Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Water
1 lb Pumkin or butternut squash
- peeled cut into
- large chunks
1 Sweet potato
- peeled chunked
1/2 c Raw peanuts; shelled and
- skinned. Soaked 30 min,
- drained roughly chopped
1/3 c Dried mung beans
- soaked 30 min and drained
3 tb Vegetable oil
1 Square of bean curd
1 qt Coconut milk
1/2 oz Cellophane noodles,
- soaked 20 min, drained
- cut into 1 inch sections

~- Boil the water and drop in the pumpkin/squash, sweet potato,
peanuts and mung beans. Cook on medium heat for 35 min. While making
the soup, prepare the bean curd by heating the oil in a frying pan
and cooking the curd until light brown on both sides. Slice
lengthwise into 1/4 inch strips and set aside.

After the 35 min, check the mung beans for softness. If they're soft,
add the coconut milk and a touch of salt. Bring up to a boil and
throw in the cellophane noodles and fried bean curd.

Serve with rice and Buddhist Nuoc Leo.

From: timi#chloroplast.Berkeley.EDU ( Tim Ikeda)

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