SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH

 HOW TO COOK SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH

INGREDIENTS :

METHOD:

• Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
• Allow it to drain in a Colander.
• Heat Oil in a pan over a high flame.
• Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
• Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
• Pour it into the Pan & Scramble it on a medium flame until cooked.
• Season it up with Light Soy Sauce and give a quick stir.
• Add Taugeh/Moong Bean Sprouts along with a pinch of Sugar and give a quick stir.
• Cook this on a high flame for a minute.
• Immediately switch off the flame.
• Serve Scrambled Eggs with Bean Sprouts/Taugeh Telur Goreng immediately.

NOTES:

• Scramble the Eggs and then finally add Bean Sprouts/Taugeh.
• Cook the Bean Sprouts/Taugeh over a high flame for a brief period.
• Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
• Adding Bird's-eye Chilly is purely optional.
• If you want a less spicy version, add Pepper Powder instead of Chillies.
• I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice. 

STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

 HOW TO COOK STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

INGREDIENTS:

METHOD:

• Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
• Allow it to drain in a Colander.
• Heat Oil in a pan over high flame.
• Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
• Add Taugeh/Moong Bean Sprouts, Light Soy Sauce, Salt and a pinch of Sugar and give a quick stir.
• Cook this on a high flame for a minute.
• Add finely chopped Chives/Spring Onions and cook briefly.
• Immediately switch off the flame.
• Serve Taugeh Goreng/stir-fried Bean Sprouts immediately.

NOTES :

• Cook the ingredients over a high flame for a brief period of time.
• Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
• Adding Bird's-eye Chilly is purely optional.
• If you want a less spicy version, add Pepper Powder instead of Chillies.
• I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice. 

HOW TO MAKE SPROUTS - GREEN GRAM

HOW TO SPROUT GREEN GRAM

HOW TO MAKE SPROUTS - GREEN GRAM

HOW TO CHOOSE & SOAK GREEN GRAMS?

• Choose good quality beans for the purpose.
• Old & seasoned Green Grams do not sprout well.
• Rinse the Green Gram 2-3 times or until water runs clear.
• Rinsing the beans also helps to get rid of any contamination.
• Soak the Green Grams in clean tepid water.
• Use boiled & then cooled water or filtered water to soak the Green Grams.
• Soak the Green Grams for about 7-8 hours/overnight.
• Once soaked, drain the water used for soaking the Green Gram.
• Drain the soaked Green Grams in a Colander and rinse it once again in clean water.
• Now the Green Grams are ready to be sprouted.

METHOD 1:

SPROUTING THE GREEN GRAMS IN A CLOTH:

• Use a clean cloth for the purpose.
• Wash the Cloth in hot water and dry it before tying the soaked Green Grams.
• Now collect the drained Green Grams into the cloth.
• Tie it up with a knot.
• Place the knotted Cloth in a Container.
• The container should be such that water does not stagnate at the bottom.
• Place a stand at the bottom and then place the tied cloth over it.
• Discard any stagnated water at intervals.
• Cover the container with a meshed lid.
• Alternatively, you can tightly tie a piece of cloth & cover the container.
• Leave it undisturbed in a warm & dark place until the Green Grams Sprout.
• The time for sprouting totally depends upon the weather and temperature.
• Some Green Grams sprout within a few hours, but some take a few days to sprout.
• Sprinkle the Green Grams with water, if it takes longer than a day to sprout.
• Sprinkle, drain any excess water and place it again into the container.
• The cloth should remain damp throughout the germinating process.
• If it dries up, sprinkle some water to make it damp again.
• Follow the process until the Green Grams, sprouts well & the sprouts reach the desired length.
• If you want longer Sprouts, continue the process for a few more days.
• Once germinated, the sprouts can be stored in a refrigerator.
• Use it within 2-3 days.

