Sambal goreng with green beans

Ingredients

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Sambal Oelek Ground Fresh Chili Paste

  Huy Fong Foods

  200g

• Sambal Oelek Ground Fresh Chili Paste

  Huy Fong Foods

  100g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Bay

  Castella

  100g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  200g

• Green beans

  Snap, Green, canned, regular pack, drained solids

  500g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Take a large pan with a lid. I used my appetizer pan. Fry the onion in a few tablespoons of oil until it is golden and golden. If you want to use trassi, add it now and let it break with the onions. The taotjo can then be omitted.
2. Add the garlic and Laos (ginger) and let it fry.
3. Add the sambal bath jak, sambal oelek and tomato puree. And let it also be added to the tomato puree to deacidify.
4. Add the green beans (and optional peteh beans) and bring the mixture to the boil. Turn down the heat and let it simmer for about 15 minutes with the lid on the pan.
5. Remove the lid and let the sauce thicken at a slightly higher temperature for about 5 minutes. The sambal beans are ready when the sauce sticks to the beans.
6. (source: https://www.pinterest.com/pin/221872719126915921/sent/?sfo=1&sender=221872856550610076&invite_code=56a260aae1d948f6b5964f150b1a8add)

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