Tuesday, February 3, 2009

Mung Crunch! (Fried Mung Beans: Colleague's Cookin' Special Edition PART 2)

You may recall that I reviewed a colleague's fried mung beans a while back. Here's his long-awaited write-up and recipe. And by "long awaited," I mean it has been sitting on my computer for months waiting for me to post it. Here's what Russ has to say.

In these difficult economic times I feel the need to make the most of everything in our cabinets. This has involved making use of a variety of questionable purchases that have been lying around for months. Possibly the most perplexing was the 3 lb bag of mung beans I found underneath the Halloween candy. Much like the whole dried hot peppers and can of chopped clams this must have been a “seemed like a good idea at the time” purchase from the Indian grocery store.

My only previous experience with mung beans was a quote from The Office about said beans “smelling like death," as seen here.

The best part of this video is that it is as much about Crazy Train as it is mung beans. The quote is at 1:30 wait for it… wait for it…

As I found while frying them, they do indeed smell like death. My wife actually got sick to her stomach from the smell. As with just about any food once they are fried and salted they are delicious. My recipe is below.

Mung Crunch
250 g mung beans (8 oz.)
1 tb Vegetable oil
Salt to taste
1. Just soak the mung beans overnight. Drain them and dry thoroughly.
2. Fry in vegetable oil over a moderate heat, turning frequently, until they are browned and crisp - between 5 and 10 minutes.
3. Drain on kitchen paper towelling, sprinkle with salt, and cool. They store very successfully in airtight jars.


1 comment:

johnny said...

the whole experience sounds fantastic...well, except for the part where "they do indeed smell like death." oh well. off to the store for mung beans and a nose plug...