One of my favorite exotic bean is Winged Bean or known as Four Angle Bean or in Malaya it's called as Kacang Botol..My mom's know I loves this bean alot.I remember when I was young we used to grown kacang botol plants at our backyard.While I was in Malaysia during summer vacation,my mom tried to cooked this bean for dinner as many time as she can..I think we had this bean once a week even though most of my family is not fond of this bean....too bad my mom tried to pleased me.That is why I miss my mom cooking.I can't believed myself that I didn't cook or bake for the whole 9 weeks!! maybe I did.. once or twice ,that it!! The reason why I like Kacang botol is because the texture of this bean is smooth and crunchy once you bite into it..If you didn't try this bean yet and have a chance to get some from your local market,why not?
1 bundle kacang botol,about 1 lb or more washed and sliced
15 medium salt water shrimp,remove shell and washed
3 shallot,remove skin
1 bulb garlic,remove skin
5-7 red chili,cut,remove some seeds and washed
4-5 birds chili*optional*
1/2 inch toasted belacan(shrimp paste)
4-5 tbsp oil
salt to taste
2 tbsp tamarind mix with 2-3 tbsp water,remove pulps(used juice only)
1:Combined garlic,shallot ,belacan and chilies in grinder or food processor.Blend until fine.Prepare oil in wok or skillet at medium high heat.Remove the spices to a heated wok or skillet with hot oil. Sauteed spices until fragrant,about 1-2 minutes.
2:Toss in shrimp,sauteed for 1 minutes before add in cut four angle bean(kacang botol),salt,sugar and tamarind juice.Stir-fry all the ingredients for about 5 minutes.Check the seasoning.