My mum liked it very much and we could have it every day and of course never get tired of eating it.
When we had too many long beans from our back yard, my maternal grandmother would bring them back to Nang Chong and wilt them to make salted long beans with some red wine lees. In this way we did not waste any food at all.
This was our childhood life when we had no refrigerators. The salted long beans really went very well with porridge (either breakfast or evening meal). Sometimes, fried peanuts would be the extra dish on the table, with drops of soy sauce.
And amazingly, the soup made from salted long beans was excellent. I suppose this is no longer considered a good soup today.
Grandma's preserved long beans would also be chopped up to become the fillings for our home made steamed baos, especially during the holidays when more than 10 grandchildren would be at the Nang Chong house.
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