Bean

‘Lup-lup’ Delight

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Ingredients

• 200g French beans (cut into small piece of 1.5cm)
• 2pcs ‘Tau-kua’ - hard bean curd
• 150g Lean pork or pork belly (not too fatty ones) - cubed
• 2pcs Red chilies
• 150g Raw peanut (toasted with skin removed)
• 10g Preserved black beans
• 3 cloves Garlic (minced)

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Methods

1. Heat up wok with some oil and lightly fry the French beans and tau-kua separately. Lift them up and put aside.
2. Add some more oil into the wok and stir-fry the pork cubes until 50% cook. Lift up and put aside.
3. If the wok has not enough oil, add a little bit more and saute the garlic, add in the red chilies (squares) and stir for a while before throwing in the preserved black beans and continue to stir.
4. Add in the pork cubes, French beans and tau-kua and stir further for another few minutes till the pork is thoroughly cooked.
5. Before you life them up, throw in the roasted peanuts and stir.

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French Beans with Salted Fish

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Ingredients

• 200g French beans (cut into 4cm strips)
• 1″ square Salted fish (use the Kurau/Cod fish type) - sliced
• 2 cloves Garlic (finely chopped)

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Methods

1. Heat up wok with some oil and lightly fry the French beans till about 70% cook. Lift up and put aside.
2. Add more oil into the wok and saute the salted fish slices till it turns sandy, put on one side of the wok.
3. With the balance oil in the wok, saute the garlic till fragrant before mixing with the salted fish and stir.
4. Throw in the fried French beans and stir well for a few minutes before serving.

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Longbeans Omelette

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Ingredients

• 5 strands Longbeans (sliced thinly)
• 1 Red chili (sliced thinly)
• 3 Eggs (medium)
• Salt and pepper for taste

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Methods

1. Heat up a non-stick wok with 1 tbsp of oil and fry the longbeans lightly till it started to turn golden brown on some.
2. Throw on the chili and stir for a while till it’s soft.
3. Beat the eggs and add in salt and pepper to taste and pour onto the fried longbeans and chili. Let the beaten egg spread around the wok but lifting the wok and let the egg flow but still leave a thicker layer at the centre.
4. Let the egg omelette fr on small fire till it turn slightly golden brown before serving.

   Braised Longbeans with Pork

   

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   Ingredients

5. 12 strands Longbeans - cut to 2″ long
6. 150g Pork loin - cut to strips, marinade with corn flour and soy sauce and pepper
7. 3 cloves Garlic
8. Dark soy sauce
9. Light soy sauce
10. 1 chili padi (optional)
11. Water (1/2 cup)

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Methods

1. Heat up wok with a little oil and lightly fry the longbeans till light brown, lift up.
2. Add another 2tbsp oil into wok and sautee chopped garlic then chili padi.
3. Fry the pork until about 50% cook, add in the longbeans, stir, add dark soy sauce, stir, add water, stir and cover for 5 minutes on slow fire.
4. Add in light soy sauce, stir, cover till the water starts to thicken (about 15 minutes).
5. Serve.

   Stir-fry Lentil Beans with Ikan Bilis

   

   Ingredients

6. 1 pkt of Lentil beans (around 10pcs cut diagonally about 1″ in length)
7. 25g Ikan bilis - chopped
8. Carrot (a few slices)
9. Light soy sauce and pepper for taste
10. Water

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Methods

1. Heat up wok with some oil and lightly fry the lentil beans for about 5 minutes. Lift up.
2. Add some more oil to the wok and fry the chopped ikan bilis till fragrant (3 minutes)
3. Throw the lentil beans back into the wok and stir for a while then add in the sliced carrot and continue to stir for another 2 minutes
4. Add a little water (around 1/4 cup), stir and cover wok for 2-3 minutes
5. Before lifting, put a dash of light soy sauce and pepper to taste

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Note: Ikan bilis is generally salty, so if you prefer it to be saltier then add more light soy sauce or if you prefer to use salt, you can put a pinch but not too much or it will over the sweetness of the beans

4 Heavenly King with Sambal Udang (Chili Shrimps)

Ingredients

• 150gm Snake beans
• 200gm Lady’s fingers (okra)
• 200gm Winged beans (kacang botol)
• 1 or 2 pcs Brinjal (egg plant)
• 100gm Dried prawns
• 3 Red chilies
• 2 Chili padi
• 4-6 pcs Shallots
• 3 cloves Garlic
• 10gm Belacan (shrimp paste)
• Black soy sauce
• Light soy sauce
• Water

  Method

• Grind the dried prawns, shallots, chilies, chili padi, garlic and belacan.
• Cut snake beans to about 1.5″ long and dry fried with some oil until half soft. Same proess for brinjal and winged beans. When done, lift them up and put aside.
• Heat up wok with 3 tblsp of oil and fry the grinded item until fragrant then lift up and put aside.
• Put in another 2 tblsp of oil and fry lady’s fingers for about 2 minutes and put in the fried winged beans, brinjal and snake beans and continue to stir fry for another 2 minutes or so then put in the sambal udang which we fried earlier. Continue to stir and put in some black soy sauce (put more if you like a darker tone).
• Add in some water, stir and cover for 2-3 minutes and continue stirring. Add in soy sauce (not too much as the saltiness may come from the dried prawns and belacan) and stir until the mixture starts to look a little sticky. Lift up and serve.

