Kacang Panjang Belacan (Long Beans With Dried Shrimp Paste)

Kacang Panjang Belacan

This is a delicious and simple to cook stirfry which can be cooked using either long beans or kangkong / ong choy / sweet potato leaves. This is one of the uses of 'belacan' - the ingredient I featured under the milli.ingredient page. As it has a strong prawn flavor, it is best eaten with a more subtle accompaniment such as steamed fish, or as one of the dishes that accompany Asian congee. Here is the recipe:

Level: Easy

Time for preparation: 10-15mins

Ingredients: 

1lbs long beans (cut into strips of 2 inches long)

1 extra large shallot

3 cloves of garlic

3 tbsp chili garlic sauce

30g dried shrimps

1 tbs belacan

Sugar to taste

4 tbs olive oil

Preparation

1. Boil some water

2. Soak the dried shrimps with boiled water for about 10-15mins until the shrimps soften.

3. Drench the water, and set the shrimps aside.

4. Peel shallot and garlic and slice them.

5. Place the sliced shallot, garlic, shrimps (without the water), chili garlic sauce and belacan in a mixer. 

6. Blend into a paste, then set aside.

7. Heat wok at medium to high heat.

8. Pour 2 tbs of olive oil in the wok.

9. Panfry the long beans until 50% cooked. 

10. Add a dash of water and cover the wok with a lid for 5 mins so that the long beans cook.

11. Set aside the long beans. Keep the wok hot.

12. Pour the remaining olive oil to the hot wok and stirfry the paste for 2-3mins. 

13. Add the long beans.

14. Add sugar to taste.

15. Serve with steamed rice. Enjoy!

Copyrighted delimilli 2011