500 grams Long Green Bean trim top and tail each bean, cut into 20 cm length
200 ml Thick Coconut Milk boil until 150 ml left
1 pcs Jeruk limau lime cut it in half, squeeze thejuice
6 cloves Shallots sliced finely, fried
2 cloves Garlic sliced finely, fried
2 pcs Red Chilies sliced finely, fried (optional)
3 cm Kencur (white ginger) lesser galangal
2 cloves Garlic
1 tsp. Shrimp Paste (optional) fried
4 tbs. Vegetable oil
1/2 tsp. Salt to taste
Boil salted water in a large saucepan. Add the long green beans and blanch for about 2 minutes, ensuring they remain crisp. Put aside and let it cool. Split the long green beans into half lengthwise.
Make a rough paste out of Kencur (white fragrant ginger) and garlic with mortar and pestle or food processor. In a small saucepan over a medium heat, fry the paste with vegetable oil until golden brown. Put aside.
On a platter, mix well the long green bean with boil coconut milk, fried shallot, fried paste, shrimp paste and chilli (optional). Pour the kaffir lime juice over the vegetable.