What is sayur?
In Indonesian cuisine it is unthinkable to serve in a rice table without a sayur. The rice is almost always served dry, a sayur is added to the rice table to provide the rice with sauce.
Sayur consists of one or more vegetables, which can be combined with meat, chicken or fish and which are prepared in their own cooking liquid or in stock. They are rarely, if ever, bound. The vegetables are cooked “al dente”, meaning they are not fully cooked and remain crunchy.
Sayur Ulih: green beans with bean sprouts
Ingredients
- 250 gram green beans topped
- 1 yellow onion chopped
- 2 garlic cloves finely chopped
- 1 teaspoon galangal fresh, grated
- 1 teaspoon ginger fresh, grated
- 2 tablespoons coconut cream
- 250 millimeter vegetable stock
- 1 tablespoon sambal oelek
- 1 tablespoon palm sugar gula djawa
- 2 leaves Indian laurel daun salam
- 1 lime leave
- 1 bunch cilantro
- 1 splash of lime juice
- 1 red chili pepper deseeded and chopped
- Rinse the bean sprouts.
- Cook the green beans until half done.
- Grind the garlis, galangal, ginger, sambal together and saute this.
- Add the coconut milk and the sauteed herbs to the boiling beans, add the drained bean sprouts and let it cook for a little while.
- In the meantime, fry the onions until golden brown and stir them into the sayur before serving.
- Top it all off with lime juice, cilantro and red red chili pepper.
Recipe notes
Leaving out the trassi (shrimp paste) will make this recipe vegan.
Nutrition
Sodium: 155mg (7%)Calcium: 144mg (14%)Vitamin C: 109mg (132%)Vitamin A: 2750IU (55%)Sugar: 24g (27%)Fiber: 10g (42%)Potassium: 1007mg (29%)Calories: 297kcal (15%)Monounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 10g (63%)Fat: 12g (18%)Protein: 8g (16%)Carbohydrates: 48g (16%)Iron: 4mg (22%)
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