📝 About This Recipe
A staple of Southeast Asian 'Goreng' cuisine, this dish transforms humble green beans into a flavor powerhouse through the magic of fermented shrimp paste (Belacan). The beans are flash-fried to retain their vibrant snap, then coated in a rich, umami-laden sambal that balances spicy chilies with savory aromatics. It is an addictive, soulful side dish that perfectly captures the bold, rustic essence of Indonesian and Malaysian home cooking.
🥗 Ingredients
The Vegetables
- 400 grams French Beans or slender Green Beans (trimmed and cut into 2-inch lengths on a bias)
- 1/4 piece Red Bell Pepper (thinly sliced for color and sweetness)
The Spice Paste (Rempah)
- 1.5 tablespoons Belacan (Shrimp Paste) (toasted until fragrant and crumbly)
- 5-6 pieces Shallots (peeled and roughly chopped)
- 3 pieces Garlic Cloves (peeled)
- 2-4 pieces Red Bird's Eye Chilies (adjust to your heat preference)
- 2 pieces Large Red Chilies (seeds removed for a milder base)
- 2 tablespoons Dried Shrimp (soaked in warm water for 10 minutes and drained)
Stir-Fry Seasonings
- 3 tablespoons Vegetable Oil (high smoke point oil like canola or peanut)
- 1 teaspoon Palm Sugar (Gula Melaka) (shaved; substitute with brown sugar if unavailable)
- 1 teaspoon Light Soy Sauce (for extra depth)
- 1/4 teaspoon Salt (to taste, be careful as belacan is salty)
- 2 tablespoons Water (to help create a light sauce)
👨🍳 Instructions
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1
Begin by toasting the belacan. Place the shrimp paste in a dry pan over medium-low heat, breaking it up with a spatula for 2-3 minutes until it darkens slightly and releases a strong, pungent aroma.
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2
Prepare the 'Rempah' (spice paste) by placing the toasted belacan, shallots, garlic, bird's eye chilies, large red chilies, and soaked dried shrimp into a mortar and pestle or a small food processor.
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3
Grind or pulse the ingredients until a coarse, slightly chunky paste forms. Avoid making it a smooth puree; the texture adds character to the dish.
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4
Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering.
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5
Add the green beans to the hot wok and stir-fry for 2 minutes. You want them to develop slight blister marks while remaining crisp. Remove the beans and set aside.
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6
Wipe out the wok and add the remaining 2 tablespoons of oil over medium heat.
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7
Add the spice paste to the oil. Sauté the paste (tumis) for 4-5 minutes, stirring constantly. The paste is ready when the oil begins to separate from the solids and the color deepens to a rich brick-red.
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8
Stir in the palm sugar and light soy sauce, mixing well into the aromatic paste.
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9
Return the par-cooked green beans and the sliced red bell peppers to the wok. Increase the heat to high.
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10
Toss everything vigorously for 1-2 minutes to ensure every bean is thoroughly coated in the spicy shrimp paste.
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11
Add the 2 tablespoons of water. This creates a tiny bit of steam to finish cooking the beans and helps the sauce cling to the vegetables.
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12
Perform a final taste test. Add a pinch of salt if needed, though the belacan and dried shrimp usually provide enough salinity.
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13
Transfer immediately to a serving platter to prevent the beans from overcooking and losing their crunch.
💡 Chef's Tips
Toasting the belacan is non-negotiable; it removes the 'raw' fishy taste and replaces it with a deep, smoky umami. If your green beans are particularly thick, blanch them in boiling water for 60 seconds and shock in ice water before stir-frying. Don't rush the 'tumis' (sautéing) of the spice paste—cooking it until the oil separates is the secret to authentic flavor. Use a high-quality fermented shrimp paste (found in blocks) rather than the liquid 'shrimp sauce' for the best texture. If you prefer a vegetarian version, substitute belacan with fermented bean paste (tauco) and omit the dried shrimp.
🍽️ Serving Suggestions
Serve as a side dish alongside steamed jasmine rice to soak up the spicy oils. Pairs beautifully with Ayam Goreng (Indonesian Fried Chicken) or grilled fish (Ikan Bakar). Accompany with a cooling cucumber salad or 'Acar' to balance the heat of the chilies. A cold lager or a glass of iced calamansi lime juice works perfectly to refresh the palate between bites.