Tuesday, 9 June 2009


One of my favourite vegetable dishes…..goes so well with curries especially seafood and dhal. You may add small prawns, squid or ikan bilis (Asian style dried anchovies) to the vegetable if you prefer.


1 large bunch snake beans – tailed and cut into small pieces (around 1 cm length) (see my GLOSSARY post on SNAKE BEANS)
2 cloves garlic – minced
Meat or seafood – optional
1 onion – sliced thinly
2 tsp mustard seeds
1 tsp turmeric powder
½ tsp chicken stock powder - optional
¼ cup water, milk or coconut milk
Salt to taste
1 large tomato – diced
1 to 2 eggs
Veg oil


Heat oil in a wok and fry the mustard seeds until they begin to pop. Add in the garlic and onions and fry for 1 to 2 mins. Add in the meat or seafood (if using) and cook until half done.

Add in the beans and toss well to coat with the other ingredients. Moisten with a few tbsp of water if required. Add in the turmeric (and chicken stock powder if using) and salt.

Add in the water/milk/coconut milk and mix well. Turn the fire down to low, cover and cook for 3 to 4 mins until the beans are done. Do not over cook – you want the beans to remain crunchy.
Lift the lid and add in the tomatoes. Mix well and make a well in the middle of the wok. Break in the egg/s, lightly scramble them and mix through the vegetables. Check seasoning, turn off the heat and serve hot with rice and curries/dhal.


Pureglutton said...

Oh yes, i love long beans! They are so versatile and easy to cook - lightly saute with garlic + prawns/meat, make into omelette, cook in curry...yumms!

Zue Murphy said...

Emmm...yummy! I love long beans.

Usha said...

Very interesting method of making long beans :-)

VG said...

I totally agree Chris and Zue....long beans rock!

Hi Usha, I believe the fusion between Indian and malay cooking is evident here. This is a really yummy way to cook these beans.