystem and natural beauty make it an exciting destination for nature lovers and adventure seekers.

3. Cristo Rei: The Cristo Rei bronze statue in Dili, East Timor, is a prominent landmark standing atop a hill at Cape Fatucama, overlooking the city. Situated on a globe, the statue symbolizes peace and freedom. It’s a beloved tourist spot, attracting visitors from around the world. The statue’s stunning views of Dili and the surrounding landscape add to its allure.

4. Jaco Island: A scenic island near the eastern tip of Timor-Leste, famous for its pristine beaches, coral reefs, and snorkeling opportunities. Visitors can enjoy swimming, sunbathing, and exploring the island’s untouched natural beauty, making it a perfect getaway.

People of Timor-Leste

The people of Timor-Leste, also known as East Timor, are a diverse and resilient population with a rich cultural heritage. Timorese people are known for their strong sense of community and family ties. The people of Timor-Leste are known for their warm hospitality, vibrant cultural practices, and determination to build a better future for themselves and their country.

Traditional dress of Timor-Leste

Traditional dress in Timor-Leste is a vibrant reflection of the country’s rich cultural heritage.

The tais cloth, a handwoven textile woven on traditional wooden looms, is the cornerstone of Timorese attire for both men and women. Men wrap the tais around their waist like a sarong, while women wear it as dress. The tais features intricate designs and colors that symbolize regional identities, family heritage, and social status, making each piece unique and meaningful.

Pulse Cultivation in Timor-Leste

Timor-Leste’s main occupation is agriculture, with rice being a primary food source. While agriculture plays a vital role, pulse cultivation faces challenges due to the country’s climate and soil conditions. Despite these challenges, farmers still try to cultivate – Kidney beans, Soybeans and Mung beans.

Culinary Influences of Timor-Leste

Timor-Leste’s cuisine is a unique fusion of Southeast Asian and Portuguese influences. It combines local ingredients like beans and legumes with European staples like pork and beef, blending flavors and techniques from both cultures. This blend has shaped the country’s distinct culinary identity.

Today, let’s try cooking Batar Da’an, a traditional Timor-Leste dish!

Batar Da’an

Batar Da’an is a delicious and wholesome traditional dish from Timor-Leste, bursting with flavour and vibrant colours. This hearty dish is both nourishing and comforting, making it a perfect culinary delight!

You need:

200 gm pumpkin

25 gm mung bean

25 gm black-eyed bean (optional)

25 gm sweet corn

1 medium size onion

1 tsp grated garlic

1 tbsp coconut milk

1 tbsp refined oil

Salt to taste

Method:

  1. Wash and soak the beans overnight.

2. Rinse and cook the two types of beans separately in water with ¼ tsp of salt each, as they have different cooking times.

3. Black-eyed beans take around 30 minutes to cook, while mung beans are done in about 10 minutes.

4. Once the beans are tender, transfer them to separate bowls with their cooking liquid.

5. Cook the corn separately and transfer it to another bowl with its cooking water as well.

6. Meanwhile, prep the veggies: peel and dice the pumpkin into small cubes, finely chop the onion, and grate the garlic.

7. Heat oil in a pan and sauté the onion until lightly browned, about a minute.

8. Add garlic and stir for a few seconds.

9. Then, add the pumpkin, mix well with spices, cover, and cook until the pumpkin is half done, stirring occasionally, over low flame.

10. Add the cooked mung beans, black-eyed beans, and corn along with their cooking water to the pumpkin mixture.

11. Stir well, cover, and let it simmer for 5 minutes to allow the flavours to meld together.

12. Season with salt if needed.

Serve Batar Da’an hot, either with rice or on its own – it’s absolutely delightful!

Stay tuned for more culinary adventures.

Happy cooking!

Coming up next …… Pulses in Vietnamese Cuisine.

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Pulses in Thailand cuisine

Thailand, a vibrant Southeast Asian country, shares borders with Myanmar to the northwest, Laos to the northeast, Cambodia to the east, and Malaysia to the south. Its western edge meets the Andaman Sea, while the Gulf of Thailand lies to the southeast.

