Sweet Sour Green Beans
This was a really tasty way to enjoy fresh green beans. It was lovely as a side dish, but I’m sure it would also make a good salad served chilled or at room temperature.
Serving Size: 4
- 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
To make the chili sauce:
- Carefully de-seed the red chili peppers. De-vein and slice them very thinly.
- Make sure to wash your hands well after handling the chilies.
- Put the sugar in a small sauce pan.
- Add the vinegar, mix and bring to a boil.
- Mix the lemon juice with the cornstarch to dissolve the cornstarch.
- Add the chilies and seasonings to the cooking vinegar and sugar.
- Add the lemon/cornstarch mixture and stir well until it thickens and becomes clear.
- Season with salt, pepper and a dash of garlic powder.
- Allow the sauce to cool.
- Taste the sauce, and if you wish it to be hotter, add a bit of Sambal Oelek.
To prepare the beans:
- Prepare and steam the green beans al dente.
- Remove from the heat.
- Mix the atjar tampoer with the green beans.
- Place in a serving dish and drizzle the chili sauce over the beans.
- Optionally garnish with a spring onion cut in small circles.
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.