{"id":187349,"title":"Sayur buncis","modified":"2026-10-06T11:26:45+02:00","plain":"A lower-carb sayur buncis: green beans simmered in a coconut sauce flavored with garlic, onion and makrut lime.\n\n\n\nThe green beans are spoon-tender, coated in a warm coconut sauce where garlic, onion and makrut lime bring savory, sweet and citrusy notes. Sayur buncis is a dish of green beans simmered in a coconut sauce, easy to prepare on a weeknight. For 2 people, allow about 10 minutes of prep and 20 minutes of cooking time. This recipe is one of my keto dishes.\n\n\n\nWhat is sayur buncis?\n\n\n\nSayur buncis is a dish of green beans simmered in a coconut sauce, with a base of onion, garlic and, depending on your taste, a little chili. Its deep, savory flavor comes from trassi, a fermented shrimp paste, or a few drops of sugar-free fish sauce, or both; these additions enhance the saltiness and umami flavor without overpowering the sauce.\n\n\n\nFor two people, you will need 150 g of green beans, one onion, two cloves of garlic, a little ginger and galangal, one to two makrut lime leaves, 25 g of solid creamed coconut and one tablespoon of coconut oil. The sauce coats the beans without making them heavy, and the makrut lime leaves are removed before serving.\n\n\n\nAlso try: Chicken with asparagus.\n\n\n\nBackground and balance of the dish\n\n\n\nThis saucy vegetable dish comes from everyday Indonesian cooking: a quick simmer, designed to accompany a base that soaks up the sauce well. When served with cauliflower rice, a less liquid version holds together better on the plate.\n\n\n\nThe amount of water determines the consistency of the sauce. At around 300 ml, it stays thin and plentiful; at around 200 ml, it becomes thicker and better suited to a low-carb meal. With these proportions, one serving contains 16 g of net carbs, with the side dish playing a large part in the overall balance.\n\n\n\nThe main ingredients\n\n\n\nGreen beans are the heart of the dish. Fine varieties cook faster and stay more tender, while regular green beans need more time. Cut into pieces about 2 cm long, they cook evenly: allow about 15 minutes for fine beans and closer to 20 to 25 minutes for regular ones.\n\n\n\nIn a similar vein: Herring tartare.\n\n\n\nOnion saut\u00e9ed in coconut oil creates a sweet base, garlic adds a bold note, and half a red chili provides moderate heat that can be left out. Ginger brings a lively warmth, while resinous, slightly citrusy galangal complements it without taking over. Solid creamed coconut adds body: crumbled, it melts quickly and thickens the cooking liquid, and cannot be replaced with an equal quantity of liquid coconut cream.\n\n\n\nStock powder adds salt and rounded flavor; homemade chicken stock works too. Trassi brings a deep seafood flavor, while fish sauce adds a clean saltiness; since they are already salty, taste before adjusting the seasoning. For a plant-based version, leave them out, use vegetable stock and add umami with gluten-free white miso or taotjo, checking their ingredients.\n\n\n\nAnother recipe in the same vein: Sayur lodeh.\n\n\n\nCooking tips and serving\n\n\n\nFirst saut\u00e9 the onion, then the garlic, chili and makrut lime leaves: this base flavors the oil, then the beans. Crumble the solid creamed coconut into the pan and maintain a gentle simmer so the beans soften without the sauce reducing too quickly. Add water in small amounts, and a splash of hot water will keep things simmering if the sauce thickens too soon.\n\n\n\nFor more low-carb ideas, browse all my keto recipes.\n\n\n\nAim for beans that are cooked all the way through, with no raw firmness in the center. To serve, cauliflower rice keeps the carbs down, and a marinated egg rounds out the meal nicely. Let leftovers cool before refrigerating them in an airtight container, reheat gently with a little water if the sauce has thickened, and avoid reheating repeatedly.\n\n\n\n\n\n\tSayur buncis\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t150 g fine green beans (or 150 g green beans)1 onion2 cloves garlic0.5 red chili pepper (chili or Spanish pepper)0.5 to 1 teaspoon bouillon powder25 g creamed coconut block0.5 cm trassia few drops fish sauce (sugar-free)a small piece ginger (fresh)a small piece galangal (fresh)1 or 2 makrut lime leaves (djeroek poeroet)1 tablespoon coconut oil (for cooking)300 ml water (for a thin sauce, to serve with rice or gluten-free noodles; or 200 ml water for a thicker sauce, to serve with cauliflower rice)\t\n\t\n\t\tHeat the frying pan and add the oil. Slice the onion into half-rings and saut\u00e9. Crush the garlic, finely chop the chili pepper and add both. Saut\u00e9 the makrut lime leaves along with the other ingredients.Wash the beans, trim the ends and cut into pieces about 2 cm long. I'm not particularly fond of regular green beans, so I use fine green beans. The only difference is that regular green beans need to simmer a little longer. Add them to the pan.Sprinkle the beans with bouillon powder. Put some hot water in a cup (not all the water yet) and pour a splash over the beans. Of course, you can also use homemade (bone) broth. I find chicken broth works best with green bean sajoer.Crumble the creamed coconut block and let it dissolve in the sauce. Lower the heat a little and simmer gently until cooked. Allow about fifteen minutes for fine green beans, or a little longer to get them really tender. Allow 20 to 25 minutes for regular green beans.Add a little water whenever the sauce gets too thick. This prevents the sauce from ending up too thin. Remove the makrut lime leaves before serving.\t\n\t\n\t\tSajoer is a thin sauce with vegetables, in this case green beans. The thin sauce soaks deliciously into rice or nasi. But on a low-carb diet, there are fewer starchy foods to absorb the sauce. So I leave the sauce a little thicker when cooking low-carb\/moderate-carb meals. You can also use a tiny bit of tomato paste to thicken the sauce if desired.\nUse organic extra virgin coconut oil. It is unrefined and really smells and tastes of coconut.\nDelicious with (cauliflower) rice and a small hard-boiled egg.\nFor a strict paleo, AIP and nightshade-free version, omit the red chili pepper.\nFor a shrimp-free version, keep the fish sauce and omit the trassi ; for a fish-free version, keep the trassi and omit the fish sauce ; for a vegan version, replace both with gluten-free white miso or taotjo.\nEquipment: Frying pans\/Dutch ovens, spatulas, mortar, sharp knife.\n\t\n\t\n\t\tAccompagnementindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/187349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=187349"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/187349\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/184790"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=187349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=187349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=187349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}