Kerabu Kacang Botol: Ulam & Goreng Belacan Recipes

(Updated Version)

This yoga instructor, Ms. Nava, who is also the founder of Nava's Zen, is back with another kerabu/Malay no-cook salad! If you’ve explored this space of Nava’s Zen before, you’ll find quite a few kerabu recipes available. One ingredient that truly enhances a Malay (PETAI/STINK BEANS RECIPES) no-cook salad is kerisik -grated, pan-fried, and pounded coconut, whether store-bought or homemade.

Today, I’m featuring Kerabu Kacang Botol, a Malay-style no-cook winged bean salad. Despite several attempts to grow winged beans (a story for another time), I’m giving it another try.

In addition to this recipe, I’m sharing two more: Ulam Kacang Botol, a raw winged bean salad with a dip that I’ll introduce in the recipe. Both Kerabu Kacang Botol and Ulam Kacang Botol are vegetarian. Who says Malay cuisine can’t be vegetarian? If you thought it wasn’t possible, think again.

The third recipe is Kacang Botol Goreng Belacan, a non-vegetarian stir-fry with shrimp paste. These recipes stand out for their classic, traditional appeal, infused with our local Malaysian herbs, and embody the straightforward, delicious essence of Malay cuisine (KERABU TAUGEH/BEANSPROUT NO COOK SALAD).

Kerabu Kacang Botol/No-Cook Malay Style Winged Beans Salad

Ingredients

10 winged beans (kacang botol), strings removed

1 lemongrass stalk

2-3 sprigs of coriander leaves

4 shallots

2 red bird’s eye chilies

**Slice these ingredients thinly

 

Lime juice, to taste

1 small piece of palm sugar, smoothly crushed

2 tablespoons kerisik (grated, pan-fried, and pounded coconut)

Salt, to taste

Method

Combine all ingredients in a mixing bowl.

Toss gently to mix.

Serve immediately to preserve the salad's freshness and crunch.

Ulam Kacang Botol: Raw Winged Bean Salad

This ulam features thinly sliced winged beans paired with young curry leaf shoots and green chilies.

For dipping, choose between soy sauce with crushed peanuts, Cecah Cili Padi (Bird’s Eye Chilies Dip), or Sambal Belacan (SAMBAL BELACAN FIERY KICK) for an extra kick.

Kacang Botol Goreng Belacan: Winged Beans Stir-Fried with Shrimp Paste

Ingredients

Belacan Paste

3 fresh red chilies

3 garlic cloves

3 shallots

½-inch roasted belacan/shrimp paste

Roughly pound these ingredients together

Other Ingredients

10 winged beans, strings removed and sliced

Palm sugar, to taste

Lime juice, to taste

Salt, to taste

3 tablespoons oil

Method

Heat the oil and fry the belacan paste until aromatic.

Add the sliced winged beans and season with palm sugar, lime juice, and salt.

Stir-fry over high heat until the beans are tender yet crisp.