Hello readers! A quick post today as I have a gazillion things to do… papers to review, bills to pay, groceries to buy, a toddler to manage and hungry mouths to feed. And speaking of being extra busy today, I have just the recipe for you. This dish takes less than 20 minutes to make from start to finish (minus the trip to the Asian grocery to get the Indonesian sweet soy sauce if you don’t have it already on hand). If you have a hard time finding yard-long beans (aka snake beans), you can substitute it with the usual French green beans. And if you can’t be bothered to go look for the kecap manis (although I seriously urge you to go buy it as it will change the way you look at soy sauce forever), you can try to caramelise normal soy sauce (the salty kind) with some sugar. I’ve never done that before but it should (might) work. Another thing I really urge you to do is make a large batch of fried shallots. They are crispy, they are crunchy, they are slightly sweet and oh so addictive. Sprinkle it on top of EVERYTHING and you will be a happy momma (or poppa). Have an excellent weekend everyone!
Long Beans in Sweet Soy Sauce – Kacang Panjang Kecap
Adapted from Saveur, improved on 27 May 2013
For the fried shallots
- 10 asian shallots, thinly sliced
- 4 tbsp vegetable oil
For the beans
- 3 cloves garlic, finely minced
- 2 asian shallots, finely sliced
- 2.5 cm (1 inch) ginger, minced
- 3 tbsp vegetable oil
- 250 gr long beans, cut into 4cm pieces
- 2 bird’s eye chillies, deseeded (or not), sliced
- 1 tbsp kecap manis (Indonesian sweet soy sauce)
- 60ml water
- 1 big juicy tomato, cut into wedges
- 1 heaping of fried shallots
TO MAKE THE FRIED SHALLOTS, heat oil over medium-low heat. Add the shallots and cook until golden brown and crispy, stirring all the while. Immediately remove from heat and reserve.
ON TO THE BEANS: Have a bowl filled with cold water and ice at the ready. Boil a large pot of water and cook beans for 3 minutes in the boiling water. Immediately remove beans and shock them in the icy cold water. Leave to rest.
Heat oil in a wok over low heat. Add garlic, ginger, shallots and chillies. Cook, stirring, until they release their odour, about 2 minutes. Add soy sauce, 1⁄4 cup water and tomatoes. Stir well. Increase heat to medium-high and let the tomatoes cook until they just start to wilt, about 2 minutes. Add the beans and stir-fry for a further 2 minutes. Season with salt to taste and transfer to a large bowl.
LET BEANS REST for at least 10 minutes before serving to allow the flavors to intensify. Garnish with fried shallots and serve with rice.