Grand Prix Plates: A Culinary Tour of F1 Nations

Tag: recipes

  • Dessert – Pecan Pie

    https://www.recipetineats.com/pecan-pie/#wprm-recipe-container-24077

    Ingredients—Pastry
    · 1¼ cups plain white flour (all purpose flour)
    ·  ¼ tsp salt· 2 tsp white sugar
    · 115 g / 1 stick unsalted butter , cold, cut into 1cm/ ⅓” cubes
    ·  2.5 – 3 tbsp ice cold water
    Ingredients—Pecans
    · 1 1/4 cups pecans , enough to decorate top
    · 1 1/4 cup pecans (for filling)
    Ingredients—Filling
    · 3 eggs
    · 1 cup / 200g brown sugar, packed
    · 60 g / 4 tbsp unsalted butter , melted
    · 3/4 cup / 185 ml light corn syrup (Note 2 for subs)
    · 1 tsp vanilla extract
    · 1/4 tsp salt
    · 3 tbsp bourbon (or rum or marsala, or other liquor of choice, or omit)
    Instructions
    1) Place flour, salt and sugar in a food processor. Pulse twice. Scatter over butter. Pulse 5 times or until the largest pieces are the size of peas. Turn food processor on low and add 2.5 tbsp water, keep blitzing for 7 to 10 seconds until it forms crumbly clumps (see video). Pinch with your fingers – it should come together – if not, add 1/2 tbsp water until it does. Don’t blitz longer than 20 seconds. Turn out crumbs onto work surface, use hands to bring together into a ball then pat into a 1.5cm / 1/2″ thick disc. Wrap in cling wrap and refrigerate for 30 minutes.
    2) Preheat oven to 180C. Scatter 1 1/4 cups pecans on baking tray and bake for 3 to 5 minutes or until you smell them. Remove from oven and roughly chop. Set aside. Remaining 1 1/4 cups don’t need toasting – they are for the top. Dust work surface with flour.
    3) Place dough on work surface, dust top with flour. Roll out into 25cm/12″ circle, patching up cracks as required. Remember: the crumblier the dough, the more flaky your pastry which is GOOD! Roll the pastry onto your rolling pin, then roll it out onto a 22cm / 9″ pie tin. Press in, then trim edges with scissors with a 1cm / 0.3″ overhang. Turn the edges under and press down neatly. Crimp if desired
    4) Place 2 large pieces of baking paper over the pie crust then fill with pie weights or dried beans or rice. Weight is essential to avoid shrinking pastry. Bake 20 minutes, then remove pie weights and let the pastry cool for 5 minutes before filling.
    5) Whisk eggs in a large bowl. Add remaining Filling ingredients and whisk until smooth. Stir through chopped pecans. Pour into crust – it should fill it about 1 cm / 2/5″ from the top (you may have excess if your pastry shrank). Top with whole pecans in desired pattern.
    6) Place pie in oven. Bake for 50 minutes, checking at 40 minutes, until it doesn’t jiggle much when you shake it but the centre is still soft when you touch it. It will be puffed and cracks will look extreme, but it will deflate as it cools. If your pastry / pecans are browning too quickly, cover with foil.
    7) Cool completely before serving, to allow the custard to set – 2 – 4 hours.
    8) Slice, and serve with ice cream or cream if desired.
    9) Store in an airtight container – great for 2 days.

  • Side Dish – Tomato, Avocado and Corn Salad with Migas and Buttermilk Dressing

    https://www.bbcgoodfood.com/recipes/tomato-avocado-corn-salad-migas-buttermilk-dressing

