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Bean sprouts chicken (Simplified Chinese: 芽菜鸡, Hanyu Pinyin: Yácàijī; Jyutping: Ngaa2 coi3 gai1; Malay: Ayam tauge; Jawi: ايم تاوڬي) is a dish similar to the Hainanese chicken rice, the only difference being the dish comes with a plate of beansprouts. The steamed chicken is served with light soy sauce flavoured with oil.
Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the hypocotyls grow long. Mung bean sprouts are extensively cultivated and consumed in East and Southeast Asia and are very easy to grow, requiring minimal care other than a steady supply of ...
A published recipe for Minnesota-style chow mein includes generous portions of celery and bean sprouts. [18] [19] Another Minnesotan variant includes ground beef and cream of mushroom soup. [20] In Louisiana, "Cajun chow mein" is actually a noodle-less rice dish that is a variation of jambalaya. [21] [22]
In the Philippines, mung bean sprouts are called togue and are most commonly used in lumpia rolls called lumpiang togue. [55] [56] In India, mung bean sprouts are cooked with green chili, garlic, and other spices. In Indonesia the food are often used as fillings like tahu isi (stuffed tofu) and complementary ingredient in many dishes such as ...
The bean sprouts are then stir-fried with the rest of the chow fun until they are tender and the dish is ready to serve. [3] An important factor in the making of this dish is wok hei (鑊氣). The cooking must be done over a high flame and the stirring must be done quickly.
2. Roasted Brussels Sprouts With Pomegranates. For a healthy twist on classic Christmas dishes like green bean casserole or potatoes au gratin, try roasted Brussels sprouts.
Ayam penyet: "smashed chicken", fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. Lontong kupang: lontong with small cockles in petis sauce. Rawon Surabaya: a dark beef soup, served with mung bean sprouts and the ubiquitous sambal.
The name is in reference to the first step of the cooking process where the spices and the secondary ingredients are sauteed before water and the mung beans are added. [5] A variant of the dish includes coconut milk and is known as ginisang munggo sa gata. It should not be confused with ginataang munggo which is a dessert gruel made from ...