Well, this is another version of the medley recipe that I posted earlier, which many readers are more accustomed to. This recipe uses long beans, toasted peanuts, chai poh (preserved turnips) and sliced fishcakes (there were no prawns at home on that day). The peanuts that were used are loose peanuts sold in supermarkets or wet markets and it has to be toasted in a wok / pan (without oil) on low heat till it is slightly browned. Other than that, this is a pretty simple dish to cook and can be eaten as a snack, appetiser or accompaniment to plain porridge (which many Malaysian chinese used to have many many years ago) or steamed white rice.
This is my mother’s recipe for Long Bean and Peanuts Medley (which is also a named coined by me)
- 1/3 bowl of long beans (cut just like in the picture above)
- 1/4 bowl of preserved turnips / chai poh (use the sweet type and chopped)
- 1/3 bowl of sliced fishcake or shelled prawns (cut into small pieces)
- A handful of toasted peanuts
- 3 cloves garlic (finely chopped)
- Warm water
- 1 tablespoon of palm oil
- A sprinkle of salt
- A dash of white pepper powder
Heat oil in wok and saute garlic together with fishcakes / prawns till they begin to turn colour / brownish. Add chai poh and continue to stir fry very quickly for about 15 seconds.
Add long beans and seasoning and continue to stir fry till long beans are cooked to your desired softness (minimum cooking time 1 minute). Sprinkle warm water during cooking to prevent burning.
Dish out and sprinkle peanuts over the dish prior to serving.
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