清炒四角豆 Stir-fried Winged Bean

This two are just  simple winged bean dishes, stir-fried only with garlic.  Salt and msg is added to taste.

Alternatively,



chunky version



This one is chunkier.  The winged beans are snapped by hand into bite-size chunks.  It requires more chewing, the crunchy taste is terrific !  Yet too much chewing is tiring.



sliced version



While this, the winged-beans are sliced to about 5mm thick.  It is of course easier to chew compare to the chunky version.







虾膏四角豆炒饭 Belacan Winged-Bean Fried Rice

Ingredients :

1. rice, cooked, loosened

2. prawn paste ( belacan )

3. anchovies

4. winged-bean x 20, chopped

5. curry leaves ( Murraya koenigii )

6. garlic, minced

7. chili

8. fish sauce

First, in a slightly excessive cooking oil, heat the prawn paste over small flame, until it fragrant.  

Add in the minced garlic, curry leaves, chili and anchovies.  Slowly, stir fry until everything is cooked.  The anchovies will turn brown and hardened when its cooked.

Then, add in all the winged-beans. Stir for a while before putting in all the rice.

Flavour it with some fish sauce, a

nd flavour enhancer.  

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 )

Winged Bean 四角豆

Winged bean ( Psophocarpus tetragonolobus ), known as kacang botal in Malay, 四角豆 in Mandarin.

It is called “1-species supermarket” because practically all of the plant is edible. The beans are eaten as a vegetable. Dried seeds are used to make flour and a drink similar to coffee. The young pods are eaten as greens, similar to other beans. The flowers are used to colour rice and pastries. The young leaves can be eaten as leaf vegetables. The root are use as a root vegetable, similar to the potato.

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Source : Wikipedia