Green Beans in Peanut Sauce
1 pound green beans
1 onion
3 cloves garlic
2 tablespoons sunflower oil
2 teaspoons djahe (ginger powder)
1 teaspoon laos (galanga powder)
1 teaspoon ketoembar (powdered coriander seed)
1 teaspoon sereh (powdered lemongrass)
1 tablespoon sambal (red chili pepper sauce)
2 tablespoons peanut butter
1/2 cup water
1) Clean the beans and break them in 2 inch pieces. You can also use frozen broken beans (no need to thaw them).
2) Finely cut the onion and garlic. Heat the oil in a wok, or other round bottom pan. Add the onion and stirfry for 1 minute. And garlic, djahe, laos, ketoembar, sereh and sambal, and stirfry another 2 minutes. Add green beans and fry them a while. Add peanutbutter and water, mix well, and let the beans simmer for about 20 minutes, stirring once and a while.
Serve with cooked rice and some tofu dish.
Source of recipe: This recipe is a combination of recipes from several cookbooks, and my own ideas.
SO HOW'D IT GO?
A bit spicier than I expected (I guess that extra tsp of ginger really goes a long way). I wound up needing more than 1/2 cup water to finish cooking the green beans, but my pan was really hot when I added it so maybe in a different pan it would have been fine (i was using cast iron). Fairly strong flavor, could probably be mellowed out with some coconut milk, maybe extra peanut butter.