Bowl Long Bean Salad
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Long Bean Salad
Burma

Serves
Effort:
Sched:
DoAhead:  
4 salad  
**
28 min
Yes
A very simple but flavorful salad that uses Southeast Asian pantry staples, These should be on hand in any kitchen doing SE Asian cooking. It can be served at room temperature as a salad, or warm as a side dish, and would make a fine side dish for just about any Western cuisine.




12
1/4
-------
4
2
2
1/2
-------
2
oz
c
---
t
t
t
t
---
T
Long Beans (1)
Roasted Peanuts (2)
-- Dressing
Lime Juice
Shallot Oil(3)
Fish Sauce (4)
Salt
-- Garnish
Fried Shallots (3)
Do Ahead   -  
  1. Prepare SE Asian Pantry Staples if not on hand (Notes 2 & 3).
Prep   -   (25 min)
  1. Cut LONG BEANS into 1-1/2 to 2 inch lengths.
  2. Bring salted Water to a boil and boil Long Beans until firm tender, about 7 minutes. Drain and cool.
  3. Chop Roasted Peanuts medium if not already chopped.
  4. Squeeze LIME JUICE and mix together all Dressing items.
Serve   -   (3 min)
  1. In a bowl, tumble Long Beans with Peanuts and then with Dressing.
  2. Arrange in a serving bowl or individual bowls. Garnish with Fried Shallots and serve at room temperature or warm.
NOTES:
  1. Long Beans:   These have a darker flavor and different texture than green beans. Green beans can be used, but take care with the cooking time. For details see our Long Beans page.
  2. Roasted Peanuts:   Dry pan roasted peanuts are far better in both flavor and texture for this use than commercial roasted peanuts are. For method see our Dry Roasted Peanuts recipe.
  3. Fried Shallots / Shallot Oil:   This is a "two for one" item - both made in the same easy operation. For instructions see our Fried Shallots / Shallot Oil recipe.
  4. Fish Sauce:   An absolutely indispensable ingredient in Southeast Asian cuisines. For details see our Fish Sauce - Introduction page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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