The capital, Bangkok, is famously known as the ‘Venice of the East’ due to its intricate network of canals and bustling floating markets, where boats overflow with fresh produce, seafood, and more.

A Few Wonders of Thailand

Thailand, a country rich in culture, history, and natural beauty, boasts numerous wonders that attract visitors from around the world. Here are four of the most remarkable: Thailand, from its rich cultural heritage to its stunning natural landscapes.

1. The Grand Palace: Bangkok’s Grand Palace is a majestic complex of buildings that served as the official residence of the king and queen of Thailand. The palace is a stunning example of Thai architecture, with intricate carvings, gilded spires, and vibrant colors.

2. Phang Nga Bay:  Located in southern Thailand, Phang Nga Bay is a breathtakingly beautiful bay featuring towering limestone karsts, crystal-clear waters, and lush mangrove forests. The bay is a popular destination for boat tours and kayaking.

3. Wat Phra Kaew:  Wat Phra Kaew, also known as the Temple of the Emerald Buddha, is a sacred Buddhist temple located within the Grand Palace complex. The temple houses the revered Emerald Buddha, a highly prized Buddha image carved from a single piece of jade.

4. Khao Sok National Park:  Khao Sok National Park is a stunning natural wonder in southern Thailand, featuring ancient rainforests, towering mountains, and a massive man-made lake. Visitors can enjoy trekking, kayaking, and wildlife spotting in this breathtaking park.

The People of Thailand

The people of Thailand are known for their warm hospitality, rich cultural heritage, and vibrant spirit. With a strong emphasis on community, family, and respect for tradition, Thais welcome visitors with open arms. From bustling cities like Bangkok to serene rural landscapes, Thailand’s diverse population is united by their love for delicious cuisine, colorful festivals, and joyful celebrations.

The traditional dress of Thailand:

In Thailand, traditional attire is a vibrant reflection of the country’s rich culture.

For women, the iconic garment is the “pha sin” or “pha nung,” a long, handwoven skirt often adorned with intricate patterns and colors, paired with a long shawl- like piece draped diagonally across the chest covering one shoulder.

Men wear the “pha chung hang,” a long piece of cloth wrapped around the waist like a sarong, often paired with a Western-style shirt or a traditional “Raj pattern” shirt.

Pulse in Thailand

Rice is Thailand’s main crop, but mung beans and other pulses are also gaining popularity due to their nutritional benefits and versatility in various dishes.

Today, we’re excited to try out a delicious ‘Thai Green Bean Curry’! While some ingredients might be hard to find in India, we’ll do our best to recreate this authentic Thai dish for you.

Thai Bean Green Curry

Try this easy Green Thai Curry recipe with white butter beans, a popular and comforting Thai dish. We’ve opted to make our own homemade green curry paste from scratch, which turned out amazing!  You can find the recipe for it at the end. Feel free to give it a try.

You need:

200 gm of white beans

3-4 tbsp of green curry paste**(see below for home- made Thai green curry Paste)

1 tbsp of refined oil

½ cup coconut milk

Salt to taste

Method:

  1. Rinse and soak beans overnight.
  2. Drain and transfer to a pressure cooker with ½ tsp salt and enough water to cover the beans.
  3. Cook on high until the first whistle, then reduce heat and simmer for 5 minutes.
  4. Turn off heat and let the pressure release naturally.

5. Heat 1 tbsp oil in a pan, add green paste, and sauté until fragrant.

6. Then, add cooked beans, coconut milk, and ½ cup water.

7. Mix well and bring to a boil.

8. Simmer for 4-5 minutes, stirring occasionally, then turn off the heat.

Your Thai Green Bean Curry is ready to be enjoyed with steaming hot rice!

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Home-made Thai Green Curry Paste**

Thai Green Curry Paste is defined by its key ingredients. Green Thai chilies provide the signature colour, while lemongrass, galangal, and garlic deliver the bold flavour. Fresh coriander and basil leaves are added to enhance and deepen the green hue, resulting in a vibrant and aromatic curry paste. Kaffir lime leaves add depth and complexity, complementing the other ingredients with their unique citrusy flavour.

