So apparently I’m getting my recipes from tiktok now. But I had an urgent need for some sort of Indonesian (yes, I know, it’s a big and diverse country) green vegetables to go with some Ayam Goreng, and this came up in a search and it was so good I feel obliged to add it here right away. Cred to the lovely ladies, the video has embedded itself below, and the original recipe from there below that.
Of course, we made this as a last minute thing, and don’t think we can even get galangal and candlenuts here, so here are my subs of our pantry staples (approx, I honestly can’t remember, this was one of those times where I wish I actually measured things – and turns out I got the tamarind wrong, but it was seriously good so *shrug*):
Blend to a thin paste: 1 clove of garlic and about the same amount of ginger, a quarter of a teaspoon of both white pepper and tumeric, tamarind paste (maybe about 1.5 tbs worth? It’s not in the original but I love tamarind, and I think mistook the palm sugar in the recipe for tamarind), a teaspoon or two of raw sugar, half an onion, two thai chillies, a small handful of roasted peanuts, and a splash of water.
Stir fry some onion, and, as the vegetable we had was gai lan, the roughly chopped stalks of this too (splash in a touch water so they steam a little). Then add the paste, and fry for about 20 seconds, then in with about a tablespoon of coconut cream and some thinly shredded kaffir lime leaves. Then add some bell peppers, the chopped leaves of the gai lan, and cook until done. We didn’t do the sambal part as we are lazy, but I’m sure it would elevate the dish to even more godliness, as would a splash of lime juice and some fried onion.
So yeah, I guess it ended up a little bit “my take on a classic…” but I am sure the original recipe is just as awesome, if not more. Thanks ladies!
And the recipe itself from the above, just in case that source disappears:
Jukut Bejeg Recipe
Ingredients:
500g snake beans (cut 10cm in length)
The Spice Paste -
5 pcs shallots
4 pcs garlic
2 pcs chillies (Bali hot pepper)
1 cm turmeric
1 cm aromatic ginger – Kaempferia Galanga (kencur)
2 candlenuts
1/4 cup fresh water
1/2 tbsp palm sugar
1/4 tsp mushroom or veg stock powder
1/2 tsp salt
Pinch of white pepper (optional)
1 tbsp vegetable oil
1/4 cup (60 ml) coconut milk
3 pcs kaffir lime leaves
The Sambal -
5 pcs shallots sliced
3 pcs garlic chopped
2 pcs chillies (Bali hot pepper) sliced 1/8 tsp salt
1/8 tsp caster sugar
1,5 tbsp vegetable oil
Extra condiments -
2 tbsp fried shallots 1 kaffir lime fruit juice
How to Cook:
1. In a pot, boil water with a pinch of salt. Add in your snake beans for about 2min. Once cooked, add snake beans into iced water, strain and divide each snake bean into two pieces.
2. SPICE PASTE – in a food processor, add shallots, garlic, chilis, turmeric, aromatic ginger, candlenuts, water, palm sugar, mushroom bouillon powder & salt. Blend til smooth.
3. In a pan, add vegetable oil and spice paste – sauté for 2 to 3 minutes (stir often so it doesn’t burn). Add a pinch of white pepper and kaffir lime leaves, and cook for a minute. Then, add coconut milk & cook for another 1-2min, or til the paste gets thicker. Let it cool.
4. SAMBAL – in a pan, sauté shallots in oil til golden brown. Add garlic til it’s soft, then add chilis with salt & sugar.
5. ASSEMBLE – in a big bowl, add cooked snake beans, spice paste, sambal & kaffir lime juice. Mix it well & plate. Top with fried shallots & kaffir lime slices.
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