Snake and Mung Bean Rice Porridge

Name: Snake and Mung Bean Rice Porridge
Ingredients: 1.1 lbs snake meat (about 1 snake) (500 grams); 1/3 cup split mung beans (about 1.8 oz / 50 grams); 1/2 cup jasmine rice (about 3.5 oz / 100 grams); 7 oz straw mushrooms, whole or halved (about 200 grams); 2 teaspoons minced fresh turmeric (about 0.35 oz / 10 grams); 3 stalks lemongrass, smashed and cut into pieces; 1/3 cup coconut milk (about 3.4 fl oz / 100 ml); Minced garlic; Chopped green onions; Chopped cilantro; Ground black pepper; 8 1/2 cups water (2 liters); Seasoning powder or chicken bouillon; Salt; Fish sauce; Sugar; MSG (optional); Assorted fresh vegetables for serving (such as bitter herbs, bitter melon, mustard greens, bean sprouts)

long chef @cook_14209777

Tây ninh

A light, nutritious dish, perfect for those who are sick or need to restore their health. Snake porridge is one of those nourishing meals.

long chef @cook_14209777

Tây ninh

A light, nutritious dish, perfect for those who are sick or need to restore their health. Snake porridge is one of those nourishing meals.

Saved

Ingredients

1.1 lbssnake meat (about 1 snake) (500 grams)
1/3 cupsplit mung beans (about 1.8 oz / 50 grams)
1/2 cupjasmine rice (about 3.5 oz / 100 grams)
7 ozstraw mushrooms, whole or halved (about 200 grams)
2 teaspoonsminced fresh turmeric (about 0.35 oz / 10 grams)
3 stalkslemongrass, smashed and cut into pieces
1/3 cupcoconut milk (about 3.4 fl oz / 100 ml)
Minced garlic
Chopped green onions
Chopped cilantro
Ground black pepper
8 1/2 cupswater (2 liters)
Seasoning powder or chicken bouillon
Salt
Fish sauce
Sugar
MSG (optional)
Assorted fresh vegetables for serving (such as bitter herbs, bitter melon, mustard greens, bean sprouts)

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Steps

1

Soak the mung beans in water. Trim the ends off the straw mushrooms, soak them in salted water, rinse, and drain. Blanch the snake in boiling water, scrape off the scales, clean out the insides, remove the head, cut into pieces, rinse, and drain.
2

Choose a suitable pot and add 8 1/2 cups water (2 liters) with 1 teaspoon salt and the lemongrass pieces. Bring to a simmer, then add the snake and cook for 10 minutes. Remove the snake and let cool. Add the rice, mung beans, and coconut milk to the boiling broth. Simmer over medium-low heat.
3

Remove the meat from the snake bones. Return the bones to the pot to continue simmering for extra flavor. In a skillet, heat 2 tablespoons oil, then sauté the minced garlic and turmeric until fragrant. Add the snake meat, season with a little fish sauce, seasoning powder, MSG, and a pinch of sugar. Add the straw mushrooms and stir-fry for 2 minutes. Turn off the heat and add everything to the porridge pot. Season to taste and gently stir to dissolve the seasonings. When the rice and mung beans are soft and broken down, turn off the heat.
4

Ladle the porridge into a small hot pot. Top with green onions, cilantro, and ground black pepper. Place on a portable gas stove. The porridge should be thin; add more water if needed. Serve with fresh vegetables like bitter herbs, bitter melon, mustard greens, or bean sprouts. Dip with fish sauce and sliced chili if desired.
5

This dish is very good for your health. Enjoy and good luck!