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Recipes

Spicy Winged Bean and Brown Rice Salad

INGREDIENTS

(2-3 portions)

  • 200g Kinmemai Better Brown™, cooked
  • 150g Winged Beans
  • 50g Red Chilli
  • 15g Garlic
  • 2g Belachan
  • 20g Shallots
  • 20g Onions
  • 30g Lime Juice
  • 2g Sugar
  • 3g Fish Sauce
  • 5g Coriander, stems and leaves separated
  • 1g Chilli Padi (optional), deseeded and lightly mashed
  • 10g Dried Shrimps
  • 4g Ginger Flower, finely chopped
  • 2g Toasted Grated Coconut

INSTRUCTIONS

  1. Toast grated coconut over a low fire in a non-stick pan until dry and golden brown.
  2. Wash and dry winged beans. Slice thinly and blanch lightly before shocking them in ice. Drain dry then set aside.
  3. Peel, wash, and dry chillies, shallots and onions. Deseed chillies and slice onions thinly.
  4. Toast belachan in a pan until fragrant.
  5. Blend chillies, shallots, garlic, onions, lime juice, fish sauce and toasted belachan into a paste.
  6. Mix winged beans and sliced onions, ginger flowers, coriander stems and dried shrimps.
  7. Mix in brown rice.
  8. Garnish with coriander leaves, smashed chillies and coconut gratings.
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