METHOD 2:

SPROUTING THE GREEN GRAMS IN A CONTAINER

• Now collect the drained Green Grams into the container.
• Discard any stagnated water at intervals.
• Cover the container with a meshed lid.
• Alternatively, you can tightly tie a piece of cloth & cover the container.
• Leave it undisturbed in a warm & dark place until the Green Grams Sprout.
• The time for sprouting totally depends upon the weather and temperature.
• Some Green Grams sprout within a few hours, but some take a few days to sprout.
• Sprinkle the Green Grams with water, if it takes longer than a day to sprout.
• Sprinkle, drain any excess water and place it again into the container.
• The Grams shouldn't dry up and should remain damp throughout the germinating process.
• If it dries up, sprinkle some water to make it damp again.
• Follow the process until the Green Grams, sprouts well & are of the desired length.
• If you want longer Sprouts, continue the process for a few more days.
• Once germinated, the sprouts can be stored in a refrigerator.
• Use it within 2-3 days.

HOW TO MAKE SPROUTS - GREEN GRAM

HOW TO CHOOSE SPROUTED GRAMS

• Choose fresh, plump and crunchy sprouts
• The Sprouts shouldn't be slimy with any bad odour.
• Do not buy if the sprouts have wilted.
• Buy Sprouts which are stored in a refrigerated condition.
• If the sprouts are kept at room temperature, the sprouts will photosynthesize due to Sunlight which can make the sprouts turn into Green in colour.  Such sprouts may taste bitter.

CULINARY USES OF BEAN SPROUTS.

• Fresh Sprouted Green Grams can be eaten raw.
• They taste slightly sweeter and has a crunchy texture when the sprouts are fresh.
• Sprouted Green Grams can be used in Stir-fries, Curries or in Sundals.
• Add it along with fresh Vegetables and convert it into refreshing Salads.
• A typical South Indian Salad called KOSAMBARI is prepared with sprouted Green Grams, Cucumber and Carrots.
• Sprouted Green Grams can be ground into a batter along with spices and can be used to make Dosais/Uthappams/Adais.
• A slightly long Sprouted Moong Bean(Green Gram) called 'Taugeh' is a common ingredient in South East Asian Cuisine.
• It can be used to cook Stir-fries like Taugeh Goreng, Soups and it is also used as garnishes.
• Taugeh is one main ingredient used in South East Asian Spring Rolls(Popiah)/Vietnamese Spring Rolls.
• Sprouted Moong Bean(Green Gram/Taugeh is used in a variety of Noodle dishes like Mee Goreng, Pad Thai, Singapore Mee, Hokkien Mee, Bihun Goreng, Char Keuy Teow, Mee Rebus etc.,

HOW TO STORE SPROUTED GREEN GRAMS:

• Use it within 2-3 Days.
• Keep sprouted Green Grams refrigerated.
• Rinse it before using.

Important: Food Safety

• If the Green Grams takes a longer time(more than 2 days) to germinate, do not eat it raw. Cook and then eat it.
• Sprouts are common source of Bacterial contamination.
• Rinse it well before using it.

A Hawker Stall Memory on a Plate

    There’s something wildly satisfying about sitting under a rickety hawker stall roof, plastic fan whirring, and diving into a plate of Hainanese Chicken Rice.The chicken? Glossy and tender, poached to perfection.
The rice? Rich with broth, kissed by ginger, each grain infused with soul.
The sauces? Bright, punchy, unapologetic — the real magic behind every Chicken Rice sauce.

    My first taste of this traditional Chicken Rice was right here in Malaysia — where queues at a good Malaysian hawker food - chicken rice stall are longer than a weekend supermarket bill.

    It was my son who introduced me to this dish.  One bite, and I knew: this wasn’t just food. It was a way of life.  A Hainanese Chicken Rice recipe that would soon become a permanent guest at our family table.

    Today, I'm handing you that very experience — from pot to plate — minus the sweaty hawker chaos. (Though a little kitchen chaos never hurt anybody, I guess!)

100th Post Celebration: Hainanese Chicken Rice

    I always knew my 100th post had to be something special. Something close to home, close to heart.
For weeks, I floated between family favourites, timeless classics, festive feasts — but my heart kept circling back to this one dish: Hainanese Chicken Rice.

