As a child when we ran out of green veggies in the freezer, my mom would walk into the backyard of the house and pick few winged beans we would have winged beans dish that day. I remember growing up having a lot of winged beans be it just stir-fry with anchovies or eaten raw 'sambal-ulam'. When I put the dish on the table for our dinner last night, I was told the winged bean is the newest dish now making its way to restaurants these days just like bidin and cangkok manis, winged bean was once only known to the local native here.
It's known as 'si kak tau' (four-angled beans) to us. Surprisingly I got this basket of winged beans for RM2.99 estimated the market price was about RM18-20 per kg which is very expensive as the plants are perennial they grow easily here and in the tropics, they supply a steady source of food year-round.
I've just learned that wingled bean is also known as 'kacang botol' in Malay. The dish is famous with sambal everywhere in Malaysia.
Ingredients:
20 winged beans, wash and break into bite-sized pieces.
Pounded ingredients:
1 thumb size belacan
1-2 chillies
3 shallots
1 hand full dried shrimp
1 tablespoon oyster sauce
1/2 water
Method:
Heat 3tbsp cooking oil in a wok on medium heat, saute pounded ingredients until fragrant and add in oyster sauce, mix well then pour in winged beans, half cup of water and cook until water evaporates. Watch out not to burn the dish though.
Serve hot!
Ingredients:
20 winged beans, wash and break into bite-sized pieces.
Pounded ingredients:
1 thumb size belacan
1-2 chillies
3 shallots
1 hand full dried shrimp
1 tablespoon oyster sauce
1/2 water
Method:
Heat 3tbsp cooking oil in a wok on medium heat, saute pounded ingredients until fragrant and add in oyster sauce, mix well then pour in winged beans, half cup of water and cook until water evaporates. Watch out not to burn the dish though.
Serve hot!
