Wednesday, August 20, 2008


This is a cold salad with a citrus tang to it, a reflection of the Thai papaya salad. Kerabu is the dressing that is similar to the fish dip I did sometime ago.

The only cooking involved is the blanching of the beans; the rest of the work goes to the dressing, which involves slicing and dicing of the chilli, shallot and dried shrimps. I use the tiny shrimps, so a little dicing is required to make them into smaller bits. You want to have a feel of the 3 ingredients when you bite into them.

125 gm. Wing Bean • 1 Chilli (Seeded) • 2 Shallots • 1 Tbsp. Dried Shrimps
4 Limequart (Juice) • 1½ Tsp. Sugar • 1 Tsp. Light Soy Sauce
1 Tbsp. Water • Pinch of.Salt • 1 Tbsp. Desiccated Coconut • Sambal Belacan


Sambal Belacan Ingredients: 1 large & 1 medium chillies (20 gm.) and 8 gm. Belacan (Shrimp Paste)

Blend in a processor the chillies and belacan into a paste. The medium size chilli packs more heat. Also the chillies give the rich red color to the sambal. If your sambal is a dull grayish color, you've too much belacan in it; add more chillies (seeded to reduce heat) to compensate.

Dice the chilli and dried shrimps; thinly slice the shallots.

Put all the sliced and dice ingredients, plus the sambal belacan into a bowl.

Squeeze in 4 limequart (about 3 tbsp.), 1½ tsp. sugar, 1 tsp. light soy sauce, 1 tbsp. water, and a pinch of salt to make the dressing. Make some adjustment to suit your taste. Set aside in the fridge.

In a dry pan, lightly roast the dessicated coconut until golden brown. Let it cool and set aside.

Discard the sharp ends of the beans. Slice the beans at an 45° angle to ½" thickness.

Bring water to boil on high flame; quickly blanch the beans for about 20 seconds.

Remove and drench in ice cold water to arrest the cooking process.

Drain and keep cool in the fridge until it's time to serve.

Apply the dressing on the beans just before it's time for consumption. Toss well and finally topped with the roasted dessicated coconut.

Laryngitis for the rest of the week...


Anonymous said...

Mr Double_K, I'll definitely try this dish when I go back to the backwaters. You know, I thought this bean is called the four-angled bean, no?

Kong-Kay said...

si-kak-tau to you, wing beans to others. whatever you might call it, it's crunchy great!


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...

May the Farce be With You!


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