How to Make South East Asian Bean Sprout Salad Asian Cooking Recipe Cuisine

South East Asia Bean Sprout Salad

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1/2 cup sugar

1 tsp salt

1 cup boiling water

1 cup white vinegar

1 lb fresh bean sprouts

5 small green shallots, cut as long as the bean sprouts

1 small bunch fresh coriander, coarsely chopped


Directions:

In a large bowl, add the sugar, salt and boiling water. Stir until the sugar and salt are dissolved. Immediately add the vinegar, bean sprouts, green onions and coriander. Toss to combine and evenly coat the vegetables with the brine.


Keep in the refrigerator for two hours, turning the vegetables once in a while. Shortly, before servings drain the liquid and serve on a plate.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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