Grandma's recipe # 3: Stir Fried Winged Bean (Kacang Botol) with Dried Shrimp Sambal (叁巴炒四角豆)

Ingredient:

4 handful of Winged beans	四角豆4把
8 red shallots	紅蔥頭8顆
10 dried chilies	乾辣椒10條
2 tbsp of dried shrimps	蝦米2湯匙
1 chunk of dried shrimp paste	曬乾的蝦膏一塊
1 tsp of chicken powder	雞粉一茶匙

Direction:

Rinse the winged beans, slice them into the length you prefer.
將四角豆沖洗乾淨，然後切段。

Simmer the dried chili with boiled water for 10 minutes to soften them.
Rinse the red shallots (deskin) and dried shrimps.
Prepare a cube of 3cmx3cmx1cm dried shrimp paste (belacan).

用滾水浸泡乾辣椒十分鐘。
紅蔥頭去皮後沖洗乾淨。蝦米沖洗乾淨。
準備一塊曬乾（3cmx3cmx1cm）的蝦膏。

Crush and grind the chilies, dried shrimps, red shallots, and dried shrimp paste by using mortar and pestle.
利用研缽和杵，將辣椒、蝦米、紅蔥頭、和蝦膏打碎後磨成泥狀。

Heat up the wok, add some vegetable oil, when it is hot enough, saute the chili paste you ground for 2 minutes.
熱鍋後，將菜油燒熱，再將剛才磨好的東西倒入爆香兩分鐘。

Winged beans in. stir-fry slowly them for 5 minutes.
倒入四角豆，中火慢速翻炒五分鐘。

Water in, simmer the winged beans for 2 minutes. Add some chicken powder to enhance the flavor.
倒入一杯水，繼續燜煮大約兩分鐘。加入少許雞粉調味。

Ready to be served.
起鍋羅。

I am not a big fan of vegetable. However, due to the absence of earthy taste in it, the winged bean happens to be one of my favorite green food. For those who are having a hard time eating vegetables, make sure you try winged beans !!!

這四角豆口感清脆，纖維又多，有沒有其他青菜的苦味，不愛吃菜的人，或許可以嚐嚐這四角豆，若配合這食譜烹飪，味道更是美味，說不定試了會停不了口唷 XD