Another Mama’s Recipe – Sambal Long Bean

Sambal Long Bean

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


  1. Add oil to heated wok. Fry onions and dried shrimp till fragrant (2min).
  2. Add sambal chilli and fry 1min.
  3. Add long beans, water and let cook for 5min.
  4. Add rice wine, pepper and salt to taste. Leave to cook for 1min.
  5. Garnish with parsley and serve hot with white rice.


  • Grind half of the shrimps to add flavour and thickness to the sauce.

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