    Ingredients
    · 125g coarse bread  such as sourdough (crusts removed)
    · 2 tbsp full-fat milk
    · 2 ½ tbsp olive oil
    · 2 corn cobs
    · 2 ripe, large avocados
    · 1 large lime  juiced
    · 2 spring onionstrimmed and sliced on the diagonal (use purple ones to add colour if you can find them)
    · 600g tomatoes (a mixture of colours and sizes is good), sliced horizontally, or halved if they’re small
    Ingredients—Dressing
    · 115g mayonnaise
    · 1 level tsp Dijon mustard
    · ½ small garlic clove grated
    · 5g chives finely chopped
    · 125ml buttermilk
    Instructions
    1) Tear the bread into pieces and toss in a bowl with the milk and 1 tbsp of water. Leave to soak for 20 mins. Gently squeeze the bread to remove some of the excess liquid (though not all). Heat 2 tbsp of the oil in a large frying pan. Cook the bread over a medium heat, turning every so often, until dark golden brown and crisp, then turn the heat down and cook until the pieces are warm through to the middle. Season and cook a little more, turning the pieces over. It will take about 15 mins to make the migas. Heat oven to 200C/180C fan/gas 6.
    2) Meanwhile, hold a corn cob standing up in a shallow roasting tin. Using a sharp knife, cut down the sides, removing the kernels as you work round. Toss the kernels with ½ tbsp of the oil and a little seasoning. Roast in the oven for 20 mins, tossing after 15 mins. It should be scorched a little at the edges.
    3) To make the dressing, put the mayonnaise, mustard, garlic and chives in a bowl, then gradually whisk in the buttermilk. There shouldn’t be any lumps of mayo left.
    4) Halve and stone the avocados and cut each half into slices. Peel the skin from each slice. Put the avocado in a broad shallow serving bowl and squeeze the lime juice all over them. Turn over in the juice and season. Add all the other salad ingredients and toss together. Spoon some of the dressing over and serve the rest on the side.

  • Main Meal – Smash Burger Pancakes

    https://www.bbcgoodfood.com/recipes/smash-burger-pancakes

    Ingredients
    · 1 egg separated
    · 75g plain flour
    · 1 tsp baking powder
    · 1 tbsp caster sugar
    · 100ml milk
    · 1 tbsp neutral-tasting oil
    · 250g 15%-fat beef mince
    · 2 slices American cheese  or mild cheddar
    · 30ml burger sauce
    · 40g sliced gherkins
    Instructions
    1) Beat the egg white to soft peaks using an electric whisk. Mix the egg yolk with the flour, baking powder and sugar in a bowl. Slowly whisk in the milk to form a smooth paste. Gently fold the whipped egg white into the yolk mixture.
    2) Heat half the oil in a non-stick pan over a medium heat. Spoon in a quarter of the mixture and cook for 2-3 mins on each side until the edge is set and golden. Repeat to make three more pancakes. Keep warm in a low oven.
    3) Turn the heat up to high. Divide the mince in two, gently mould into patties and season well with salt and pepper. Drizzle half of the remaining oil into the pan, then add one of the patties. Cover with a piece of baking parchment and use a second smaller pan to evenly press the patty down as hard as you can until about the same size as the pancakes – make sure you wear oven gloves to do this. You want it to be as thin as possible. Cook for 2-3 mins, then remove the pan and parchment, and flip the patty – the top should be deeply browned. Press down using a spatula and top with a slice of cheese. Cover the pan with the lid and cook for 1 min until the cheese is lightly melted and the patty is cooked through. Keep warm in the oven while you repeat the steps to cook the remaining patty.
    4) To assemble, spread two pancakes with the burger sauce, top each with a patty, some gherkins and finally the remaining pancakes.

