Malaysian Bean Sprouts & Salted Fish

This is a simple but very tasty vegetable dish using sprouted mung beans, called taugeh in Malaysia. You can buy fresh ones in Chinese vegetable grocers, making sure they're fresh and crunchy, with long white sprouts and medium sized yellow seed pods. Make sure to serve it as soon as its ready.

• 6 cloves garlic, minced
• 1 cup canola, peanut or sunflower oil
• Large quantity of sprouted mung beans (400 grams/1 pound and up)
• 2 tablespoons dried, salted fish OR any kind of salted / smoked fish, fried and shredded finely
• 2 1/2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Fine white pepper to taste

METHOD

In a wok, fry garlic in a large quantity of hot oil, turning the heat down and stirring continuously until it is golden brown. Remove and drain on kitchen paper. Reserve garlic oil for later usage.

In another large pot, bring a litre (1 quart) water (or enough water to cover bean sprouts) to the boil, and once water is 'rolling', add bean sprouts.

Leave for a minute, then drain, plunging sprouts into cold water to stop cooking process. Drain again.

In the first wok, add salted fish, reserved garlic, sesame oil, soy sauce, pepper and bean sprouts. Toss to coat. If desired, add a little garlic oil and more soy sauce.

Serve with Chinese chicken dishes, and rice.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Tania Nathan forJosephine Wong Siew Ping Nathan

 

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