Four Heavenly Kings

Bobby Ong

Plated Asia Producer
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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

Preparation

for 3 to 4 servings

Main ingredients

  • 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

Seasonings

  • Salt and sugar to taste (optional)

Step-by-step

  1. Heat up 4 tbsp of oil on medium-heat.
  2. Fry eggplant for about 2 minutes or until lightly browned on all sides. Drain excess oil and set aside.
  3. Use the same wok, on medium high-heat, add 2 tbsp of Sambal oil.
  4. Add dried shrimps. Stir-fry for about 1 to 2 minutes or until fragrance.
  5. Add onion. Stir-fry for about 1 minute.
  6. Add 5 to 6 tbsp of Sambal. Stir and mix evenly.
  7. Add okra. Stir-fry for about 1 to 2 minutes. Lesser time if you like it more crunchy.
  8. Add winged bean. Stir-fry for about 1 to 2 minutes. Lesser time if you like it more crunchy.
  9. Add cooked eggplant. Stir-fry for about 1 minute.
  10. Add Petai. Stir-fry for about 1 to 2 minutes. Lesser time if you like it more crunchy.
  11. Optionally, you may add sugar and salt to taste.
  12. Off the heat and serve immediately. Good to go with white rice. Enjoy!

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