Saturday, April 20, 2013

Blanched Bean Sprout With Flavored Light Soy Sauce

You know, Ipoh is famous for their bean sprout.  Fat and short and meaty :)  You can either stir fry it or blanched it .  For me, I prefer it blanched with flavored sauce and topped with a heavy dash of white pepper , like those sold at the famous Lou Wong Ipoh Ngah Choy Kai/ Kai Si Hor Fan.  A must order dish from this Lou Wong.  This is home prepared....may not taste as good as those from Lou Wong but for me and Wild Boar, this is considered good.  Light and easy and less washing.


1 pkt of bean sprouts for two person - remove tails , washed and drained dry

flavored soy sauce

2 shallots- sliced and fried till crispy with  
2 tbsp of canola oil + 1/2 tsp of sesame oil
2 tbsp of light soy sauce
a dash of white pepper and sliced spring onion for garnishing


Blanched the bean sprouts in boiling water for 3 mins or till just cooked.  Quickly removed from heat and drain off excess water.  Keep aside.

Prepare the flavored soy sauce

Fry sliced shallots with canola and sesame oil till crispy in a wok.   Add in light soy sauce to the shallots and oil and let it sizzle for two seconds. Off heat.   Add in the blanched bean sprouts and mixed till well blended with the flavored soy sauce.  Dish up, sprinkle sliced spring onions and white pepper as garnishing.  Serve hot.

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