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Chef Francis Ang from San Francisco’s Abacá Restaurant.

1 tbsp. oil
1 tbsp. garlic (minced)
¼ cup onion (diced)
2 tsp. ginger (minced)
1 lb. ground lamb
2 tsp. chili flake
1 can (400g) coconut milk
1 cup water
½ tsp. black pepper
1 tbsp. bagoong (fermented shrimp paste) (add 2 more additional tbsp. of fish sauce if opting this out)
2 Tbsp. fish sauce
1-pound long beans or any type of pole beans (cut in ¼ inch lengths)


In a 4-quart saucepan, sweat garlic, ginger and onion in oil over medium heat. Should be about 5 minutes.

Add the ground meat and cook for another 5 minutes. Stirring occasionally

Add the bagoong (shrimp paste) and fish sauce

Add the coconut milk, water and simmer on low for 15 minutes

Add the long beans and cook for another 3 minutes or until the beans are tender.