Friday, April 1, 2011

Beans Thoran - My Malaysian Style


Let it splatter invention in your cooking. Food cooking invention shouldn't be limited to only within our limited thinking space (Four Angled Beans Tempe). We should in fact, allow it to travel wild in order for making our cooking interesting, in return, sincerely, I think mouth, throat and tummy will, definitely appreciate a different dish (Kacang Buncis Tempe Goreng) compared to familiarity (Tofu & Green Bean Stir Fry). I mean business to cooking everyone (Brinjal Anchovies Stir Fried). Trust me, sometimes, oh god, repeating the same dishes over and over, feels like I am not utilizing my brain power. Beans Thoran without a doubt is known dish amongst us the Indians. I on the other hand took it to another level with my invention. Nothing major confusing, neither you need aplenty ingredients (Curried Tamarind Ladies Fingers). I think most of the ingredients must be within your reach in your fridge and pantry? My beans thoran showcases long beans, onion, coconut milk, cumin seeds, turmeric powder, curry leaves, oil and salt. That's it? Didn't I make it easy for you? I reckon so. 

Ingredients
150g long beans/kacang panjang - cut into 1 inch length.
1 (abt 90g) onion - sliced thinly
1/2 cup coconut milk (can replace with carton milk)
1 1/2 tsp cumin seeds
1 1/2 tsp turmeric/kunyit powder
2 sprigs curry leaves
3 tbsp oil
Salt for taste

Method
When oil is heated, saute onion.
Add cumin seeds and continue to stir for a minute.
Put in the rest of the ingredient and cook to soften beans.
Dish out.



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6 comments:

  1. wow...look at that wonderful color combination! It looks so good! I love long beans in coconut milk. Haven't tried using fresh milk though. It sounds yummy!

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  2. delicious recipe dear...would love to giv it a try sometimes !

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  3. thanks Tina and Sonali. I have done away with coconut milk for the fat contents and I find fresh milk is more creamy.

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  4. Long beans are very much part of our diet Navaneetham... lovely yours 👌👌

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