This side dish is always loved for its spiciness as well as for the authentic true Malaysian taste with belacan, I love-love belacan though upon roasting, the smell may be overwhelming to those who are accustomed to it. Belacan is sort of our signature ingredient, that for sambal belacan (sambal belacan bawang merah) and other sambal dishes. Here in, kacang buncis fried with ikan bilis/anchovies and belacan chilli paste.
15 (or about 300g) kacang buncis/french bean - remove string and cut into 1 inch length.
2 tbsp ikan bilis/dried anchovies - soaked for 10 mins and drain off excess water
Lime juice - as needed
1/2 tsp palm or white sugar
Salt for taste (just a pinch)
Oil as needed
For the chilli paste
5 dried chillies
1/2 inch roasted belacan/shrimp paste
** blend/ground to a rough paste
Fry anchovies in heated oil till crispy.
Remove and keep aside.
Leave about 2 tbsp of oil in the same wok/pan.
Add chilli paste; fry till aromatic and oil splits.
Put in buncis/beans.
Stir and pour tad bit of water to cook and soften beans.
(note; depends on the texture you prefer).
Add fried anchovies, lime juice and salt (if needed)
(note; belacan is salty, so please taste first)
Give a good stir and dish out.
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