Stir-fried
in a spicy, umami belacan paste, these winged beans stay crunchy and full of
taste. This dish is a classic Malay-style stir-fried vegetable (KERABU BENDI/OKRA SALAD). It is known as Kacang
Botol Goreng Belacan. The key ingredient is shrimp paste (belacan), a staple in
Malaysian sambals, spicy gravies, and sauces.
Winged beans, also called four-angled beans or kacang botol in Malaysia, are nutritious and affordable. They can be replaced with French beans or long beans. Kangkung Belacan (water spinach stir-fry) is cooked the same way but softer for easier chewing.
Variations of this recipe, or a similar style of cooking using different vegetables, exist as Indonesian food. This stir-fried bean dish can also be known as Indonesian-style winged beans or Kacang Botol Goreng Terasi (TELUR BALADO/SPICY EGGS).
To make this recipe vegetarian, skip the
belacan. Using only pantry staples, this stir-fry becomes a vegan, plant-based
dish. Spicy and appetizing, it is also known as a stir-fried winged beans
Malaysian style, kacang botol belacan, or winged beans shrimp paste. It pairs
well with a rice meal. Delicious and appetizing as a two-course meal.
3 fresh red chilies
3 garlic cloves
3 shallots
½-inch roasted belacan (shrimp paste)
Roughly pound these ingredients for a paste.
10 winged beans - strings removed and sliced
Palm sugar - to taste
Lime juice - to taste
Salt - to taste
3 tablespoons oil
How to Make Kacang Botol Belacan
Heat oil
and fry belacan paste until aromatic.
Add sliced
winged beans and stir quickly.
Season with palm sugar, lime juice, and salt.
Dish out.
