½ cup dried red beans or peas
1- 1 1/2 cups of water
1 pound white or brown rice
1 cup coconut milk
2 scallions stalks
1 sprig of thyme
1 whole pepper
1 in. Ginger, crushed
2 cloves garlic, crushed
6 whole peppers
1 teaspoon of butter
1 teaspoon salt
2 teaspoons brown sugar
Green Gungo will not require soaking at all, just eliminate bad grains and foreign particles, wash and cook under pressure.
If using dried peas, remove bad beans or foreign objects, wash them well and then soak in 1 cup of garlic clove water overnight in the refrigerator.
Pour the contents into a pressure cooker, cover with a regular pot and boil over high heat. Add water until the peas have sunk into the bottom of the pot, about 1 cup.
Allow the contents to cook under pressure for at least 30 minutes. Do not add more water as coconut milk will be added.
While the peas are cooking, prepare the coconut milk. If using prepackaged coconut powder, pour the contents into a bowl, gradually add boiling water and stir until smooth. Otherwise, pour the contents of canned coconut milk into a bowl and reserve or prepare dried coconut milk. (See instructions below).
Add coconut milk to cooked peas and stir, cover with a normal pot lid and let it boil. Add chives, thyme, ginger, whole pepper, pepper, salt and sugar to taste. Try and add more salt if you need it.
Choose and wash the rice twice or until the water is not too dairy and then add it to the peas. Add the butter and stir well with a fork to combine the rice and the peas, cover and bring to a boil and then reduce the heat.
When cooking, the rice should be tender and all the liquid absorbed. If the beans are not well cooked, separate a wet brown paper bag and place it on top of the rice, cover and steam.
Rice and peas can be served with curried chicken, curried lamb, fried chicken, oxtail and beans or any meat of your choice.
How to extract dried coconut milk
Crack the dried peel and remove the meat from the peel. Wash, grate or cut into small pieces. Add to food processor or blender with 1 cup of water and mix until mashed. Strain the liquid through a strainer or use a cheese cloth. Repeat the use of coconut puree again. For a rich flavor add less water.
N.B. Coconut garbage can be saved to add to cookies, sweet potato pudding or oatmeal bars.
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