This is an easily repeatable dish – brings a different flavour to the table and the vegetable. Very interesting.
- 500g winged beans, washed, sliced crosswise in 0.5 cm pieces
- 300g cabbage, sliced in 1 cm pieces
- 3 large red chilies, sliced
- 4 or 5 bird’s eye chilies, sliced )
- 5 to 6 shallots or 1 small purple onion )
- 4 to 5 cloves garlic, chopped ) ground to
- 50g kencur or galangal, washed, skin removed, chopped ) a paste
- 1 tbsp sugar )
- 1tbsp cooking oil
- 4 pairs kaffir lime leaves, torn
- 250g freshly grated coconut
- Salt to taste
- Bring a pot of water to boil, add sliced beans and cook for 30 seconds, remove with a slotted spoon to a colander, rinse under running water to stop the cooking, let the beans drain.
- Bring the water back to a boil, drop in sliced cabbage, cook for 4 minutes, drain into a colander, set aside.
- Heat oil in a large frying pan, add ground spice mixture and kaffir leaves. On medium heat, stir fry for about 5 minutes, don’t let it burn. Add the grated coconut and stir to coat it with the spice mixture, cook over medium heat for 3 to 4 minutes. Add salt, give the mixture another stir. Remove and discard the kaffir lime leaves.
- In a large bowl, lightly toss the winged beans, cabbage and coconut mixture before serving. Good with rice and other dishes.
Recipe from The Straits Times, pix off the web. Tried it, came out well.