Coconut Mung Bean Rice Bowl with Kampot Sauce
Serves: 2
Good For: Lunch
Vegan
Enjoy delicious khmer flavours with this healthy and light rice bowl. This recipe uses soaked split mung bean and shredded coconut for a subtly sweet taste that pairs deliciously with our Brown Jasmine Rice and vegan version of Kampot dipping sauce (replacing fish sauce with soy sauce). The key is not to over cook ingredients to enjoy a fresh crunchy soft texture. Serve with chopped peanuts and fresh cucumber, mint and bean sprouts as a garnish!
Ingredients
- For Rice Bowl (Serves 2)
- 1 cup Split mung beans
- 1 block firm Tofu (cut into small cubes)
- 1 cup of shredded Cabbage
- 1 cup of shredded coconut
- 1 tbsp of finely chopped garlic
- Salt to taste
- 1 cucumber sliced
- 1 cup of bean sprouts
- A handful of fresh mint leaves
- 2-3 cups of cooked Brown IBIS Rice (see cooking instructions)
For Sauce
-
- 50 ml Water
- 2 tsp palm sugar
- 50 ml light soy sauce
- White distilled vinegar 50ml
- Juice of 1 fresh lime
- 1 garlic clove finely chopped
- 1 shallot finely chopped
- 1 tbsp of chopped peanuts
Method
For Sauce
- Add water to a small pot and bring to boil
- Add soy sauce, vinegar and lime juice and remove from heat
- Add chopped garlic and shallot and leave to cool
- Add chopped peanuts before serving in a bowl
For Rice Bowl
- Soak split mung beans for at least 1 hour and then boil until soft (but not mushy)
- Sauté tofu in 1 tbsp of vegetable oil in a pan on a low-medium heat until light brown on all sides
- Add garlic, shredded cabbage and coconut and stir fry until cabbage is soft (about 5 minutes) –add a sprinkle of salt to taste
- Serve with Brown IBIS Rice with sliced cucumber, bean sprout, mint, and sauce.
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