  • Side Dish – Pastel De Palmito

    https://www.bbcgoodfood.com/recipes/pastel-de-palmito

    Ingredients—Dough
    · 350g plain flour
    · 4 tablespoon butter
    · 1 egg
    · 1 teaspoon vinegar
    · 2 tablespoon vinegar
    · 2 tablespoon cachaca
    · 4-5 tablespoon water
    · Vegetable oil for frying
    Ingredients—Filling
    · 1 tablespoon vegetable oil
    · 1 medium onion
    · 1 garlic clove
    · 2 ripe tomatoes deseeded and diced
    · 1 tablespoon chopped parsley
    · 400g tin hearts of palm
    · 3 tablespoon cream cheese
    Instructions
    1) Place the flour in a large bowl or food processor with some salt. Add the butter and mix well until it makes crumbs. Stir in the egg, vinegar and the rum, then pour the water gradually until the mixture comes together as a dough. Knead the mixture once more, wrap in cling film and chill for 1 hour.
    2) Make the filling by heating the oil in a frying pan. Add the onion and garlic and season. Fry for 5 mins until soft and add the tomatoes, parsley and hearts of palm, Fry for another minute and remove from heat.
    3) Halve the dough and using a floured surface roll out the dough into a large square about 30cm by 30cm. Use a pastry cutter to make 6 squares. Repeat with the second piece of dough. If it’s too soft, place it in the fridge before adding the filling, to firm up again.
    4) Using a pastry brush lightly brush the edges of the square with water. Add 2 tablespoon of the filling, a tiny dollop of cream cheese and fold over. Use a fork to press the edges together and seal. Chill until ready to fry, place the pastries on a layer of baking paper, top with another and then wrap in cling film to stay dry until using.
    5) Heat 7.5—10cm vegetable oil in a wok or small heavy saucepan. Fry the pastels in batches for about 2-3 minutes or until golden brown and bubbly. Drain on kitchen paper and fry the rest. Serve warm.

  • Main Meal – Singapore Lor Mee

    https://whattocooktoday.com/lor-mee.html

    Ingredients
    · 500 grams Hokkien noodles
    · 250 grams rice noodles
    · 2 cups beansprouts
    · 5 dried shiitake mushrooms
    Ingredients– Gravy
    · 8 cups water
    · 800 grams pork belly
    · 2 slices 1/4-inch thick and about 3-inch long peeled ginger
    · 1 teaspoon five-spice powder
    · 2 cinnamon sticks
    · 2 star anises
    · 6 Hard-boiled eggs
    · 80 grams tapioca starch mix with 100 ml of water you can add more if you want the gravy to be thicker
    Ingredients—Seasonings
    · 3 Tablespoon dark soy sauce more if you want the gravy to be darker
    · 3 Tablespoon oyster sauce
    · 3 Tablespoon soy sauce or more to taste
    · 1 ½ tablespoon sugar or more to taste
    · ½ teaspoon ground white pepper
    · Salt to taste
    Instructions
    1) Soak shiitake mushrooms until soft and then cut into slices. Blanch the beansprouts in boiling water for 1 minute and then refresh in cold water and set aside. Cook the rice noodles according to instructions on package. If you get fresh/refrigerated Hokkien noodles, they usually only need to be blanched in water for a minute or two. For dried version, cook according to the instruction on the package. Portion them into an individual serving bowl
    2) Bring a large pot of water to a boil and then add the ginger, cinnamon sticks, star anise, and seasonings. Give it a stir and then add the pork belly pieces and the mushrooms. Bring it to a boil and then lower the heat to let it simmer and cover with a lid. Be careful to make sure it’s simmering so it won’t boil over. Let it simmer for 30 minutes or until the pork is tender
    3) Have a taste and adjust the taste by adding more soy sauce or sugar to your taste. It should be Savory and slightly sweet. Remove the pork belly, hard-boiled eggs and mushrooms from the pot. Take out all the spices too. Let the pork rest before slicing
    4) Combine tapioca starch with water. Bring the gravy back to a simmer. While one hand is stirring the gravy, slowly pour in the tapioca starch to thicken the gravy. Then gradually add the beaten egg as you stir the gravy, just like making an egg drop soup. The gravy will be smooth and shiny
    5) Portion the noodles, bean sprouts, and pork belly slices and other topping you want to go with the lor mee into an individual serving bowl
    6) Ladle the gravy generously over the noodle. Garnish with freshly chopped cilantro leaves. Serve with black vinegar, garlic paste, and red chilis on the side. Serve the noodles immediately

