Dish of Seasoned Green Beans
(click to enlarge)

Seasoned Green Beans


Singapore / England
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
50 min
Yes		 This recipe follows one by a Nonya lady in England, adapted for Asian greens being scarce there. Favored in Singapore is Water Spinach (see Greens).

10
2
1
5
4
3
2
1/4
1/3
-----
ar
oz
t
T

oz
cl
T
c
t
---

Green Beans
Belachan (1)
Dried Shrimp (2)
Red Chili, dry (3)
Shallots
Garlic
Oil
Water
Salt
-- Garnish
Pork Floss (4) opt  
Prep   -   (28 min)
  1. Cut Green Beans to your preference, full length or as short as 1-1/2 inches.
  2. Crumble Belacan.
  3. Run SHRIMP and CHILIS to A coarse powder in your spice grinder. Don't breath the dust.
  4. Cut SHALLOTS in half lengthwise, peel, and chop fine. Crush GARLIC and chop very fine. Mix.
RUN   -   (20 min)
  1. In a dry wok or spacious sauté pan fry Belacan, crumbling it well (yes it will smell up your kitchen for a few minutes). Stir in Oil and Shallot mix. Fry stirring over moderate heat until Shallots are well softened.
  2. Stir in Shrimp mix and fry stirring another 30 seconds, then stir in Green Beans. Fry stirring for another 2 minutes.
  3. Stir in Water and Salt. Cover and let steam over reduced heat until Beans are crisp tender, another 8 to 10 minutes. Stir a couple of times while steaming. It should finish very moist, but no free water.
  4. Stir it up and serve warm, garnished with Pork Floss (or whatever garnish you wish to use).
NOTES:

  1. Belacan:

      [Terasi (Indonesia)] This is a paste of fermented tiny shrimp, very much used all over Malaysia, Singapore, and Indonesia. For details see our Shrimp Sauce / Paste page.

  2. Shrimp:

    Measure presumes tiny dried shrimp as found in plastic bags in Korean, Chinese and Southeast Asian markets. Crush them down a bit into the Tablespoon. If using larger ones, crumble them a lot more.

  3. Dried Red Chilis:

      Here you can regulate how hot the dish is. 5 Japones made this recipe rather mild. Use your own best judgement: Thai Chilis for real hot, or more Japones for medium hot. For details see our SE Asian Chilis page.

  4. Pork Floss:

      This is used as a fluffy flavoring garnish through China and parts of Southeast Asia. For details see our Pork Fu / Pork Sung. If you don't have Pork Floss, or choose not to use it, use whatever garnish you prefer.

  5. Greens:

      In Singapore and Malaysia, Water Spinach [Kangkong, Ong Choy, Morning Glory, Swamp Cabbage] would be favored, but other Asian greens are also used. Water Spinach is easily available here in California, but is a "controlled substance" in much of the United States. For details see our Water Spinach page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
ssv_gbnspy1 mak71 220202   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Linking and non-commercial use permitted