Asian cuisine is a real treat for me. Tastes vary from country to country, but I like almost everything. So also these sajoer beans. Boemboe (means spice paste) for sajoer beans is available in many supermarkets, but is often packed with e-numbers, sugar and salt. Did you know that you can also make it yourself very easily? You then keep more control over the ingredients. No pounds of salt or sugar, just what you want to put in it yourself.
For these sajoer beans, you decide how spicy you want it. Personally, I like spicy food, but when the spiciness overpowers the taste, I find it unfortunate. Therefore, these proportions are just right for me. Are you really not into peppers? Then do half a red chile and 1 generous tablespoon of sambal instead of two tablespoons and a whole chile.
2-3 people
Preparation time: 30 minutes
Ingredients Sajoer beans
- 500 gr green beans
- 1 onion
- 4 cloves of garlic
- 3 cm fresh ginger
- 1 chilli
- 80 gr of santen
- 2 tbsp sambal oelek
- 1 tbsp peanut oil
- 150 ml of water
Preparation sajoer beans
- Cut the tips off the green beans. And halve the green beans when they are long. Then wash them under the tap. Are you short on time? Then buy pre-cut green beans from the refrigerated section at the supermarket.
- Put water on and add the green beans. Wait for the water to boil and cook the green beans for up to 5 minutes.
- Now prepare the paste in advance. Chop the onion; set half aside. Finely chop the garlic cloves and do the same with the chili pepper. Peel the ginger and then cut it into small pieces.
- In between, remove the pan of green beans from the heat and drain in a colander. Rinse the green beans with cold water and set aside.
- Now proceed to make the embogee. Place half of the onion, garlic cloves, chili pepper and ginger in a tall bowl or measuring cup. Add the santen and 2 tablespoons of Sambal Oelek.
- Take a hand blender and blend all the ingredients like this until it is somewhat smooth.
- Put a large pan e.g. a wok or frying pan on medium-high heat and add 1 tbsp of groundnut oil to the pan. Wait a while for it to warm up. Sauté the remaining half of the onion for 2 minutes.
- Add the paste to the pan and fry briefly. Then add the green beans. Mix the paste well with the green beans. Then pour 150 ml of water into the mixture.
- Turn the heat to low and simmer the green beans for 10 minutes.
- Prick occasionally to make sure the green beans are not getting too soft. When you notice they are soft, remove the pan from the heat.
- Sajoer beans are delicious with vegan rendang with jack fruit and brown rice.
- Enjoy your meal!