  • Dessert – Paklava

    https://mission-food.com/baklava-bourma-and-kadayef/

    Ingredients—Pastry
    · 454 gramps Filo pastry
    · 170 grams unsalted butter
    Ingredients—Filling
    · 113 grams walnuts finely chopped
    · 1 1/2 tablespoons granulated sugar
    · 3/4 teaspoon ground cinnamon
    Ingredients—Syrup
    · 400g granulated sugar
    · 3/4 cup water
    · 1 tablespoon lemon juice
    · 5 whole cloves
    Instructions
    1) Preheat oven 180 Celsius. Grease a 9 by 13 inch pan
    2) Prepare the filling by mixing together the walnuts, sugar and cinnamon. Set aside
    3) Open the package of filo pastry and lay it out on the table or a clean work surface. Cover with a clean cloth when not using it so it doesn’t dry out. Take on sheet of filo and fold it to fit the inside of the pan (it may not be folded exactly in half in order to fit) lightly brush/ blot with melted clarified butter.
    4) Repeat with another sheet of filo but this time place the folded sheet facing the other way so you alternate directions of where the dough is folded. Again, blot with butter and continue like this until half the dough is arranged in the pan. The box will tell you approximately how many sheets it contains. But feel free to count it to be more exact on when to stop.
    5) Spread the filling evenly over the dough. Continue folding and arranging the filo as above until you reach the last layer. For the last layer while the sheet is still on you work surface brush the dough lightly with clarified butter before folding it (so there is butter in the middle), then carefully flip it over and place in in the pan so the top is a smooth sheet of dough and the uneven folded part is hidden underneath.
    6) Cut diamonds with a very sharp knife by cutting lengthwise int o1 1/2 inch wide strips and then start at one corner with 45 degree diagonals spaced about 2 inches part until you make diamond shapes with the whole pan.
    7) Spoon the remining hot clarified butter evenly over the top, using the back  of the spoon to gently spread the butter, if needed, without disturbing the top layer of filo.
    8) Bake for about 45 to 55 minutes until golden brown. Cool completely before moving.
    9) Prepare the syrup by dissolving the sugar in the water over high heat.
    10) Bring to a boil then add the lemon juice and cloves, lower the heat and simmer for about 10 minutes. Remove from the heat and rest of about 17 of 18 minutes until the syrup is warm but not too hot
    11) Discard the cloves and ladle the very warm syrup over the pan of paklava and let it soak until mostly absorbed., about 1 hour. There may still be some syrup left in the pan, but most of it should soak into the dough. Use a sharp knife and go over all the previous cuts, making sure the paklava is cut all the way through before serving. Store at room temperature

  • Main Meal – Calzone

    https://natashaskitchen.com/easy-calzone-recipe/

    Ingredients—Dough
    · 1 1/4 cups warm water
    · 1/2 tsp active dry yeast
    · 1 tsp honey· 1/2 tbsp fine seat salt
    · 3 1/3 cups all purpose flour, plus more to dust 
    Ingredients—Toppings
    · Mozzarella and Parmesan
    · Salami
    · Peppers
    · Tomato sauce
    · Capers
    · Anything else you want to add
    Instructions—Dough
    1) In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.
    2) Measure 3 1/3 cups flour in a large mixing bowl and make a well in the centre. Pour yeast mixture into the centre then stir with affirm spatula until the dough comes together. Knead by and 2 minutes (dough with be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
    3) Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the centre like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seem—side—down, cover and refrigerate overnight (18 hours) or up to 1 week.
    Instructions—Calzone/Pizza
    1) Divide dough into equal portions and roll into a circle.
    2) On one half of the dough, spread all of your toppings.
    3) Fold over and tightly crimp the edges
    4) Cut air vents, brush with oil and sprinkle on parmesan. Bake at 250 degrees for about 15 minutes or until golden brown.
    5) if you’d rather have a pizza then calzone cover the entire dough with your toppings, skip step 3 and 4. and bake at 250 for about 8 minutes until cheese is melted.

