The Chinese throw them into their fried noodles and my grandmother cooked it in sothi (salty sour sweet coconut milk and turmeric gravy)and the Malays have an interesting way of turning them into a delectable herb based salad which i love called Kerabu Taugeh. Beansprouts they are, must be loaded with life force as they are crounchy young shoots of green beans, more famously known in this region as taugeh, humble looking, one of the cheaper vegetable but i must say is seriously undermined.
No comments:
Post a Comment