What you'll need...

• 200 grams yardlong beans → cut into 15 cm pieces
• As needed water → for boiling
• 1 block tempe
• 6 shallots → finely sliced
• 3 cloves garlic → finely sliced
• 2 candlenuts → finely sliced
• 2 cm aromatic ginger/sand ginger (kencur) → finely sliced
• 2 cm turmeric → ground
• 4 bay leaves
• 4 kaffir lime leaves
• 4 red bird’s eye chilies → sliced
• 250 ml thick coconut milk
• 1 teaspoon salt
• 1 teaspoon bouillon powder (optional)
• 1 teaspoon sugar
• ½ teaspoon pepper
• As neeeded cooking oil

How to make...

1. Soak the yardlong beans in salted water for about 5 minutes to remove any bugs that may be hiding inside. Rinse thoroughly, then boil for 4 minutes. Drain and set aside.
2. Once cooled, cut the yardlong beans lengthwise into two parts, squeeze out excess water, and set aside.
3. Boil the tempe for 10 minutes. Once cooled, cut it into small pieces as desired, then set aside.
4. Sauté the shallots, garlic, aromatic ginger/sand ginger, turmeric, and candlenuts until fragrant. Add the bay leaves and kaffir lime leaves, stir briefly.
5. Add the tempe and sliced bird’s eye chilies, cook for about 2 minutes, then pour in the coconut milk.
6. Season with salt, sugar, pepper, and bouillon powder (if using). Cook until it boils, then taste to adjust the seasoning. Turn off the heat and let it cool.
7. Once cooled, add the yardlong beans and mix well until everything is evenly combined.
8. The dish is ready to be served.

• Side Dish
• Vegetable
• Yardlong Bean
• Indonesian