Sambal Goreng Sama Bunci - spicy snake/string beans with chickenlivers

Ingredients

• 450 gsnake beans or green beans
• 4chicken livers
• 2shallots
• 1 cmturmeric
• 1clove
• ½stalk lemongrass
• 1 tsppalm sugar
• 1large red chilli
• 1 tspsalt
• ½ tsproasted shrimp paste
• 5 tbspthick coconut milk
• 1 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Slice the chicken livers thinly and finely chop the shallots. Cut the chilli into pieces. Pound or grind the turmeric and clove into a fine paste. Trim and clean the beans, then cut them into 3 cm lengths.

2. 2

   Fry the liver

   Heat the oil in a wok and fry the liver and shallots for 2 minutes.

3. 3

   Add the aromatics

   Add the turmeric paste, lemongrass, palm sugar, chilli and salt. Fry for 2 minutes.

4. 4

   Simmer the beans

   Add the beans, thick coconut milk and roasted shrimp paste. Cover and simmer until the beans and liver are cooked.

What is sambal goreng sama buncis?

Sambal goreng is a family of Indonesian dishes built around ingredients cooked with a spicy, savoury seasoning. Buncis means green beans; sama means “with”, so this version pairs beans with chicken livers.

Here, turmeric, chilli, lemongrass and shrimp paste bring fragrance and savouriness, while coconut milk rounds out the sauce. The quick frying of the liver and aromatics before the covered simmer helps the flavours mingle.

Nutrition and macros by portion

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

The beans contribute most of the dish’s carbohydrate, while the coconut milk and oil provide much of its fat; the chicken livers supply the protein. Serve it with a moderate portion of rice and add a fresh vegetable side to make a more complete plate.

Choose and prepare the beans

Bean choice: Snake beans are long and slender, but ordinary green beans work well too. Choose firm beans and cut them into even 3 cm pieces so they cook at a similar pace.

Cleaning: Trim the ends and rinse the beans before cutting. Let them drain so excess water does not thin the coconut sauce.

Make the spice base

Turmeric and clove: Pound or grind them together until fine, as directed. A smooth paste disperses more evenly through the oil than large pieces.

Aromatics: Cut the chilli into pieces and add it with the lemongrass, palm sugar and salt. The recipe uses half a lemongrass stalk; bruise it lightly if you want its aroma to release more readily.

Cook the liver carefully

Slicing: Cut the livers into thin, even slices so they cook through during the short frying and simmering stages. Handle them gently, as they are soft and can break apart.

Doneness: The recipe gives no exact simmering time, so check a thicker piece before serving. It should be cooked through, with no raw-looking centre.

Keep the sauce balanced

Coconut milk: Thick coconut milk gives the dish a rich coating rather than a brothy sauce. Keep the wok covered while it simmers, and check occasionally that the mixture is not catching on the base.

Shrimp paste: Roasted shrimp paste contributes a concentrated savoury note. Stir it into the beans and coconut milk so it dissolves throughout the dish.

Serve it with

Rice: Steamed rice is a straightforward accompaniment and soaks up the spicy coconut sauce. Serve the beans and liver over or alongside it.

Fresh contrast: A simple side of cucumber or other crisp vegetables can offer a cool contrast to the warm, rich stir-fry.

Recipe notes & tips

• Cut the beans to a consistent 3 cm length so they cook evenly.
• Slice the livers thinly, but avoid stirring them roughly once they are in the wok.
• Grind the turmeric and clove finely to distribute their flavour through the dish.
• Keep the lid on during simmering, checking occasionally that the sauce is not drying out.
• Taste the sauce near the end and adjust the seasoning only if needed.

Variations

• Use green beans: Swap snake beans for ordinary green beans and keep the pieces about 3 cm long.
• Adjust the heat: Use less chilli for a milder dish, or include more for extra spice.
• Add coconut: Use a little more thick coconut milk for a richer, more generously coated result.
• Make it without liver: Omit the chicken livers for a bean-focused version, allowing for a different cooking time.
• Serve with rice: Add steamed rice on the side to catch the coconut sauce.

Common mistakes to avoid

• Uneven bean pieces: Cut them to a similar length so some do not turn soft while others remain firm.
• Large spice pieces: Grind the turmeric and clove finely so they do not leave concentrated bites.
• Rushing the simmer: Check that both the beans and liver are cooked before serving.
• Letting the sauce catch: Simmer covered and check the wok from time to time, stirring gently if needed.
• Overworking the liver: Stir gently after adding it so the slices stay intact.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat gently in a pan until piping hot, adding a small splash of water if the coconut sauce has thickened.

Frequently asked questions