Write an article about According to a taugeh producer named Sam, Ipoh bean sprouts are superior thanks to the water used in the production process. (Bernama pic)
IPOH: For those who are familiar with its delightful bite, there’s little question that Ipoh bean sprouts are superior to those grown in other places. Think of the crunchy texture, slightly sweet flavour, and plump shape reminiscent of a strange punctuation mark.
Indeed, the taugeh from Buntong here has found its way into markets in Perak as well as in neighbouring states like Selangor, where it is popularly served as a side dish accompanying chicken rice.
So, what’s behind the bean sprout’s popularity? One Ipoh producer, a “tauke” or “boss” who only wishes to be known as Sam, suggests that the secret lies in the source of water used in the production process.
“Here, underground mineral water from limestone hills around the factory produces ‘special’ bean sprouts unlike any other,” Sam, who is in his 40s, told Bernama.
He explained that Buntong, an area in the Kinta Valley rich in limestone formations, is a strategic location for entrepreneurs who siphon mineral water directly from underground to their taugeh businesses.
Ipoh bean sprouts are a popular accompaniment to chicken rice. (Moganraj Villavan @ FMT Lifestyle)
Limestone water is said to be high in mineral content, which contributes to the bean sprouts being plumper, sweeter and less pungent, and rich in calcium.
To produce quality bean sprouts, Sam uses black matpe beans – also known as black gram – imported from Myanmar.
“The process begins with soaking the beans, followed by filtering to separate and remove those that are damaged. Only the best beans are selected and placed in large tubs, where they are soaked in water with the right temperature and lighting,” he explained.
As the beans need to be watered every four hours, factory operations are carried out in shifts. This is crucial as the beans are very sensitive to time, temperature and water quality.
After six days, the “perfect” bean sprouts are ready to be packed and delivered to wholesalers across Ipoh and other districts in Perak.
“It seems simple, but this process is difficult and demands high precision. In one day, on average, three to four sacks of black beans have to be thrown away because they are not suitable for processing,” Sam noted.
Bean sprouts from Buntong are said to be crunchier and tastier, plump and sweet, and less pungent than those produced elsewhere. (Bernama pic)
The father of two has been running the family business, which he inherited from his grandfather and father, for nearly 10 years. The company, over 40 years old, can produce up to one tonne of bean sprouts daily.
Short bean sprouts are sold at around RM3 per kg, while long bean sprouts are priced lower and can stay crunchy for three days if stored in the refrigerator.
Meanwhile, chicken rice trader Amirah Hanis Mohammad Asri shared that Ipoh bean sprouts continue to be in high demand among customers.
“I sell Chinese-style chicken rice (‘nga choy kai fun’) served with taugeh doused with soy sauce and oil. Customers crave the short and plumper Ipoh bean sprouts as they are tastier and crunchier, so I buy fresh stock every day to keep them satisfied and smiling,” she said.
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According to a taugeh producer named Sam, Ipoh bean sprouts are superior thanks to the water used in the production process. (Bernama pic)
IPOH: For those who are familiar with its delightful bite, there’s little question that Ipoh bean sprouts are superior to those grown in other places. Think of the crunchy texture, slightly sweet flavour, and plump shape reminiscent of a strange punctuation mark.
Indeed, the taugeh from Buntong here has found its way into markets in Perak as well as in neighbouring states like Selangor, where it is popularly served as a side dish accompanying chicken rice.
So, what’s behind the bean sprout’s popularity? One Ipoh producer, a “tauke” or “boss” who only wishes to be known as Sam, suggests that the secret lies in the source of water used in the production process.
“Here, underground mineral water from limestone hills around the factory produces ‘special’ bean sprouts unlike any other,” Sam, who is in his 40s, told Bernama.
He explained that Buntong, an area in the Kinta Valley rich in limestone formations, is a strategic location for entrepreneurs who siphon mineral water directly from underground to their taugeh businesses.
Ipoh bean sprouts are a popular accompaniment to chicken rice. (Moganraj Villavan @ FMT Lifestyle)
Limestone water is said to be high in mineral content, which contributes to the bean sprouts being plumper, sweeter and less pungent, and rich in calcium.
To produce quality bean sprouts, Sam uses black matpe beans – also known as black gram – imported from Myanmar.
“The process begins with soaking the beans, followed by filtering to separate and remove those that are damaged. Only the best beans are selected and placed in large tubs, where they are soaked in water with the right temperature and lighting,” he explained.
As the beans need to be watered every four hours, factory operations are carried out in shifts. This is crucial as the beans are very sensitive to time, temperature and water quality.
After six days, the “perfect” bean sprouts are ready to be packed and delivered to wholesalers across Ipoh and other districts in Perak.
“It seems simple, but this process is difficult and demands high precision. In one day, on average, three to four sacks of black beans have to be thrown away because they are not suitable for processing,” Sam noted.
Bean sprouts from Buntong are said to be crunchier and tastier, plump and sweet, and less pungent than those produced elsewhere. (Bernama pic)
The father of two has been running the family business, which he inherited from his grandfather and father, for nearly 10 years. The company, over 40 years old, can produce up to one tonne of bean sprouts daily.
Short bean sprouts are sold at around RM3 per kg, while long bean sprouts are priced lower and can stay crunchy for three days if stored in the refrigerator.
Meanwhile, chicken rice trader Amirah Hanis Mohammad Asri shared that Ipoh bean sprouts continue to be in high demand among customers.
“I sell Chinese-style chicken rice (‘nga choy kai fun’) served with taugeh doused with soy sauce and oil. Customers crave the short and plumper Ipoh bean sprouts as they are tastier and crunchier, so I buy fresh stock every day to keep them satisfied and smiling,” she said.
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