You need:

1 tsp pepper corns

1 tsp cumin seeds

1 tsp coriander seeds

2 Kaffir lime leaves (Thai lemon leaves)

4-5 Thai Basil leaves

1 inch Galangal (Thai ginger)

5-6 garlic flakes

1 small onion

3 green chilies

3 Lemon grass stems

½ cup chopped coriander leaves

½ tsp salt

Method:

  1. Roast cumin seeds, coriander seeds, and peppercorns over medium heat, stirring until they’re golden brown and fragrant.
  2. Let them cool, then grind them into a powder.

3. Lightly wash the lemongrass stalks, then bruise them with a heavy object (like a hammer or rolling pin) to release their oils.

4. Finely chop the bruised stalks to release their flavor and aroma.

5. Prep the aromatics: peel and coarsely chop the onion, peel and finely chop the garlic, and wash and chop the chilies.

6. Roughly chop the fresh basil and coriander leaves.

7. For the galangal, peel, wash, and finely chop.

8. Tear the kaffir lime leaves into small pieces, removing the tough mid-vein.

9. Combine all the prepared ingredients with ½ tsp of salt in a grinder and blend into a smooth, fine paste.

10. If the mixture’s too dry, add a tablespoon of water to help it blend.

Your homemade Thai Green Curry Paste is now ready to use!

Happy Cooking!

Coming up next ………Pulses in Timorese Cuisine

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Pulses in Singaporean Cuisine

Singapore is a vibrant island city-state situated in Southeast Asia, at the southern tip of the Malay Peninsula. It shares borders with Malaysia to the north and is separated from Indonesia to the south by the Strait of Singapore.

The country comprises a main island, Pulau Ujong (also known as Singapore Island), and 62 smaller surrounding islands. Known for its multiculturalism, cutting-edge architecture, and delicious food, Singapore is a popular destination for tourists and business travelers alike.

A Few Wonders of Singapore

A blend of, nature architecture, and entertainment

1. Gardens by the Bay: A stunning park featuring futuristic gardens and iconic structures like the Supertree Grove. Visitors can explore the park’s diverse flora, enjoy light displays, and experience the beauty of nature blended with technology.

2. Marina Bay Sands: An architectural marvel with a rooftop infinity pool and breathtaking views of the city skyline. This luxury hotel and entertainment complex also features shopping malls, restaurants, and a casino, making it a hub of activity in Singapore.

3. Merlion: The mascot of Singapore, it is a half-lion, half-fish statue symbolizing Singapore’s history and identity. The Merlion is a popular spot for photos and is often associated with the city’s rich heritage and mythology.

4. Sentosa Island: A resort island offering theme parks, beaches, and entertainment options like Universal Studios Singapore. Visitors can enjoy water sports, relax on the beach, or explore the island’s many attractions, making it a perfect getaway from the city.

People of Singapore

Singaporeans are known for their warm hospitality, multiculturalism, and love for food. With a blend of Chinese, Malay, Indian, and Eurasian influences, the people of Singapore embody a vibrant and diverse cultural identity. From bustling hawker centers to trendy cafes, Singaporeans take pride in their city-state’s unique blend of tradition and modernity.

Traditional Dress of Singapore

Singapore’s traditional dresses display its multicultural heritage.

Women often wear the Baju Kurung, Kebaya, or Cheongsam, which are elegant and intricately designed outfits reflecting Malay, Peranakan, and Chinese influences.

Men typically wear the Baju Melayu, Changshan, or Kurta Pajama, which are traditional attire for formal events and celebrations, highlighting the country’s rich cultural diversity.

Pulse cultivation in Singapore

Despite limited land and urbanization, Singapore plays a significant role in the global pulse industry through trade and innovation. The city-state hosts Pulses 25, a major industry event by the Global Pulse Confederation, and is home to companies like Agro World Trading Pte Ltd, which imports and exports quality pulses like mung beans, red kidney beans, and white beans to meet local and global demand.

