How to make it

  • Pound the above ingredients (except for the belacan) till coarse paste formed
  • Snap/cut the long beans into 1 inch length
  • Fry the pounded ingredients with the sambal belacan till dark mixture is formed
  • Add the long beans and saute till mixed with pound ingredients
  • Add salt to taste.
  • Add sugar to taste if needed
  • ***Serve with white steamed jasmine rice***

Reviews & Comments 1

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    " It was excellent "
    tanwiratchada ate it and said...
    My favorite one and very common in Thailand also. I often cook it at home. Wanna try my style?? hahahah... ;)
    Was this review helpful? Yes Flag
    " It was excellent "
    nadaism ate it and said...
    OOo! Thanks for sharing and reminding me of a dish I had in Bali with Snake Beans (long thin beans) Love it.
    Nada :)
    Was this review helpful? Yes Flag

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