Green beans added in the wok. with a wooden spoon for stirring, the beans are covered with the boemboe

Sajoer Beans: A Perfect Side Dish

Another Indonesian dish! This time sajoer beans. These are green beans with a bite. Paul, my husband, loves them. He loves green beans, but he especially loves it when I prepare them this way. It’s a perfect side dish to serve with rice and some meat or tofu.

Indonesian Beef Rendang with sajoer green beans and rice served on a blue plate
Indonesian Beef Rendang with Sajoer Beans and rice

The recipe comes from the magazine Feest from Uit Pauline’s Keuken. You’ll need green beans. From onion, garlic, ground ginger, sweet soy sauce, sriracha sauce and ground cilantro you’ll make a boemboe. You will stew the beans in milk with santen, the boemboe and chicken broth. This results in soft green beans with a bite.

Other delicious vegetable side dishes on the blog are Broccolini with Anchovy Sauce, Chicory with Egg Mimosa and Green Bean Casserole with Bacon.

Review

I didn’t have all the ingredients in my pantry, so I swapped a few of them. Instead of ginger I used ground ginger, sriracha sauce instead of sambal oelek, ground cilantro instead of cilantro seeds and milk with santen instead of coconut milk. I made the boemboe with an immersion blender instead of a food processor. I let the green beans stew for half an hour instead of 10 minutes.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Sajoer Beans

Allergies: chili peppers, onion, lactose, ginger, gluten, wheat.

Ingredients

500 grams green beans

1 onion

Ground ginger

1 garlic clove

2 teaspoons sriracha sauce

1 tablespoon sweet soy sauce

200 ml chicken broth

1 teaspoon ground cilantro

200 ml milk with santen

Sea salt

Olive oil

Instructions

Clean the green beans and rinse them.

With an immersion blender purate the onion, garlic, ginger, sweet soy sauce, sriracha sauce and cilantro together into a smooth paste. This is your boemboe.

Heat the boemboe with a bit of olive oil in a wok. Toss in the green beans and stir fry them.

Pour in the broth and the milk with santen. Stew for half an hour.

Flavor with salt and serve.

Notes:

  • Recipe source is the magazine Feest from Uit Pauline’s Keuken.
  • Enough for 4 persons as a side dish.
  • You can replace sriracha sauce with sambal oelek. Sriracha sauce isn’t Indonesian, sambal oelek is.
  • Using coconut milk instead of milk with santen is easier. But if you have some leftover Santen (like I had) this is a good way to use it.
  • You can use fresh ginger (1 centimeter) if you like instead of ground ginger.
Ingredients, seen from above, placed on the kitchen counter
Ingredients
All the ingredients for the boemboe, in a cup from the immersion blender
All the ingredients for the boemboe
Boemboe in the wok, boemboe and olive oil and a wooden spoon in the wok
Boemboe in the wok
Green beans added in the wok. with a wooden spoon for stirring, the beans are covered with the boemboe
Green beans added
Sajoer beans, milk with santen and chicken broth added.
Sajoer beans

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.