Saturday, September 7, 2013

Fried Long Beans with spice (Kacang Panjang Berempah)

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Assalamualaikum and hello,

What I like about weddings is the buffet. Dishes serve in wedding celebrations varies from rural to urban and from state to state here in Malaysia. The dishes also varies according to the roots of the population mostly for those whose descendants were from neighboring countries. Today I am sharing a dish that is quite popular in certain rural areas during weddings. It is called Fried Long Beans with spice (Kacang Panjang Berempah). Most rural folks would make the best of their rural produce and as such their dishes though simple taste quite marvellous.

In this dish the chicken gizzard and chicken liver can be substituted with any meat or seafood that you prefer.

Here's the video:



Here's the recipe:

Fried Long Beans with spice (Kacang Panjang Berempah)
Ingredients:

14 strands long beans (clean and cut diagonally)
1 big onion (slice thinly)
1 in. ginger (slice thinly)
4 cloves garlic (slice thinly)
3 pcs. gizzard
3 pcs, chicken liver
2 tbs kurma powder (mixed with some water to form a paste)
1 cup coconut milk
salt to taste
1/2 in cinnamon.1 cardamom,2 cloves,1/2 of star anise
4 tbs oil

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Method:
1) Heat oil and fry onions,ginger,garlic and spices
2) When slightly brown add kurma paste. Fry for few minutes until aromatic
3) Add in the gizzard and liver,.Fry until cooked
4) Add in 1/2 tbs pepper if you like and salt to taste
5) Add coconut milk and long beans, stir until cooked .Don't overcook the long beans.
Ready to serve.

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Time flies ya. We have been innovative and creative to save time. In the kitchen there are numerous gadgets and equipment that help us save time and effort. Ingredients come in packets and tins and what have you. Yet time just speed by. As if we are spinning headlong towards point zero. A reminder for us to make the most of now.Not to forget to smell the flowers and to appreciate those that care for us and need care from us.

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The Chestnut by the eaves
In magnificent bloom
Passes unnoticed
By men of this world


Petals of the mountain rose
Fall now and then,
To the sound of the waterfall?


- Matsuo Basho's Haiku (1644 - 1694 / Iga Province / Japan)

Till we meet again, take care of yourself. Hope you will try today's dish Fried Long Beans with spice (Kacang Panjang Berempah). Bye all


Jazkum Allahu Khairan
Umi

source of Haiku:
http://thegreenleaf.co.uk

20 comments:

  1. salam..
    kegemaran mak saya sebelum
    di timpa sakit lutut..sekarang
    tengok je lah..kalau makan juga
    bertambah2 sakitnya..kena pula
    ada hati ayam tu..he he...

    tapi saya sangat suka resepi
    sebegini..harapan tiadalah
    masaalahnya pula nanti ye..

    moga sihat dan ceria selalu
    si empunya blog..
    :)

    ReplyDelete
  2. W/salam

    kekacang selalunya berangin kata orang. Tak tau la pulak hai ayam juga ada yang tak boleh. Bisa ya?
    InsyaAllah kalau kita makan berpada , tak menjadi mudharat
    terima kasih sudi singgah rumah ini,tuan rumah sungguh berbesar hati :)

    ReplyDelete
  3. looks so yummy!
    my mom cooked string beans with meat we call it ginisang sitaw of sauteed stringbeans another dish she cooks is ginataang sitaw or stringbeans with coconut milk

    ReplyDelete
  4. @reese

    Amazing, how similar we are. We have many ways of cooking this long beans, same way like you have mentioned as well as simple stir fry with soy sauce and prawns etc.
    Thanks for visiting dear

    ReplyDelete
  5. nampak sedap.. tp memang sedap pun kann ;)

    ReplyDelete
  6. Kacang panjang dan hati ayam.hehehe itu kesenangan saya. terimakasih resepnya ya.

    resep dari umy ini pasti nanti akan saya minta istri membuatnya.hehehe

    ReplyDelete
  7. Senang bisa berkunjung ke blog ummi lagi, apalagi ada hidangan sayur kacang panjang. sedap deh.
    salam caktal.

