Bean Sprouts with Grated Coconut Salad : Malaysian, Singaporean Recipe

Asian Recipes

Bean Sprouts with Grated Coconut Salad or known as Kerabu Taugeh in Malay is another example of many tasty salads. This one has toasted coconut as the integral ingredient.

Ingredients:

400 grams fresh bean sprouts
1 cup grated coconut
salt to taste
2-3 tbsp vinegar
4 dried chillies, soaked in hot water
5 shallots
15 dried shrimps, soaked in hot water

Method:

Bean sprouts should be blanched for 3 minutes. Then drain the water and set aside.

Grind chillies, shallots and shrimps into fine paste. Set aside.

Fry grated coconut in a pan until fragrant. Then mix with ground paste. Add salt and vinegar.

Add bean sprouts and mix well.

Serve.


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Korean Bean Sprouts : Korean Recipe

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This simple yet satisfying dish is often on the Korean table as a small vegetable side dish. Excellent with steamed rice or meat dishes.

Ingredients:

1/2 lb bean sprouts
1 tsp salt
2 tbs sesame seeds - toasted
1/2 tsp fresh garlic - minced
1 tbs cayenne pepper (optional)
1/4 cup finely chopped spring onions


Methods:

Clean bean sprouts. Drop into boiling water and boil for about 3 minutes Drain well.
Bring sprouts to wok.

Stir in the salt, sesame seeds, sesame oil, garlic powder, cayenne and green onions. Simmer for 2 minute.

Serve hot or cold.


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Stir Fried Soy Bean Sprouts with Fried Anchovies

Ingredients:

150 grammes of soy bean sprouts (remove root)
40 grammes of anchovies
3 cloves garlic (chopped finely)
Some warm water
3 tablespoons oil

Seasoning

2 teaspoons light soy sauce
salt to taste
1 teaspoon of white pepper powder




Method:

Rinse anchovies and drain dry.

Heat oil in wok and fry the anchovies till golden brown. Remove and set aside.

Clean the wok, heat up 1 tablespoon of oil and add garlic. Stir fry for about 5 seconds on high heat, add soy bean sprouts and stir fry briskly.

Add seasoning and sprinkle some water to keep moist. Do not pour water as this would make the dish soggy.

Stir fry for about 2 to 3 minutes. Just before dishing up, return the fried anchovies to wok and stir well.

Fried Rice Vermicelli

Rice vermicelli is also called beehoon or meehoon in Malaysia and Singapore.

Ingredients:

1/2 pack rice vermicelli (8 oz)
2-3 cloves garlic (chopped)
1 big handful of fresh bean sprouts
3 stalks scallions (cut into 2-inch length)
1 boneless & skinless chicken breast (cut into small pieces)
1/2 teaspoon corn starch (to marinate the chicken)
4 tablespoons oil

Seasonings:

4 tablespoons light soy sauce
1 tablespoon sweet soy sauce
4 tablespoons water
1 tablespoon sugar
3 dashes of white pepper powder




Method:

Soak the rice vermicelli in warm water for 30 minutes or until they turn soft. Set aside to drain the excess water. Rinse the bean sprouts with water and set aside to drain excess water. Lightly coat the chicken meat with the corn starch.

Mix all the seasonings and water together and set aside. Heat up a wok and add in the cooking oil. Add in the chopped garlic and stir-fry until aromatic or turn light brown. Add in the chicken meat and stir fry until the chicken is half done.

Add in the rice vermicelli and then follow by the seasonings. Stir the rice vermicelli continuously to blend well with the seasonings. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet, then add in the bean sprouts and chopped scallions. Stir-fry for another minute or until the bean sprouts are cooked.

Serve.

Stir-fried Bean Sprouts with Ginger

Ingredients :

2 1/2 cm fresh root ginger, peeled and finely chopped
1 teaspoon salt
1/2 kg bean sprouts

3 tablespoons vegetable oil
1 large onion, thinly sliced

1 red chili,sliced

Method :

1. Heat the oil in a large frying-pan. Add the onion and fry until it is soft. Add the ginger and stir-fry for 3 minutes. Stir in the remaining ingredients, increase the heat to moderately high and stir-fry for 3 minutes, or until the bean sprouts are cooked through but still crisp.
2. Transfer to a warmed serving dish and serve at once.