Wednesday, 1 May 2013

Sambal Long Beans With Beancurd


1 bundle long beans (trim the ends and snapped into 5cm length.
1 Firm beancurd
2 tbsp dried shrimps (washed and soaked)
2 garlic (lightly crushed)
2 tbsp sambal chilli
1 tbsp cooking oil
Oil for frying

1. Heat some oil in the pan. Fry the beancurd till golden and crispy. Remove and set aside.

2. Heat 1 tbsp of oil in the wok. Saute the dried shrimps and garlic.

3. Toss in the long beans and stir fry. Add some water and cook for 10 minutes.

4. Add the sambal chilli and mix well. If getting too dry,  add more water. Cook for another 10 minutes.

5. Toss in the beancurd and mix well with the long beans.

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