Redefining data centres: Innovation, sustainability and the future of construction | Lincoln Wood, Edged

"People will get mad that you may be out of something, but often it's not the restaurant's fault—it could be the venders.

Drain and rinse the mung beans.In a large saucepan, melt 4 tablespoons of the butter.

Add the ginger and jalapeño and cook over moderately high heat until fragrant, about 2 minutes.Add the mung beans, turmeric and 1 teaspoon of salt and cook, stirring, for 1 minute.Add the 2 cups of water and bring to a boil.

Simmer over moderately low heat, without stirring, until the mung beans are tender and the water has evaporated, about 20 minutes..Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 325°.

Add half of the sliced onions and fry, stirring occasionally, until browned and crisp, about 7 minutes.

Using a slotted spoon, transfer the onions to paper towels to drain.Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the four corners become the points of the petals.

The cookie will look like an opening flower.Place the cookie in a cup of a mini muffin pan.

Repeat with the remaining squares and refrigerate for 30 minutes.. Preheat the oven to 375°.Bake the lemon buttercups until light golden brown, 25 to 30 minutes.