Tag Archives: lemongrass

Green beans and soya beans in red sambal

9 Jan

I had a lovely Christmas break. If you are reading this and you didn’t then I can relate to you. Things are not always the same.

green beans and soya beans in red sambal by Deena Kakaya
This year, it was lovely. We saw Santa four times; at the activity farm where we ice skated, made a bear, rode a tractor and saw a real reindeer. We also saw Santa at the children’s theatre, where the performance charmed my child into sitting quietly, eyes widened for the whole lot. We went to the cinema and guess what? I went to the cinema on a separate occasion to watch a grown up, Bollywood movie with a friend. We went to the zoo; it was blustery but we had thepla, smiles and each other. We spent time with treasured family and cherished old friends and revelled in the good times. We ate out most days, even if we were slurping noodles in Camden market or Churro’s in the park and yes we even had muddy fun in the park.
My baby took part in his first nursery school concert and he looked edible, if not too grown up. He assuredly and dramatically rehearsed every day and was totally in his element up until the big day. But I am not disappointed or upset because the reason and experience totally moved me; as he walked onto the lit-up stage, he waved into the darkness of the audience, aimlessly as he didn’t know where I was. As the elves, Santa’s snowmen and donkey’s sang away, he repeatedly whispered to his neighbours and teachers, ‘where’s my mum’…his eyes wandered and so did his mind. As it was his turn to go onto stage, he looked behind; he looked around and still couldn’t see me. It wasn’t until the last five minutes that he finally spotted me and there was a sudden and latent burst of energy. I will take this with me.
I want to share what I learned from this Christmas holiday. That element of fun, that positive energy and gratitude, that high-frequency of love, the time spent with chosen and energising people, that free-spirit and relaxed mind…why should that be confined to Christmas. Why shouldn’t I inject spurts of it into my regular routine…the very simple things and the very simple pleasures? So that’s what I am going to do. And with that, I share a very simple pleasure of a Malaysian inspired recipe, my green beans and soya beans in red sambal.

A little nutty, very luscious and delicately sweet; it makes for a lovely side dish, or is great just with some rice. I have even put into a wrap with a drizzle of yoghurt. The aromas are so lifting in the red sambal, which for me makes the dish. The sambal is a blend of spices, onions and garlic and become gentler as it’s cooked. Add more chillies if you like!

Ingredients
175g green beans
175g soya beans
4 lime leaves, crushed
1 cup of warm water
1 tbsp. tamarind concentrate
2 tbsp. peanut oil
Salt to taste
1 tbsp. chilli oil
2 tbsp. toasted, unsalted peanuts, coarsely ground
For the red sambal paste
2 tsp. soft brown sugar
One large onion, chopped
5-6 cloves of garlic
5 long, dried red chillies soaked
2 tsp. lemongrass paste
1 tsp. minced ginger or galangal
1 tbsp. peanut oil
Method
1. Blitz together the ingredients for the spice paste and then leave it to the side
2. Heat 1 tbsp. peanut oil and add the paste on a very low flame and cook it, stirring to avoid sticking for approximately 5-7 minutes.
3. Now add the tamarind concentrate, chilli oil, lime leaves, salt and peanuts and then fry for another three minutes.
4. Now add the water and simmer for ten minutes.
5. In the meantime cook the edamame beans for three minutes and the green beans for 4-7 minutes or until barely tender. Drain and refresh them.
6. Combine the red sambal and the green and soya beans together and serve hot.

Malaysian spiced green bean salad

27 Sep

Malaysian spiced green bean salad

Last week my husband and I went on our first date together in over a year.

malaysian green bean salad by Deena Kakaya

It has been a momentous month since the last recipe I shared. We attended the weddings of two cousins; smiling, colour-clad, swung between nostalgia and envisaging the future and all the while joyfully exhausted. My uniformed baby started nursery school and the first day was full of new and unanticipated juxtapositions; flowing tears, knots of loss, wholesome growth and untainted pride. My new baby nephew arrived, perfect and scrumptiously complete. The husband travelled to Kuwait and India, whilst I juggled a new phase of life with ending a continuous stretch of lectures since the start of the year. We planned new developments with our home and made many new friends with a whole different mind-set and outlook, but we share a common thread. I learned to be honest enough and let go of doing things that don’t bring me joy and well, we went on a date.

How possibly could it feel so peculiar to not be ‘mumma’ for a couple of hours? To talk to my husband without, ‘mum I need to ask you a question’ or to hold hands without a possessive boy intervening and stealing my hand? To have actual conversation about what we had read, observed or interesting conversations we’d had through the week? To smile, without having to request crayons in the restaurant or just very simply, to look at each other.

To the many colours of life, and the many colours of us; to trying to balance and well – letting something, one thing overcomes the rest. To my green bean salad in a loud and Malaysian spiced curry paste with juicy and succulent tomatoes and nutty topping. To smiling to it all.

Ingredients to serve 3-4 as a side salad

250g green beans

2 golden beetroot, peeled and grated

150g mixed baby plum tomatoes, halved.

3 tbsp. desiccated coconut

3 tbsp. almonds

For the curry paste

1 medium sized pink onion

1 tbsp. lemongrass puree

½ tbsp. galangal or ginger

4-5 dried red chillies, soaked in warm water

150ml coconut milk

½ tsp. ground turmeric

3 kaffir lime leaves

1 stick of cinnamon

2 tbsp. tamarind paste

Salt to taste

The juice of half a lime

1 tsp. tomato puree (optional)

2 tbsp. sesame oil

Method

  1. Blitz together the onion, chillies, turmeric, tomato paste, lemongrass and galangal, into a smooth paste.
  2. Heat the oil in a non-stick pan, and then add the paste. On a gentle flame cook the paste until the oil rises to the top.
  3. Now stir in the kaffir lime leaves, tamarind paste, coconut milk, and cinnamon, salt to taste and bring the paste to a simmer. Squeeze in the lime juice and simmer for approximately 20minutes on a low-medium flame until the paste is reduced, thick, aromatic and lightly browned.
  4. Simmer the green beans in boiling water for about 4 minutes and then drain them and rinse them in cold water.
  5. Toast the coconut and flaked almonds until they catch a light golden colour and then remove them from the heat.
  6. Once the paste is cooked, turn off the heat and combine it evenly with the green beans.
  7. Layer the salad with the spiced green beans, tomatoes, gold beetroot and the almonds and coconut. Make sure to serve and enjoy it warm.

 

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