Thursday, September 23, 2010

Belacan Winged Bean 虾酱四角豆

Sauté garlic with pounded dried-shrimps.

Add in crushed belacan ( shrimp paste ) and continue sautéing till a savory aroma arose.

Put in all the chopped winged-bean ( kacang botol 四角豆 ) , stir-fry till its slighly cooked. ( don't overcook it.  Overcooked winged-beans tend to be softy, and lost its crisp )


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