This is one easy and delicious Malaysian dish we often have at home. At home, we normally cook it with home made sambal belacan and pounded dried shrimps. Living in the U.S., I managed to find a cut short for this dish many years ago. I combined the shrimp paste in soy oil (Thai product) and fish sauce (to substitute belacan) to recreate this dish. Now making this dish is so convenient, just open a bottle!
I finally saw some fresh looking long beans at my Asian store here, so I grabbed a big bunch as I haven't cooked with it for a long time. Evy loved this long beans too. If you don't have children at home, feel free to add bird eye chili or chili paste/sambal to make it spicier. You can use ground pork/beef if that's what you have a home.
A bunch of long beans, washed and cut into 2 inches length
1/2 chicken breast, cut into small pieces and then minced
1/4 cup of chopped onion
2 cloves of garlic, minced
2 heap Tbsp. of shrimp paste in oil
Fish sauce to taste
1/2 tsp. sugar
1. Heat up a wok, when heated, add in some cooking oil. When hot, add in chopped onion and garlic, stir-fry until fragrant. Add in minced chicken meat and stir-fry until no longer pink.
2. Add in long beans and stir-fry well. Stir-fry until long beans are cooked. Add in shrimp paste and mix well. Season to taste with fish sauce and a little sugar. Serve hot!
Note: You don't have to add water for this dish, but make sure you have enough oil to cook the chicken and long beans.