Sambal Long Beans

Get this recipe on the next page >>

Since young, I have loved sambal long beans because it is spicy and salty – my kind of food. It goes so well with steamed white rice or fried bee hoon.

See Also: Hay Bee Hiam (Spicy Dried Shrimps Sambal) Recipe

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.

I used my home made sambal belachan (pictured above) as a base for this dish. It is such a handy condiment to keep in the fridge – not only can it be used as a condiment, it is great for stir-fries just like this dish.

Print

Sambal Long Beans Recipe

Belacan is pungent smelling. Open your windows and remove all laundry (if you have them in the kitchen) when you’re making this dish.

Serves: 2-3

Prep Time: 15 mins

Cook Time: 10 mins

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
• salt to taste

(A) Dried shrimps paste

• 1 tbsp dried shrimps soaked in water until softened
• 5 shallots peeled
• 5 garlic cloves peeled

Directions:

1. Finely chop or pulse (A) in electric grinder for a few seconds.
2. Heat oil in wok. Add (A) and sambal belacan. Stir fry briefly until you can smell the aroma.
3. 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 sauce.
4. Season with salt with needed. I did not add salt because my home made sambal belachan is already nicely salted. Serve with steamed rice.

Ingredients Used: belacan • dried shrimp • garlic • long bean • shallot