It’s another simple dish, on another simple day, after another mad round of unbelievably intense marking. I believe I use the same method to cook almost all kinds of vegetables – kang kong and… – let’s keep it to vegetable (Sing.). Maybe I don’t cook that many types of vegetables after all. How many different kinds are there anyway?
- Oil: 2 tbsp
- Onion: 1 small piece, chopped
- Dried shrimp: 1 handful, roughly pounded to give off fragrance
- Sambal chilli: 1.5 tbsp
- Long bean: 100g, chopped to about 3cm long
- Water: 1/2 cup
- Rice wine: 1 tbsp
- Salt and pepper: to taste
- Chinese Parsley: 1 stalk
- Add oil to heated wok. Fry onions and dried shrimp till fragrant (2min).
- Add sambal chilli and fry 1min.
- Add long beans, water and let cook for 5min.
- Add rice wine, pepper and salt to taste. Leave to cook for 1min.
- Garnish with parsley and serve hot with white rice.
- Grind half of the shrimps to add flavour and thickness to the sauce.