Indonesian Recipes (Bali, Java) - Sautéed Asparagus Beans (Cah Kacang Paniang) Recipe

Ingredients

• 250 g/9 oz kacang panjang (asparagus beans) or green (snap) beans)

• 250 g/9 oz tofu (bean curd)

• 250 g/9 oz tempe

• 2 large green chilies

• 5 cloves garlic

• salt

• coarsely ground black pepper

• pinch of sugar

• 50 ml/1 1/2fl oz (3 tablespoons) kecap ikan (fish sauce; vegetarians can replace this with ordinary soy sauce)

• 2 tablespoons taosi

• 1-2 tablespoons groundnut or soy bean (soybean) oil to sauté

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Method:

1. Cut the tofu into cubes of 1 cm/3/8 in and cut the tempe into cubes or slices. Cut the chilies diagonally into pieces about 1 cm/3/8 in long.

2. Crush the garlic. Wash the beans. Blanch and plunge briefly into ice cold water to maintain their beautiful fresh green color.

3. Then sauté them in a wok in hot groundnut or soy bean oil and arrange on a dish.

4. Next fry the garlic, Tempe, tofu and chilies in the wok, stirring continuously.

5. Season with the fish sauce, salt, coarsely ground black pepper and a pinch of sugar.

6. Finally add the taosi and pour this mixture over the green beans.