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Recipe: chinese sweet mung bean popsicles

When I posted last week about Chinese sweet red bean (adzuki) soup I got a few comments from people about mung bean soup. Mung beans are green and slightly smaller than adzuki beans. They are another favorite of mine, although if red beans and green beans went head to head, red beans would win 9 times out of 10 for me.

pictures always help, because the word “beans” is a little vague

beautiful little green beans

So yes, you can make a sweet mung bean soup just like you make the sweet adzuki bean soup although you don’t need to soak these beans since they’re smaller. You want an 8:1 ratio of water to beans. Bring to boil, reduce to a simmer, and simmer simmer simmer until the beans are soft (about 90 minutes for me).

add plenty of water

the beans are practically falling apart

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Recipe: thai tea ice cream

Howdy from beautiful Crested Butte, Colorado! I am chasing wildflowers, hiking the high country, befriending local fauna, and getting zero sleep. Okay, that’s not true. We’re not befriending the local fauna, we’re just encountering a lot of local fauna, including a black bear early Thursday morning!

talk about local color

marmots are everywhere

While I’m wrapping up this shoot, I thought I’d leave you with something for the weekend. When we had our food-blogging friends over for dinner before the workshop, one of the ice cream flavors I served for dessert was Thai tea ice cream. If you’ve ever had Thai iced tea, then you know it’s a natural translation into ice cream.

thai tea

and the bag it came in for those who wanted to know what it looks like

The inspiration came about because I was making several Thai meals one week as the weather was warming up. I thought Thai iced tea would be a perfect accompaniment to the meals. Actually, I crave Thai iced tea and was delighted to discover that my local Asian grocer carries it in large bags.

mix the thai tea into the warmed milk

steeping the tea will turn the milk a bright orange color

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Recipe: pad see ew

Thank you to everyone who left a comment and entered the CHEFS swag bag giveaway! It seems that the most popular summer snacks were watermelon, fresh tomatoes from the garden (omg, I’m so jealous of you people!), fresh seasonal berries, cherries, and ice cream. I’m all over the seasonal fruits and the homegrown tomatoes straight up!

Several of you have either commented or emailed asking about the next workshop. At this point, things are wide open and I haven’t had a chance to mull over which direction to take the workshop. Of course, if there is another Food and Light workshop, you’ll hear about it on urb. Thanks for your interest!

So let’s get to the winner of the giveaway… Believe it or not, Miss Kaweah’s metabolism is slowing down and the whole “pick a number/eat the treat” method has been phased out. Instead, we have opted for the “pick a toy that corresponds to a number”. It is decidedly and supremely random. When Kaweah picked a digit, we would insert a new toy to replace that digit for the next round (we’ve had issues with her returning to the same toy, so this is more fair).

first digit: 6 (the kong)

second digit: 3 (stick tiger courtesy of manisha)

third digit: 3 (giant hedgehog!!!!)

whew, that is hard work

The number is 633 mod 544 which gives us 89. SheilaM is our winner! Congratulations!! I’ll contact you shortly for your mailing address. Big thanks to CHEFS catalog for being such a wonderful and generous sponsor. Another thank you to all of you for entering!

Our yard is dotted with all manner of colors: reds, purples, blues, whites, yellows, oranges, different yellow, a greenish yellow, more whites, pinks… That’s pretty impressive considering how we do NOTHING to maintain our yard (then again, I wouldn’t recommend playing lawn darts in our yard). The afternoon thunderstorm cycle is revved up and the wildflowers beckon. When it is February and our deck is under three feet of snow, this is what I think of when my thoughts turn to summer.

kaweah inspects a handful of our wildflowers

Because it is so brief, timing is everything and I’m heading out into that there yonder. There is work to be done. Hopefully this recipe will tide you over until the next one – whenever that will be. It’s a noodle dish because I am a noodle grrl. It does require the use of heat, but I think you’ll find the brief blast of BTUs worth it. Totally. Worth. It. [Feel free to insert ZOMGs and noms as you see fit.]

chinese broccoli (gai-lan), wide rice noodles, pork, garlic

get saucy: fish sauce, thick soy sauce, oyster sauce, sesame oil, rice wine vinegar

I met with joyous success when I made Pim’s pad thai last year (oh wow, posted a year ago to the day). That was after years of crappy versions that just… sucked. It’s been a full year of pad thai bliss. A few months ago, I had a reader ask me if I knew how to make pad see ew. What’s that? I am the most pathetic kind of Thai food junkie. I love it and I have no idea what it is called. Some searching on the interwebs led me to a handful of trusted food bloggers and ultimately to Pim.

peeling the chinese broccoli stems

slicing pork

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