Kacang Panjang (Long Beans)
Vigna Sesquipedalis
Kacang Panjang (Long Beans)often seen overflowing from baskets and curling around the railings of Indonesian markets, kacang panjang are widely enjoyed raw for their crisp and snappy taste without the chalkiness of other green beans. They are usually harvested while the pods are still immature and eaten raw or lightly blanched in salads like gado-gado or lalapan. When cooked long beans are preffered a little underdone so that the texture remains snappy. Also known as snakebeans.
Substitution
You can use any snappy green bean with relative impunity.
Bookmark/share this article with others:Kacang Panjang (Long Beans)often seen overflowing from baskets and curling around the railings of Indonesian markets, kacang panjang are widely enjoyed raw for their crisp and snappy taste without the chalkiness of other green beans. They are usually harvested while the pods are still immature and eaten raw or lightly blanched in salads like gado-gado or lalapan. When cooked long beans are preffered a little underdone so that the texture remains snappy. Also known as snakebeans.
Substitution
You can use any snappy green bean with relative impunity.
0 comments:
Post a Comment