|MUNG BEAN PORRIDGE WITH OATS AND GINGER|
200 g (1 cup) mung beans (kacang hijau)
750 ml water
3 – 4 slices ginger
Sugar to taste (about 100 g)
70 g Quaker quick cook oats
Pick mung beans over for foreign particles and wash in several changes of water. Place in a roomy saucepan and cover with (750 ml) water. Bring to the boil and turn down heat to medium.
Add ginger slices and simmer for about 30 minutes or until beans are tender. If mixture is too dry, add ½ - 1 cup of water. Sweeten porridge to taste and stir in the oats. Bring to the boil and simmer for another 2 – 3 minutes. Serve hot.