Singaporean Long Beans With Lemon Grass
Published September 30, 2006
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
½ teaspoon dried shrimp paste (belacan, belachan, trassi or terassi)
1 thick stalk fresh lemongrass
3 shallots, coarsely chopped
1 to 3 red Holland chilies or other fresh long, red chilies, like Fresno or cayenne, stemmed and coarsely chopped (1 ½ chilies for medium heat)
3 candlenuts or unsalted macadamia nuts
1 2-inch piece fresh ginger, peeled and thinly sliced against the grain (about 2 tablespoons)
3 tablespoons peanut oil
1 ½ pounds long beans, washed, tips and stems removed, cut into 1Zx-inch pieces
1 ½ teaspoons sugar
2 teaspoons double-black soy sauce
Kosher salt
Nutritional analysis per serving (4 servings)
115 grams carbs; 1 milligram cholesterol; 723 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 28 grams fiber; 580 milligrams sodium; 42 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Roll the shrimp paste into a ball and place it in the center of a 5-inch square of aluminum foil. Fold the sides of the foil over to form a small parcel, then flatten into a disk 1 ½ inches in diameter. Set a gas burner to medium-low or an electric burner to medium-high. Using tongs, place the sealed parcel directly on the heat source. Toast until the paste begins to smoke and release a toasted-shrimp smell, 1 to 1 ½ minutes. With the tongs, turn the parcel over and toast for another 1 to 1 ½ minutes. Let cool for a minute. Carefully unwrap the foil; the edges of the disk should be black-brown, and the center should be golden with some black-brown patches. Set aside.
- Step 2
Remove the brown bottom and green top of the lemongrass stalk, leaving a pale 5-inch piece. Discard 2 of the outer layers, then cut crosswise into ¼ -inch slices. Place in the bowl of a food processor. Add the shallots, chilies, candlenuts, ginger and toasted shrimp paste. Purée to a smooth paste, about 1 minute. (If it sticks to the sides, add up to 2 tablespoons water, 1 tablespoon at a time, periodically turning off the processor and scraping down the sides of the bowl.) Set aside.
- Step 3
Heat the oil in a 3-quart saucepan on medium-high, then lower to medium. Add the paste and sauté, stirring to prevent scorching, until the paste begins to separate from the oil, about 5 minutes. Add the long beans and stir to coat. Add ⅓ cup water and stir. Bring to a lively simmer, then reduce the heat to medium-low, cover the pan and simmer, stirring occasionally, until the beans just begin to lose their rawness and yield to the prick of a fork, 5 to 7 minutes.
- Step 4
Remove the lid, increase the heat and return to a lively simmer. After 2 minutes, add the sugar and soy sauce and stir to combine. Season with salt to taste. Continue simmering until no sauce remains and the beans are sautéing in oil, about 2 minutes more. Transfer to a serving dish and let rest for at least 10 minutes.
Most ingredients are available at Top Line Supermarket, 81-37 Broadway, in Elmhurst, Queens, (718) 458-5505; Manhattan Asia Market Corp., 71* Mulberry Street, (212) 962-2028; and www.importfood.com.
Private Notes