Dry-fry peanuts in a wok over a gentle flame until they are slightly browned. Skin the nuts, then put them in a food processor to get them coarsely ground.
Blanch kangkung in boiling water for two minutes. Remove with a perforated spoon and drain well. Blanch long beans for two to three minutes, drain, and run under cold water from the tap.
Heat oil in a small pan; fry chilli paste briskly. Add belacan granules; mix. Mix in (A) and simmer. Stir in (B). Mix well until evenly combined. Turn off the heat, add peanuts and mix. Set sauce aside.
To serve: Pour sauce over the vegetables and toss well to mix.