Our Migrants’ Kitchen — Monggo, printed pages 46–49
Display titles and publisher names are translated or transliterated by TCM Compass where needed. Original information is retained separately below.
- Publisher / author
- Singapore Ministry of Manpower; recipe by Lucia Santillan Gorospe
- Source language
- English
- Actually accessed
- 2026-11-04
- Published date
- Not confirmed
- Material type
- Institutional food education
- Access status
- Actually accessed
- What this source cannot establish
- PDF pages 26–27 actually read via pypdf. Kitchen recipe example, not a medicinal dose or universal appliance schedule.
Supports: 300 g mung beans / 1.5 L water · boil then simmer until soft
Original source information
Bibliographic wording is preserved below for checking against the original source.
- Original title
- Our Migrants’ Kitchen — Monggo, printed pages 46–49
- Original publisher / author
- Singapore Ministry of Manpower; recipe by Lucia Santillan Gorospe
- Original source language code
- en
- Original material type
- institutional food education
- Original supported topics
- 300 g mung beans / 1.5 L water · boil then simmer until soft
- Original access status
- accessible
- Recorded access date
- 2026-11-04
- Recorded publication date
- —
- Original review notes
- PDF pages 26–27 actually read via pypdf. Kitchen recipe example, not a medicinal dose or universal appliance schedule.
How this reference is used here
These are our published explanations that cite this source. Each link opens the relevant section; this does not mean the publisher endorses the article.
Mung beans · Taste and texture
NParks describes green, smooth mature seeds. When making whole-bean soup, the useful endpoint is a soft centre; the Singapore recipe cooks until soft. Whole green beans, hulled split dal, sprouts and isolated starch are different food forms.
Mung beans · Soaking: when it is needed
A presoak is not used in the cited Singapore recipe. If you choose to soak whole beans to shorten cooking, CSU treats it as optional: drain, rinse and cook in fresh water. Keep long soaks refrigerated; do not assume sprouting directions are cooking directions.
Mung beans · A concrete kitchen method
A concrete source example uses 300 g (10.6 oz) whole mung beans with 1.5 L (about 6¼ US cups) water. Bring to a vigorous boil, then reduce heat and cook about another 20 minutes or until soft. The printed recipe describes about 10 minutes before the vigorous boil; stove power and bean age vary, so softness is the endpoint. This is the bean-preparation stage of a stew, not a medicinal dose.
Mung beans · Evidence boundary
The sources here establish botanical identity, food handling and a traditional classification, not a treatment effect for mung-bean soup. Food composition and extracted compounds do not establish clinical benefit from an ordinary serving. The NParks page includes medical wording that we have not adopted. Sprouts are a separate food form and need their own food-safety guidance.