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4 Heavenly King with Sambal Udang (Chili Shrimps) October 8, 2006

Posted by Angeleyes in Beans, Halal, Legumes, Medium Stir-fry, Seafood, Vegetables.
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I came to know about this dish just 2 years back. The way they named this dish gave me the impression that it’s expensive but surprisingly it is not. In fact, they are all the common vegetable, legumes and bean. The 4 main items are lady’s fingers (okra), winged beans, snake beans (or can use longbeans) and brinjal (egg-plant). When such items cooked together with chili shrimps… it’s so appetizing that it make you want to eat more! 😛

cooked4heavenlyking.JPG

 Recipe:

  • 150gm Snake beans
  • 200gm Lady’s fingers (okra)
  • 200gm Winged beans (kacang botol)
  • 1 or 2 pcs Brinjal (egg plant)
  • 100gm Dried prawns
  • 3 Red chilies
  • 2 Chili padi
  • 4-6 pcs Shallots
  • 3 cloves Garlic
  • 10gm Belacan (shrimp paste)
  • Black soy sauce
  • Light soy sauce
  • Water

 4heavenlyking.JPGsambaludang.JPG

Method

  1. Grind the dried prawns, shallots, chilies, chili padi, garlic and belacan.
  2. Cut snake beans to about 1.5″ long and dry fried with some oil until half soft. Same proess for brinjal and winged beans. When done, lift them up and put aside.
  3. Heat up wok with 3 tblsp of oil and fry the grinded item until fragrant then lift up and put aside.
  4. Put in another 2 tblsp of oil and fry lady’s fingers for about 2 minutes and put in the fried winged beans, brinjal and snake beans and continue to stir fry for another 2 minutes or so then put in the sambal udang which we fried earlier. Continue to stir and put in some black soy sauce (put more if you like a darker tone).
  5. Add in some water, stir and cover for 2-3 minutes and continue stirring. Add in soy sauce (not too much as the saltiness may come from the dried prawns and belacan) and stir until the mixture starts to look a little sticky. Lift up and serve.

Note: Should you prefer it to be spicier, do add in more chili padi. Alternatively, you can also chop some garlic and sauteed them before going to #4.

Tips: If you do not want to use too much oil to fry the brinjal (they absort lots of oil), you can steam them first before frying but of course it won’t taste as good… 😛

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Comments»

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