WING BEAN RECIPE

WINGED BEAN (Psophocarpus tetragonolobus) also known 'Kacang Botor' or 'Kecipir' in Malaysia or as Goa bean, four-angled bean, four-cornered bean, Manila bean, Mauritius bean is a tropical legume plant native to New Guinea. This plant grown in Malaysia commercially in which recorded about 180 hectare CHE in 2018 for domestic market. It grows lavishly in hot, humid countries such as the Philippines and Indonesia to India, Burma, Thailand and Sri Lanka. It is a climbing plant in the Fabaceae family and similar in appearance and growth habit to the ordinary garden pole bean. Almost all the parts of the plant including immature pods, mature seeds, tender leaves and shoots, flowers and tubers are used in the East-Asian cuisine. Leaves can be eaten like spinach, flowers can be used in salads, tubers can be eaten raw or cooked, and seeds can be used in similar ways as the soybean. Wing beans offer an abundance of essential nutrients, including protein, complex carbohydrates, B vitamins, calcium, iron and fiber due to which it is found grown throughout the world. In the blog "Anim Agriculture Technology" write abut the recipe of Wing Bean or Kacang Botor.

Recipe of Winged bean

1. Grilled Winged Beans With Miso Dipping Sauce

The ingredients are Miso Dipping Sauce, 1/4 cup shiro-miso (white miso), 1/4 cup mirin (sweet sake), 1/4 cup rice vinegar, 2 tsp dark sesame oil, 2 tbsp vegetable oil, 1 tbsp finely grated ginger and 1 scallion, trimmed and minced. For winged bean preparation require 1 tbsp vegetable oil, 1 tsp dark sesame oil, 1 pound winged beans, Salt and Freshly ground black pepper. The directions in a bowl, whisk together the shiro-miso (usually present in refrigerated cases at natural food stores), mirin and rice vinegar until smooth. Add some sesame and vegetable oils, ginger and scallion; stir till well mixed. Set aside. In a separate bowl, combine the vegetable and sesame oil. Lightly brush the winged beans using the combined oils. Sprinkle to taste with salt and pepper. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to 400 degrees (medium high). Put the vegetables crosswise directly on the grill grate. Grill, turning frequently until just crisp, about 3 minutes. Serve the grilled winged beans together with the miso dipping sauce on the side.

2. Stir-Fried Winged Beans with Tomato and Garlic

The ingredients are 1/4 cup vegetable oil, 6 cloves garlic, thinly sliced, dried red chiles, to taste, 1 pound winged beans (kacang botol), cut into bite-sized lengths, 1/2 teaspoon Kosher salt, 1 large tomato, diced, 1 tablespoon soy sauce (gluten-free if needed) and 1 teaspoon toasted sesame oil. The directions bya heating a wok or perhaps your largest skillet over maximum heat. Add the oil, and when it is shimering, add some garlic and chilis. Stir-fry for ten seconds, without burning, and immediately add some winged beans and salt. Stir-fry for about 30 seconds, till the beans brighten in color. Add the tomatoes and stir-fry about 30 more seconds, before the tomatoes just slightly begin to break down and form a sauce. Remove from heat. Stir within the soy sauce and toasted sesame oil. Taste and adjust seasoning and serve immediately.

3. Sauteed Winged Beans

The ingredients are 1 lb winged beans or green beans (cleaned, ends trimmed), 2 Tbsp chopped garlic, 3 Tbsp soy sauce (I used low sodium soy sauce), 2 tsp oyster sauce  black pepper and salt to taste.  The directions by saute garlic over medium heat, until lightly browned. Add beans, soy sauce and oyster sauce and mix. Cover pan along with lid and cook over medium heat until beans are tender although not mushy, about 5-6 minutes. Add salt and pepper to taste.

4. Hot and Spicy Winged Beans

The ingredients are 15 winged beans (cut into small sections) and for seasonings required 1/2 tbsp chili sauce (suitable for vegetarians), 1/2 tbsp vegetarian belacan powder, 1/4 tsp salt and 1/4 tsp sugar. Directions by heat oil, saute vegetarian belacan powder as well as chili sauce until fragrant. Add winged beans, salt and sugar; stir evenly and briefly cover the pan. Add water and quickly cover the pan again. Saute till fragrant, dish out and serve.

5. Fried Wing Beans

This is the simoplest wingbean cooking. Ingredients 10 wing beans, sliced sideways into 1cm length, 2 red chillies, seeded and sliced (might be replaced along with 1 rounded teaspoon sambal belacan), 2 tablespoon dried prawns, soaked and chopped finely, 3 cloves garlic, minced, 2 tablespoon cooking oil, ½ tablespoon light soya sauce and 100 ml hot water. Directions started with heat oil. Stir-fry the dried prawns till somewhat brown and fragrant. Add the minced garlic and stir-fry for 20 secs. Toss in the wing beans and sliced chilles. Stir-fry for 1 min. Add add hot water and light soya sauce to taste and continue to stir-fry quickly for 15 seconds (this is to keep the beans crunchy). Dish up and serve hot with steamed rice.

6. Ginisang Sigarilyas

The ingredients are 1 bunch winged beans(sigarilyas), sliced 300 grams chicken fillet or halal meat, 3 cloves garlic, minced 1 onion (chopped), 2 tablespoons fermented fish sauce, 1 cup water or chicken/ halal meat stock, 2 tablespoons vegetable oil, salt and pepper to taste. The way to cook in a pan, heat oil and saute garlic and onion. Add chicken fillet or halal meat and stir cook till brown then season along with fish sauce and pepper. Pour water and bring to boil then add sigarilyas. Cook for 3-5 minutes or until cook then adjust seasoning in accordance with taste. Remove from heat then serve with steamed rice. Enjoy.Thanks...

 

By,
M Anem,
Putrajaya,
Malaysia.
(Written in August 2020).

Published on 14 May 2024.