MUNG BEAN THREAD RECIPES

Steps:

• Pre-soak the bean thread noodles with clean water for 10-15 minutes until soft. And then cook in boiling water for around 30 seconds (If you want it to be softer, cook for another 30 seconds). They become soft quickly after soaking.
• Clean spinach and remove the hard roots. Add a small pinch of salt and several drops of oil in boiling water, and then blanch the spinach and shred carrots for 20-30 seconds. Transfer out and soak in cool water. Squeeze the extra water out.
• In a small bowl, smash the garlic cloves and then add 1/2 tablespoon of hot water. Soak the garlic for half minute and then mix all the other seasonings. Set aside.
• Place bean thread noodles, spinach, carrots and dressing sauce in a large bowl. Combine well and then serve cold.

Steps:

• To Prep In a mixing bowl, break up the tofu in to really small pieces. Add minced pork, soy sauce, white pepper, sesame oil, wine, minced ginger, 1 tbsp of salt and corn starch into the mixing bowl. Mix well. Start making your meatballs. It should be the size of your fist as it is called Lion’s Head. To Cook In a frying pan, add oil and heat over medium heat. In small batches, sear meatballs until golden brown on one side carefully as you do not want to break them. Rotate them to sear evenly and to maintain its round meatball shape. Transfer seared meatballs to a bowl. Retain the fat and oil from cooking the meatballs and add in the wombok to saute until they have turned slightly yellow and wilted. Remove the wombok from the pan and set aside. In a claypot, add meatballs, followed by shiitake mushrooms and stock. Bring to boil and simmer for 30-45 mins. Add wombok to the claypot 10 mins before serving. Then add the soaked mung bean threads to the pot, close the lid. This should take about 1-2 mins to cook. To Serve Remove the claypot from the stove and garnish with spring onions on top. Serve immediately with rice.