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Note: Should you prefer it to be spicier, do add in more chili padi. Alternatively, you can also chop some garlic and sauteed them before going to #4.Tips: If you do not want to use too much oil to fry the brinjal (they absort lots of oil), you can steam them first before frying but of course it won’t taste as good…

Longbean Baskets with Pork and Salted Fish

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The process does look rather intricate but fret not! It’s rather easy to do and it taste good too!

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Ingredients

• 12 stalks longbeans
• 300gm Pork
• 15gm salted fish (mui heong type)
• 2 pcs chili padi
• 1 tsp corn flour
• pepper to taste
• water

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Sauce

• 1 tsp Corn flour
• 30 ml water
• Pepper
• Soy sauce

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Methods

1. Boil water with a little oil and salt and put in longbeans and boil until 80% soft. Take out and let it cool.
2. Minced the pork and add in chopped salted fish and chilies with corn flour and some water (to hold the mixture together). Mix well and add in a dash of pepper.
3. Weave the longbeans into a basket shape.
4. When all the longbenas have been weaved, stuff the minced pork mixture on top of the basket.
5. Heat up the frying pan or wok and add in a little oil and start frying the baskets (the top first).
6. When all the baskets are all golden brown…lift them up from frying pan.
7. To prepare the sauce, mixed all the ingredients. Heat up the wok with a little oil and pour in the mixture and stir slowly until it boils. Glaze the baskets with the sauce.

   Braised Longbeans Rice

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   Ingredients

8. 12 strands Longbeans - cut into 1.5″ length
9. 5-6 pcs Chinese mushrooms (cut into thick strips)
10. 200-300g Lean pork - sliced, marinate with some corn flour, black sauce and light sauce
11. 4-6 cloves Garlic - finely chopped
12. 2 cups Rice
13. Sesame seed oil (optional)
14. Dark sauce (add more if you prefers darker colour)
15. Light soy sauce to taste
16. Water

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Methods

1. Heat up wok with some oil and lightly fry the longbeans till about 70% cooked. Lift up.
2. Using the same wok, heat some oil or sesame seed oil and saute the chopped garlic till fragrant. Pour in the marinated meat and stir till about 70% cooked.
3. Add in the Chinese mushrooms, stir for a few minutes then add in the rice, black sauce and light soy sauce and continue to stir for a few more minutes. Then add in the fried longbeans and stir for a while before lifting up.
4. Put all ingredients into the rice cooker, add adequate water (like cooking normal rice) and cook like normal (follow your rice cooker’s indicator).
5. Stir the cooked rice before serving.

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*You can also use chicken meat to substitute the lean pork.

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Longbeans with Sambal Shrimps

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My mom gave me some habaneros (one of the most intensely spicy chili peppers - Wikipedia) during my last trip back to KL and I have totally forgotten about them sitting in my chilies box in the fridge. Some has started to rot when I checked them out so decided to cook them asap!

Ingredients

• 300-400g Longbeans
• 100g Dried shrimps
• 7-8pcs Shallot
• 4 cloves Garlic
• 5pcs Red chilies
• 1pc Habanero or 3pcs Chili padi (I put them all!)
• 1/2″x1″ Belacan (Shrimp paste)
• Water or Tamarind juice
• Sugar (in case too spicy)

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Methods

1. Wash longbeans and cut to 2″ long. Heat up wok with some oil and lightly fry the longbeans till 60/70% soft. Lift them up.
2. Grind (blender) dried shrimps, shallots, garlic, red chilies, habanero and belacan. Add about 3 tbsp oil and fried the paste and adding a little oil after every 2 minutes and fry till fragrant. (try to fry using medium fire)
3. Add in fried longbeans into the chili paste and stir for a while, add some water (about 3/4 cup) and cover, stir occassionaly till the longbeans turn soft. Serve.

   Sambal Winged Bean (Kacang Botol)

   

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   It has been a long time since I last cooked winged beans and knowing PiggyBeng will like spicy dish, I decided to get some and cook some dried prawn sambal with the winged beans I bought.

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   This is a short-cut recipe as I did not blend the sambal myself (lazy me) but used those ready made sambal belacan which I bought from the market… which is pretty handy! Saves a lot of time and don’t have to wash the blender too!

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   Ingredients

4. 300gm Winged beans
5. 100gm Dried prawns
6. 2pcs Chili padi (cut strip)
7. 2tblsp Sambal belacan (from ready made)
8. 2 Cloves garlic
9. 50ml Water
10. Salt for taste
11. Soy sauce for taste

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Methods

1. Wash and sliced the winged beans to around 0.5mm thick in a slanting position.
2. Dried prawns can be used as whole or could be chopped into tiny pieces depending on individual preference. I used them whole this time.
3. Heat up about 2 tblsp of oil in wok and fry dried prawns until fragrant then put in the chopped garlic and ontinue to fry for another minute.
4. Put in sambal belacan and fry till fragrant (you will feel your nose starts to itch and feels like sneezing) then thrown in the chili padi and continue stiring.
5. Next, put in the winged beans and stir before pouring about 50ml of water in. Stir and over for 3 minutes and stir and over for another 2 minutes. This will helps soften the beans.
6. Sprinkle some salt or a few dash of soy sauce before serving.

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