|Belachan Long Beans|
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Cut the beans up into about 50mm lengths.
Finely chop the onion and ginger, and blend to a smooth paste, using some of the oil to keep the blades free. Mix in the chilli and belachan paste, stir to combine.
Fry the paste in a wok, in the rest of the oil, stirring constantly. Add the sugar, sesame oil and soy sauce, stir until well mixed. Now put in the cut-up long beans, stirring well to coat them all over with the fragrant sauce. Cook with the lid on until the beans are just tender.
Check and adjust the seasoning, then serve with a scattering of sliced red chilli on top.
I make a non-authentic version using green beans, they are about a quarter of the price of long beans. Remove the strings, if they aren‘t stringless, cut them into 50mm long pieces and blanch them in the microwave. Add to the spice mix and continue as above.
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