    Not because it's fancy. Not because it’s complicated.  But because it has quietly, steadily earned a permanent place at our family table — and in our hearts.  It was only recently that I finally perfected the recipe — to the point where even my daughter found time to click a few decent pictures before digging in!  

    As for my husband, the biggest culinary compliment from him is repetition — and this Chicken Rice finds its way to our plates often enough that even he’s lost count.  My son? He practically lives on it — seven days a week, thanks to the best Chicken Rice stall at his university food court.  And my daughter? Whenever we’re at a hawker centre, I know exactly what she’s hunting for — a plate of good, honest Hainanese Chicken Rice.  Me? I love it because it’s simple, forgiving, deeply satisfying, and tastes like a hug in a bowl. And above all, its one easy recipe and a family favourite.

    So here it is — my 100th Post — a celebration of family, flavour, and a dish that has quietly witnessed our little everyday stories:
 

Hainan Chicken Rice(海南鸡) 

A Little History

    Hainan Chicken Rice (海南鸡) originated––perhaps unsurprisingly––amongst chefs from Hainan, China, a tropical island located at the southern tip of the country.  Though it proudly wears a Singaporean badge today (yes, they’ve claimed it as a national dish!), Hainanese Chicken Rice actually hails from Hainan, China.  Chinese immigrants brought it to Southeast Asia, and in the vibrant food courts of Malaysia, Singapore, and even Thailand, it found a second home.

    The beauty of this dish lies in its honest simplicity — humble ingredients elevated by loving technique.

    Traditionally, true-blue Chicken Rice is made with Ayam Kampung — the lean, scrappy, utterly flavourful free-range village chickens of Malaysia.  Sure, they’re a bit skinny by today’s plump supermarket standards, but trust me — the flavour is so deep, you’ll forget what you’re missing.

A Small Trivia - Did You Know? 

    In Malaysia, Ayam Kampung — the lean, free-roaming village chicken — is prized not for its plumpness but for its deep, natural flavour.  While it may look humble compared to supermarket birds, its meat tells a story of tradition, patience, and authenticity that no quick-farmed chicken can match.

Well, What Makes It So Special?

Yes, the name says it -  chicken, but the real star?

The Rice —

• Fluffy, fragrant, cooked in chicken fat and a rich golden stock.
• Not your boring, everyday white rice — this rice practically glows with savoury goodness.
• A small luxury, yes — but one taste and you’ll know it’s worth every drop.

Then comes the chicken —  

• Moist, silky, succulent 
• Poached gently and 
• Shocked into an ice bath to lock in that perfect texture.

And then the Sauces & Soup that makes it a complete meal —

• A clear, soul-soothing Dipping Soup
• A punchy, aromatic Spicy Ginger-Garlic Sauce
• A glossy, umami-packed Sweet Soy Sauce 
• And the star — a zingy, fragrant Ginger-Spring Onion Sauce 

  — All these dips lifts the whole plate to that perfect hawker experience.

    Its a meal fit for royalty, but born in the bustling hawker centres, where plastic stools wobble and life’s best food stories are written.

And my word on it - Its a Shortcut for Busy Day!

And with that,  is how my 100th post came to be.

    A dish that reminds me of my family, my little victories in the kitchen, and the beautiful way food holds our memories — soft, fragrant, and everlasting.

Here’s to a hundred more delicious stories! 

Hainan Chicken Rice Recipe Overview

• Cuisine : Chinese (Hainanese)
• Course : Main Course
• Difficulty : Medium
• Spice Level : Low
• Serves : 3-4
• Author : SM

Time Estimate

• Preparation Time : 10-15 Minutes
• Cooking Time : 25 - 30 Minutes

How to Poach Tender, Juicy Hainanese Chicken (Whole Chicken Recipe)

Whole Chicken Poaching - For Chicken Rice

    Bring the traditional flavours of Hainanese Chicken right into your kitchen! Here's the authentic, time-honoured way to poach a whole chicken till it's silky, tender, and utterly succulent.

