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.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g long bean
- 1 1/2 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)
- 4 shallots
- 3 cloves garlic
- 4 red chillies
- 4 dried chillies
- 1 piece belacan (known as shrimp paste)
Instructions
- 1
To prepare the dish
- 2
First wash, rinse and drain well the long beans. Cut the long beans into 2 inch in length.
- 3
Then soak the dried shrimps until soft, drained and chopped coarsely.
- 4
Next blend or pound together the chillies, shallots, garlics and shrimp paste. We're now ready to fry the long beans.
- 5
To fry the dish
- 6
First heat up oil in wok. Then add the coarsely chopped dried prawn and stir fry until golden brown.
- 7
Next add in the shrimp paste. Stir fry until aromatic.
- 8
Add the cut long bean and water. Mix well with the samba paste mixture.
- 9
Season with salt and chicken stock to taste.
- 10
Cover and simmer on low heat until water evaporates and the long bean is cooked and is well coated into the sambal.
- 11
And we're done! Dish out onto plate and serve hot with steamed rice.