Stir-Fried Winged Beans: Kacang Botol Goreng Belacan

Winged beans - also known as four-angled beans, four-winged beans, or kacang botol in Bahasa Malaysia, are a popular vegetable in Malaysian kitchens (SARDINE SAMBAL/SAMBAL SARDIN). I've been trying to grow them, but with no luck so far. Honestly, I don’t know why!

Winged beans can be eaten raw, dipped into sambal belacan (SAMBAL BELACAN RECIPES), or cooked into one of our Malaysian favourites - spicy stir-fried winged beans, known as kacang botol goreng belacan. You can find this dish in Malay eateries (MALAY VEGETABLE STEW/SAYUR LODEH) and Chinese restaurants across the country 

Some versions include dried shrimp or anchovies, but for my version, it’s shrimp paste (belacan). To make this non-vegetarian easy winged bean stir-fry vegetarian or vegan, just omit the belacan. Either way, both versions can be considered healthy stir-fried winged beans.

Ingredients (to pound)

3 fresh red chilies

3 garlic cloves

3 shallots

½-inch roasted belacan (shrimp paste)

Roughly pound or blend these ingredients to a paste

Other Ingredients

10 winged beans (kacang botol), strings removed and sliced

Palm sugar, to taste

Lime juice, to taste

Salt, to taste

3 tablespoons oil

 

Method

Heat the oil and fry the belacan paste until aromatic.

Add the sliced winged beans and stir quickly.

Season with palm sugar, lime juice, and salt.