Mirage, who blogs over at Mahlzeit! with her post: Rinderrouladen
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| Mirage (or "G", as I like to call her), is another blogger who not only cooks up wonderful dishes, but also takes awesome pictures of her creations. Living in a country totally different from what she's used to, she strives to learn more about her environment and blogs about her experiences. Browsing through her food blog is a joy and I am sure you'd love her site, too. So why don't you go over and check out some of her elegantly captured yummy treats! |
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This week's food post is something that I tried for the first time: Toge (Mung Bean Sprouts) with Cumin
Ingredients
- toge (mung bean sprouts, about two handfuls)
- eggs (2, medium sized)
- ground cumin (half a teaspoon; the taste could be overpowering if you're not used to it)
- milk, flour, salt, pepper
- oil for frying
Procedure:
- Scramble the eggs; then add in the milk (about three tablespoons {i used evaporated milk}), salt, pepper, cumin, and flour (around three to four tablespoons).
- Mix evenly,and make sure it's not too 'watery' or too dense. Once you're satisfied with the consistency, add the mung bean sprouts.
- Heat the pan and pour in the oil. Fry the mung bean sprouts mix in batches.
- Once cooked (doesn't take long), remove from pan and drain in paper towels to remove excess oil.
- Serve hot. Or at room temperature...together with your favorite dip.
Had that with some ham slices and rice (yes, it was brunch). My three year old and I loved it dipped in sukang Iloko (made from cane vinegar, hence slightly sweeter); we also liked it dipped in balsamic vinegar. :)
...in case you're wondering what it tastes like, well...it reminded me so much of the vegetarian samosas that my sister and I usually get from an Indian deli. :L
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