  • Dessert – Black Forest Cake

    https://natashaskitchen.com/black-forest-cake-recipe/

    Ingredients
    · 9 large eggs, room temp
    · 1 cup granulated sugar
    · 1 cup all-purpose flour
    · 1/2 cup unsweetened cocoa powder
    · 4 Tbsp unsalted butter, melted and cooled, not hot
    · 1/2 tsp vanilla extract
    Ingredients—Cherry Filling
    · 4 cups bing cherries, pitted, plus 12 whole cherries for decor
    · 3 Tbsp kirsch
    · 1/4 cup cold water
    Ingredients—Frosting
    · 3 1/2 cups heavy whipping cream
    · 1/3 cup Confectioners, powdered sugar
    · 1 Tbsp kirsch
    · 3 oz good quality dark chocolate
    Instructions
    1) Beat 9 eggs with the whisk attachment for 1 min on high. With the mixer on, gradually add 1 cup sugar and continue beating on high speed a full 8 min. It will be thick and fluffy. Tip: the mixture it should fall off the whisk and still ‘stand up’ on the cake mixture
    2) Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into batter, folding with a spatula between each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get any pockets of flour; do not over-mix or you will deflate the batter.
    3) Gently fold in 1/2 tsp vanilla and room temp butter, folding as you add butter in a steady stream and scraping from the bottom to make sure you don’t have butter pooling at the bottom. Fold just until incorporated. Divide batter equally between two prepared cake pans and BAKE RIGHT AWAY in fully preheated oven at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean. Note: Once the butter is added, it must be transferred to baking pans and put into the oven immediately or the batter can deflate quickly.
    4) Let cool in pans for 10 min then run a thin edged spatula around edges to loosen cake. Transfer to a wire rack and remove parchment backing. When cakes are at room temp, and you’re ready to assemble, slice cake layers in half with a long serrated knife.
    5) Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add 1/4 cup cold filtered water to the syrup to get about 3/4 cup total syrup.
    6) For best results freeze bowl and whisk attachment 15 min before using. Beat 3 1/2 cups heavy cream with whisk attachment on high speed until soft peaks form, add 1/3 cup powdered sugar and 1 Tbsp kirsch and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl – you can re-whip if it seems slightly loose after refrigeration).
    7) Place first cake layer on a cake stand and brush with 1/4 of the syrup. Cover top with about 3/4 cup frosting and top with 1/3 of the chopped cherries. Repeat with remaining layers and top with the flattest layer. Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (don’t handle the bag too much or the cream will soften). Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.
    8) To make chocolate shavings, you can either melt chocolate in the microwave, spread it thin over the back of a baking sheet, then refrigerate a few min and use a food scraper to create bark-like shavings. This is the more authentic way. Alternatively, you can use a potato peeler to shave a chunk of chocolate.
    9) Cover sides and top of cake with chocolate shavings leaving a 1″ perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving.

  • Main Meal – Konigsberger Klopse

    https://www.food.com/recipe/konigsberger-klopse-german-meatballs-in-creamy-caper-sauce-106298

    Ingredients—Meatballs
    · 1 lb ground sirloin
    · 1 lb ground pork
    · 1 lb ground veal
    · 4 eggs, slightly beaten
    · 1 1⁄4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)
    · 1⁄2 cup milk
    · 1 medium white onion, finely chopped
    · 1 lemon, zest of, small finely chopped
    · 1 lemon, juice of
    · 3 tablespoons capers, chopped
    · 3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
    · 1⁄4 cup melted butter
    · 1 teaspoon kosher salt
    · 1⁄2 teaspoon ground black pepper
    · flour (for rolling)Ingredients— Broth
    · 1 (32 ounce) box chicken stock or (32 ounce) box vegetable stock
    · 1 bay leaf
    · 1⁄4 cup cider vinegar
    · 1⁄2 cup good quality dry white wine (I use fume blanc or extra dry champagne)
    · 10 black peppercorns
    · 2 tablespoons capers
    Ingredients—Sauce
    · 1 lemon, zest of, small finely chopped
    · 1 lemon, juice of
    · 1 cup good quality sour cream (full fat to prevent curdling)
    · 1⁄4 cup snipped fresh parsley, for garnish
    Instructions
    1) In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat. Meanwhile, combine meatball ingredients, mix well.
    2) Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, i.e. only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
    3) Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
    4) To hot broth stir in the sauce ingredients and heat through, but do not boil. Add the cooked meatballs to the heated sauce, stir gently and warm through.
    5) Serve Meatballs and Cream Sauce with boiled new potatoes and German Rotkohl. Sprinkle with snipped fresh parsley, for garnish.

