Stir Fry Sambal Long Beans
Ingredients:
- 300g long bean
- 1 1/2 tablespoon dried prawns
- 3 tablespoons sambal belacan (prawn paste)
- 2 tablespoons oil
- 100-200ml hot water (depending how soft you want to cook your long bean)
- Salt and chicken stock to taste
Sambal belacan (prawn paste)
- 4 shallots
- 3 cloves garlic
- 4 red chillies
- 4 dried chillies
- 1 piece belacan
- (Blend into a sambal belacan paste)
Method:
- Soak the dried prawns until soft, drain and chopped coarsely.
- Wash, rinse and drain the long beans. Cut into 2 inch length.
- Heat the wok until it's hot. Then add the oil.
- Add the dried prawn and stir fry until golden brown.
- Then add in the sambal belacan paste.
- Stir fry until aromatic.
- Add the cut long bean and water. Mix well with the sambal paste.
- 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.
- Serve hot with steamed rice.
To prepare the dish:
Wash, rinse, drain and cut long beans into 2 inch length.
Soak the dried prawns until soft and chopped coarsely
Blend or pound chilies, shallots, garlics and belacan (sambal paste)
To fry this dish:
Heat oil in wok and stir fry coarsely chopped dried prawns until golden brown.
Then add in the sambal belacan paste and fry until aromatic.
Add the cut long beans and hot water. Mix well with the sambal paste.
Then add salt and chicken stock to taste. Cover and simmer on low heat.
Cook until the water evaporates and the long beans are well coated into the sambal paste.
Dish out onto plate and serve hot with steamed rice.
Hubby gave his thumbs up for this simple yet yummy dish.
AS ALWAYS ..... ENJOY!
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This is so appetizing, Francis & I love belacan very much!
ReplyDeleteYes, cook this for dinner last night. Hubby and maid really enjoyed. So simple yet delicous. Thanks for comment Esther.
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