This is an Indonesian cooked vegetable salad with a slightly sweet and sour dressing, which can be eaten hot or cold although I prefer it cool as the flavours are more pronounced.
When I cooked this I was at the end of the week with little in the fridge, but the three things I had were exactly what go in this dish, with the addition of some sweetcorn which I thought would fit for this.
For one serving
For the paste
1/2 sweet onion – roughly chopped
1 large clove garlic
15 grams nuts – ideally candlenuts but otherwise macadamias or hazelnuts
1 small green chilli
1/2 teaspoon ground turmeric
1/2 teaspoon smooth mustard
1 teaspoon agave syrup / honey
1 tablespoon rice vinegar
1 tablespoon peanut oil
1 tablespoon Nam Pla fish sauce
100 ml water
Put all the above ingredients in a food processor and blend to a paste.
65 grams french or runner beans – cut into bite sized lengths
1 carrot – peeled and cut into julienne
few sprigs of broccoli or cauliflower
Fresh corn kernels from 1/2 a cob of corn – just slice them off – optional
Put the paste into a small saucepan and bring to a simmer, stirring regularly. Simmer for about 5 minutes.
Put the beans into the sauce adding a little extra water if needed so that they are covered. Simmer for a couple of minutes.
Add the carrots and corn and bring back to a simmer, again adding water as needed. Cook for about another 3 minutes.
Now add the cauliflower or broccoli and simmer for a couple more minutes until the broccoli is just cooked but still has bite.
Either eat as it it or leave to cool before serving.