Why is the bean sprout so special? Thanks to the abundance of water from limestone hills surrounding the Kinta Valley, the bean sprout are a lot more crunchy and they look fatter! How do they prepare this dish? All they do is to blanch the bean sprout in hot boiling for just a few seconds, strain it properly, put it on a plate and drizzle it with sesame oil and light soya sauce and top it off with spring onion. We can simply eat this all day long!