Ingredients:

How To poach the Chicken

Method:

Prepare the Chicken

• Wash the chicken thoroughly, removing any bits or residue inside the cavity.
• Set aside the fat from the cavity if you find any (perfect for rice later, don't toss it!).
• Pat the chicken dry with a paper towel.
• Rub the chicken all over with salt. 
• Set aside while you prepare the water. 

    "Buddhist-style chicken" might sound like a vegetarian dish, but it’s actually a whole chicken — head, feet, skin and all — used in traditional Chinese ceremonies.  It symbolises wholeness, purity, and respect. A little ironic, isn’t it? 😄 In many Asian cultures, rituals blend Buddhism, ancestral worship, and folk customs, where a whole bird on the table (or altar!) brings blessings of abundance and unity.

How To Cook the Fragrant Chicken Rice

Chicken Rice Made in Rice Cooker

What’s So Special About This Rice?

    This isn’t just plain ol’ white rice – it’s a glorious, golden companion to the poached chicken - the ultimate Chicken Rice.  Rice cooked in rich chicken stock, lightly fried in aromatic garlic and fat, and infused with pandan (screw pine) leaves, every grain is glossy, savoury, and bursting with flavour. It’s the soul of Hainanese Chicken Rice — humble, yet deeply comforting Asian Chicken Rice.

Ingredients:

To Cook the Aromatic Rice

• 2 cups Long Grain or Jasmine Rice (washed and soaked for 15–20 mins)
• 2 tablespoons Chicken Fat (or Vegetable Oil)
• 4 cloves Garlic, finely minced
• 3½–4 cups Chicken Stock (reserved from poaching chicken)
• 2 Pandan Leaves (Screw Pine), tied into a knot
• Salt – To taste

Method:

Prepare the Base

• In a heavy-bottomed pan, heat the chicken fat until melted and shimmering. (Smells divine already!)
• Add the finely minced garlic and sauté gently over a low flame. Keep it golden, not brown – we want aroma, not bitterness.

Wash and soak the Rice

• Rinse the rice thoroughly 2–3 times until the water runs clear — this helps remove excess starch.
• Then, soak the rice in plenty of water for 15–20 minutes to ensure even, fluffy cooking.
  

Toast the Rice

• Drain the soaked rice thoroughly and add it to the pan.
• Stir continuously for about 2 minutes on a low flame until every grain is glistening and lightly toasted.

Cook the Rice (in Rice Cooker)

• Turn off the heat and scoop the sautéed rice into your rice cooker.
• In a separate pot, bring the chicken stock to a gentle boil with salt.
• Pour the hot stock into the rice cooker.
• Tuck in the knotted pandan leaves.
• Close the lid and press START.
• Let the rice cook until the switch flips to WARM mode.

Rest & Fluff

• Once done, fluff the rice with a fork to separate the grains.
• Cover and let it rest in WARM mode for another 15–20 minutes.
• Fluff again gently before serving.

Cook the Rice (in a Saucepan)

• Use 1:2½ cups stock-to-rice ratio.
• Bring to boil, then simmer covered on low heat for 10–15 minutes until done.
• Let it sit off the heat, covered, for 10 minutes before fluffing.

A Small Trivia - Did You Know?

    Pandan leaves (screw pine) aren’t just for show – they’re Southeast Asia’s secret to that breathtaking aroma in rice and desserts. Called the “vanilla of the East,” their scent is subtly floral, nutty, and utterly nostalgic. In Malay households, no festive dish is complete without a dash of pandan flavour!

How to Make the Spicy Ginger-Garlic Sauce for Hainanese Chicken Rice

Spicy Ginger-Garlic Sauce – Perfect for Hainanese Chicken Rice

    This isn’t your average mild-mannered dipping sauce — it’s got zing, heat, and a punchy personality that stands up to the delicate poached chicken like a proper sidekick.

