Best Indonesian Green Beans With Ginger Chili Recipes

Kacang Panjang Kecap - Indonesian Green Beans in Sweet Soy image

Provided by Um Safia

Categories Beans

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 9

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

Steps:

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!

Indonesian Green Beans with Ginger & Chili image

Provided by Bergy

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb green beans, washed,ends snipped and cut into 2 inch pieces
3 tablespoons vegetable oil
1 teaspoon sesame oil
1 hot chili pepper, seeded and minced (or more)
1 inch fresh ginger, peeled and grated
1 bay leaf
1/4 cup onion, cut into small crescents
1/2 cup water
1 1/2 cups fresh bean sprouts
salt

Steps:

Heat a wok or skillet- when hot add the oil and let it get hot Saute the chilies and other seasoning for about 1 minute Add onions & beans, saute for 2 minutes Add water and salt, cover and simmer for 4 minutes Add bean sprouts cover and simmer 1 minute longer Serve over rice or noodles.

Balinese Green Bean Salad image

Provided by Baby Kato @BabyKato

Number Of Ingredients 19

- 400g green beans, topped & tailed
- 2 tbsp roasted sesame seeds
- 1 shallot, finely chopped
DRESSING
- ¾ cup roasted peanuts skin on
- 1 tsp sesame oil
- 1 med red chili, finely chopped
- 1 clove garlic, finely chopped
- ¼ tsp salt
- 30g palm sugar
- 3cm piece lemon grass, finely sliced
- 4 cm piece ginger, peeled & chopped
- 1 lime zested & juiced
- ¼ tsp black pepper, cracked
- 4 tbsp kecap manis
- 120mls coconut milk
- ¼ cup water
- toasted shredded coconut to garnish
- shredded lime leaves and lime wedges to garnish

Steps:

Prepare beans and blanch in boiling salted water for 4 minutes, then refresh in iced water until required.
Using a large mortar & pestle crush the peanuts finely, add the sesame oil, chili, garlic, salt, palm sugar, lemon grass, ginger, pepper, lime zest & juice until well combined.
Add the Kecap manis and coconut milk to the peanut paste and blend until sauce is smooth. Taste and season with salt. Place sauce and water into a small pan and heat over a low heat stirring 2 mins.
Combine the drained beans, sesame seeds and shallot in a large bowl.
Arrange the beans on a large serving platter and pour over the peanut and coconut dressing.
Garnish with toasted coconut and shredded lime leaves and Lime Wedges.
Your Balinese green bean salad is ready!