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Longbeans with Sambal Shrimps January 6, 2007

Posted by Angeleyes in Halal, Legumes, Medium Stir-fry, Seafood, Vegetables.

I had a request from Angeline a few weeks back asking for some spicy dishes. I seldom cook spicy dishes as they are rather heaty but I know my PiggyBeng will loves them so I have to cook one or two dishes of hot stuff once in a while. Though my MIL will cook some fish gulai (curry with no coconut milk and a more sourish version) but that ain’t enough so I will try to add some varieties if I can.


My mom gave me some habaneros (one of the most intensely spicy chili peppers – Wikipedia) during my last trip back to KL and I have totally forgotten about them sitting in my chilies box in the fridge. Some has started to rot when I checked them out so decided to cook them asap!



  • 300-400g Longbeans
  • 100g Dried shrimps
  • 7-8pcs Shallot
  • 4 cloves Garlic
  • 5pcs Red chilies
  • 1pc Habanero or 3pcs Chili padi (I put them all!)
  • 1/2″x1″ Belacan (Shrimp paste) 
  • Water or Tamarind juice
  • Sugar (in case too spicy)


  1. Wash longbeans and cut to 2″ long. Heat up wok with some oil and lightly fry the longbeans till 60/70% soft. Lift them up.
  2. Grind (blender) dried shrimps, shallots, garlic, red chilies, habanero and belacan. Add about 3 tbsp oil and fried the paste and adding a little oil after every 2 minutes and fry till fragrant. (try to fry using medium fire)
  3. Add in fried longbeans into the chili paste and stir for a while, add some water (about 3/4 cup) and cover, stir occassionaly till the longbeans turn soft. Serve.


1. tigerfish - January 6, 2007

Oooh, must be really spicy. The chilli padi is sooo…small !

2. kenwahfu - January 6, 2007

Very good , easy to cook healthy Malaysian recipes.



3. sasha - January 8, 2007

What? got special request samo? I also wanna request!! hehehe yum yum

4. Hijackqueen - February 8, 2007

OMG, Habanero is so spicy!!!!! Cannot tahan la.

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