Sayur Gule Buncis - snake beans with spare ribs

Ingredients

• 750 gspare ribs
• 500 gsnake beans
• 500 mlthick coconut milk
• 2 tbsprice flour
• 4 clovesgarlic
• 4shallots
• 2 tspcumin
• 1 tspcoriander
• 3 cmturmeric
• 2Indonesian bay leaves (salam leaves)
• 1lemongrass stalk
• 750 mlwater

Instructions

1. 1

   Prepare the ingredients

   Cut the snake beans into pieces. Thinly slice the shallots and garlic. Pound or grind the cumin, coriander and turmeric into a fine paste.

2. 2

   Parboil the ribs

   Bring the 750 ml of water to a simmer in a pan, add the spare ribs and cook for 5 minutes. Lift out the ribs and leave them to drain on kitchen paper.

3. 3

   Blanch the beans

   Add the snake beans to the pan and cook for 4 minutes, then remove them.

4. 4

   Simmer the ribs

   Heat half of the coconut milk in a wok. Add the salam leaves, lemongrass, garlic, shallots, spice paste and ribs. Simmer gently for 10 minutes.

5. 5

   Finish the stew

   Add the snake beans and the remaining coconut milk. Simmer gently until the ribs and beans are cooked, adding a little stock if needed.

What is Sayur Gule Buncis?

Sayur Gule Buncis is an Indonesian gule-style dish: vegetables and meat cooked in a seasoned, coconut-rich sauce. This version pairs snake beans with spare ribs and uses turmeric, cumin, coriander, lemongrass and salam leaves for its aromatic base.

The method cooks the ribs and beans briefly in water first, then finishes them in coconut milk. That staged cooking helps the beans keep their shape while the ribs simmer in the spiced sauce.

Nutrition and macros by portion

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

The ribs and coconut milk contribute most of the dish's fat, while the ribs provide its protein; the beans contribute some carbohydrate and fibre. Pair a serving with extra vegetables and a measured amount of rice to round out the plate.

Build the spice base

Fresh paste: pound or grind the cumin, coriander and turmeric until fine so they disperse through the coconut milk. Slice the shallots and garlic thinly so they soften as the ribs simmer.

Whole aromatics: salam leaves and lemongrass bring fragrance to the sauce. Keep them in the wok during simmering, then remove them before serving if preferred.

Handle the snake beans

Cut evenly: similar-sized pieces cook at roughly the same pace and are easier to serve alongside the ribs.

Brief blanch: the recipe gives the beans 4 minutes in the water before they go into the coconut milk. Add them back with the remaining coconut milk and simmer only until cooked, checking their texture as you go.

Get the rib texture right

Initial cook: the 5-minute simmer in water is a brief first cooking stage, not the final tenderising step. Drain the ribs before adding them to the wok.

Gentle finish: simmer the ribs slowly for 10 minutes with the first half of the coconut milk and aromatics, then continue until cooked through. The recipe does not give a fixed final time, so use the meat's doneness as your cue.

Keep the sauce gentle

Coconut milk: split it into two additions as directed, using half with the ribs and aromatics and the rest with the beans. A gentle simmer helps keep the sauce smooth.

Rice flour: it appears in the ingredient list, but the supplied method does not say when or how to use it. The instructions also give no amount of stock; add only a little if the stew needs it.

Serve it as a meal

Rice is a natural accompaniment for the coconut sauce, though it is not included in the recipe ingredients. Serve the stew hot so each portion gets both ribs and snake beans.

For a more balanced plate, pair a measured serving of stew with rice and an extra portion of vegetables, adjusting the rice to suit your appetite.

Recipe notes & tips

• Cut the snake beans into similar-sized pieces so they cook evenly.
• Drain the ribs after their first 5-minute simmer before adding them to the coconut milk.
• Pound the spice mixture finely for an even distribution through the sauce.
• Keep the stew at a gentle simmer rather than letting it boil hard.
• Check the beans as the stew finishes so they do not become overly soft.
• Remember that the recipe lists rice flour but does not explain how to use it.

Variations

• Use green beans: replace the snake beans with an equal weight of green beans and check them for doneness as they simmer.
• Add chilli: include fresh chilli with the spice paste for a hotter stew.
• Use chicken: swap in chicken pieces and adjust the simmering until they are cooked through.
• Make it meat-free: omit the ribs and add firm tofu, allowing it to warm through in the sauce.
• Serve with rice: add cooked rice at the table to soak up the coconut sauce.

Common mistakes to avoid

• Boiling the coconut milk hard: a vigorous boil can make the sauce less smooth; keep it at a gentle simmer.
• Overcooking the beans: they can turn soft if simmered too long; check them as the stew finishes.
• Skipping the first rib stage: the recipe calls for a 5-minute simmer in water before the ribs go into the wok.
• Leaving the spices coarse: large pieces can make the seasoning uneven; grind the cumin, coriander and turmeric into a fine paste.
• Adding lots of stock: too much can dilute the coconut sauce; add only a little if needed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, stirring carefully and adding a splash of water if the sauce has thickened.

Frequently asked questions