Serving Size: 4

Ingredients:

• 600 grams green beans, washed and trimmed
• 4 Tbs. atjar tjampoer
• 2 Tbs. sweet chili sauce*
• 1 spring onion, as optional garnish

for the sweet chili sauce

• 1/2 cup sugar
• 3-4 red chili peppers, de-seeded and de-veined, sliced in very thinly
• 3/4 cup rice vinegar
• 1 tsp. salt
• garlic powder
• 1 tsp. cornstarch
• lemon juice
• white or black pepper
• upon tasting-optionally a small bit or Sambal Oelek

Directions:

To make the chili sauce:

1. Carefully de-seed the red chili peppers. De-vein and slice them very thinly.
2. Make sure to wash your hands well after handling the chilies.
3. Put the sugar in a small sauce pan.
4. Add the vinegar, mix and bring to a boil.
5. Mix the lemon juice with the cornstarch to dissolve the cornstarch.
6. Add the chilies and seasonings to the cooking vinegar and sugar.
7. Add the lemon/cornstarch mixture and stir well until it thickens and becomes clear.
8. Season with salt, pepper and a dash of garlic powder.
9. Allow the sauce to cool.
10. Taste the sauce, and if you wish it to be hotter, add a bit of Sambal Oelek.

To prepare the beans:

1. Prepare and steam the green beans al dente.
2. Remove from the heat.
3. Mix the atjar tampoer with the green beans.
4. Place in a serving dish and drizzle the chili sauce over the beans.
5. Optionally garnish with a spring onion cut in small circles.

Notes:

We used pre-made atjar tjampoer this time, but we are looking forward to making it ourselves in the future. Atjar tjampoer is an Indonesian sweet & sour mixture of raw pickled vegetables. Here is a link with a recipe.