Long Bean Sambal
Long Bean Sambal is a vibrant, spicy stir-fry dish from Southeast Asia, particularly popular in Malaysia, Indonesia, and Singapore. It features long beans (also known as yardlong beans) cooked in a fiery paste made from chilies, shrimp paste, and other aromatics.
🍽️ Nutrition at a glance
This dish is generally low in calories and fat, providing a good source of dietary fiber and plant-based protein. A typical serving offers a modest calorie count, with key nutrients including vitamin C, vitamin K, and folate.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 5 g |
| Carbs | 14 g |
| Fat | 5 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 450 mg |
| Vitamin C | 25 mg |
| Vitamin K | 40 µg |
| Folate | 70 µg |
| Potassium | 300 mg |
| Manganese | 0.4 mg |
| Iron | 1.5 mg |
| Magnesium | 30 mg |
| Phosphorus | 80 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, sambal is a cornerstone condiment and cooking base across the Malay Archipelago, with countless regional variations. Nutritionally, the long beans provide a crunchy texture and are a good source of antioxidants and fiber, while the fermented shrimp paste adds a deep umami flavor and a boost of minerals.
