Green bean sambal – Sambal Buncis

Ingredients for 2 servings:

• 16 green beans, fresh or frozen
• 4 small onions, red
• 1 Pepper, red, long, mild
• 1 small chili pepper(s)
• 3 medium-sized garlic cloves
• 2 tbsp sauce (spring roll sauce), Thailand
• 1 tbsp rice wine (Arak Masak)
• 2 tbsp sesame oil, light
• 1 tbsp oyster sauce (saus tiram)
• 1 tsp, leveled chicken broth powder
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

Spicy bean sambal is a side dish for many Indonesian fish or shrimp dishes. A recipe from Bali, Indonesia.

Wash fresh green beans, trim both ends, blanch for 5 minutes, and chop diagonally into approximately 2 cm wide pieces. Cut frozen beans in the same way. Trim both ends of the small red onions, peel, and slice or grate thinly. Remove the stems from the red bell pepper, wash, and halve lengthwise, remove the seeds and membranes, and cut the halves crosswise into approximately 8 mm wide pieces. Wash the small green chili, cut thinly crosswise, leaving the seeds on, and discarding the stem. For the dressing, trim both ends of the garlic cloves, peel them, press them through a garlic press, and mix with the remaining ingredients. Place the ingredients for the sambal in a small bowl. Add the dressing 15 minutes before serving, mix in, garnish, and serve chilled.