Nang Chong Stories : Preserved Long Beans

In the 50's and 60's in Sibu most Foochow families would plant long beans and very often they would have more than enough.

When there was surplus, the grandmother would blanch the longbeans, salt them and sun dried them. Once fairly dried, she would add a bit of red rice yeast to give them some added taste or to prevent them from going mouldy.

The long beans would be kept in an earthernware jar or at least one day. They would be ready for stir frying or cooked as soup after one day. This preserved long beans could last for a while without refrigeration.

It is a very Foochow dish.