  • Dessert – Mango Sticky Rice

    https://hot-thai-kitchen.com/mango-sticky-rice/#recipe

    Ingredients—Rice
    · 1 cup white glutinous rice, see notes 1 and 2· ⅔ cup coconut milk
    · ½ teaspoon table salt
    ·  ½ cup sugar
    Ingredients—Sauce
    · ½ cup coconut milk
    ·  ¼ teaspoon table salt
    · 1 teaspoon rice flour
    · 1 Tablespoon water
    Ingredients—Others
    · 2 Tablespoons shelled and split mung beans
    · 3 sweet, ripe mangoes,
    Instructions
    1) Wash the rice by placing it in a mixing bowl and cover with cold water, then vigorously swish the rice with your hand to release loose starch. Pour off the cloudy water and repeat the process 4 more times or until the water runs mostly clear.
    2) Soak the rice with room temp water for at least 4 hours and up to overnight. If you’re using naturally dyed water to soak the rice, refrigerate the rice after 4 hours of soaking if you’re not yet ready to steam. While the rice is soaking, make the salted coconut sauce and the crispy mung beans.
    3) Drain the rice very well, shaking off excess water in a sieve until there is no more dripping. Line a steamer rack with moist muslin (not soaking wet!) or a thin white tea towel and place the rice on the cloth. Fold the edges of the cloth over the rice, making sure the rice doesn’t cover the entire rack – there should be space around the rice to allow steam to come up.
    4) While the rice is cooking, make the coconut syrup. Combine the coconut milk, sugar, and salt in a small pot. If you have a pandan leaf handy, tie it into a knot and throw it in for extra aroma. Cook it over medium heat, and as soon as it starts to bubble, turn off the heat and cover. You will need to reheat this once the rice is ready.
    5) Few minutes before the rice is done, reheat the syrup so it is steaming hot then keep covered. When the rice is done, immediately place the rice into a mixing bowl and immediately pour the syrup over the rice. Stir to break up any lumps, then cover with a lid, a plate, or aluminium foil and let sit for 20 minutes.
    6) After 20 minutes, use a rubber spatula to fold the bottom part of the rice up to the top to help redistribute the syrup, and let sit for at least another 20 minutes or until ready to serve. At this stage the rice will keep at room temp all day.
    7) Stir the rice flour into the water until there are no more lumps. Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook over medium high heat, stirring constantly, until the mixture comes to a boil. Remove from heat and pour into a bowl. Let cool completely before serving.
    8) Rinse the beans in cold water and add them to a small pot and cover with about 2 cups of water.
    9) Over medium heat, bring the water to a simmer. Once simmering, immediately remove from the heat and cover the pot for 10 minutes ONLY. Do not over-soak. Drain off the cooking water and rinse the beans in cold water. Lay the beans on a paper towel to dry.
    10) In a lightly greased sauté pan, toast the beans over medium high heat, stirring frequently until the beans are dry, crunchy and start developing a light golden colour. Let cool on a plate. This can be kept in an airtight container for up to 1 month.
    11) Serve the rice beside sweet, fresh cut mangoes. Spoon some salted coconut sauce over the rice and sprinkle with the crispy mung beans.