Winged Bean Salad
30 minutes
1 plate of Winged Bean Salad, 5 Servings
This classic Malaysian salad dish is renowned for its freshness and vibrant flavor. It features winged beans as the primary ingredient, complemented by an array of additional components and invigorating spices. The dish offers a crisp texture and a mild taste, while also providing notable nutritional benefits.
Nutrition Value in 1 Serving
Calories
69.2kcal kcal
Carbohydrate
9.3g g
Protein
6.5g g
Fat
0.7g g
Sodium
462.5mg mg
Ingredient A:
| 400 g | Winged bean, cut slantwise |
| 50 g | Bean sprout |
| 1/2 pc | Ginger torch flower, thinly sliced |
| 150 g | Cockle meat, wash clean and blanched |
| 100 g | Grated coconut, fried without oil until well brown |
| 3 nos | Shallot, thinly sliced |
| 1/3 tbsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
Ingredient B: sambal (coarsely blend)
| 4 pips | Garlic |
| 1 no | Onion |
| 4 pcs, 70g | Red Chili |
| 2 pcs | Bird’s eye chili |
| 1 tbsp | Tamarind paste, mix with 2 tbsp water |
| 2 tbsp | Lime juice |
- Add all ingredient (A) in a mixing bowl, and toss them together with the sambal (B).
- Season with AJI-NO-MOTO® and salt to taste.
- Ready to serve.
With the application of AJI-NO-MOTO®, it is able to reduce about 15% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