Ingredients:

• 2" piece Fresh Ginger
• 2 cloves Garlic
• 2 tablespoons Chicken Stock (preferably from your poached chicken)
• 2 tablespoons Sweet Chilli Sauce
• 2 tablespoons Sriracha Chilli Sauce (or to taste)
• 1 teaspoon Rice Wine Vinegar
• 1 tablespoon Lemon Juice
• Salt – to taste
• 1 teaspoon Sugar

Method:

Pound the Aromatics

• Peel and roughly chop the ginger and garlic.
• Pound them together using a mortar and pestle into a smooth paste. (No shortcuts here — this is where the flavour builds!)

Mix the Sauce

• In a bowl, stir in the chicken stock, sweet chilli sauce, and fiery Sriracha.
• Add lemon juice, vinegar, salt, and sugar.
• Whisk well until everything is gloriously blended and slightly thick.

Taste, Test & Adjust

• Go on, dip a spoon in. Adjust the salt or sugar if needed — this sauce should balance heat, tang, and sweetness in one happy marriage.

ProTip & Notes:

• Want it extra bold? Add a splash more Sriracha or even a pinch of finely chopped bird’s eye chilli. Just don’t blame me if your tastebuds start salsa dancing.
• This sauce keeps well in the fridge for 3–4 days. Store in a clean jar, and shake before serving.

A Small Trivia - Did You Know?

    Hainanese Chicken Rice might be subtle in flavour, but the sauces are where the drama lives. In Singapore and Malaysia, every hawker has their own secret chilli sauce blend — some guard it like state secrets! 

How to Make the Sweet Dark Soy Sauce

    This rich, glossy drizzle isn’t just a dipping sauce — it’s the final ta-da! that ties the dish together. Sticky, slightly smoky, and caramel-sweet, it adds depth and contrast to the delicate chicken and rice.

Ingredients:

• 5 tablespoons Dark Soy Sauce
• 5 tablespoons Water
• 2 tablespoons Rock Sugar (or regular sugar, if unavailable)

Method:

Make the Syrup

• In a small saucepan, combine the water and rock sugar.
• Bring to a gentle boil over medium flame.
• Stir continuously until the sugar fully dissolves and the mixture begins to turn syrupy.

Add the Soy Sauce

• Pour in the dark soy sauce and mix well.
• Let it simmer just a minute or two more until slightly thickened.
• Remove from heat and cool slightly before serving.

Ready to Serve

• Pour into a small dipping bowl or lightly drizzle over your carved chicken.
• That thick, shiny finish is pure hawker stall magic!

ProTips & Notes:

• Want it thicker and shinier for a true restaurant-style glaze? Let it bubble a bit longer — but watch it closely. Burnt sugar is an absolute no-no.
• Dark soy sauce is richer and sweeter than regular soy sauce. Don’t swap it out or you’ll miss the depth and character this sauce brings.

A Small Trivia - Did You Know?

    In many Hainanese stalls across Malaysia and Singapore, this sauce is poured over the chicken before serving — not just on the side. It’s not traditional in Hainan, China — it’s a Southeast Asian twist we’ve all fallen in love with. A sweet little teist that tastes oh-so-good!

How to Make the Ginger Spring Onion Sauce

Ginger-Spring Onion Sauce – The Soul Sauce & a Hainanese Classic

    A bold, aromatic Cantonese-style classic that’s deceptively simple but packs a flavour wallop! This sizzling green sauce is the perfect match for tender poached chicken and fragrant rice — humble ingredients, elevated with a bit of kitchen drama.

Ingredients:

• 2" piece Fresh Ginger (peeled and finely grated)
• 3 stalks Spring Onions (finely chopped)
• Salt – to taste
• 4–5 tablespoons Neutral Oil (sunflower or sesame oil works great)

Method:

Prep the Mix

• Combine the grated ginger and finely chopped spring onions in a heatproof bowl.
• Sprinkle in the salt and give it all a good stir.

Sizzle the Oil

• In a small pan, heat the oil until just shimmering (not smoking – we’re cooking, not torching!).
• Now, carefully pour the hot oil over the ginger-spring onion mix — it should sizzle gloriously.
• Stir it through to combine.
• Serve warm or at room temperature alongside your chicken rice platter.

