A popular Indonesian side dish. Try this recipe with yard-long beans.
Ingredients
1 1⁄2 pounds green bean (washed, ends trimmed and cut into 2 inch pieces)
1 onion (medium, finely chopped)
2 cloves garlic (peeled and crushed)
1 teaspoon tamarind (tamarind paste, or 1 small piece tamarind)
2 chili pepper (fresh Thai style chili, washed, seeded and thinly sliced)
3 tablespoons brown sugar
1 leaf bay leaf
1 leaf lime (kefir lime leaf, dried)
1 3⁄4 cups coconut milk
salt (to taste)
1⁄4 cup cooking oil (nut or sunflower oil work best)
Instructions
Blend to a paste onion, garlic, chili and tamarind paste. Heat oil in a pan over a medium heat and stir fry this paste for about 4-5 minutes.
Add green beans and stir to coat in the paste. Add now sugar, bay leaf, and lime leaf. Stir and season with salt to taste.
Add coconut milk, a little at a time. Simmer on a low heat, uncovered, for 10-12 minutes, or until green beans are done.
Transfer to a plate and serve warm.
Yield
6 servings
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Notes
If you don't have them, substitute kefir lime leaf with 2 teaspoons grated lime or lemon zest, and 1 tablesoon tamarind paste with 1 tablespoon lime or lemon juice.
Source
Indonesian cuisine
easy, simmer
vegetables, side dish
Indonesian food recipes
Food in Asia
Food in Asia