Let’s try Chendol with a delicious red bean topping! Chendol is a traditional and a popular Southeast Asian dessert, especially in Singapore, made with shaved ice, coconut milk, and rice flour jelly. The red bean topping adds a delightful texture and a pop of color to this sweet treat.

Chendol with Red bean topping

This refreshing dessert features shaved ice, chendol noodles, and red beans (we used kidney bean), topped with rich coconut milk and Gula Melaka (palm sugar) syrup. The sweetness of the dessert comes from the Gula Melaka syrup, adding a deep flavor to this delightful treat.

You need:

For the topping:

50 gm red kidney beans (adzuki or red mung beans)

30 gm palm sugar

Pinch of salt

Gula Melaka Syrup:

¼ cup palm sugar

¼ cup water

Chendol Base:

30 gm sticky rice flour

25 gm rice flour

¼ tsp salt

½ tsp sugar

350 ml water

1-2 drops of green coloring

For serving:

Ice shavings

Coconut milk

Gula Melaka syrup

Method:

Red Bean Topping:

  1. Soak red kidney beans overnight and rinse them thoroughly.
  2. Then, place the beans in a pressure cooker with enough water to cover them, adding a pinch of salt and 2 tsp of sugar.
  3. Cook on high until the first whistle, then reduce the flame to its lowest setting and cook for 3-4 minutes.
  4. Turn off the heat and let the pressure release naturally. Check if the beans are cooked, and if not, cook for an additional minute or until tender.

5. Once cooled, add the palm sugar and cook for a few minutes, allowing the beans to absorb the syrup.

6. Then, transfer the cooked beans to a separate container and let them cool completely. Set aside for later use.

Gula Melaka Syrup:

  1. Combine 1 cup of water, 1 cup of palm sugar, and a pinch of salt in a pan. Cook over medium heat, stirring until the sugar dissolves.
  2. Continue cooking for 2-3 minutes, then pour the syrup into a separate container.
  3. Let it cool and set aside for later use. (Note: Pandan leaf is often used for added flavor, but it’s optional.)

Make Chendol Base:

  1. Add one or two drops of green coloring into 350 ml of water, mix well and keep it aside.

2. Mix together sticky rice flour, rice flour, salt, and sugar in a pan.

3. Gradually add the prepared green water, stirring until well combined.

4. Cook the green mixture over low heat, stirring constantly, until it thickens to the point where it holds its shape and doesn’t drip easily from the ladle.

Making the noodles

5. Pour the thickened mixture into the chendol maker.

6. Have a bowl of ice-cold water ready beforehand.

7. Then, slowly press down the handle of the chendol maker, allowing the chendol noodles to drop into the icy water.

To assemble the Chendol:

  1. Shave ice in a mixie and place on a serving plate or bowl.
  2. Add Chendol noodles on top, followed by a drizzle of palm sugar syrup and coconut milk.
  3. Finish with a topping of red beans.

Enjoy your delicious Chendol with Red Bean Topping!

Happy cooking!

Coming up next ……Pulse in Thailand Cuisine

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Pulses in Philippines Cuisine

Discovering the Pearl of the Orient Seas. Located in Southeast Asia, the Philippines is a breathtaking archipelago of 7,641 islands in the western Pacific and South China Sea. Renowned for its stunning landscapes, pristine beaches, and majestic volcanoes.  The country’s capital, Manila, which is a hub of vibrant culture.

A Few Wonders of Philippines

Here are few top tourist attractions in the Philippines showing it natural beauty and unique landscapes.

1. Chocolate Hills (Bohol): Over 1,000 unique, cone-shaped hills that turn brown during the dry season. This geological wonder is a must-visit attraction in the Philippines, offering breathtaking views and a unique experience.

2. Boracay Island (Aklan): Famous for its stunning white sand beaches and vibrant nightlife. With its crystal-clear waters and powdery sands, Boracay is a tropical paradise that attracts visitors from around the world.

3. Mayon Volcano (Bicol): An iconic active volcano known for its perfect cone shape. Mayon Volcano’s majestic beauty and raw power make it a thrilling sight to behold, with opportunities for hiking and scenic views.