ProTips & Notes:

• That sizzling oil isn’t just a show — it lightly cooks the ginger and spring onions, softening the raw edge and unlocking intense aroma. Its heaven in a spoonful!
• This sauce doesn’t just belong to chicken. Drizzle it over noodles, toss it through greens, or swirl it into plain congee — a total multitasker in the condiment world!

A Small Trivia - Did You Know?

    The Ginger Spring Onion Sauce is a staple in Cantonese households and often hailed as "the soul sauce" of Hainanese Chicken Rice. In fact, in many Hong Kong eateries, it’s considered more essential than the sweet soy or chilli sauces!

    It’s also the go-to condiment for “white cut chicken” (Báizhǎnjī, 白斩鸡) — a minimalist poached chicken dish where the sauce does all the heavy lifting in terms of flavour.  In true Chinese cooking tradition, this sauce is about balance: heat, aroma, and restraint. Nothing is overdone. It’s a sauce that lets the ingredients shine, and enhance without overwhelming.

Soup for Hainanese Chicken Rice

Soup for Hainanese Chicken Rice – Light, Savoury & Comforting

    A light, comforting broth that rounds out the Hainanese Chicken Rice platter. This simple soup is all about balance — gentle flavours, warmth, and just the right savoury notes to complete the meal.

Ingredients:

• 2 tablespoons Vegetable Oil
• 2 cloves Garlic (minced)
• 1 cup Chicken Stock
• 1 teaspoon Light Soy Sauce
• Salt, to taste
• A pinch of Sugar
• Spring Onions, for garnish

Method:

• Heat oil in a pan and sauté the minced garlic until aromatic and slightly golden.
• Pour in the chicken stock and add light soy sauce, salt, and a pinch of sugar.
• Let it come to a gentle boil and simmer for a few minutes to bring the flavours together.
• Garnish with finely chopped spring onions and serve hot alongside your Hainanese Chicken Rice.

ProTips & Notes:

• Use the poaching broth from your chicken as the soup base for a truly authentic touch — rich, full-bodied, and no waste!
• This soup works wonders between bites. It’s like a gentle palate reset that keeps every mouthful of chicken and rice tasting fresh.

Tradition Talks

    In many Chinese and Southeast Asian households, this soup is more than just a side — it's a soul-soother. Traditionally, the broth comes from the same pot used to poach the chicken, enriched with ginger, spring onions, and bones. Nothing is wasted, everything has purpose — a philosophy that’s deeply woven into Asian home cooking.

    In Hainanese culture, soup is often served first to "warm the stomach" and prepare it for the meal ahead — a gentle practice rooted in Chinese food therapy (shí liáo). That’s why this clear soup, though often overlooked, plays such a grounding role in the chicken rice experience.

How to Platter & Serve Hainanese Chicken Rice

Authentic Hainanese Chicken Rice with Fragrant Rice & Dipping Sauces

    This dish is all about harmony — tender chicken, fragrant rice, flavour-packed sauces, and a light broth to balance it all out. A complete Hawker Style chicken Rice Platter!

Here’s how to serve it like they do in a Hawker Stall:

• Scoop a generous portion of aromatic rice onto the plate.
• Arrange thinly sliced poached chicken neatly beside it. Drizzle a touch of sweet soy sauce if you like it glossy.
• Serve a small bowl of the clear soup on the side.
• Add small dipping bowls of the spicy chilli sauce, ginger spring onion sauce, and sweet soy sauce. Let everyone mix and match to their taste!
• Finish with slices of fresh cucumber and tomatoes – for crunch, colour, and that classic hawker-style touch(optional though).

Pair with Traditional Drinks

Balance the savouries with soothing local teas:

• Rose Tea or Jasmine Tea – Cooling and fragrant. 
• Barley Water – A classic to cleanse the palate. 
• Chinese Tea – For that after-meal comfort.

Don’t forget dessert…

End your hawker-style meal on a sweet, cooling note:

    Tried this recipe? Share your version and your hawker food memories in the comments below!  Subscribe for more classic comfort food and cultural favourites, one recipe at a time!