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Salad Series #3 | Hot and Spicy Thai Winged Bean Salad

I live to try new things.
It’s a snobby habit I’ve often tried to kick in the morning, only to pick up again that very same afternoon.

I was the teen that brought homemade sushi to college and then, as soon as it’d caught on and became a thing, I ditched it for tacos and flasks of soy milk chocolat chaud.
I crave the new like a drug.
(In my head) I’m the coolest kid on the block.
I did say, “in my head right?”
Because if you’ve ever met me, you’d know it couldn’t be further from the truth.

The lyrics:

“I am a weapon of massive consumption,
it’s not my fault, it’s how I am programmed to function…”
Really should be my theme tune.
If my life was a comic script, these words would be scribbled, underneath grease and marinara stains, all over; the already battered pages of my twenty (odd) year old life.

That’s why Bangkok is perfect for me.
Everyday here, literally has me wading through a blizzard of new experiences.
The more I stay, the more I find. So much so, that it’s exhausting.
Wait! I’m not complaining. But just for a second imagine, living a life where everyday brings the new as well as the exciting.

I recently made a video about one of my latest loves, to be perfectly honest… it’s crown has already been snatched by about four other new things, but I thought I’d share it with you anyway:

Thai Winged Bean Salad

Winged beans are really underrated.
Asparagus must have an amazing PR. Because let’ just say that if people knew just how good winged beans were, they wouldn’t go looking for these pee inducers anymore (I know I’m not the only one that gets this when they eat asparagus ).
Not only are the high in our good old friend ‘Fibre Fred’, they’re also jam packed full of
iron, vitamin A, vitamin C and folates.

1 large egg
250g of winged beans. They should be washed and de-veined (the strings removed).
You can use the same amount of green beans or even carrots, but definitely do try to get your hands on these
1 tbsp vegetable oil
200ml coconut milk
100g roasted unsalted peanuts
1 tbs thai chili paste (nam prik pao)
1 large clove garlic
1 small handful of shallots
1/2 lime/ lemon
sliced fresh chilies
seasoned soy sauce

This is to make the crispy shallot topping.
1. Thinly slice your shallots and fry on medium heat, for about 5 minutes. Once they are a light brown color, remove and set aside, so that the excess oil drains away.

For the Salad
2. Bring an egg to the boil, it should cook in total for about 6-7 minutes.
3. While your egg is cooking, slice your winged beans and add it in with the boiling egg; at around the last three minutes.
4. When it is ready. Remove from the heat, and run under cold water, or even dunk in an ice bath. Drain and set aside.
5. Crush your peanuts into a rough powder, you can use a blender or a pestle and mortar, 
6. Using the same pan you used for the shallots, add a little oil and gently fry your garlic.
7. Once it starts to turn a light golden brown color, add in your coconut milk.
8. Give it a good stir and add in the remainder of your ingredients: sugar, soy sauce, nam prik pao, and vinegar. Keep stirring and make sure that everything has dissolved in the coconut milk. It should have an orange tint to it.
10. Throw in your crushed peanuts and stir some more.
11. After about a minute, add in your winged beans. Make sure that all your winged beans can soak up some of the sauce.
12. Take it off the burner and taste. If it needs some more seasoning or even some more coconut milk, now would be the time to adjust it.
13. Return to the boil for at least a minute
14. Meanwhile, slice your chilies thinly and then proceed to sprinkle it over the salad.
15. Take it off the burner and serve.

Enjoy x

I’ve made a video on my youtube channel about this yummy salad.
Check it out!

1 Comment

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