4. Tubbataha Reef National Park (Palawan): A UNESCO World Heritage Site and home to diverse marine life. This stunning coral reef is a haven for snorkelling and diving enthusiasts, offering an unparalleled glimpse into the Philippines’ rich underwater world.

People of Philippines

The people of the Philippines are known for their warm hospitality, strong family ties, and resilience. With a mix of Asian and Western influences, Filipinos are a vibrant and diverse population. They take pride in their culture, celebrating colorful festivals like Sinulog and MassKara, and are famous for their bright smiles, welcoming nature, and love for music, dance, and good food.

Traditional Filipino Attire

The traditional dress of Filipinos reflects their rich cultural heritage, with influences from pre-colonial and Spanish periods.

Men wear the iconic Barong Tagalog, an embroidered long-sleeved shirt often paired with belted trousers.

Women wear the elegant Baro’t Saya, consisting of a long skirt and a long-sleeved blouse. They often decorate with an embroidered shawl or scarf draped over the shoulder called Panuelo and a rectangular cloth worn over the skirt, adding a touch of elegance to the overall ensemble.

Pulse cultivation in Philippines

Pulse cultivation in the Philippines is limited, with the country relying on imports to meet domestic demand. Unfavorable soil and climate conditions on some islands hinder pulse production, while other areas require irrigation despite pulses’ adaptability to rainfed conditions. The Philippines primarily grows staples like rice, corn, coconut, sugarcane, and fruits, with lentil, mung, and chickpeas being among the pulses cultivated. I

Let’s explore the flavors of this beautiful nation with Matamis na Pulso! Matamis means sweet and Pulso is pulse.

Matamis na Munggo (Sweet Pulse Recipe)

Matamis na Munggo is a classic Filipino dessert featuring tender mung beans, rich coconut, and sweet sugar. The harmonious blend of textures and flavors creates a truly delightful treat.

You need:

100 gm green gram (mung bean)

½ cup fresh coconut, shredded

150 gm sugar

¼ cup cashew nuts, chopped

1 teaspoon green cardamom powder

Refined oil for deep-frying

Method:

  1. Soak mung beans in water for 8 hours or overnight.
  2. Drain and rinse them, then grind into a fine paste with ½ cup of water.

3. Combine ground mung beans, coconut, sugar, cashews, and cardamom powder in a pan.

4. Cook over heat, stirring constantly, until the mixture reaches the desired consistency, similar to the one shown in the picture.

5. Grease a flat plate with oil and pour the hot mixture onto it.

6. Press it down to about 1-inch thickness and cut into diamond-shaped pieces.

7. Let it cool completely, then separate the pieces.

8. Heat oil in a deep-pan and fry the diamond pieces until golden brown.

Serve crispy and enjoy with a cup of tea or coffee – perfect for a delightful treat!

Happy cooking!

Coming up next ………Pulses in Singaporean Cuisine

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Pulses in Myanmar Cuisine

Myanmar, also known as Burma, is a Southeast Asian country nestled between India, Bangladesh, China, Laos, and Thailand. As the largest mainland Southeast Asian nation, its capital Naypyidaw serves as the administrative hub. With its stunning beaches and sacred Buddhist temples, Myanmar offers a rich cultural heritage and breathtaking landscapes.

A Few Wonders of Myanmar:

These are some of the wonders of Myanmar’s rich culture, history, and natural beauty.

1. Shwedagon Pagoda (Yangon): A stunning golden stupa and one of Myanmar’s most sacred sites.

2. Bagan Temples (Bagan): Thousands of ancient temples and pagodas dot the landscape, showing Myanmar’s rich history.

3. Kyaiktiyo Pagoda (Golden Rock): A unique pagoda perched on a granite boulder, seemingly defying gravity.

4. Inle Lake (Nyaungshwe): A serene lake with floating gardens, villages, and unique Intha people.

People of Myanmar

The people of Myanmar, also known as Burmese, are known for their warm smiles and gentle nature. With a rich cultural heritage influenced by Buddhism, they value tradition, family, and community. From vibrant festivals like Thingyan (Water Festival) to their delicious cuisine, Myanmar’s people display a unique blend of warmth, spirituality, and resilience.

