Simple and Delicious Recipe for Pickled Taro with Lemongrass and Calamondin

How to Make Lotus Seeds Soaked in Lemongrass and Kumquat

• 1

  Prepare Ingredients

  First, wash the lemongrass thoroughly, then use a knife to crush the lemongrass and cut it into small slices before placing it on a plate or bowl.

  Similarly, wash the kumquats and chilies under water and slice them thinly into rounds.

  For the lotus seeds, use a knife to cut them into pieces, then use a round mold to pierce through the lotus seeds to make small round pieces.

  

  

  

  
• 2

  Blanch the mung beans

  Boil water in a pot, then add the mung beans. Wait about 3 – 5 minutes, and when the mung beans are cooked, remove them from the pot and let them drain.

  

  
• 3

  Make the sauce

  Add 3 tablespoons of satay + 5 tablespoons of sugar + 3 tablespoons of annatto oil into a bowl, and stir until the mixture thickens.

  Next, heat a pan and add the mixture, along with 1/2 cup of kumquat juice + 3 tablespoons of vegetarian fish sauce, and adjust to low heat. Cook until the mixture boils, then turn off the heat and let it cool.

  

  

  

  
• 4

  Soak the mung beans with lemongrass and calamondin

  Place the pre-boiled mung beans in a clean bowl, then gradually add the prepared lemongrass, chili, and calamondin into the bowl. Next, drizzle the sauce over and mix everything well.

  Finally, transfer everything into a glass container and refrigerate for 2 days for the mung beans to absorb the sauce.

  

  

  

  
• 5

  Final product

  The mung beans soaked with lemongrass and calamondin have an attractive red and green color, evenly soaked with a delicious sour flavor, slightly spicy and fragrant. The mung beans have a soft and chewy texture combined with a rich sauce that blends together, making it extremely appealing to eat.