Rica Kacang Panjang Jamur Tiram - spicy beans with oyster mushrooms

Ingredients

• 10snake beans
• 100 goyster mushrooms
• 1tomato
• 1lemongrass stalk
• 3kaffir lime leaves
• 2Indonesian bay leaves (daun salam)
• 1/2 tspsalt
• 1/2 tsppalm sugar
• 150 mlwater
• 2 tbspoil
• 7shallots
• 5garlic cloves
• 2red bird's eye chillies
• 5red chillies
• 3curly red chillies
• 2 cmginger

Instructions

1. 1

   Prepare the vegetables

   Cut the snake beans into 3 cm pieces, tear or cut the oyster mushrooms into strips, and chop the tomato.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, bird's eye chillies, red chillies, curly red chillies and ginger into a coarse paste.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the spice paste with the lemongrass, Indonesian bay leaves and kaffir lime leaves, and fry for 6 minutes.

4. 4

   Soften the tomato

   Add the chopped tomato and fry until it softens.

5. 5

   Cook the vegetables

   Add the snake beans and oyster mushrooms, then fry until softened.

6. 6

   Season and simmer

   Stir in the salt and palm sugar. Add the water and cook until the vegetables are done.

What is rica kacang panjang jamur tiram?

This Indonesian dish combines long beans, called kacang panjang, and oyster mushrooms, or jamur tiram, with a chilli-rich seasoning. Rica-rica is associated with North Sulawesi and is known for its lively, aromatic chilli paste.

Here, the beans and mushrooms are cooked together rather than served separately. The tomato softens into the seasoning, while lemongrass and fragrant leaves add layers of aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beans and palm sugar contribute most of the carbohydrates, while the oil supplies most of the fat; the mushrooms provide some protein, though this is primarily a vegetable dish. Serve it with a measured portion of rice and add tofu or tempeh if you want a more filling plate.

The chilli paste

Chillies: the recipe uses several kinds, so its heat will depend on their size and strength. For a milder result, remove the seeds from some chillies before grinding.

Aromatics: grind the shallots, garlic and ginger to a coarse paste. This helps them release their flavour into the oil without turning the mixture into a smooth purée.

Fragrant leaves and lemongrass

Lemongrass: bruise the stalk before adding it so it releases more fragrance as it fries. Leave it whole if you want to lift it out before serving.

Leaves: kaffir lime leaves bring a citrusy note, while Indonesian bay leaves have a distinctive savoury aroma. They are mainly there to flavour the dish, so they can be removed before eating.

Getting the vegetables right

Beans: cut them into even 3 cm lengths so they cook at a similar pace. Fry until softened but still holding their shape.

Mushrooms: separate the oyster mushrooms into strips and add them with the beans. They shrink as they cook, so give them a gentle stir to coat them with the paste.

Balancing the seasoning

Tomato: cook it until soft before adding the beans and mushrooms; it helps form the base of the seasoning. The recipe does not specify a variety, so use a ripe tomato.

Salt and palm sugar: these season the vegetables and balance the chilli. Stir them in before adding the water so they distribute evenly.

Serving the dish

Serve the rica hot with steamed rice to soak up the spicy, savoury cooking liquid. For a fuller meal, pair it with tofu, tempeh or another protein dish.

If serving rice alongside, keep the beans and mushrooms as the main vegetable portion and adjust the rice to suit your appetite.

Recipe notes & tips

• Bruise the lemongrass stalk before frying to help release its fragrance.
• Grind the spice ingredients to a coarse paste for a more textured result.
• Cut the snake beans evenly so they cook at the same rate.
• Taste before serving and adjust the salt if needed.
• Remove the lemongrass and leaves before eating if you prefer not to have them on the plate.

Variations

• Milder heat: remove the seeds from some of the chillies before grinding.
• More protein: serve with fried tofu or tempeh.
• Extra vegetables: add sliced greens alongside the beans and mushrooms.
• Citrus lift: finish with a little lime juice just before serving.
• Rice pairing: serve with steamed rice to make the spicy cooking liquid part of the meal.

Common mistakes to avoid

• Uneven bean pieces: cut them to roughly 3 cm so they soften together.
• Under-fried paste: fry the spice paste with the aromatics for the full 6 minutes to develop its fragrance.
• Burning the paste: keep the heat controlled and stir regularly while frying.
• Overcooking the vegetables: stop cooking once the beans and mushrooms are softened and done.
• Leaving aromatics on the plate: remove the lemongrass and leaves before serving if desired.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat in a pan over a moderate heat, adding a splash of water if the mixture has become dry.

Frequently asked questions