Bodi

Quite versatile and resilient, The Asian Long Bean known colloquially to us as the Bodi Bean. Also known as bora, asparagus bean or snake bean.

It’s planted primarily in Asian countries, which dates back to the imperial era where the Asian long bean was deemed to be a sustainable crop that was quite inexpensive to plant and reap and therefore fed mass quantities of people. The Bodi pods, which begin to form just 60 days after sowing, hang in pairs supported with its vine like character. These vines run as to attach itself onto supportive branches and twigs. They are best, if picked a little before they reach full maturity, as the long bean is softer and more pliable resulting in a more tender and delicious product.

The plant is subtropical/tropical and is mostly grown in the warmer parts of Southeastern Asia, Thailand, and even in the Caribbean. It is a very interesting plant to grow – you almost need to check/harvest bodi every day because they grow very quickly in warm climates. It is, however, sensitive to the temperature and grows relatively slow in mild/cold environments. The Edible pods are very crisp, tender and delicious and are generally cut into shorter sections and cooked like normal green beans. The Bodi bean not only possesses immense sustainable character and versatile cooking methods but they prove to be a  good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.

Chef Jason have decided to showcase a little more of a flamboyant side of bodi by executing a Bodi Tempura with a citrus and fish sauce dip. Traditionally a Japanese appetizer.

Bodi Tempura with a Citrus and Fish Sauce Dip.

Ingredients.

·       3 Cups of  vegetable oil, for deep frying

·       ½ pound Bodi ( Cut into 4” Lengths )

Tempura Batter.

·       1 cup flour

·       7 fluid ounces very cold club soda 

·       Salt and freshly ground black pepper

(1)  Using a fork, gently combine the flour and club soda in a small bowl.

(The batter will appear slightly lumpy and should have the consistency of heavy cream.)

(2)   Season with salt and pepper to taste. (The bubbles in the soda water help keep the tempura light and crispy; therefore it is important to make the batter just before using it.)

Citrus  Fish Sauce Dip

1 tablespoon rice wine vinegar
7 tablespoons fish sauce (nuoc mam)
2 tablespoons sugar 
½ cup cold water
Juice of 1 lime
2 tablespoons finely julienned carrot 
¼ cup minced fresh cilantro ( Chadon Beni )
2 large cloves garlic, minced 
2 jalapeño peppers, ribs and seeds removed, finely chopped

Mix all the ingredients together in a medium bowl, stirring until the sugar is dissolved. Store in the refrigerator until ready to use.

For Frying

(1)  Heat the oil to 350 degrees F.

(2)  Dip each piece of bodi into the Tempura Batter and shake off any excess.

(3)  Carefully drop each bean into the hot oil and fry for about 90 seconds, turning them with a slotted spoon until they are just golden and crisp.

 Remove the beans from the fryer and drain them on paper towels. Season with salt and serve immediately, with the Citrus Fish Sauce Dip on the side.