
This is the overgrown mung bean sprouts which we planted quite sometimes ago. It looked too green compared to usual bean sprout. It is not edible, but it looks artistic when the light goes through the leaves and draws the line in my photos. Again, I used backlighting to shoot this photo.
They were planted in a small bottle of water. What happened to their future? They might have been planted onto the soil, and produces more mung bean. But they dried after a few days later because we did not refill its water.

We did not use the correct traditional way to plant it, that’s why they do not look like normal bean sprouts. From Wikipedia, I have learned that in order to plant bean sprouts, the mung beans should be watered for 4 hours under the day light and then they must be kept in the dark until they turn into bean sprout. But we let it accepting light all the time, that’s why…

Bean Sprout is a popular and can be considered as one of the cheapest vegetable as a Chinese dishes. It is very nutritious. Some bean sprout are made of soya bean as well, and this version gives a bigger bean sprout.
In Hokkien (a Chinese dialect), it is called “Tauge” where Malays are also using the same word without translating it. In Mandarin, we called it “Dou4ya2” locally (in Kuching or East Malaysia), but I have heard that it is called “Ya2Chai4” (Mandirin) in Ipoh or other part of West Malaysia.
One of the famous food in Ipoh is called “NgaChoiGai“, where “NgaChoi” means bean sprout in Cantonese, and “Gai” means chicken. :roll: Don’t get confused.
If anybody knows what it is called in Tamil and Hindi please let me know. ![]()



























1Malaysia



