Dish of Long Beans with Dressing
(click to enlarge)

Long Beans with Dressing


Indonesia   -   Sambal Buncis
Makes:
Effort:
Sched:
DoAhead:  		 11 oz
**
35 min
Yes		 An very delicious side dish or light lunch that can be vegetarian or not, and easy to make.

10
-------
1-1/2
6
2
1/2
1/2
-------
1
1
1
1
oz
---
oz
cl

in
t
---

T
T
c
Long Beans (1)  
-- Paste
Shallots
Garlic
Chili, red (2)
Ginger root
Salt
-----------------
Lemongrass (3)
Lime Juice
Oil
Broth (4) 		Prep   -   (20 min)
  1. Cut LONG BEANS into lengths about 1-1/2 inch.
  2. Chop SHALLOTS fine. Crush GARLIC and chop fine. Cap and core CHILIS. Chop fine. Slice GINGER crosswise very thin, cut slices into threads and chop fine.
  3. Pound all Paste items into coarse paste in a Mortar. If you use a processor, don't overdo it.
  4. Bruise LEMONGRASS well (yes, all of it) and cut into lengths that will fit in your sauce pan but be easy to fish out.
  5. Squeeze LIME JUICE.
Run   (15 min)
  1. In a sauce pan or wok, heat Oil. Stir in Paste and fry stirring until fragrant, but no browning, about 2 minutes.
  2. Stir in Broth and Lemon Grass and bring to a boil. Stir in Long Beans, bring back to a boil and simmer covered, turning now and then, until they are just tender and taste cooked, 8 to 10 minutes.
  3. Fish out Lemongrass and stir in Lime Juice. Take off the heat.
  4. Serve warm.
NOTES:

  1. Long Beans:

    These have become quite available in Asian markets and some regular produce markets, at least here in Southern California. If you have to, use Green Beans, but the flavor and texture will be quite different. For details see our Long Beans page.

  2. Chili, Red:

      Around here we all use red Fresno chilis, but Holland Red or similar will work fine. If using other Red Chilis, compensate quantities and coring using your own best judgement on heat. For the photo example all I had was a Red Anaheim Chili, so I used that with a touch of Chili Flakes for heat. For details see our Thai Chilis page.

  3. Lemongrass:

      These tough grass stems are now widely available in North American markets that serve a Southeast Asian community. I've even seen them in some Korean markets. There is no real substitute, but if you can't get it use the zest from the Lime. For details see our Lemongrass page.

  4. Broth:

      This is usually Chicken Broth, but for vegetarian you can use a good Vegetable Broth.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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