Bindaetuk
Ingredients
2 Tbsp. glutinous rice
1 C. whole mung beans
1 C. mung bean sprouts
2 each scallions, thinly sliced
1/3 C. green pepper, chopped
1/3 C. finely chopped onion
1/4 tsp. baking soda
2 tsp. sesame oil
1 Tbsp. sesame seeds
Toasted and lightly crushed
2 tsp. japanese soy sauce
1 tsp. salt
3/4 C. vegetable oil (about)
Dipping sauce
4 Tbsp. Japanese soy sauce
2 1/2 Tbsp. rice vinegar
1 tsp. sugar
1 Tbsp. minced scallion
1 each garlic clove peeled and mashed
Cooking Instructions
Wash and drain rice. Pick over mung beans; wash and drain. Place rice and beans in a bowl and cover with 5 C. of water. Let soak for 10 hours. Remove skins from beans by rubbing between your hands. Drain off floating skins now and then, replacing water with fresh water, until most all of the skins are removed and drained away. Drain off remaining water and blend rice and beans in a food processor until it becomes a thick paste. With machine running, gradually add 3/4 C. water to mixture; blend in thoroughly. Blanch bean sprouts in boiling water for 2 minutes ; drain. Squeeze out as much moisture as possible, then stir sprouts into the batter along with the scallions, green pepper, onion, baking soda, sesame oil, sesame seeds, soy sauce and salt. Mix well. Have all cooking paraphernalia ready and at hand. You will need to have near your skillet: 1/4 to 1/2 C. of vegetable oil in a C. or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a 1/3 C. measuring scoop/C., a metal spatula for turning the pancakes, and a plate on which to place the finished dosas after they are cooked. Pour 1 tsp. of oil into the skillet and tilt to distribute evenly. Heat the skillet over medium low until oil is hot. Pour 1/3 C. of the mixture onto the center of the hot skillet. Use the large spoon to spread the batter in a spiral motion, until the pancake is about 6 7 inches in diameter. Turn pancake after 2 to 3 minutes and cook another 2 to 3 minutes on the other side. Remove pancake to plate and repeat with remaining batter, adding only enough additional oil to the skillet as needed to keep surface evenly greased. Dipping Sauce: Mix together all ingredients and serve with hot Bindaetuk.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)