Thursday, June 20, 2013

Recipe: Green bean sweet potato soup

The weather in Singapore is already bad enough (usually hits ~35 degree Celsius in the afternoon) and now haze has decided to join in the 'fun'. -.- PSI was 425 last night. Totally crazy I know. I was driving on the expressway yesterday night and it felt as if I was riding on clouds. Ok, enough of my ranting of the poor living conditions in Singapore currently,  meanwhile let's all bottle up and hydrate yourself and please stay indoor as much as possible! 

One of the activity you can do indoor is definitely cooking! :D Today I'm going to share with everyone this popular Asian dessert, green bean sweet potato soup, which I think totally comes in handy for the crazy hot weather and badass haze. 

Ingredients (serves 4):
150 g Green beans
1 Orange sweet potato
2 Litre Water**
1 Bundle of Pandan Leave
Rock Sugar/brown sugar to Taste

1. Rinse the green beans a few times to remove any dirt or spoilt green beans from the pool. Set them aside and bring a pot of 2 litre of water with pandan leave to boil.
2. Skin the sweet potato, cut it into chunks and add them together with the green beans into the boiling water.
3. When the green bean mixture comes to boil again, lower the heat and let it simmer over low heat till the bean begins to soften or cracks open. (takes about 30-45 minutes) 
4. Removed the pandan leave, add in rock sugar/brown sugar to taste.
5. Serves hot/cold.

** I added more than enough water because I want to keep the leftover water as 'green bean drink'. It's actually very hydrating and cooling. :) 

Chinese physician believes that green beans are able to clear heat; ease mental stress; reduce blood glucose level and stimulate the secretion of body fluid. Thus has cooling and detoxification effects on the body, which is suitable for the perpetual hot weather in Singapore. I added in sweet potato as well to provide a natural sweetness to the soup (thus I can minimise sugar addition) and it is a very good source of dietary fibre. 


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