Sayur buncis
Sayur buncis is an Indonesian dish of green beans simmered in a fragrant sauce made with coconut milk, chili, and aromatics.
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Servings: 2 servings
Ingredients
- 150 g fine green beans or 150 g green beans
- 1 onion
- 2 cloves garlic
- 0.5 red chili pepper (chili or Spanish pepper)
- 0.5 to 1 teaspoon bouillon powder
- 25 g creamed coconut block
- 0.5 cm trassi
- a 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
Procédé
- Heat the frying pan and add the oil. Slice the onion into half-rings and sauté. Crush the garlic, finely chop the chili pepper and add both. Sauté the makrut lime leaves along with the other ingredients.1 tablespoon coconut oil, 1 onion, 2 cloves garlic, 0.5 red chili pepper (chili or Spanish pepper), 1 or 2 makrut lime leaves (djeroek poeroet), 0.5 cm trassi, a small piece ginger, a small piece galangal, a few drops fish sauce (sugar-free)
- 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.150 g fine green beans
- 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.0.5 to 1 teaspoon bouillon powder, 300 ml water
- 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.25 g creamed coconut block
- 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.
Notes
Sajoer 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.
Use organic extra virgin coconut oil. It is unrefined and really smells and tastes of coconut.
Delicious with (cauliflower) rice and a small hard-boiled egg.
For a strict paleo, AIP and nightshade-free version, omit the red chili pepper.
For 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.
Equipment: Frying pans/Dutch ovens, spatulas, mortar, sharp knife.
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