• Prep Time 5 minutes
  • Cook Time 10 minutes
  • Serving For 3 people
  • Difficulty Normal

Recipe Description

Winged bean (or Kacang Botol in Bahasa Malaysia) is also commonly known as four-angled bean thanks to its unique shape.

Many locals like to served the beans raw, however pairing them with the fiery sambal belacan made this stir-fried dish an irresistible one!

Recipe Ingredient

  • 400g winged beans / four-angled beans (kacang botol)
  • 1 piece of pre-softened dried squid (you can purchase pre-softened squid from marts)
  • 3 tbsp sambal belacan paste
  • 4 cloves of garlic, chopped finely
  • 4 shallots, shredded
  • 1 tsp sugar
  • water, if necessary


  1. Slice winged beans at slant, at 1cm each.
  2. Score inside of squid in a cross-hatch pattern, cut into 1-inch strips.
  3. Heat oil in the pan. Saute garlic and onion with low flames.
  4. Add in sambal belacan paste and stir fry till fragrant.
  5. Add squid and stir fry until it starts to curl before adding the winged beans. Toss well. Do not overcook the beans.
  6. Add sugar and a few spoonful of water if the dish is too dry.
  7. Stir briskly and dish out.
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1 thought on “Stir-fried Winged Beans (Kacang Botol) with Sambal”

  1. Ivy Liew - April 16, 2020 at 11:42 am

    Please send me more recipe.


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