Snake beans are from the long beans family. They have wrinkled and thicker texture compared with the normal long beans. They originated from Sabah and I love it for its crunchy texture. You can stir fry them with just garlic and sea salt and you can taste the natural sweetness of the bean. I stir fried them with dried shrimp paste ( belacan ) , chilli paste and dried shrimps and lots of garlic and gosh, it was one appetizing veggie dish and the crunchy texture makes it even more good :) I can eat this with just a bowl of piping hot rice...yummy!
Now looking at them , I know why they are called snake beans, they do resemble the snake , for their wrinkled texture looks like the patterns on the snakeskin ..of course the snake have smooth skin :p . Snake beans are thicker than the normal long beans. Mmmmm this is a simple stir fry and you can't hide the aroma of this dish from your neighbor , it will permeates the whole neighborhood because of the dried shrimp paste. :p My friend who married an Englishman , cannot have dried shrimp paste in the house for the hubby could not stand the smell of dried shrimp paste, he said it smells like dirty smelly socks...LOL! and he said we asians just love anything smelly .....kidding ...he was referring to durians and dried shrimp paste ! :p
Sabah snake beans ....I love this beans ..it has lots of nutrients :)
garlic,dried shrimp and dried shrimp paste makes this dish
so aromatically good !
Daddy loves the dried shrimps and he will help himself to all
those hidden dried shrimps amongst the beans :p
Y U M M Y !!!
Stir Fry Sabah Snake Beans With Dried Shrimps
400 gms snake beans - washed, drained and cut into 1" length
5 pips of garlic - crushed and chopped
3 tbsp of dried shrimps- soaked and crushed
1/2 thumb sized dried shrimp paste ( belacan )
1 tbsp of ground chilli paste ( chilli boh )
1/4 cup water
3 tbsp of grapeseed/ olive oil
Heat up oil in non stick wok, saute the garlic , dried shrimps , ground chilli paste and dried shrimp paste till aromatic, add in the cut beans and stir fry for 5 minutes. Add in 1/4 cup of water. Close with a wok cover for 8 minutes under high heat. Open the cover and continue to stir fry till the gravy thicken and just enough to coat the beans. Dish up and serve hot.
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