Traditional Dress of Myanmar

The traditional attire of Myanmar is the Longyi, a long, ankle-length garment wrapped around the body. Both men and women wear Longyis, with men’s versions called “Paso” and women’s called “Htamein”. While the style and patterns may vary slightly, Longyis are suitable for both formal and casual occasions.

Women typically pair their Htamein with a blouse (eingyi) that can have long or short sleeves. Additional adornments include jackets like the Taikpon or the Manchu-style jacket.

Men often complement their Paso with a collarless jacket, a Mandarin-collared shirt, or a Taikpon (Manchu-style) jacket.

Pulse cultivation in Myanmar

Myanmar is a notable pulse producer, cultivating crops like black gram, green gram, pigeon peas, and chickpeas. Pulse farming serves as a primary income source for many farmers, thanks to the country’s favorable climate and soil conditions, which are well-suited for pulse cultivation.

Today, we are going to make Burmese Traditional Tofu Salad.  How to make the Burmese Tofu is given at the end of the salad recipe.

Burmese Tofu Salad

Burmese tofu is a unique twist on traditional tofu. Instead of bean curd, it’s made from chickpea flour (or gram flour) that’s cooked with water until it thickens and sets.  You’ll find the Burmese Tofu recipe following the Salad recipe below.

You need:

1 cup of diced Burmese’s Tofu**

2 medium size tomato

1 small onion

1 tsp grated garlic

1 tbsp refined oil

1 tbsp roasted gram flour (Basen) (see below) ***

½ tsp salt

½ tsp palm sugar

1 tbsp lemon juice

¼ cup of roughly chopped coriander leaves

Method:

  1. Dice the tofu into small cubes to yield 1 cup.

2. Peel onion and garlic. 

3. Slice the onion and soak them in cold water for crispiness. 

4. Grate the garlic. 

5. Chop the coriander leaves roughly. 

6. Squeeze the lemon juice.

7. Heat 2 tsp of refined oil over medium heat and sauté the grated garlic until lightly browned.

8. Then, transfer the garlic-infused oil to a mixing bowl and let it cool.

9. Blanch tomatoes by boiling water with ½ tsp salt, then plunging them in for 1 minute.

10. Remove, peel, and dice into cubes roughly the same size as the tofu.

11. Mix ½ tsp salt and ½ tsp palm sugar into the cooled garlic-infused oil.

12. Then, add diced tomatoes, tofu, chopped coriander leaves, and onion (pat dry with a kitchen towel to remove excess water).

13. Finally, sprinkle 1 tbsp of roasted gram powder to absorb excess moisture. 

Your Burmese Tofu Salad is now ready to savour – enjoy!                      

**Burmese Tofu

You need:

50 gm gram flour (Basen)

1/8 tsp turmeric(option)

1/4 tsp salt

2 cups of water

Method:

  1. Sift the basen gram flour (basen) and then grease a 14cm x 14cm cake pan with oil. 

2. Mix besan, turmeric powder, and salt in a pan.

3. Gradually add water, stirring until smooth.

4. Place the pan over medium heat and cook, stirring continuously, until the mixture thickens.

5. Pour it into the prepared cake pan and tap gently to remove air bubbles.

6. Let it cool and set.

7. Once set, the tofu can be cut into any shape or size and added to your favourite dishes, such as salads, stir-fries, soups, and more.

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***Roasting Gram Flour (Basen):

Sieve 1 tablespoon of besan and roast over medium heat, stirring continuously, until it emits a delicious roasted aroma.

Happy cooking!

Enjoy the traditional Burmese salad!

Coming up next …… Pulses in Philippines Cuisine

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Pulses in Malaysian Cuisine

Malaysia, a vibrant Southeast Asian nation, spans the Malay Peninsula and the island of Borneo. With the South China Sea to the north and Kuala Lumpur as its capital, Malaysia has a rich cultural heritage, breathtaking landscapes, and a thriving economy.

