green beans with potato stewed in coconut milk
100 gr green beans
100 gr carrot
100 gr potato
2 salam leaf
2 cm lengkuas / laos / galangal
500 ml coconut milk (from 1/2 coconut)
100 ml chicken stock (see recipe)
1/2 tsp of salt
1/2 tsp pepper
1/2 tsp palm sugar
3 red rawits
2 red lomboks
2 cm kunyit
1 cm jahe
3 kemiri nuts, roasted
1 tsp ebi, roasted
Cut the beans into pieces. Cut the carrot julienne. Cut the potato into 2cm cubes. Cut the rawits into thin strips. Pound or grind the ingredients for the bumbu into a paste. Heat the oil in a pan and fry the potatoes until golden brown and set aside.
In a pan, heat 2 tbsp oil and fry the bumbu together with the salam and galangal for 4 minutes. Then add the beans, carrot and potato and mix well. Then add the coconut milk and bring to a boil.
Add the stock, pepper, salt and palm sugar and cook the vegetables until tender. Then mix in the rawits and bring to the boil. Serve.