Prep 15 mins
Cook 25 mins
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.
- 3 garlic cloves, chopped
- 2 shallots, chopped
- 3 tablespoons vegetable oil
- 1 lb French style green bean, cut into 1-inch pieces
- 3 -5 fresh Thai red chili peppers, halved lengthways & deseeded
- 3 tablespoons ketjap manis (kecap manis, Indonesian sweet soy sauce)
- 1 fresh tomato, deseeded and cut into wedges
- 1 tablespoon fried shallot
- salt, to taste
- Put garlic, fresh shallots, and 2 tablespoons water into a mortar and pestle and smash into a smooth paste. Set aside.
- Heat oil in a wok over medium-low heat. Add paste and cook, stirring, about 8 minutes. Add beans and chiles, stir to combine.
- 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.
- Add tomatoes and cook until just wilted, about 2 minutes. Season with salt to taste and transfer to a large bowl.
- 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!
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.
I thought this recipe brought a lot of flavor to the beans - I had to improvise on the ketjap manis since I could not find any at the local asian food store - I used regular soy added a tsp of tomato paste and 1/2 packet of splenda and it came out great - I used a few extra chilies (LOL we really like it hot) made for family picks thanks!!!
I made this just from the recipe, with no experience at all with indonesian food. It was not nearly as spicy as I expected. There's some strong flavors, but they are spread over a lot of beans, as well as the accompanying rice. We ended up using about half again as much ketjap manis just to be able to taste it at all. The beans cook more through steaming or boiling than stir frying. I would cut them a little smaller next time. Overall, it's not a real exciting recipe on it's own, but it's a simple approach to add a little variety to basic green beans.