Green Beans with Sambal Ikan Bilis

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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1 cup dried anchovies, rinsed in water and drained
3 clvoes garlic, minced
1 packet of green beans, sliced at an angle
1 tsp tamarind juice- optional
Dash of salt (if required)

For the Sambal Belacan:
6 shallots, peeled
8 red chile peppers (such as Red Fresno), seeds removed for less spiciness
1-2 Tbsp dried shrimp, soaked in water briefly
1-2 Tbsp worth of belacan paste, dry-fried in a wok


After preparing the sambal belacan, set aside. Blanch the green beans in hot water for a quick minute. Remove from water and drain. Heat about 1 tbsp of oil in a wok or pan and saute the garlic until fragrant (on low heat). Next, add about 4 Tbsp of the prepared sambal belacan (mixed with turmeric juice) and stir-fry for about 1 minute. Add the anchovies and stir quickly to coat. Finally, add in the blanched green beans and stir for about 1 minute to coat well. Do a taste test and add a dash of salt if required. Serve hot with steamed rice.