Saveur

View Gallery Photo: James Oseland

(Kacang Panjang Kecap)

SERVES 4

We got this recipe for stir-fried long beans from Liza Ba'adilah, a home cook in Banda. You can use either the dark green variety of long beans (they're firmer) or the lime green ones (they have a softer texture).

3 cloves garlic, chopped
2 shallots, chopped
3 tbsp. peanut oil
1 lb. long beans, trimmed
   and cut into 1" pieces
3–5 thai chiles, stemmed and
   halved lengthwise
3 tbsp. kecap manis (Indonesian
   sweet soy sauce)
1 plum tomato, cored and cut
   into 10 wedges
Salt
1 tbsp. Fried Shallots

1. Put garlic, shallots, and 2 tbsp. water into a food processor and process, scraping down sides of bowl often, to form a fairly smooth paste, about 2 minutes. Transfer paste to a small bowl; set aside.

2. Heat oil in a wok over medium-low heat. Add ground paste and cook, stirring, until oil begins to separate and paste no longer smells raw, about 8–10 minutes. Add long beans and chiles; stir to combine. Add soy sauce 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.

3. Let beans rest for at least 10 minutes before serving to allow the flavors to intensify. Garnish with fried shallots and serve with Festive Yellow Rice, if you like.

This article was first published in Saveur in Issue #94