Kacang Panjang Kecap - Indonesian Green Beans in Sweet Soy

READY IN: 40mins
Recipe by Um Safia

This is a simple but delicious Indonesian recipe for French / green beans. It goes perfectly with Nasi Kuning (festive yellow rice). This recipe comes from 'Recipes from our Thai kitchen'. Time to make doesn't include resting time.

Top Review by Cole R.

I thought this was delicious. I added a little fresh ginger to the paste in the beginning (only because I had it, not because I thought the recipe would need it). I'm not sure why realbirdlady didn't think the dish had enough flavor. I followed the other measurements/ingredients pretty closely as well as the times and thought it was yummy. I did add a lot of salt - not just a dash, perhaps about a half teaspoon - and I added it when I added the tomatoes (you'll see from the photo that I used cherry tomatoes). I would definitely make this again. It was the perfect accompanying dish to a chicken curry on our table, and a great way to liven up green beans. I think the stir frying is essential in order to reduce the kecap manis so that it coats the beans as they cook.

Ingredients Nutrition


  1. Put garlic, fresh shallots, and 2 tablespoons water into a mortar and pestle and smash into a smooth paste. Set aside.
  2. Heat oil in a wok over medium-low heat. Add paste and cook, stirring, about 8 minutes. Add beans and chiles, stir to combine.
  3. Add kecap manis and 1/4 cup water, stir to coat. Increase heat to medium high and stir-fry until beans are barely fork tender, 6-8 minutes.
  4. Add tomatoes and cook until just wilted, about 2 minutes. Season with salt to taste and transfer to a large bowl.
  5. Let beans rest for about 10 minutes before serving, to allow flavors to intensify. Garnish with generous amount of fried shallots, and serve with festive yellow rice. Enjoy!

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