My Glasgow Kitchen

My Little Corner of the World

I had some remainder veggies: aubergine and long beans from fish curry and carrots in the fridge. When planning a meal, I try to balance the flavours between the dishes. I was serving a soy sauce base dish and a plain garlic dish so something spicy and strong tasting would be good.

I had some belacan in the pantry but was too lazy to use the mortar and pestle to pound a paste. So I came up with a lazy version. Just chop garlic, shallots and chilli padi and stir fry with all the dishes.

Simple Belacan Stir Fry Veggies Recipe


1 tsp chopped garlic

1 tbs chopped shallots

1 tsp belacan

2 chopped chilli padi

1 tbs cooking oil

1 tsp soy sauce

Veggies (half an aubergine, 4 long beans, 1 carrot)


1.Steam the aubergine for 10 minutes.

2.Brown shallots in cooking oil, then add garlic, chilli padi and belacan.

3. Stir in veggies. Add water, soy sauce and cook it until soften.

4. Add salt to taste.

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