A bean recipe for every taste:
Season the cutlets and briefly on the grill form. Cut the rose fried cutlets into narrow strips.
Put the spice plantain, spring onions, shallots, chilies, juice of one lemon, fish sauce and long grain rice in a suitable bowl and mix well. Add the meat and mix gently. Arrange on plates, evenly distribute the beans on top and garnish with cilantro and perhaps red chiles.
(*) Spice plantain is available fresh in Asian stores.
If you get stuck with the name ‘spice plantain’, try ‘Pak Chi Farang’ (Thai), ‘Ngo Gai’ (Vietnamese), ‘persil chinois’ (French) or ‘fitweed’ (English).
(**) Rice powder is also available in Asian stores. However, you can also make it yourself: Roast raw glutinous rice without adding oil or possibly fat in a frying pan while stirring continuously until it has taken on a yellowish-brownish – but never a black – color. Then pound in a mortar.
(***) Snake beans are called string beans in the same way, can be replaced by bean pods, but they must be cooked.
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