Goreng-Goreng and our Malaysian goreng. Our goreng, especially if its a Malay style goreng must be a belacan goreng. What is belacan by the way (Sambal Belimbing Ikan Bilis, Sambal Terasi, Belacan Fried Rice & Sambal Belacan Ikan)? Belacan is definitely an ingredient seller for me. In other words, I so love belacan which can be overwhelming for some people. I really can't understand or don't know why these people cannot digest the smell of belacan, but myself? No problem. Belacan naturally will kick in when added into our Malaysian savory dishes or for the matter, when you stir fry vegetables (Sweet Potato Leaves Belacan & Kangkung Belacan). Also, when we speak about stir frying on the whole primarily, its about quickly frying in a jiffy (Mee Goreng Udang). Similarly, that's how we do it for Kacang Buncis Goreng Belacan (Kacang Buncis Tempeh Goreng). French beans, bilis/anchovies, home made belacan chili paste and of course, lime juice and a tiny bit of Gula Melaka for the spectacular savoury Malaysian tastes (Kerabu Kacang Botol, Sayur Lodeh & Taugeh Ikan Masin) in Kacang Buncis Goreng Belacan.
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 Gula Melaka/palm 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.