INGREDIENTS:
- Half the Giniling Recipe
- 1/2 to 1 whole bunch of Asian Long Beans (some bunches are bigger than others)
- 3-4 medium red potatoes
- Extra soy sauce, salt or fish sauce to season the dish. Choose your fave seasoning!
- Ground Pepper (may be added too)
INSTRUCTIONS:
- Rinse the beans and potatoes before using.
- Snap the beans in 2-inch pieces by using your bare hands. They will naturally snap when you try to bend them. Easy! I also snap-off one of the ends of the beans (the rounded end not the tail).
- Peel the potatoes and cut them into cubes.
- If you have just cooked the Giniling (meat is already tender and flavorful), you can immediately add these veggies to the mix and then cover and cook until tender roughly 10-15 minutes.
- If not, warm up the giniling recipe first (if it's been cooked beforehand).
- Once it begins to simmer or is about to reach boiling point, add in the vegetables. Spread them in the pan to get an even cooking. Cover and simmer as above for about 10-15 minutes or until the potatoes are tender and the beans fully cooked yet still retain some crunch.
- If it dries up, add some water and adjust the seasoning with either salt, soy sauce or to impart more flavor - fish sauce (But it is rather smelly so don't cover the pan until the lovely aroma of the fish sauce has disappeared, just a few minutes.) Enjoy!
Source: Manila Spoon
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