Malaysian•quick
Long Beans Belacan Stir Fry
Long Beans Belacan Stir Fry is another Malaysian classic using kajang panjang (longbeans) instead of kangkung. Crunchy and super tasty!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 12 oz long beans (/kajang panjang, cut into 2-inch lengths (340g))
- 3 red chilies ((seeded and cut into pieces))
- 6 to 8 shallots (or 1 medium onion (peeled and cut into pieces))
- 3 clove garlic ((peeled))
- 1 tbsp dried shrimps ((washed and soaked for 10 minutes to soften) (15g))
- 3/4 inch cube belacan (/ shrimp paste (toasted))
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- 1
Blend red chilies, shallots, garlic, dried shrimps, and belacan into a paste. Add 2 tablespoons of water if necessary.
- 2
In a large pan or wok, heat vegetable oil over medium high heat. Saute blended spice paste for 4 to 5 minutes until it is fragrant.
- 3
Add prepared long beans and stir fry until long beans are coated with the spice paste.
- 4
Add water, and place a lid on the fry pan or wok for 3 minutes.
- 5
Open the lid, add salt and continue to stir fry for 2 to 3 more minutes until sauce has thicken.
- 6
Transfer to a dish and serve immediately with congee or steamed rice.