A Few Wonders of Malaysia

Here are a few popular tourist attractions in Malaysia: These attractions show Malaysia’s blend of urban excitement, natural beauty, and cultural richness.

1. Batu Caves (Kuala Lumpur): A series of limestone caves and temples, featuring impressive Hindu statues and vibrant festivals.

2.  Taman Negara National Park: A lush rainforest with diverse wildlife, trekking trails, and opportunities for jungle adventures.

3.  Langkawi Island: A tropical paradise with pristine beaches, crystal-clear waters, and scenic mangroves, perfect for relaxation and water activities. Don’t miss the iconic Eagle Square, featuring a majestic eagle statue, a symbol of the island’s name and cultural heritage, making it a must-visit destination!

4.  Petronas Twin Towers (Kuala Lumpur): Iconic 88-story skyscraper with stunning architecture and panoramic city views.

People of Malaysia

Malaysia is home to a vibrant and diverse population, blending Malay, Chinese, Indian, and indigenous cultures. This multiculturalism shines through in their colorful festivals, delicious cuisine, and warm hospitality, with Malaysians known for their resilience, creativity, and strong family ties, making the country a fascinating blend of tradition and modernity.

Traditional Dress of Malaysia

The traditional dress for women is the Baju Kurung, a loose-fitting knee-length blouse paired with a long skirt (kain). For more formal occasions, a sarong is often worn on top. For men, the traditional attire is Baju Melayu, a long-sleeved shirt worn with trousers, often accompanied by a sampin (a short sarong worn around the waist) and a tanjak (headgear).

Pulse Cultivation in Malaysia

Malaysia cultivates various types of pulses, including kacang hijau (mung bean), black beans (kacang hitam) and red kidney beans. These pulses are staples in Malaysian cuisine, but their cultivation faces challenges due to soil and climate conditions. Historically, agriculture was a dominant sector in Malaysia. However this has been gradually overtaken by the industrial sector.

Let’s try out Masak Lemar Hacang Hijau, today! Kacan Hijau translate to mung bean, and Masak Lemak, the method of cooking in coconut milk.  The best part? It’s easy to make with just a few ingredients.

Masak Lemak Kacang Hijau (Mung Bean Stew)

A popular Malaysian stew that’s mild, soothing, and deliciously healthy. It’s a perfect match for a steaming plate of white rice or bread. Give it a try and see why it’s a favorite – we think you’ll love it!

You need:

100 gm mung beans (kacang hijau)

1 tablespoon oil

1 medium onion

1 tsp grated garlic

½ tbsp of grated ginger

1-2 chopped chilies

1/2 cup coconut milk

Salt to taste

Method:

  1. Rinse and soak mung beans in water for 6 hours or overnight. 
  2. Peel and chop the onion, peel and grate the garlic and ginger.  Finely chop the chilies.

3. Cook the mung beans with ½ tsp of salt in sufficient water, skimming off any scum that rises to the surface.

4. Continue cooking until the beans are tender, stirring occasionally.

5. Heat oil in a pan and sauté the chopped onion for about a minute.

6. Add grated garlic and ginger, and continue cooking.

7. Stir in chili paste and cook until fragrant.

8. Then, pour in the coconut milk.

9. Add the cooked mung beans and bring the mixture to a boil.

10. Simmer until the flavors meld together, then season with salt and sugar to taste.

Pairs perfectly with steamed rice – enjoy!

Happy cooking! Stay tuned for more.

Coming up next… Pulses in Myanmar Cuisine!

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Pulses in Laotian Cuisine

Laos, a landlocked country in Southeast Asia, is bordered by Myanmar and China to the northwest and north, Vietnam to the east, Cambodia to the southeast, and Thailand to the west and southwest. The capital city is Vientiane. Laos is characterized by its mountainous terrain, with the mighty Mekong River flowing through it.

A Few Wonders of Laos

A few of Laos’ natural beauty, culture, and history!

