024e Balinese Long Green Bean Salad (Kacang Panjang Kalasan)



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.