INGREDIENTS:
1 tbs. of sesame oil
2 Cups brown rice
½ Cup split Mung Beans
1” pc Kumbu
1 small pc of garlic
1 small onion
Fillet of white fish
Hot Pepper
6 Cups Water
PREPERATION:
Heat oil, onions, and garlic and sauté until golden. Add rice and dry roast while stirring constantly until a nutty flavor. Add Mung beans and mix. Put kumbu on bottom of another pan add rice mixture and water (pour water along outside of pan so not to disturb the rice) bring to a boil and simmer covered for 40 mins. Last 10 mins of cooking, add fish cut in big chunks. Add salt or soy sauce to taste.