Claypot Sambal Mixed Beans

Tested Recipe with Slight Adjustment Adapted from Jamie Jong’s Claypot Delights

Claypot Sambal Mixed Beans


2 pcs beancurd (cut into pieces)

80g petai (halved)

190g long beans (trimmed both ends and cut into sections)

150g lady’s fingers (trimmed both ends and sliced)

1 no x 246g brinjal (cut into strips)

Blended spice paste:

10 pcs shallots (peeled)

2 cloves garlic (peeled)

2 tbsp chilli boh

1 tbsp cencaluk

1 tsp toasted shrimp paste


1 tsp sugar

½ tsp salt

Preparation Instructions:

  1. Deep fry beancurd and brinjal separately, drain well.
  2. Heat 3 tbsp oil in claypot, fry spice paste until oil separates.
  3. Add in petai, long beans and lady’s finger, cover and cook over low heat for 3 mins, add ¼ cup water, then add in fried beancurd and brinjal, cook for another 3 mins, season with seasonings.
  4. Remove and serve.

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