Kacang Panjang Kecap (Long Beans with Sweet Soy Sauce)

  • Serves

    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


Step 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.

Step 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 ¼ 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.

Step 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.

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