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
Sambal Paste - Pound all ingredients together [as in photo]
3 red chillies
3 cm inch piece of belacan
1 -2 tbsp of dried prawns - washed and drained
- 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].
- 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.
- Remove cover, stir and adjust seasoning. Dish out to serve.