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.
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.