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Stink beans are not only heaven to the taste buds, but are also a powerhouse of healthy nutrients. They have been proven to aid in everything from lowering blood pressure to relieving stress and warding off heartburn.
This high fibre diet has proven to be beneficial to diabetics and natural sugars have been found to have the ability to stabilize blood sugar levels.
A petai pod a day keeps the doctor away.
One packet of Petai (washed)
One tablespoon of Tamarind Juice
1 tablespoon of Gula Melaka (Palm Sugar)
Half Kilo medium size fresh prawns (shelled)
2 tablespoons of minced dried shrimps
Salt to taste
Heat wok with some cooking oil.
Add the sambal paste and minced dried shrimps and stir fry till fragrant and oil begins to appear on the surface.
Add in the petai (bitter beans) and fresh prawns.
Then pour in the tamarind juice and palm sugar.
Cook for several minutes.
Add salt to taste and water or homemade stock to prevent burning.
Dish onto a serving plate when the prawns are fully cooked.
200 grams of Long Beans from Indonesia
2 tablespoons of cooking oil
2 tablespoons of minced garlic
3 tablespoons of dried shrimps (grinded)
1 teaspoon of sambal chilli powder
1 teaspoon of Superior Light Soya Sauce
Heat wok and cooking oil.
Cut long beans into 2 inch segments.
Add the superior light soya sauce and cook through the beans.
You may also add one to two tablespoons of home chicken broth. Let the broth steam and wait for about 3 to 5 minutes depending on the quantity of long beans.
Set aside on a plate when done.
Using the same wok using the remaining oil, add in the minced garlic, grinded dried shrimps and sambal chilli powder.
Over low heat, stir fry the ingredients ensuring that are not burned until slightly brown.
Pour the fragrant ingredients on top of the cooked long beans and serve hot.
I discovered this dish during my food tasting session with OpenRice Singapore.
Fortunate enough, my regular vegetable supplier has exactly the same type of long beans that was served at the qi char stall.
You need to ensure that the long beans are not overcook to maintain the crunchiness of the vegetable.
Serve with hot rice or even a bowl of hot porridge as a side dish.