1. Luang Prabang: A UNESCO World Heritage site known for its temples, colonial architecture, and vibrant night market.

2. Kuang Si Falls: A stunning turquoise waterfall surrounded by lush greenery.

3. Wat Si Saket: A historic temple in Vientiane featuring Siamese-style architecture and Buddha statues.

4. Si Phan Don (Four Thousand Islands): A scenic archipelago along the Mekong River, perfect for relaxation.

The people of Laos

The people of Laos are known for their gentle nature, warm smiles, and serene Buddhist way of life. They live in harmony with nature, valuing simplicity and community. With a rich cultural heritage, Laotians take pride in their traditions, festivals, and delicious cuisine. Visitors often remark on the country’s laid-back atmosphere and the friendly, welcoming nature of its people.

The Traditional Dress of Laos is known as Xout Lao, worn by both men and women.

For women, it consists of a long skirt, a long-sleeved shirt that wraps around the body, and a shawl draped over one shoulder. For men, it includes a hip-length jacket paired with puffy trousers and a belt worn over the jacket. This attire shows the exquisite weaving skills of the Lao people.

Pulse in Laos

Laos, a country with an agricultural backbone, centers its cuisine around rice, meat, and fish. Pulses like beans and legumes aren’t prominently featured in traditional Laotian dishes.

However, inspired by the national dish Larb – a spicy minced meat salad – we’re innovating with Mung Bean Larb! This version swaps meat for stir-fried mung beans, blended with bold flavors and spices reminiscent of Laotian cuisine.

Let’s give it a try!

Mung Bean Larb (Laotian-Style Stir-Fried Mung Beans) … with a twist

Mung Bean Larb: a creative adaptation of the traditional Lao dish Larb, typically made with minced meat. We’re using stir-fried mung beans, blended with bold flavors and spices, inspired by Laotian cuisine. It’s a vegan/vegetarian twist on the classic recipe, and the name “Larb” refers to the style and flavor profile of the dish.

You need:

100 gm mung beans

1 tsp grated garlic

1 tablespoon grated ginger

1 small onion finely chopped

1 tbsp refined oil

Salt to taste

For garnishing:

¼ cup of finely chopped coriander leaves

¼ cup of mint leaves

1 small onion

1 small cucumber

1 small lemon (for dressing)

For Dressing:

2 tbsp soya sauce

1 tbsp fresh lemon juice

1 tsp palm sugar

1 tsp chili flakes

1 tbsp roasted rice powder ** (“khao khua” in Lao, see below)

Method:

  1. Soak mung beans overnight. 
  2. Next morning, rinse mung beans several times, gently crushing to loosen skins, then strain to separate and remove them.

3. Add salt to taste to the mung beans along with a minimal amount of water.

4. Transfer the mixture to a microwave-safe bowl, cover it with cling film (poking a few holes for steam to escape), and microwave for 4-5 minutes or until the beans are tender but still retain their nutty texture.

5. Drain the water and set the beans aside to cool.

6. Meanwhile, peel, wash and grate the garlic and ginger. and chop the onion, then set them aside.

7. For garnishing, prepare fresh herbs, cilantro, mint, onion, and cucumber by roughly chopping the herbs and slicing the cucumber and onion to your preference. 

8. Squeeze out some fresh lemon juice for the dressing.

9. Heat oil in a pan and sauté the onion along with the prepared garlic and ginger until fragrant.

10. Add the cooked mung beans to the sautéed spices and stir-fry briefly.

11. Then, set the mixture aside to cool down.

12. In a bowl, whisk together soya sauce, lemon juice, and palm sugar until the sugar is fully dissolved.

13. Combine the sautéed mung bean mixture, cilantro, mint, and onion with the soya sauce dressing.

14. Sprinkle chili flakes and roasted rice powder on top, then mix well.

Your Mung Bean Larb is ready! Garnish with cucumber slices before serving.

**”khao khua” – Roasted rice flour, and how to make it.

  1. Take some glutinous or regular rice and dry roast it in a pan over low heat, stirring frequently, until lightly golden and fragrant.  
  2. Let the roasted rice cool completely. 
  3. Grind the roasted rice into a fine powder using a spice grinder or mortar and pestle.

Happy cooking!

Coming up next ……………Pulse in Malaysian Cuisine

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