If there is one precious yet simple recipe that embodies every essence of Nyonya cuisine, it would be sambal long beans.
Packed with flavour and full of heart, it is one of those dishes that you would only ever find at a neighbour’s house or a friend’s family gathering. A one-off occurrence.
Years after that, you’d find yourself saying, “Hey, do you remember that one time we went to Aunty So-and-so’s house and had that delicious dish?”
That is the stuff of magic.
Here’s how you can recreate some of that magic in your home, for when your neighbour drops by or when you need to quickly cook up a storm for a random family gathering.
Flavours and pairings:
Its pleasant umami packs quite a punch, so this dish is best enjoyed with steamed rice and a simple omelette.
It is the perfect lunchtime treat to enjoy with the family at the table.
Ingredients
- 200 g long beans, cut into inch-sized pieces (fine beans as an alternative)
- 1 tbsp dried shrimps
- 3 garlic cloves
- 2 large red chillies
- 1 medium red onion
- 1 tbsp sunflower oil
Method
- Soak the dried shrimps in hot water until it softens. Then, blend it with garlic, chillies and onion. Make sure you blend into a rough consistency, not a smooth paste.
- Heat 1 tbsp of oil in a wok or wide pan on medium heat. Add the blended ingredients and stir well continuously for three minutes until fragrant and the chillies are cooked.
- Turn the heat up to medium-high. Add the beans and salt according to taste. Cook for three to five minutes or until the beans are cooked but still retain some bite.
- Serve immediately with hot rice and enjoy!
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.