Sambal Long Beans
3 - Dinner, Side
Ingredients
- 1 tbsp cooking oil
- 2 tbsp sambal belachan (either home made or store bought)
- 2 tbsp water
- 200g long bean ends trimmed and cut to 5 cm (2 inch) length
(A) Dried Shrimps Paste
- 1 tbsp dried shrimps (hei bi) soaked in water till softened
- 5 shallots peeled
- 5 garlic cloves peeled
Description
This was one of the first dishes I whipped up with my home made sambal belachan. Since young, I have loved this dish because it is spicy and salty – my kind of food. It goes so well with steamed white rice or fried bee hoon. If you have a bottle of sambal belachan in the fridge, this dish is a breeze to make. If you can’t find long beans, you can also substitute with other beans such as french beans.
Directions
Either chop the ingredients at (A) finely or (shortcut) use a blender to grind the ingredients for a few seconds.
In a wok, heat the oil. Then add the chopped ingredients prepared in step 1 and stir fry till you can smell the aroma.
Add belachan and mix it well with the dried shrimps paste.
Add long beans and water. Stir fry for a few minutes and mix well, until the water has evaporated and the long beans are well coated in the sambal & dried shrimps paste.
Serve with steamed rice.
Notes
Tip
Belachan is pungent smelling. Open your windows and remove all laundry (if you have them in the kitchen) when you’re making this dish.
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