Long Beans Belacan Stir Fry is another Malaysian classic using kajang panjang (long beans) instead of kangkung. Crunchy and super tasty!

Long beans, a.k.a. kajang panjang in Malaysia is easy to find in the markets there. Over here, it is only available at the Asian markets and they tend to be more expensive than other vegetables. I have tried growing them but only with limited success probably because the conditions are not right. They do take a long time to germinate and grow. By then, our growing season is almost done and the weather turns cold. Since it is one of my favorite vegetables, I always get a bunch whenever I go to the Asian market and I did just that this past weekend.

Eaten with Congee or Rice

This spicy and delicious stir fry also happens to be one of Mom’s favorite. When I was growing up, she cooked this often and we usually ate it with plain congee. To this day, whenever I get the chance to prepare this dish, we will eat it with congee.

Even my father-in-law enjoyed it very much with congee. My mother-in-law was Teochew and so when she cooked congee, she made Teochew dishes and this stir fry was not one of them. As a newly wed, I cooked this Long Beans Belacan Stir Fry because it is hard to mess up a belacan stir fry. 😉

Of course, you can also enjoy this dish, like Kangkung Belacan, with steamed rice. We have done that too and it is really tasty with rice as well. Since kajang panjang and kangkung are not easily available where we live, the best alternative is this Green Beans Belacan Stir Fry as green beans are easily available.

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Long Beans Belacan Stir Fry

Long Beans Belacan Stir Fry is another Malaysian classic using kajang panjang (longbeans) instead of kangkung. Crunchy and super tasty!

Author : Linda Ooi

Course : Side Dish

Cuisine : Malaysian

Keyword : long beans belacan, long beans stir fry

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4

Calories: 135kcal

Ingredients

12 oz long beans /kajang panjang, cut into 2-inch lengths (340g)
3 red chilies (seeded and cut into pieces)
6 to 8 shallots or 1 medium onion (peeled and cut into pieces)
3 cloves garlic (peeled)
1 tbsp dried shrimps (washed and soaked for 10 minutes to soften) (15g)
¾ inch cube belacan / shrimp paste (toasted)
2 tbsp vegetable oil
Salt to taste

Instructions

Blend red chilies, shallots, garlic, dried shrimps, and belacan into a paste. Add 2 tablespoons of water if necessary.
In a large pan or wok, heat vegetable oil over medium high heat. Saute blended spice paste for 4 to 5 minutes until it is fragrant.
Add prepared long beans and stir fry until long beans are coated with the spice paste.
Add water, and place a lid on the fry pan or wok for 3 minutes.
Open the lid, add salt and continue to stir fry for 2 to 3 more minutes until sauce has thicken.
Transfer to a dish and serve immediately with congee or steamed rice.