Recipes of Thailand Home grown sprouts (For Pad Thai or some special dishes) Posted on March 1, 2012 by Luksana Panyavanich Green Mung Beans (Haricots verts), product of Thailand 1. One cup of Mung beans, soak at room temperature water for 2 hours. 2. Then use Cheese cloth cover and tight so the seeds not spill out.3. Put in the Steamer pot that can strain water. 4. Keep the Steamer pot in dark Plastic bag 5. Place at room Temperature 6. Keep pour water and rinse out 2 times a day (morning and evening) Day 1 Day 2 Day 3 It takes time about 4-7 days before ready to use. (Depends on summer or winter climate)Now you can clean the sprouts with clean running water, By hand remove any green beans that have not spouted. Also remove the roots. Then soak in water mixed with a few table spoons white vinegar about 10 minutes to keep sprouts white and fresh. Keep in an air-tight container in refrigerator for up to one week. Rice Noodles in hot Tom Yum Soup and home grown sprouts 55.191753-129.221334Share this:PocketLinkedInWhatsAppRedditTumblrTwitterPinterestTelegramLike this:Like Loading... Luksana Panyavanich View all posts by Luksana Panyavanich →
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