Name: Kacang Panjang Goreng Berlada (Stir-fried Spicy Long Beans)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1 firm tofu square, diced and crisp-fried (optional); 2 bird’s eye chillies; 1 large red chilli; 1 Tbsp dried anchovies, soaked in water for 5 minutes to soften; 250 g (9 oz) long beans, ends trimmed and sliced on the diagonal into 5-cm (2-inch) lengths; 3 cloves garlic, peeled; 2 kaffir lime leaves, thinly sliced; 1 Tbsp vegetable oil; 2 shallots, peeled

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

Long beans are also known as asparagus beans, yard long beans or Chinese long beans. In Malaysia, they are typically stir-fried or added to curries. This particular stir-fry is how I like to eat my long beans, always with a hint of chilli. Adjust the amount of chillies added to taste.

Ingredients

1 Tbsp vegetable oil
250 g (9 oz) long beans, ends trimmed and sli

Method

Chop the ingredients for the spice paste roughly, then pound using a mortar and pestle into a coarse paste.
Heat the oil in a wok over medium heat. Add the pounded spice paste and cook, stirring continuously, for 5–10 minutes, until the oil separates.
Add the long beans and mix well. Leave to cook for about 3 minutes, until the beans are slightly soft.<