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Friday, May 20, 2011

Stir Fry Sambal Long Beans [Snake Beans]

Came across this type of long beans in the market. My Ma prefers this type of long beans [I think it is called snake beans] to the normal type which is thinner and straight, looks greener. She says this type cooks faster, more tender and soft. I prefer this way of frying the beans because it is not that oily. The ingredients are simple yet taste good and goes well with 'moy' [hokkien type of congee] and rice. 
500 gm snake beans - washed and break into about 1 inch length [see photo]
2 tbsp oil
pinch of salt and msg to taste
some water
Sambal Paste - Pound all ingredients together [as in photo]
3 red chillies
2 shallots
3 cm inch piece of belacan
1 -2 tbsp of dried prawns - washed and drained

  1. Pound shallots, chillies coarsely and add in prawn paste [belacan] then dried prawns. Pound till all ingredients are well combined [ not too fine - see photo above].
  2. Heat oil in wok to fry sambal paste till fragrant. Add in beans to fry. Add in seasoning and fry till beans turn bright green colour. Add enough water to cover the beans. Stir to mix well and cover wok to cook beans till tender and soft on high heat and water is reduced about 5 - 10 minutes.
  3. Remove cover, stir and adjust seasoning. Dish out to serve.
Note: Do not add too much salt as some belacan and dried prawns are salty. Can add more chillies if you prefer it to be more spicy. The same sambal paste can be used to fry other types of vegetables such as sweet potato leaves, water convolvulus [kangkong], watercress, lady fingers, french beans and brinjals etc]. Will post these recipes whenever my Ma cooks the various type of vegetables this way.

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