Quick, Flavourful, Easy: Indonesian Green Beans I Kacang Panjang Kecap I Collaboration

#IndonesianFood
Bring enticing flavours to your table with this quick, flavourful, and easy Indonesian green bean dish. A perfect balance of sweet, spicy, and savoury, this recipe makes an irresistible side dish or snack. Simple ingredients, fast cooking, and rich taste — you’ll want to make it again and again! 🌶️🥢
✨ Why you’ll love it:
• Ready in minutes
• Bursting with Indonesian-inspired flavours
• Sweet & spicy balance that’s absolutely addictive
Try it today and add a little Indonesian magic to your meals!

If you don’t like green beans, please give this a try. I believe it will change your mind! 😋

👍 Don’t forget to LIKE, SUBSCRIBE, and hit the bell 🔔 for more gluten-free food inspiration! Subscribe: http://bit.ly/3nJ6Jgz 🙂

Looking for more gluten-free recipes?
Check out this stuffed vegetable dish from Egypt: https://youtu.be/F5AEmp5CokA

Thanks for your support. 😍

Kacang Panjang Kecap Recipe
1 onion
2 – 3 garlic cloves
450 g / 1 lb. green beans
green onions or parsley for garnish
1 – 2 Thai chilli peppers / or jalapeno as a replacement
45 ml / 3 tbsp gluten-free soy sauce & maple syrup or honey ( or 22 ml / 1.g tbsp. white sugar)
1 tomato
salt, pepper to taste
cooking oil

Wash the vegetables and remove the ends of the green beans. Chop the green beans into 2.5 cm / 1 inch pieces. Cut the tomato in 8 wedges. Slice the peppers into slim, short pieces. (Remove the seeds if you want less heat.) Finely dice the onion and garlic or use onion and garlic powder like I did. Mix the soy sauce and sweetener

Heat a wok or frying pan with some cooking oil. When hot throw in the onions, garlic and peppers and saute for 2 minutes on medium-high to high heat. Then add the green beans and saute for 8 minutes. Stir frequently. You can put a lid on for a few minutes of the cooking process but do stir the beans so they don’t burn. Add the liquids. Stir and continue cooking for 6 minutes. Add the salt, pepper, and tomatoes. Cook for 2 minutes.

Plate and top with chopped green onions or parsley. Serve immediately. This dish can be kept in the fridge for up to 3 days and reheated. Because of the tomatoes, I would not recommend freezing it. 😀

Collaborators; Please check out their amazing recipes
7:45 AM EDT Kevin Ashton, Chef Kevin Ashton, Chicken and Shrimp Nasi Goreng
https://www.youtube.com/@chefkevinashton

8:00 AM EDT David Thompson, The Davish Kitchen, Martabak
https://www.youtube.com/@thedavishkitchen

8:30 AM EDT Debbie Esplin, Whats Cooking Gluten Free, Kacang Panjang Kecap – Indonesian Green Beans in Sweet Soy
https://www.youtube.com/c/DebbieEsplin

8:45 AM EDT John Shields, Cooking Around the World, Indonesian Crispy Chicken Satay
https://www.youtube.com/@CookingAroundTheWorld

9:00 AM EDT Charlie DeSando, Cooking Secrets for Men, Sambal Goreng Kentang Udang (Indonesian Shrimp & Potatoes in Sambal)
https://www.youtube.com/@CookingSecretsForMen

9:15 AM EDT Boris Sadžakov, Boris Backt Und Kocht, Beef Rendang
https://youtube.com/@borisbacktundkocht

9:30 AM EDT Sandee Boodhan, My Ajii’s Kitchen, Ayem Goreng
https://www.youtube.com/c/MyAjjisKitchen

10:15 AM EDT Keshia & Matt, KMEfood, Soto Ayam
https://youtube.com/@KMEfood

10:30 AM EDT, Rozina Dinaa, Let’s Cook With Rozina, Mince Beef Nasi Goreng
https://www.youtube.com/@LetsCookWithRozina

11:30 AM EDT Tom Garvey, The Sunday Dinner Chef, Indonesian Prawns
https://www.youtube.com/@THESUNDAYDINNERCHEF-uw1qh

12:30 AM EDT Anadi Misra, Cooking with Anadi, Perkedel Daging Sandwich (Beef Croquette Sandwich)
https://www.youtube.com/@CookingwithAnadi

Looking for more gluten-free recipes?
Check out this stuffed vegetable dish from Egypt: https://youtu.be/F5AEmp5CokA