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January 10, 2008

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Manggy

... and 177°C for those who are using the metric system ;)
I have never heard of Red Dragon Pie before. I was about to ask if substituting dried red kidney beans would be appropriate, but a quick Google search tells me that "Red Dragon" is an alternative Chinese name for adzuki beans (which I've only seen in health food stores sold for an obscene price), so I guess substituting them would be a different pie altogether :) It sounds tasty, though. Definitely use a very hot hot sauce.

Susan

Now, that is one deep-dished delight! Love the name, too.

Thanks for your entry. With any luck, we will get that arctic chill back in the air, the better to savor this rustic recipe.

myfrenchkitchen

This pie looks delicious and actually all these "golden oldies" are making a come-back...let's just hope crimplene doesn't!
Ronell

Kristen

This looks fantastic!

Hey - just making sure you got my match up email. Let me know if you didn't.
Thanks!

Psychgrad

Hi! I think you're my adopted mother blog from Dine and Dish's adopt a food blog event. I'm a newbie food blogger (with a veteran personal blog) with just over one month of food blogging. My blog is co-authored by my mom, Gizmar (Giz, for short). We don't have a particular theme to our blog, other than cooking being equal opportunity (i.e., I'm not the only one in my house that is going to do it!).

I'll take some time to look through your blog and then write a post about it.

Cakespy

Wow, I have never heard of this! It looks delicious, Ann. Perfect for the cold days. It is always so, so cruel when it's cold again after some freak-mild days, isn't it??

Jack

Manggy - yes, Aduki beans have a lovely distinctive flavour which fits well with the other ingredients. The texture of the beans and rice is also surprisingly reminiscent of ground beef and shepherds pie. Softer, obviously, but it has a certain yielding graininess which feels nice in the mouth.

Susan - Well, it's hurling rain down today, but at least the temperature has dropped a little. I was pleased to see you were doing a bean-based event - a good opportunity for me to bring out this old favourite.

Ronell - I like it when golden oldies make a comeback! Crimplene... oh dear, I remember that. I think my mother had a pair of orange crimplene pants back in the sixties. Or maybe I was hallucinating...

Kristen - I think Ann has replied to you about the match-up email and all's good.

Psychgrad - Hi there, and glad to have you as our "adoptee"! I've already had a quick look at your blog and there's some good stuff there for sure. We have one recipe earmarked for an attempt and I'm looking forward to posting about it.

Cakespy - It ain't always Ann who writes these posts, you know :-). But yes, this is tastier than it might seem from reading the ingredients. Give it a try!

african vanielje

Where does this recipe come from? My aunt, who is Polish makes something very similar. Yours looks yummy!

Jack

Vanielje - I must confess I have no idea about the history or origins of the recipe, but if you Google it you'll see that there are plenty of versions out there. I read that "Aduki" means "Red Dragon" in Chinese (not sure which variety), which I didn't know when I first made this dish.

anna

The recipe I use for Red Dragon Pie was published in Sarah Brown's Vegetarian Kitchen book, from the early 1990s.

Julia

Hi, this recipe comes from Sarah Brown's vegetarian cooking. I used to make it all the time back in the eighties. It's inexpensive, nutritious and very tasty!

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