Tuesday, November 22, 2011

STIR FRY WINGED BEANS WITH CHICKEN LIVER / TUMIS KACANG BOTOL DENGAN HATI AYAM / TUMIS KECIPIR HATI AYAM



The Winged bean (Psophocarpus tetragonolobus), also known as the Goa bean and Asparagus Pea and Winged Pea, is a tropical legume plant native to New Guinea. Here in Malaysia these beans are known as "Kacang Botol" or Four Angle Beans. These beans are normally eaten raw with sambal or perfect as an "ulam" or "kerabu" which is the local salad.

Winged beans are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber. A good source of protein and can be a healthy substitute for meat, which has more fat and cholesterol.
Courtesy from Google

For those who has problem in consuming these beans raw, you can prepare the beans the stir fry way. Among the popular stir fry winged beans recipes are " Stir Fry Belacan Winged Beans: or a normal and simple stir fry.

I made mine with some chicken livers. Simple fry and delicious.
Ingredients:

1 bundle kacang botol washed and sliced / 1 genggam kacang botol dihiris menyerong
2 chicken liver cut into bite size / 2 ketul hati ayam dibelah 4
1 onion, thinly slice / 1 biji bawang besar dihiris halus
2 red chili slice diagonal / 2 biji cili merah dipotong menyerong
1/2 cup chicken stock / 1/2 cawan stok ayam
salts to taste / garam secukup rasa

  1. Prepare oil in wok or skillet at medium high heat.
  2. Saute onions till soft. Add chicken liver and red chili. until livers are done.
  3. Toss in  bean(kacang tol), salts and chicken stock. Add water if necessary.
  4. Stir-fry all the ingredients for about 5 minutes.Check the seasoning.Remove the beans from heat.Dish out and serve warm with steamed rice or noodle.
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Kacang botol, kacang kelisa atau kecipir dalam bahasa Indonesia...biasany sedap dibuat ulam atau kerabu. Tetapi kepada yang tidak pandai makan secara mentah atau ulam, bolehlah digoreng. Selalunya yang menjadi favourite ialah Goreng Belacan, malah di restuarant-restuarant Cina banyak menyediakan menu ini. Sedap dicampur dengan petai dan kacang panjang.

Kali ini kebetulan ada lebihan hati ayam saya buat tumis biasa dengan menggunakan hirisan bawang besar dan cili merah. Cukup simple tapi cukup menyelerakan. Kacang ini banyak khasiatnya dan digalakkan makan selalu.

Next Post -  Fried Fish With Sambakl / Kembong Goreng Sambal

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