Skip to main content

Chinese Long Beans With Spicy Sambal


Chinese long beans, or also known as Yard long beans, are easily available at Vancouver’s Chinatown market. To my knowledge, the color of the long beans varies from dark green in the winter to pale green during the summer. I prefer the summer variety because they are plump and tastier. I bought some last weekend and cook them with spicy sambal. Anyway, I should stress that this dish is very spicy. So, if you plan to make it, do adjust the amount of the sambal paste according to the level of spiciness that you prefer.


Chinese Long Beans With Spicy Sambal
(Printable Recipe)

Ingredients

400g Long Beans, cut into 1 inch in length
120g Prawns, shelled
15 to 20 Dried Chilies, cut into smaller pieces
6 small Shallots, coarsely chopped
1 1/2 tsp Shrimp Paste, toasted
2 Candlenuts
1 Tbsp Sugar
4 Tbsp Peanut Oil
3 cloves Garlic, coarsely chopped
1 1/2 Tbsp Lime Juice
1 Tbsp Water
Sea Salt to taste

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with shallots, candlenuts, shrimp paste and blend until they become a paste.

Heat 3 Tbsp of Peanut oil and cook the sambal paste in a low heat. Cook until the sambal is fragrant, add sugar and sea salt to taste. Dish out the sambal and set aside.

In a wok with high heat, add the remaining 1 Tbsp oil and garlic. Cook briefly and add in the prawns and cook until they are pinkish in color.

Toss in the long beans and give it a quick stir. Then mix in the sambal and continue to cook for about 1 minute and add in the water and lime juice. Give it a quick stir and serve immediately.

Note: Discard some of the oil from the cooked sambal or else, the dish may be a bit too oily.
Labels:

Comments

  1. Creative Classroom CoreJuly 6, 2009 at 6:49 PM

    Such fantastic photos, and a yummy looking dish!

    ReplyDelete
  2. NinetteJuly 7, 2009 at 5:42 PM

    I wanted to let you know I was inspired by a Malaysian chicken curry recipe that was on Almost Bourdain which was yours. I've linked your blog to my entry at

    http://bigboldbeautifulfood.blogspot.com/2009/07/malaysian-chicken-curry.html

    Thank you!

    ReplyDelete
  3. AnonymousJuly 7, 2009 at 7:59 PM

    Okay...I know the long beans well, we have a FANTASTIC asian market..but what in the world are candlenuts? I have yet to add that to my asian cuisine knowledge database?

    ReplyDelete
  4. gigiJuly 20, 2009 at 2:26 PM

    Hi Angie - do you know where it's possible to buy sambal sauce without having to make it from scratch? :)

    ReplyDelete
  5. AnonymousApril 23, 2010 at 12:23 AM

    where do you buy the toasted shrimp paste?I can't seem to find it in Vancouver.

    ReplyDelete
  6. Angie TeeApril 23, 2010 at 4:08 PM

    @Anonymous: Try T & T or Wong Xin @747, Gore Ave (Chinatown).

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W
14 comments
Read more