Fruity and spicy Cap Cay as a side dish – Cap Cay kacang panjang

Ingredients for 2 servings:

• 16 small onions, red
• 2 medium-sized garlic cloves
• 2 Pepper, red, long, mild
• 4 snake beans, approx. 70 – 80 cm
• 10 g ginger
• 1 m.-sized tomato(s)
• 1 tsp black bean paste, sweet-sour-hot
• 100 g liquid vegetable stock
• 1 tbsp rice wine, dark, spicy-mild
• 2 tbsp sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A colorful street food, usually served with rice or fried noodles. Recipe from Indonesia.

Peel the onions and garlic cloves and leave whole. Cut the washed peppers diagonally into approximately 4 mm wide pieces. Deseed the rings and discard the stalks. Wash the snake beans, trim both ends, and cut crosswise into approximately 4 cm long pieces. Wash and peel the ginger. Grate the required amount finely. For the sauce, wash the tomato, remove the stalk, quarter lengthwise, remove the green stem ends, and cut the quarters crosswise into thirds. Place the tomatoes in a blender along with the black bean paste, vegetable stock, and rice wine. Pulse until coarsely pureed and set aside. Heat the sunflower oil in a wok until very hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the pepper rings and snake beans and stir-fry for 2 minutes over slightly reduced heat. Deglaze with the sauce, stir in the ginger, and simmer for 2 minutes. Divide between serving bowls, serve and enjoy as a side dish.