    ReplyDelete
  8. @rebking

    Umi gembira menerima kunjungan sahabat.
    Memang sedap, kalau free (makan dirumah orang kenduri kawin lagi sedap) Sayang sekali cuma bisa melihat gambar, tidak ada feature aroma :)

    Terima kasih daun keladi, kalau sudi mampir lagi ya.

    ReplyDelete
  9. @Wisata Murah

    Ya cubalah masak resepi ini, pasti puas :)

    Terima kasih sahabat sudi singgah dirumah Umi ini

    ReplyDelete
  10. @caktal
    Umi juga senang sekali menerima kunjungan sahabat.Andai bisa dikirim sudah pasti Umi titipkan buat caktal :)

    Terima kasih sudi singgah disini

    ReplyDelete
  11. Assalamualiku Umi,

    I really love fried long beans, yum yum yum.
    The last time I ate was at a restaurant called Duck King in Jakarta. It looks similar to yours.

    Nice poem by the way.

    ReplyDelete
  12. @H.Nizam
    w/salam

    Could be the same Harry. We almost always share the same dish :). To be expected ya when most of our descendants were from Indonesia.

    Thank you Harry for dropping by.Always happy to see you.

    ReplyDelete
  13. This looks delicious, I would love to try this, but I don't know what Kurma Powder is, or where I might find it. Any idea what I might be able to use instead. My wife loves green beans, and I'd love to surprise her with an authentic Malaysian dish.

    ReplyDelete
  14. @Mike

    Hi Mike,
    Here's the recipe for Kurma spice mix:

    A)
    roasted and grind

    1 tablespoons coriander
    1/2 tablespoon fennel
    1/4 tablespoon cumin
    1/2 teaspoon white pepper
    5 cardamon pods
    1/2 tsp cloves


    B)

    1 teaspoon cinnamon powder
    1/2 teaspoon tumeric powder
    1/2 teaspoon nutmeg powder


    C)

    pound to a paste
    3 pcs cashew nut
    1/2 tablespoon grated coconut/dessicated coconut
    1/2 in ginger
    1 fresh corriander root

    Mix A,B and C with some water to form a paste

    With this mix you can cook any type of kurma, chicken or meat or even vegetables

    Viait my channel if you feel like watching all the cooking videos:

    http://www.youtube.com/user/tanjunggirl?feature=mhee

    Thank you Mike for stopping by and your interest. Appreciate that very much.Feel free to ask me if you need further help.
    Always glad to see you here my friend.

    ReplyDelete
  15. Hahaha that was our food last night, but replace the gizzard and liver with beef. I want to try that gizzard and liver one of these days.

    Have a great day.

    ReplyDelete
  16. Hi and greetings from california! How are you? I also love the buffets at weddings. Great variety and taste. Your fried long beans look great. Interesting that they are cooked so many ways across the world. Have you had them with mint? Wonderful! Take care!

    ReplyDelete
  17. Thank you for sharing another healthy recipe. I was surprised to learn that wedding buffets include this dish in your place. That's a healthy move!

    Here, guests get to eat meat and little to no vegetables during wedding celebrations. The highlight is lechon - roast pig with crispy skin.

    ReplyDelete
  18. @A Woman's Note
    Good to see you here my dear.

    Hahaha what a coincidence. You know what I love the fact that we share similar food and I believe some words in Tagalog too. That goes to show how strong our linkages with each other in this region.

    Thank you my dear for dropping by

    ReplyDelete
  19. @Mario
    Hi Mario
    Greetings from Malaysia to you my friend. I am so happy to see you here. Welcome.

    No I haven't tasted long beans with mint. Care to share with me and the readers? You are welcome to share any interesting dish if want to. I'd be than happy to publish it here. I trust this long beans with mint taste great.

    Thank you so much for dropping by and taking the time to comment. Take care

    ReplyDelete
  20. @teecup

    Great to see you always teecup.

    Our wedding buffet always have a vege dish plus a salad dish besides the curries and rendang dishes.And always desserts and fruits at the end.

    Thank you my dear for taking the time to visit me. Have a great day ya.

    ReplyDelete

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