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“From the Foodcourt column, Weekend.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pound together the chillies, shallots, ginger, garlic, lemon grass and salt.
  2. Saute in oil.
  3. Add kidney beans and stir-cook.
  4. Remove from heat.
  5. Add lemon juice and mix well.
  6. Allow to cool.
  7. Add chopped eggs and serve the kidney bean salad on a bed of lettuce and cabbage leaves.
  8. Garnish with corriander, mint and cucumber and serve.

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