Ingredients:
- 100 g stink beans
- 100 g 4-angled beans (winged beans) (or use ladies' finger if you prefer)
- 100 g long beans
- 200 g brinjal
- 4 tbsp of sambal made from:
- 300 g fresh red chili
- 30 g dried chilli
- 10 g bird's eye chilli (chilli padi) (optional)
- 1 big onion
- 5 cloves garlic
- 1/2 inch shrimp paste
- 50 g dried prawns, lightly minced
- 50 g ikan bilis (anchovies)
- 1/2 tsp salt (or to taste)
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 5 tbsp cooking oil
Instructions:
- Preparing the vegetables:
- Half the stink beans to check and remove any worms in them.
- Slice the winged beans diagonally.
- Cut the long beans into 2-inch length (or shorter if you prefer).
- Quarter the brinjal lengthwise, then slice them into thick chunks at an angle.
- Heat a wok with cooking oil.
- When the oil is hot add the anchovies. Fry them till they are crunchy. Remove them from the wok and set them aside.
- Add the stink beans to the wok and stir-fry for about 2-3 minutes. Ladle them up and set them aside.
- Next, fry the winged beans for 2-3 minutes. Remove them from the wok and set aside. Do the same for the long beans.
- Next fry the brinjal till they are half-cooked. Ladle them up and set them aside.
- Add the minced dried prawns to the wok and fry them till they are fragrant.
- Add the sambal and fry them till they are fragrant and it separates from the oil.
- Then add all the vegetables to the wok. Fry them till they are cooked. Season them with salt, light soy sauce and sugar.
- Add the crunchy anchovies.
- Give the vegetables and the anchovies a good stir.
- Ladle them up onto a serving plate.
- Serve with white rice.
