Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.
Sajoer beans is one of those easy and quick to serve dishes I always made out of a package. One week I had planned to make sajoer beans, but then on the actual day I wanted to make it I realized I didn’t buy the package. I grabbed a random recipe from the internet and gave it a try. Turns out it isn’t much harder to make it from scratch and it tastes just as good, maybe even better. The taste is more flavourfull and deeper when you make it yourself and you can add more spices if necessary. Since I found you could make it from scratch I’ve never bought a package anymore. It’s full of flavour and doesn’t take long to prepare.
This recipe is based on the dutch recipe of “Sajoer Boontjes” from “Uit Pauline’s Keuken”.
- Green Beans – 500 gram/ 4 cups chopped
- Red bell pepper – 1
- Garlic – 4 cloves
- Onion – 1
- Ketjap – 4 teaspoons
- Sambal – 1 teaspoons
- Coriander powder – 2 teaspoons
- Ginger Powder – 2 teaspoons
- Bouillon cube – 1
- Coconut milk – 250 ml/ 1 cup
- Salt – 1 teaspoon (optional)
This recipe feeds about 2-3 people. Serve with mie or noodles. You can also throw in a whole can of coconut milk, around 400 ml or 1 1/2 cup. Just let it cook a bit longer. It get’s a bit creamier taste when you add more coconut milk. If you like your food a bit spicy use 2 teaspoons of sambal instead of 1.
- Slice and dice the beans and the paprika and then boil them for about 20 minutes.
- In the meantime slice and dice the onion and garlic
- Then mix the ketjap, sambal, coriander powder, ginger powder, salt and bouillon cube in a small bowl.
- When the beans and paprika are done cooking, drain them and set aside.
- Start baking the onion and garlic until the onion is translucent.
- If serving with mie or noodles, start cooking those now.
- Now add the paprika, beans and the mixed spices to the wok and stir well.
- Add the coconut milk and let it cook for a few more minutes.
- Enjoy your dinner!
Cook the veggies
Combine the spices: sambal, coriander powder, ginger powder and a bouillon cube
After adding the Ketjap to the spices, it should look like this:
And the veggies after cooking for 20 minutes
Bake the onion and garlic
Add the veggies and the spiced to the wok
Empty the can of coconut oil. After doing this I realized the recipe only called for half a can, oops. But it turned out great and I liked the more creamy taste the extra coconut milk gave the recipe. Just make sure to cook a bit longer until desired thickness of the sauce.
End result after cooking a while longer
- Vary with vegetables. While for some reason it’s called sajoer beans, there’s no reason why you can’t make this with other vegetables. Try throwing in some of your favourite vegetables.