Day XX of Metro Manila Enhanced Community Quarantine, and I’ve moved into attempting to grow my own food from scratch.
All thanks to science experiments we did back in high school, I now present you with
Lockdown Recipe #3: DIY Bean Sprouts
Okay, not exactly a recipe, but you know what I mean.
What you need:
Beans to sprout (of course)
A plastic container / water bottle (no need to cutoff the top of the bottle)
Rubber bands
Cloth
Directions:
- Wash the beans thoroughly until water clears (don’t use everything, in case it doesn’t work).
- Place beans inside the plastic bottle and soak for at least two hours.
- Cover the lid with cloth tighten with rubber bands and tilt to drain the water.
- Keep the bottle upside down to let the excess water drip and place in a dark area (like under the sink or bed. Make sure the area is clean — you are going to eat it).
- Make sure to wash and rinse the beans at least twice a day. It’ll sprout in a day or two.
- Mine looks like this on the fourth day (third photo below). But if you want the sprouts longer, keep it until the fifth or sixth day.
- Use for making something edible.
BONUS!!
Not-a-sandwich-but-cooked-on-a-sandwich-maker Bean Sprout Egg
Bean sprouts
Egg
Tomato
Basil leaves (grew it myself, b*tch!)
Cloves of garlic (store bought, too hard to DIY)
salt and pepper
Directions
- Chop everything that needs to be chopped and dice everything that needs to be diced.
- Mix everything together
- Pour onto sandwich maker.
- Close sandwich maker and wait until cooked.
- Serve over rice and drench in Sriracha sauce.
Pro tip: grease your sandwich maker, even if the brand claims it’s non-stick. It’s not. 
EatPrayLovel 