Recipe: Belacan Long Beans

Recipe: Belacan Long Beans

Recipe: Belacan Long Beans

Sambal Belacan (a blend of spicy red chilli and fermented shrimp paste) is a classic and versatile condiment in Malaysian cuisines. It is not only served with fresh vegetables but also great for stir-fry with various vegetables such as kangkung (water spinach), ladies finger and just like this recipe, long beans.

This is a simple and tasty way to cook vegetables at home and served with a bowl of plain white rice or even porridge. This dish is a popular twist of a classic Kangkung Belacan (water spinach) and popular among young generations due to the crunchy green beans.

Long beans also are known by the name of Yardlong Beans, Chinese Long Beans and Asparagus Beans is commonly found in Southeast Asia. It differs from common green bean where long beans grow on climbing vines while common green beans grow on a plant.

Besides, long beans have a more pronounced taste and less sweet. It has high fibre content that helps with the digestive system and reducing cholesterol level. Besides that, it also contained a good amount of vitamin A, B complex, and C.

Young long beans are most preferred as it is more crisp, sweet, and tender. It usually comes in long bundles typically about 12″ to 30″ long. Choose the long beans that are flexible but not limp, and do not have black spot. Then, try this recipe for a healthy and tasty meal.

Ingredients (4 servings):

  • 300g long bean (cut into 2 inches in length)
  • 50g dried shrimps (soaked for 10 minutes to soften and then chopped coarsely)
  • 2 tbsp belacan (shrimp paste)
  • 4 shallots (chopped)
  • 3 garlic cloves (chopped)
  • 4 dried chillies ( soaked in hot water for 10 minutes and remove the seeds)
  • 4 red chillies
  • 2 tbsp cooking oil
  • 200ml water
  • Salt


  1. Blend or pound together chillies, shallots, garlic and shrimp paste to become sambal belacan paste.
  2. Heat up cooking oil in a wok on medium heat. Add the coarsely chopped dried shrimps and stir fry until golden brown.
  3. Then, add the sambal belacan paste and stir fry until fragrant.
  4. Add the long bean and water. Adjust water accordingly depending on how soft you want to cook the long beans. Mix them well and season with salt to taste.
  5. Cover the wok and let it simmer on low heat for about 2 minutes or until water evaporates and long beans are soft.
  6. Turn off the heat and serve immediately with plain white rice or porridge.

Article Written By Mico Hu

Mico is a professional creative writer in Foodpanda. She writes about travel, fashion, and food. Also, she enjoy travelling to new places and also eating delicious food.

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