When asked what her last meal would be, Alia would probably say it’s this dish. Put it together in less than 10 minutes, and you’ve got a great standalone salad or rice accompaniment. Switch out the winged beans for other crunchy vegetables like long beans or bean sprouts (or even a combo) and it’ll be just as delicious. However, winged beans reign supreme in Alia’s book.
Winged bean kerabu
by Alia Ali
When asked what her last meal would be, Alia would probably say it’s this dish. Put it together in less than 10 minutes, and you’ve got a great standalone salad or rice accompaniment. Switch out the winged beans for other crunchy vegetables like long beans or bean sprouts (or even a combo) and it’ll be just as delicious. However, winged beans reign supreme in Alia’s book.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
SAMBAL BELACAN
3 large red chillies
6-7 cili padi (more or less to taste)
1″ belacan piece
2 calamansi limes, juiced
KERABU
1 bunch winged beans, cleaned
1 shallot, peeled and thinly sliced
1 tbsp kerisik
1 tbsp fish sauce
Directions
SAMBAL BELACAN
- Pound all the sambal belacan ingredients (except lime) in a mortar and pestle, or blend using a blender or food processor. Season with lime juice to taste, mix well, and set aside.
KERABU ASSEMBLY
- Slice the cleaned winged beans into 1cm slices.
- Place the sliced winged beans along with the remaining kerabu ingredients in a large bowl along with 1 tbsp of sambal belacan. Mix and adjust according to taste, adding more sambal belacan, fish sauce, lime juice, or kerisik as necessary.
- Serve as is or with hot white rice.
Tips
- Kerisik is a paste made from grated coconut that is dry-toasted until dark, and then ground. It is easily available in most supermarkets and neighbourhood kedai runcit. Stir well before use, as the coconut oil tends to separate.
Ingredients
SAMBAL BELACAN
3 large red chillies
6-7 cili padi (more or less to taste)
1″ belacan piece
2 calamansi limes, juiced
KERABU
1 bunch winged beans, cleaned
1 shallot, peeled and thinly sliced
1 tbsp kerisik
1 tbsp fish sauce
Directions
SAMBAL BELACAN
- Pound all the sambal belacan ingredients (except lime) in a mortar and pestle, or blend using a blender or food processor. Season with lime juice to taste, mix well, and set aside.
KERABU ASSEMBLY
- Slice the cleaned winged beans into 1cm slices.
- Place the sliced winged beans along with the remaining kerabu ingredients in a large bowl along with 1 tbsp of sambal belacan. Mix and adjust according to taste, adding more sambal belacan, fish sauce, lime juice, or kerisik as necessary.
- Serve as is or with hot white rice.
Tips
- Kerisik is a paste made from grated coconut that is dry-toasted until dark, and then ground. It is easily available in most supermarkets and neighbourhood kedai runcit. Stir well before use, as the coconut oil tends to separate.
