Muslim Beans (meat free version of Sundry Broth) – Revisited
Time: 1330
Place: Imperial Yuan China
Author: Hu Szu-Hui
Source: Yin-Shan Cheng-Yao (Proper and Essential things for the Emperor's Food and Drink.
Modern Source: Translation from A Soup for the Qan - Paul Buell and Eugene Anderson - 2000
Redaction By: Natalia Vladimirova 'doch (Natalie Aked)
Redaction Date: 27 February 2016
Place: Imperial Yuan China
Author: Hu Szu-Hui
Source: Yin-Shan Cheng-Yao (Proper and Essential things for the Emperor's Food and Drink.
Modern Source: Translation from A Soup for the Qan - Paul Buell and Eugene Anderson - 2000
Redaction By: Natalia Vladimirova 'doch (Natalie Aked)
Redaction Date: 27 February 2016
Original Recipe:
It supplements the center and increases ch’i.
Mutton (leg; bone and cut up), tsaoko cardamoms (five), chickpeas (half a sheng; remove the skins).
Boil ingredients together into a soup. Strain broth. Cook together two sheep’s heads (clean), two sets of each of sheep stomachs and lungs, one set of white blood, paired sheep intestines. When done cut up and add to soup. Then use three Chin of bean flour to make noodles, stuff with half a chin of moog [mushrooms], half a chin of apricot kernel paste, one linage of black pepper. Fry with mint and coriander leaves. Adjust flavors with onions, salt, and vinegar.
It supplements the center and increases ch’i.
Mutton (leg; bone and cut up), tsaoko cardamoms (five), chickpeas (half a sheng; remove the skins).
Boil ingredients together into a soup. Strain broth. Cook together two sheep’s heads (clean), two sets of each of sheep stomachs and lungs, one set of white blood, paired sheep intestines. When done cut up and add to soup. Then use three Chin of bean flour to make noodles, stuff with half a chin of moog [mushrooms], half a chin of apricot kernel paste, one linage of black pepper. Fry with mint and coriander leaves. Adjust flavors with onions, salt, and vinegar.
Ingredients:
- 2 Tsaoko Cardamom
- 1 cup Chickpeas – dry
- 50g Mushrooms – mild flavoured (weights are for fresh)
- 1 Onion – brown or white (small sized)
- 2 Tablespoons Oil (for frying onion and mushroom)
- 1/2 teaspoon Apricot Kernel Paste
- 1/2 teaspoon Black Pepper
- 1/4 cup Mint Leaves (chopped)
- 1/4 cup Coriander Leaves (chopped)
- 1 teaspoon Rice Wine Vinegar
- 1 pinch Salt
Method:
- Soak chickpeas overnight in sufficient water (water should stand an inch or two over the chickpeas). Soak at least 8 hours.
- Cook chickpeas in sufficient water and Tsaoko Cardamom until the chickpeas are soft (about 3 to 4 hours at a simmer).
- When the chickpeas are cooked, drain them and set aside. Remove all Tsaoko Cardamom.
- Slice the mushrooms and chop the onion fairly finely.
- Fry the onion in oil until it begins to turn clear. Then add mushrooms and fry until both onion and mushrooms are soft and slightly caramelized.
- Turn heat to low and add apricot kernel paste, black pepper, mint leaves and coriander leaves. Fry for 2 to 3 minutes (until the leaves are wilted). Remove from heat.
- Add rice wine vinegar and salt to onion/mushroom mixture and mix thoroughly.
- Drain chickpeas thoroughly.
- In large bowl, mix onion/mushroom mixture and drained chickpeas.
- Cool and serve cold.