Long Beans, need I say more?
What is Belacan? Fermented shrimp
paste but not the cincalok type.
How is it made? Small Shrimps are
dried then smashed and ground to a paste form together with salt. So you can’t
see any shrimp anymore. The paste will be place into a mould shaped into round
or square. Then they will be dried in the sun for 2-3 days until its harden. So
you will have to cut it out to smaller cubes or pinch it out yourself. Remember
to keep them in dry places or keep in refrigerator once the packet is opened to
avoid mold or worms.
These days belacan can also be
found in powder form packed and sold in supermarket.
Unfortunately they are not as tasty
as the cube types. Those cube forms paste smells more fishy then the powder
type. So it is definitely more tasty.
It kind of stinks before it is cook
but once it is in the pan, you will smell it, the smell will change from the
fishy stinking smell to an aromatic smell. This condiment is used mostly in many
vegetable frying dish but sometimes also some meat dishes. Let us start cooking
and enjoy this delicious mouthwatering long beans.
Ingredient
1 tablespoon dry shrimp (har mai)
3 tablespoon dry shrimp paste or belacan
powder
3 baby carrots sliced
Long beans cut to size of 4 cm
Cook and prepare
Fry carrots, remove to plate
Add 2 tablespoon
Fry dry shrimp until caramelized
Add dry shrimp paste or belacan
powder
Add a table spoon water if it dries
out
Add long beans fry for 5 minutes
Garnish with carrot
Ready to serve
