I love eating vegetables, and when I shop for grocery, I tend to linger a bit in the produce section looking at the different greens and decide which one looks the best. And that is how I ended up with this snake bean. You don’t have to use snake bean for this recipe, so if you are more of a chayote guy or a tofu person, feel free to go wild. :D
Tumis Kacang Panjang - Snake Bean Stir Fry
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
- 2 tablespoon oil
- 1 bay leaf (Indonesian: daun salam)
- 2 red anaheim peppers (Indonesian: cabe merah besar), thinly sliced diagonally
- 300 gram snake bean (Indonesian: kacang panjang), cut into 2 inch pieces
- 1 teaspoon palm sugar (Indonesian: gula Jawa)
- 1 teaspoon salt
- 250 ml coconut milk (Indonesian: santan)
- Grind the following into spice paste
- 3 shallots (Indonesian: bawang merah)
- 3 cloves garlic (Indonesian: bawang putih)
- 4 red cayenne peppers (Indonesian: cabe merah keriting)
- 1 red anaheim pepper (Indonesian: cabe merah besar)
- 2 candlenuts (Indonesian: kemiri)
- 1 cm galangal (Indonesian: lengkuas)
- Heat oil in a wok/frying pan and stir fry spice paste and bay leaf until fragrant, about 2 minutes.
- Add the anaheim peppers and stir until wilted, another 1 minute.
- Add the snake bean and season with palm sugar and salt. Mix well.
- Pour the coconut milk and bring to a boil. Keep cooking until the sauce is slightly reduced and some oily sheen has formed, about 5 minutes.
- Turn off heat and serve immediately with steamed white rice.