Constant practice makes perfect. Hunger is the mother of kitchen innovations. Try and try and eat all you tried. These are some kitchen wisdom one can wield while doing some expwriments. We sprout mongo here but it is not as long as two inches as those used by the Vietnamese in their Pho. We only have a day or two of soaked mongo and we remove the outer skin one by one. Ours is what we put in our fried lumpia. I love sprouted mongo because it has high Vitamin C content and I want to prove a point among people who bwlittle our humble bean because it causes their arthritis. Well, this protein rich bean do mot have skin anymore, so arthritis is not going to work here even after eating it for three meals. We can add this to our pansit, stirfried beef or chicken, omellette, ukoy, soup and many more. I can also eat it as is as its taste and crispness remind me of singkamas. Well, my secret in achieving the length is in the basket I used and the allowance for the roots to go ...
