Wednesday, April 02, 2008

FRIED SAMBAL LONGBEANS



Any resemblance of this dish to the Heritage's version is purely coincidental. In fact this was done a month or so before a visit to the afore-mentioned restaurant; and I had vague memory of what the original longbeans tasted like. In fact Heritage's beans are very soft and ain't spicy, and I have not inkling to its methodology except that the beans are deep-fried.


INGREDIENTS


150 gm. Longbeans

100 gm.Minced Pork

Usual Soy Sauce Meat Marinade

2 Tsp. Hot Tau Cheo (Bean Paste)

Water

Cornflour Slurry
Salt & Sugar




SIMPLE HAY BEE SAMBAL (BLENDED)


1 Chilli ● 1 Clove Garlic ● 15 gm. Hay Bee (Dried Shrimps) ● 1 tsp. Sugar



METHOD


Marinade the minced pork.

Wash the beans and cut them into equal size of about 3" length.

Pound or blend the above Sambal ingredients.

In a hot wok with cooking oil over medium flame, fry the Sambal until amber in color, and sort of crystallized form. Set aside.

With enough oil to cover the beans, deep-fry the beans; toss from bottom-up to cook evenly for 2 to 3 minutes.

Remove and drain off excess oil on kitchen paper towel. The beans should retain its fresh greenish lustre, tender and yet maintains its crunchiness.

Fry the marinated minced pork with 1 clove of minced garlic.

When the meat is no longer pink, add in 2 teaspoons of hot Tau Cheo (fermented bean paste).

Add in about a cup of water; bring to the boil. Then thicken slightly with cornstarch slurry to make a silky sauce. Add sugar and salt to taste.

Put in the fried beans...

... to coat well with the minced meat sauce. Let it braise for a while for the sauce to sink into the beans.

Scoop out and sprinkle with the fried Sambal on top, and serve.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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