Any kind of sprouts is good for you as sprouts supply the nutrients to the young plant. Try making your bean sprouts from mung beans (Kacang hijau). I am sure many of us learn how to do this in our Science class in primary school. The sprouts you get from the d-i-y lasts longer and tastes better. It is crunchier too unlike the ones you get from the market which turn soggy and sour after a day or two.
The beansprout salad is a nice change from the ordinary stir-fried vegetables.
Ingredients:
500g bean sprouts
1 cup oilfree toasted grated coconut, pounded for use as kerisek. You can use desicated coconut if you are not accesible to freshly grated coconut or you can buy ready made kerisek in the market.
2 tbsp lemon juice
1 cup cooked shrimps
toasted sesame seeds
2 fresh chillies,sliced
1 sprig cilantro, 1 sprig spring onion and 1 sprig celery (daun sup) chopped
a liitle sugar and salt for seasoning
Boil some water and pour over the beansprouts to scald them. You can also use the microwave oven to do these.
Mixed all ingredients except the bean sprouts in a large bowl till evenly mixed. Finally add the bean sprouts and serve.
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