Thursday, April 23, 2009

News Update of the Bean Sprouts

This photo was taken at 9am (22/04/09)





This photo was taken at 3pm (23/o4/09)


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6 comments:

  1. BYApril 23, 2009 at 9:54 PM

    wow grow very fast! when can eat??

    ReplyDelete
  2. AngeApril 23, 2009 at 10:20 PM

    Hi Uncle Phil,

    Thank you so much for sharing with us tofu making, bean sprouting, etc etc. I am so looking forward to learning much more from you.

    Cheers,
    Ange

    PS. Do you know how to make tau-pok (fried tofu)?

    ReplyDelete
  3. pekebunApril 24, 2009 at 12:44 AM

    Towgay saga is being closely monitored. I need to learn its process (badly) as 1 teeny-weeny packet (enough for 1 plate quick-fried, shared by 2 persons) costs USD2 in our area's supermarts. OK, I can get it for US1 in the nearest Asian store... but that is 20 miles away!

    Also need to learn how to make kiam-chye, otherwise will go broke just satisfying my crave for Singapore-food.

    Thanks for great food advice.

    ReplyDelete
  4. Uncle PhilApril 24, 2009 at 5:27 AM

    Hi BY,
    They are ready by the fourth day if you prefer the nutty flavour of the bean sprout to be added into your salad.Otherwise, you have to wait for the sprouts to grow to about 50mm for stirfry etc.

    Cheers.

    ReplyDelete
  5. Uncle PhilApril 24, 2009 at 5:43 AM

    Hi Bibik Modern,
    Thanks for your visit and watching the unfolding of the towgay saga with us. We look forward to your contribution to this blog. The battle cry for us has been "live well for less" now we can also add "eat well for less" :D

    Cheers,
    Phil

    ReplyDelete
  6. Uncle PhilApril 24, 2009 at 5:51 AM

    Hi Ange,
    We do not have the taupok recipe but would you like the towkua(harden tofu) recipe?
    It is labour intensive compared to egg tofu.

    Cheers

    ReplyDelete

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