The Winged Bean (Psophocarpus Tetragonolobus)

 The Winged bean (Psophocarpus tetragonolobus), also known as the Goa bean (kacang botolAsparagus Pea and Winged Pea (Lotus tetragonolobus), is a tropical legume plant native to Papua New Guenia. It grows abundantly in hot, humid equatorial countries, from the Philipines and Indonesia to India, Burma, thailand and Sri Lanka. It does well in humid tropics with high rainfall. There are also varieties that can be grown in most areas of the U.S.. 

The winged bean plant grows as a vine with climbing stems and leaves, 3–4 m in height. It is an herbaceous perennial, but can be grown as annual. It is generally taller and notably larger than the common bean. The bean pod is typically 15–22 cm 6–9 in long and has four wings with frilly edges running lengthwise. The skin is waxy and the flesh partially translucent in the young pods. When the pod is fully ripe, it turns an ash-brown color and splits open to release the seeds. The large flower is a pale blue. The beans themselves are similar to soybeans in both use and nutritional content being 29.8% to 39% protein.So try my delicious recipe for these goa bean(kacang botol)

Ingredient:

•  200Gm dry shrimp blanch
• 10 Gm goa bean slice thinly 
• 3 Table  spoon  shrimp paste 
• 10bird eye chili chop 
• 400 Large squid clean and slice 
• 3 Table spoon vegetable oil 2 Large onion chop1 Table spoon of mince garlic
  2 table spoon grain chili paste
  1/2 Salt and chicken stock to taste

Method:

Heat the pan with oil,add mince garlic squid,grain chili paste,dry shrimp,shrimp paste and add in goa bean and large onion mix equally and  last add salt and chicken stock to taste.ready to severe