Sayur buncis

Sayur buncis

Bean sayur

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 teaspoons tamarind pulp
2 tablespoons peanut oil
1 onion, finely chopped
2 garlic cloves, crushed
2 fresh red chillies, seeded and chopped
1 teaspoon dried shrimp paste
1 teaspoon lemon zest, finely grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon laos powder
1 teaspoon salt
6 dried daun salam leaves
750ml vegetable or chicken stock
500g fresh green beans, sliced
1 chicken breast, cooked and diced
375ml coconut milk

Method

  1. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Measure 2 tablespoons of the liquid and set aside.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over medium heat. Add the onion, garlic, chilli and shrimp paste and cook for 5 minutes, stirring and crushing the shrimp paste with the back of a spoon. Add the lemon zest and ground spices and cook for 1 minute, then add the salt, tamarind liquid, daun salam leaves, stock and beans. Bring to the boil, simmer for 8 minutes, then add the chicken and coconut milk and continue simmering for 5 minutes, or until heated through.

Note

  • Rice vermicelli can be added to this sayur when it is the main dish. Soak 125 g rice vermicelli in very hot water for 10 minutes, and drain well. Add to sayur and cook for a further 2 minutes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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