Tuesday 29 September 2015

Green Bean Sago Soup

The annual affair is here again. Due to the slash and burn farming practices in vast plots of land for palm oil and rubber plantation in Indonesia, coupled with the dry season and unfavorable wind condition, the Indonesian islands and its neighboring countries like Singapore and Malaysia has been covered in dense haze.

This annual problem has been causing hazardous pollution levels across the region for weeks with the Pollutant Standard Index (PSI) hitting over 300. Any PSI reading over 300 is considered hazardous to health. For the first time in Singapore, The Education Ministry had declared school closure last Friday as the PSI reading was expected to be in the very hazardous range.

You will see many donning face masks. Other than limiting strenuous physical activity, it is also important to stay hydrated during this period. I've been told taking green bean soup is good in battling this haze, so I've cooked some for the family to consume as a sweet after-meal dessert.

Green Bean Sago Soup
serves 4

1 cup green beans, washed and drained
1/3 cup sago pearls, washed and drained
1.75 litre water
sugar (to taste)

1. Put green beans in a pot of water and bring to boil. Let it simmer until the green beans start to soften. 

2. Add in sago pearls and continue to cook until sago turns translucent and the green beans has softened and 'split'. Make sure to stir occasionally.

3. Add sugar (to taste).

4. Serve.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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