Friday, February 14, 2014

Long Bean Omelet

Have you ever seen purple long beans?  The beans look like small snakes or long worms at first glance.  After second look, ya they are long beans no doubts but in purple colour.

Cathy, my friend' s maid, gave some of the beans to me after her harvest, about 12 of them.  Too much for fry rice but too little to fry with (sambai dried prawns).  Oh ya, just nice enough for long beans omelet.  My mom used to cook this dish to go with plain porridge during our younger days. Mm....yummy , recalling those were the days eating long beans omelet with brothers and sisters.  This is a very simple omelet, just eggs, long beans, salt and pepper.

Well, I have 12 long beans,
4 eggs,
dash of pepper,
1/2 tsp soy sauce,
2 tbsp cooking oil,
4 pip of garlics,
salt to taste.

Wash and trimmed ends of the long beans. Slice very thinly, set aside.
Mince the garlics.  Use a fork beat up the eggs in a bowl with pepper and soy sauce.

Heat the oil in a frying pan, put in the chopped garlic and fry till fragrant.  Add in the sliced long beans and keep on frying.  Add in salt to taste. 

When the beans are almost cooked, arrange them in to one flat layer in the pan.  Pour in the egg mixture over the beans, ensure all the beans are well coated in the egg.  Cook for a few minutes on 1 side until dry and nicely browned.

Then flip to the other side, continue to fry until golden brown. I used the spatula to slice into 4 pieces.
Simple and delicious long beans omelet is done, taste as the same of the green long beans  though is  purple in color.

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