When I crave for something spicy, I think sambal belacan.
There is something magical about sambal belacan. Apart from being so tasty, it also imparts to food a depth of flavour that defies description.
I think I eat sambal belacan almost every day. I really cannot imagine life without it.
Today, I wanted something really, really spicy. So I cooked long beans with sambal belacan.
I cut the long beans into bite size pieces and blanched them in salted boiling water for a few minutes to take away their rawness. I like a bit of crunch in my vegetables so I didn’t blanch the long beans for too long. If you like the beans to be softer, then by all means blanch them for a longer time.
I also sliced the onion and chillies.
In a hot work, I stir-fried the onion slices in hot oil for 2-3 minutes until they had turned soft.
I added the chilli and continued stir-frying for another minute.
I added the long beans, salt and sambal belacan. Here, I used quite a bit of sambal but you can always adjust the quantity according to your taste buds.
Once everything had been mixed, the dish was done.
Super spicy and yet still crunchy.
All I needed was some rice.
I was in *Heaven*. 🙂
- 1 onion, thinly sliced
- 2 chillies, sliced
- 1 bunch long beans (about 500g), cut into bite-sized pieces
- 4 tablespoons sambal belacan (adjust accordingly)
- Blanch long beans in salted boiling water for 2 minutes. Drain and set aside.
- Stir-fry onion in hot oil for 2-3 minutes, until soft. Add chilli and stir-fry another minute.
- Add long beans, salt and sambal belacan.
- Stir to combine.
- Serve hot, with rice.
