VEGETARIAN

SERVES 2


Khao Pad Mang Sa Virad

You can use a variety of beans with this recipe. We use a mixture of dried Borlotti, haricot, butter and kidney beans. If you are using dried beans, remember to soak them overnight and cook them before using them. If you are using tinned beans, they will only need rinsing before you use them.

Also, we use the garlic to flavour the oil we are using  so use a light, relatively flavourless oil, vegetable or sunflower oil would be good.

 

INGREDIENTS


6 Tablespoons Cooked Mixed Beans
2 Cloves Garlic Finely Sliced
2 Tablespoons of Vegetable oil
2 Tablespoon Light Soy Sauce
1 Medium Tomato Skinned De-Seeded and diced
2 Tablespoons Pineapple Diced
2 Tablespoons Carrot Diced
1 Teaspoon of Sugar (Palm Sugar is best if Available)
1 Level Teaspoon Ground White Pepper
9 oz (250 g) Cooked Long Grain Rice
1 Tablespoon Coriander Leaves Chopped
 

PREPARATION
This all happens very quickly, so prepare everything before you start.

Skin the tomato. Put it in a bowl or a measuring jug and cover it with boiling water. Leave for about 30 SECONDS. Don't leave it too long, or the tomato will begin to cook, and we don't want that to happen. Take it out of the hot water, nick the skin with the point of a knife, and the skin should peel off easily.

Stand the tomato on the stalk end and cut into quarters, then cut out the seeds.
Cut the quarters in half lenthways and then dice.

Ok. So thats the hard part done. You can use canned pineapple in this, but don't be tempted to add the juice from the can as well.

In a Wok or frying pan, heat the oil and gently fry the garlic until it just starts to turn colour. Be careful with this, we don't want to burn it.

Now add the beans and carrots and stir.

Next add the tomato, pineapple, soy sauce, pepper and sugar. Stir.

Finally add the cooked rice, still stirring and heat it through. Add the coriander and serve.