Do you like beansprouts?
I do, especially those cruncy ones!
Some say Ipoh produces the best beansprout!
How far is this true?
Well, if you are not from Ipoh,
try this recipe to confirm otherwise.
I have 75g of green beans in my pantry.
Let's start...
How to grow beansprouts?
Carolyn Chan advised to grow it in a kettle because:
1) can rinse the beans easily
2) the spout of the kettle prevents the beans from coming out when rinsing
3) no need & should never try to open the cover to peep inside
1st Day: soaking
wash the beans & soak them in the kettle overnight
2nd Day: Rinsing 2-3 times
1. rinse beans by pouring out the water through the spout
2. fill water through the spout also,
3. shake GENTLY to make sure all the beans are rinsed, drain the water
3rd Day: repeat the rinsing process 2-3 times
4th Day: Harvesting
Open the kettle cover
and
you see this!
Fat fat tau geh, haha!
1. in the morning, prepare a basin 1/2 filled with water
2. pour the beansprout into the water
3. use your hand to shake the water, some husk will rise to the top, remove them
4. take a handful & clean it & put into another basin of water
5. look at these, perfect for eating - white & crunchy
1. do not add salt to beansprout when you fry because it will lose its crunchiness.
2. best method is to run it into a pot of boiling water, then season with prepared sauce.
Sauce: mix together
2 tsp garlic oil
2 tsp light soya sauce
1/2 tsp sugar
2 tsp boiling water
dash of pepper
with 75g green beans
I made 2 plates like this!
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