Beef Rendang with Green Been Sambal and Coconut Rice

Malaysian food, yes! 

Rich, tender, fragrant beef stew 

With spicy green beans

I’m reporting back on my mediocre Asian cooking curse, and I'm deeply saddened to say that my shiny new cookbook did not remove my bad juju.  It wasn’t terrible, but normally when I eat Beef Rendang, I’m ooohing and aaahing with every bite.  Once again, it was just okay.  At least the Indonesian Green Beans and Coconut Rice were yummy.  Hmmm, maybe I need to take a cooking class in Malaysia, Thailand, Vietnam, Laos, and Cambodia to break the spell.  Yeah, that's it!  Definitely a sign.

Green Bean Sambal

Adapted from Solomon’s The Complete Asian Cookbook

8 oz fresh green beans

1 Tbs Peanut Oil

½ t minced garlic

½ t sambal ulek (Indonesian Chili Paste)

½ t salt

1 small onion, finely diced

Cut beans in very fine diagonal slices.  Heat oil in pan and fry onions for a minute or two.  Toss beans on high heat for 1 minute.  Add garlic and fry 1 minute more.  Add sambal and salt and fry 1 more minute.