Green-Bean Sambal Goreng

Sambal Goreng Buntjies

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 2 garlic cloves, sliced
  • 1 tablespoon diagonal slices of hot red pepper
  • 1 teaspoon shrimp paste (available in Chinese markets)
  • 1 cup Coconut Milk
  • 1 tablespoon sugar
  • 2 bay leaves
  • Salt
  • 2 cups 1-inch slices of green beans
  • 1 tablespoon tamarind juice (see note)


  1. Heat the oil in a saucepan and sauté the onion, garlic, red pepper and shrimp paste in it for two minutes. Add coconut milk, sugar, bay leaves and salt to taste. Bring to a boil, reduce heat, and simmer for five minutes.

  2. Add the beans and simmer for twenty minutes. Two minutes before serving, add tamarind juice.

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