Winged bean (Kacang botol in Malay)
Also known as four-angled beans. They are light to deep green in colour and almost square with four “wings’ with tiny seeds in the centre and a creeping plant. Best eaten raw (choose the young tender with a lighter green) with sambal belacan (chilli-toasted dried shrimp paste dip) or cut into slices and stir-fry or throw them into curries.
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