Tuesday, June 01, 2010

Spicy Long Beans with Minced Chicken


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.




Ingredients:

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

Method:

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.

17 comments:

daphne said...

i agree! so yummy and easy! And it can be a one pot dish too with some rice.

Belinda @zomppa said...

Love shrimp paste - adds such a nice dimension. YUM!

Rice Palette said...

I have a stir-fry recipe that uses chicken and green beans as well, but I never tried mincing the chicken! It looks delicious.

Mochachocolata Rita said...

wa! i must look for this shrimp paste in oil...another great dish! i always get inspired by your recipes :)

tigerfish said...

I enjoy such homey dish always.

busygran said...

Long beans or string beans are very versatile veg. They can be cooked in so many ways. Like what you did with them.

Anh said...

This is a great tip! I like belachan but the smell it left in the kitchen is not the best :P

Retno Prihadana said...

I love these long beans too, I often combine it with tofu or tempeh, or for Gado-Gado :).

Sonia (Nasi Lemak Lover) said...

This is best to eat with a bowl of porridge, simple and delicious !

My Asian Kitchen said...

this dish long so appetizing!! love spicy long beans!

Baking Fiend said...

love it spicy, but with kids, I can't have it spiced up.:(

Indonesia-Eats said...

I always love this kind of dish. Simple yet delicious!

noobcook said...

I made the Malaysian version you talked about just yesterday - with spicy belachan and dried shrimps. I love the idea of your short cut method, have to try it out one day :)

Big bOys Oven said...

wow another classic from you, juts looked delicious and easy to dish it up! :)

A humble Taiping kaki said...

Yummy. I love this dish, with belacan of course. ;)

jennette said...

Mmm... I've made this dish twice already and it's a "hit" with my Texan man. Thanks so much for such tasty recipes!

Little Corner of Mine said...

Thanks for your feedback Jennette. I'm so glad your Texan man loved this dish. :)