Stir Fry Sambal Long Beans
This is a simple and delicious way to cook vegetables at home and it goes so well with steamed rice and porridge. Sambal belacan is definitely a classic in Malaysian cuisine. Not only can it be used as a condiment, it is great for stir fries with vegetables like asparagus, kangkung, french beans or just like this dish, with long beans.
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Servings: 4 people
Ingredients
- 300 g long bean
- 1 ½ tablespoon dried shrimps
- 2 tablespoons belacan, known as shrimp paste
- 2 tablespoons vegetable oil
- 100-200 ml hot water, depending how soft you want to cook your long bean
- Salt and chicken stock, to taste
Sambal belacan (sambal shrimp paste) Blend ingredients into a sambal belacan paste
- 4 shallots
- 3 cloves garlic
- 4 red chillies
- 4 dried chillies
- 1 piece belacan, known as shrimp paste
First wash, rinse and drain well the long beans. Cut the long beans into 2 inch in length.
Then soak the dried shrimps until soft, drained and chopped coarsely.
Next blend or pound together the chillies, shallots, garlics and shrimp paste. We're now ready to fry the long beans.
First heat up oil in wok. Then add the coarsely chopped dried prawn and stir fry until golden brown.
Next add in the shrimp paste. Stir fry until aromatic.
Add the cut long bean and water. Mix well with the samba paste mixture.
Season with salt and chicken stock to taste.
Cover and simmer on low heat until water evaporates and the long bean is cooked and is well coated into the sambal.
And we're done! Dish out onto plate and serve hot with steamed rice.
Instructions
To prepare the dish
To fry the dish
Enjoy!
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