serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Beyond Bali With Lara Lee
series • travel
G
series • travel
G
Ingredients
- 25 g unsweetened shredded coconut
- 2 tbsp (40 ml) neutral cooking oil (canola or grapeseed)
- 2 garlic cloves, finely chopped
- 4 long red chillis (e.g. cayenne, aji sivri, dagger pod, Holland red finger, or jwala finger), deseeded, finely chopped
- 227 g green beans (or snake beans) cut into 5 cm lengths
- 1 tbsp kecap manis (dark sweet soy sauce)
- ½ tsp coconut sugar (or brown sugar)
- Salt
- ½ cup (57 g) roasted salted cashews
Instructions
- Toast the coconut in a large wok or frying pan over medium heat for about 2 minutes, shaking the pan frequently, until golden. Transfer the coconut to a plate.
- Wipe out the pan, then return to medium heat with the oil. Add the garlic and chillies and cook, stirring continuously, for 3 to 4 minutes, until the chilli softens and begins to wrinkle.
- Add the green beans with 1 tbsp water, kecap manis, sugar and a pinch of salt. Cook for another 3 to 5 minutes, stirring occasionally, until the green beans are just cooked through with a crunchy bite.
- Stir in most of the toasted coconut and cashews, reserving a little of each for garnish. Transfer to a serving plate, topping with the remaining coconut and cashews.
Watch how to make this recipe on Episode 4 of Beyond Bali with Lara Lee, streaming free on SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Beyond Bali With Lara Lee
