Comments on: Stir Fried Long Bean Medley http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/ Recipes for home-cooked food and reviews of Malaysian food Sat, 24 Jul 2010 11:27:24 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Long Beans and Peanuts Medley at Hochiak! Delicious Asian Food http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/comment-page-1/#comment-882 Long Beans and Peanuts Medley at Hochiak! Delicious Asian Food Mon, 09 Apr 2007 04:39:52 +0000 http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/#comment-882 [...] this is another version of the medley recipe that I posted earlier, which many readers are more accustomed to. This recipe uses long beans, [...] [...] this is another version of the medley recipe that I posted earlier, which many readers are more accustomed to. This recipe uses long beans, [...]

]]> By: pablopabla http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/comment-page-1/#comment-632 pablopabla Fri, 23 Mar 2007 04:58:06 +0000 http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/#comment-632 <b>jinhooi</b> : Thanks for the thoughtful name :) <b>slau</b> : My mum uses peanuts. Actually, the ingredients can be varied to one's liking. <b>reeseboston</b> : Yes, these recipe looks to be "historical" as many chinese homes have it in yesteryears (before McDonalds and gang took over). I'm glad it brought back memories :) <b>mumsgather</b> : Since got nothing to do at an island, perhaps and count the diced long beans??? <b>tigerfish</b> : You can create your own medley as well :) <b>simcooks</b> : The prawns can also be set aside as you suggested. However, I like the long beans crunchy and therefore, cooking time is not really that long. Kind of like a salad dish ler... <b>Msian in London</b> : Hi and thanks for visiting! And thanks for sharing your version as well :) jinhooi : Thanks for the thoughtful name :)

slau : My mum uses peanuts. Actually, the ingredients can be varied to one’s liking.

reeseboston : Yes, these recipe looks to be “historical” as many chinese homes have it in yesteryears (before McDonalds and gang took over). I’m glad it brought back memories :)

mumsgather : Since got nothing to do at an island, perhaps and count the diced long beans???

tigerfish : You can create your own medley as well :)

simcooks : The prawns can also be set aside as you suggested. However, I like the long beans crunchy and therefore, cooking time is not really that long. Kind of like a salad dish ler…

Msian in London : Hi and thanks for visiting! And thanks for sharing your version as well :)

]]> By: Msian in London http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/comment-page-1/#comment-630 Msian in London Fri, 23 Mar 2007 00:33:13 +0000 http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/#comment-630 My version is - long beans, chai por, sengkuang cut in cubes, peanuts, dried shrimps sometimes even carrots. Everything is in small cubes and it mixed well with rice. Got this version from the mixed rice stall in my hometown, Ipoh. The crunchiness of sengkuang and long beans makes it a refreshing dish My version is – long beans, chai por, sengkuang cut in cubes, peanuts, dried shrimps sometimes even carrots. Everything is in small cubes and it mixed well with rice. Got this version from the mixed rice stall in my hometown, Ipoh. The crunchiness of sengkuang and long beans makes it a refreshing dish

]]> By: simcooks http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/comment-page-1/#comment-628 simcooks Thu, 22 Mar 2007 22:02:39 +0000 http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/#comment-628 How come u don't set aside the prawns after step 1? Won't leaving them in the wok and then cooking the long beans together result in overcooking the prawns? The only reason I can think of is that you cook the long beans for only a short while and that they are still a bit crunchy, isit? How come u don’t set aside the prawns after step 1? Won’t leaving them in the wok and then cooking the long beans together result in overcooking the prawns? The only reason I can think of is that you cook the long beans for only a short while and that they are still a bit crunchy, isit?

]]> By: tigerfish http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/comment-page-1/#comment-624 tigerfish Thu, 22 Mar 2007 16:29:01 +0000 http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/#comment-624 That' one creative medley! That’ one creative medley!

]]> By: mumsgather http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/comment-page-1/#comment-614 mumsgather Thu, 22 Mar 2007 09:07:02 +0000 http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/#comment-614 Hiya, You've just been invited to my <a href="http://mumsgather.com/2007/03/22/island-in-the-sun/" rel="nofollow">island in the sun.</a> Please bring along some food. Hiya, You’ve just been invited to my island in the sun. Please bring along some food.

]]> By: reeseboston http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/comment-page-1/#comment-612 reeseboston Thu, 22 Mar 2007 02:05:55 +0000 http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/#comment-612 Hey, the version with peanuts, lap cheong and red chillies, is the exact version of my grandmama's. She added diced tofu (the brownish yellow type), together with chai buay, of course. We used to have that during the rainy days over a bowl of thick, hot, glumpy rice porridge. Hey, the version with peanuts, lap cheong and red chillies, is the exact version of my grandmama’s. She added diced tofu (the brownish yellow type), together with chai buay, of course. We used to have that during the rainy days over a bowl of thick, hot, glumpy rice porridge.

]]> By: slau http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/comment-page-1/#comment-611 slau Wed, 21 Mar 2007 23:50:24 +0000 http://www.deliciousasianfood.com/2007/03/21/stir-fried-long-bean-medley/#comment-611 My family uses roasted peanuts instead of cashew and we add chinese sausage (lap cheong) cut in small rounds. Optional, 1 red (preferably not spicy) chilly also cut into small rounds. We call it "dou kok lup" (?Diced long beans). My family uses roasted peanuts instead of cashew and we add chinese sausage (lap cheong) cut in small rounds. Optional, 1 red (preferably not spicy) chilly also cut into small rounds. We call it “dou kok lup” (?Diced long beans).

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