What you need:
- long beans, cut into 1" length or bite-sized
- cili padi (bird's eye chili), cut into small pieces
- shallot, minced
- garlic, minced
- sambal belacan, a Malay style sambal which can be bought of the shelf
Heat up some oil in the wok. Add in minced garlic and minced shallot, stir-fry until fragrant. Add in the chili padi then sambal belacan. Stir-fry non-stop on low heat to avoid the sambal belacan to be over-cooked. Once fragrant, add in the long beans, cook for a few seconds then add in some water. Cover with hood and let it simmer on low heat until long beans are cooked. Stir-fry a bit and serve while it's hot.
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