{"version":"1.0","provider_name":"","provider_url":"https:\/\/sslbelacan.com\/cn","title":"Stir Fried Long Bean with Dry Shrimp Sambal","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"jS5KOm9TSR\"><a href=\"https:\/\/sslbelacan.com\/cn\/stir-fried-long-bean-with-dry-shrimp-sambal\/\">Stir Fried Long Bean with Dry Shrimp Sambal<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/sslbelacan.com\/cn\/stir-fried-long-bean-with-dry-shrimp-sambal\/embed\/#?secret=jS5KOm9TSR\" width=\"600\" height=\"338\" title=\"\u300a Stir Fried Long Bean with Dry Shrimp Sambal \u300b\u2014\" data-secret=\"jS5KOm9TSR\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>","description":"Stir Fried Long Beanwith Dry Shrimp Sambal Instruction Instructions For Dry Shrimp Sambal :1.\u00a0 Wash all ingredients thoroughly and pat them dry with a kitchen towel.2.\u00a0 Heat a pan with oil and toast the belacan until it dries out, becoming powdery andemitting a strong shrimp fragrance. Remove from heat and let it cool. Alternatively, wrapthe belacan in aluminum foil and air fry for 10 minutes at 180 degrees Celsius untilfragrant. Allow it to cool.3.\u00a0 Remove seeds from the fresh chilies and cut them into smaller pieces.4.\u00a0 Blend ingredients 1-3 separately, adding 4-5 tablespoons of peanut or olive oil to each.5.\u00a0 Heat a pan with 2 tablespoons of oil and stir-fry the blended ingredients from step 4 untilfragrant and lightly browned (about 6 minutes).6.\u00a0 Add the chopped fresh chilies (ingredient 2) and stir-fry until fragrant (8-10 minutes).7.\u00a0 Incorporate the soaked dried chilies (ingredient 1) and stir-fry together until the oilseparates (10-12 minutes).8.\u00a0 Add the crumbled belacan, palm sugar, tamarind water, and sliced onions, one at a time.9.\u00a0 Add the knotted pandan leaves and simmer for 15 minutes. Season with sea salt to taste.10.\u00a0Remove the pandan leaves and let the sambal cool. Bottle it in a dry, sterilized containerand refrigerate. It will keep for up to 2 weeks in the refrigerator and up to 1 month whenfrozen.This recipe yields approximately 300 grams of sambal.\u00a0Instructions For stir fried long bean with dry shrimp sambal :1.Heat a wok or large fry pan. Add vegetable oil and swirl it around to coat the wok or fry pan.2.Add dry shrimp sambal. Saut\u00e9 for 20 seconds until fragrant. Then add pork or chicken foranother 20 seconds.3.Add prepared long beans and water. Stir fry for another 5 minutes or until long beans aretender.4.Soya sauce to taste.\u00a0Usage:This sambal can be used as a cooking sauce for dishes such as sambal prawns, sambal petai,sambal long bean, sambal potatoes, sambal egg plant, Mee Siam and Singapore Laksa. Pleaserefer to the respective recipes for more details.\u00a0Tip:For the best results, use belacan made from fresh ingredients. Fresh belacan not onlyenhances the aromatic taste but also improves the vibrant color of the sauce. Some varietiesof belacan, especially those with a deep, pungent aroma, may darken the sambal and impart adull, stale scent, diminishing its fresh umami flavor. Therefore, opting for fresh belacan isessential to maintain the signature freshness and flavor of the sambal. Ingredients Prep Time: 20 minutesCooking Time: 15 minutes\u00a0Fresh Ingredients For dry shrimp sambal :1.\u00a0 6 dried chilies, cut into smaller segments, soaked in boiling water for 20 minutes, thendrained well2.\u00a0 150 grams fresh red chilies, chopped3.\u00a0 3 tablespoons dried shrimp, soaked in warm water for 20 minutes4.\u00a0 200 grams shallots, thinly sliced5.\u00a0 1 cup peanut oil or olive oil (for a healthier option)6.\u00a0 20 grams roasted belacan, crumbled7.\u00a0 3 tablespoons palm sugar8.\u00a0 30 grams tamarind paste mixed with 1\/2 cup water (discard seeds)9.\u00a0 1 large red onion, halved and sliced (optional)10.\u00a03 pandan leaves, knotted11.\u00a0Sea salt, to taste\u00a0Fresh Ingredients For Stir fried long beans with dry shrimp sambal:1.\u00a0 450g of fresh long beans (cut into 2 inch length)2.\u00a0 100g pork \/ chicken (slice in to thin pieces)3.\u00a0 \u00bc cup of water4.\u00a0 2 table spoon of vegetable oil5.\u00a0 Soya sauce to taste6.\u00a0 150g of Dry Shrimp Sambal (see ingredients and recipe on the same page)","thumbnail_url":"https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/long-bean-cover.webp"}