It took me quite some time to find the name for this dish. This rather popular dish is no stranger in Malaysia. In fact, it is authentically Malaysian. As to why it was named Four Heavenly Kings, I believe it is the use of four types of vegetables usually brinjal, okra, long beans, and stink beans. The vegetables are interchangeable with others such as winged beans or snake beans. Plainly put, it is just stir-fried mixed vegetables. In true Malaysian style, this dish is usually served spicy with the use of chilli paste or sambal and dried shrimp. It has this unique pungent smell of the dried shrimp and the sting of the sambal. A truly flavour-filled dish indeed.
Today, I am making use of my ready-made sambal udang kering or dried shrimp chilli paste to make this dish. The process is made so much easier as I do not have to peel, cut and grind the chilli paste anymore. Ultimately, it is my favourite because it only takes me 8 mins to cook this dish. Truly a blessing for busy people like me.
Four Heavenly Kings (Stir-Fried Mixed Vegetables) 四大天王Serves 4 person
100 g stink beans, halved
100 g long beans, cut into 2 inch length
100 g brinjal, cut into 2 inch length
100 g winged beans/okra
100 g dried shrimp sambal/sambal udang kering
5 cloves garlic, chopped
3/4 cup oil
1/2 tsp salt (optional)
1 tsp sugar (optional)
2 tbsp water
2. Leave about 2 tablespoons oil in the same wok and saute chopped garlic until fragrant. Add sambal udang kering and water. Fry till fragrant.
3. Add in all the vegetables and seasoning and give it a quick toss.
4. Remove and serve hot with rice.
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