Long beans with dried shrimps and preserved radish

Ingredients
300g long beans, cut finely
2 Tbsps dried shrimps, shelled and washed
2 tsps chopped choy poh or preserved radish, washed
2 cloves garlic, chopped
2 Tbsps cooking oil
1 red chilli, cut finely
1/2 tsp sugar
Salt to taste
3 Tbsps peanuts, roasted

Method
1. Cut dried shrimps into two if they are big ones. Heat some oil in wok and fry dried shrimps. Drain and set aside.

2. Dry roast the peanuts in a separate pan without oil, or put them in the microwave, uncovered, on high for three minutes or until golden brown.

3. Fry garlic in the rest of the oil, add chilli and stir. Add in the choy poh, then the long beans and sautee for about two or three minutes.

4. Add in the dried shrimps and combine, then the sugar. Taste before adding salt.

5. Dish out and serve the long beans sprinkled with roasted peanuts. Serve with white porridge.

- From the article Boost up with long beans by Eu Hooi Khaw.

Hot and sour long beans

Ingredients
300g long beans, cut into 3cm lengths
2 heaped Tbsps ikan bilis, cleaned of entrails and washed
200g half-fat pork or chicken breast, cut into chunks
4 dried chillies, soaked in hot water and seeded
3 pieces of asam keping
3 cloves garlic, chopped
2 Tbsps oil
2 Tbsps light soya sauce
1 tsp dark soya sauce
4 Tbsps water
Salt to taste

Method
1. Fry garlic in hot oil. Add ikan bilis and fry till golden.

2. Add in the meat, seasoned before hand with a little soya sauce and pepper. Stir fry for a few minutes.

3. Put in the long beans and dried chillies and sautee.

4. Add in the two soya sauces and asam keping. Add in the water.

5. Cook the beans covered for three minutes or until they are soft. Then taste before adding salt. Dish out and serve.

- From the article Boost up with long beans by Eu Hooi Khaw.