Stinky Beans – Either you love it or you hate it. Four Heavenly Kings or “四大天王” (yes, the same name as the famous Cantopop during the 1990s) is a very famous stir-fried assorted beans and vegetables with sambal among the Malaysian Chinese. It is usually available at Chinese restaurants or “大炒”.
In this episode of the Sambal series, I am going to teach you how to make this dish at home – it is super easy. But before that, you need to learn how to make an Easy Sambal paste first. Good luck and happy cooking!
How to make Four Heavenly Kings
for 3 to 4 servings
- 100 g Stink beans “Petai”
- 100 g Okra, diagonally sliced
- 100 g Winged bean, diagonally sliced
- 200 g Eggplant, chop into 4-cm length
- 20 g Dried shrimps, soaked and roughly chopped
- 1 Red onion, sliced
- 2 tbsp Sambal oil
- 5 to 6 tbsp Sambal – Learn how to make Sambal here
- Salt and sugar to taste (optional)
- Heat up 4 tbsp of oil on medium-heat.
- Fry eggplant for about 2 minutes or until lightly browned on all sides. Drain excess oil and set aside.
- Use the same wok, on medium high-heat, add 2 tbsp of Sambal oil.
- Add dried shrimps. Stir-fry for about 1 to 2 minutes or until fragrance.
- Add onion. Stir-fry for about 1 minute.
- Add 5 to 6 tbsp of Sambal. Stir and mix evenly.
- Add okra. Stir-fry for about 1 to 2 minutes. Lesser time if you like it more crunchy.
- Add winged bean. Stir-fry for about 1 to 2 minutes. Lesser time if you like it more crunchy.
- Add cooked eggplant. Stir-fry for about 1 minute.
- Add Petai. Stir-fry for about 1 to 2 minutes. Lesser time if you like it more crunchy.
- Optionally, you may add sugar and salt to taste.
- Off the heat and serve immediately. Good to go with white rice. Enjoy!