Home Cooked Sambal Fried Winged Beans 馬來棧辣椒炒四扁豆

The Heat Is On… a song sung by Glenn Frey. If you born in the 70s you will surely know who he is. This is also a famous soundtrack for the movie named Beverly Hills Cop in 1984 if am not mistaken. The lyrics was like this …

The heat is on, on the street
Inside your head, on every beat
And the beat's so loud, deep inside
The pressure's high, just to stay alive
'Cause the heat is on

…. Blah blah blah blah… and followed by

The shadows high on the darker side
Behind those doors, it's a wilder ride
You can make a break, you can win or lose
That's a chance you take, when the heat's on you
When the heat is on
This song not only reminds me of the movie but also the campaign of these 15 days. Blue flags every where, free food every where, great news every now and then.

Despite this is our day-to-day topic during lunch, and it also give me an idea what to cook for dinner, just like the song – The Heat Is On!

So, this dish is really reflecting the current situation where we are right now.

Since small, we called this 四扁豆 instead of what others called it 四棱豆 or even 四角豆, 翼豆, 龍鬚豆, 楊桃豆. Whatever it is, this is definitely many peoples’ favourite.

Some will cook with Sambal Dried Shrimp (Hokkien called it Sambal Heh Bee), some will just eat it raw.

To make the Sambal, many people would prefer to use the mortar to bound it, however some will op for food processor, however the texture will not be as nice as using mortar. For those working wife or working mother, you can now go to the market and purchase 1 small container that is about RM2, where it’s very convenient.

Basically you just need to get those winged beans and a container of those sambal belachan. To have a luxury meal, you can even add big prawns too.  

 

Ingredients

• 2 to 3 Tablespoon of sambal belachan馬來盏辣椒 (蝦膏), depending how spicy you prefer
• 2 Cloves of garlic

• Winged Beans about 10 pieces cut into diagonal slices

• 10 to 15 prawns, de-shell
• 2 Tablespoon of Oil

Method

1. Heat up the wok with 2 tablespoon of oil
2. Add in garlic, stir fry till it’s fragrant
3. Add in the prawns lightly cook it and scoop out and set aside
4. Briefly stir in the sambal belachan
5. Add back the prawns, and
6. Add in the beans stir fry it in high heat then scoop
7. Serve it hot with steam rice