Sunday, December 27, 2009

Four Angled Beans with Belacan

Four angled beans is a type of vegetable that is rarely seen in Australia so I took this opportunity to ask my mom to buy a few. While people think that belacan (shrimp paste) stinks up the whole house, I actually adore this smell. Weird, I know.

Recipe adapted from Delicious Asian Food.

Ingredients: (Serves 5)
  • 300g four angled beans, cut into 3cm slices
  • 50g dried prawns
  • 3 bulbs shallots
  • 1 1/2 bulb garlic
  • 4 fresh red chilies, seeds removed
  • 1 tbsp cooking oil
  • 1 tsp sugar
  • 20g belacan/shrimp paste
  1. Pound or blend dried prawns, shallots, garlic, chilies and belacan until a fine paste forms.
  2. Heat oil in wok. Add paste above and fry on medium heat till fragrant and slightly brown.
  3. Increase heat to high and add four-angled beans and stir fry for about 2 minutes. Whilst stir frying, sprinkle water to keep moist.
  4. Add sugar to taste. Serve warm.


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