Monday, 15 June 2009


A popular dish in Malaysia and Singapore and traditionally served with rice, curries and sambals. You may add seafood such as prawns, squid and cockles to make it a substantial meal instead of an accompaniment to your meal.


1 large bunch snake beans – tailed and cut into 4 cm lengths
Palm full of dried prawns – soaked in water to softened and then drained
2 to 3 cloves garlic
4 large red fresh chillies or 2 heaped tbsp fresh crushed chillies
1 tsp shrimp paste/belacan powder or 2 cm fresh shrimp paste/belacan (roasted)
1 to 2 tbsp light soy sauce
1 onion - sliced
2 tbsp oil


Pound together the garlic, dried prawns, chillies and belacan to a semi fine paste.

Heat oil in a wok and fry the paste for about 3 mins, adding tablespoons of water to moisten the paste if required.

Add in the beans and mix well with the paste. Moisten with the soy sauce. You may use water instead of the soy sauce if you wish. Continue cooking until the beans are cooked. Remember that the beans should still remain crunchy.

Check your seasoning and add salt if required. Lift and serve hot with rice and other Malaysian style dishes such as curries or sambals such as PRAWN SAMBAL.

PS: I would normally add some fresh prawns or squid to this dish but as I was having it with PRAWN SAMBAL, I omitted using any seafood. If using seafood, add this prior to the beans and cook for a min or two before adding the beans.

PSS: If you cannot find snake beans, you may substitute them with snow peas or French beans.


Salt N Turmeric said...

Aiyo! Terliur tengok kacang panjang belacan tu! Can't wait for my friend to come next mth for a short holiday. Im gonna pig out on Msian food! Ada kaki baru best makan kan?

VG said...

Yes Farina, I agree...kalau ada kaki baru best masak and makan, LOL. Hope you have a great time with your friend.