Tumis kacang panjang dan putren fried and stewed long beans with baby corn

Ingredients

• 10long beans
• 8young baby corn
• 5cabbage leaves
• 5 ml (1 tsp)fish sauce
• 2.5 ml (1/2 tsp)salt
• 2.5 ml (1/2 tsp)pepper
• 5 ml (1 tsp)palm sugar
• 100 mlwater
• 30 ml (2 tablespoons)oil
• 4 clovesgarlic
• 2red chillies
• 3green chillies

Instructions

1. 1

   Cut the vegetables

   Cut the long beans into 3 cm pieces. Slice the baby corn and cabbage into strips.

2. 2

   Make the paste

   Pound or grind the garlic and chillies until they form a fine paste.

3. 3

   Fry the paste

   Heat the oil in a pan and fry the paste for 3 minutes.

4. 4

   Soften the vegetables

   Add the long beans, baby corn and cabbage, and cook until they begin to soften.

5. 5

   Stew until done

   Add the salt, pepper and palm sugar, followed by the water. Cook gently until the vegetables are done, then serve.

What is tumis kacang panjang dan putren?

Tumis kacang panjang dan putren is an Indonesian-style dish of long beans and baby corn, cooked with cabbage, garlic and chillies. The name describes the main vegetables and the tumis method: frying the aromatics and vegetables before finishing them with liquid.

This version builds flavour with a freshly pounded chilli-garlic paste, then adds a small amount of water to soften the vegetables. The result is a savoury, gently stewed accompaniment rather than a dry stir-fry.

Nutrition and macros by portion

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

The long beans, baby corn and cabbage provide most of the dish’s carbohydrates, while the oil contributes most of its fat. The vegetables offer some protein, but the dish is not protein-focused; serve it with tofu, eggs or another protein alongside rice for a more balanced plate.

The vegetable cuts

Long beans: Cut them into even 3 cm pieces so they are easy to eat and cook at a similar pace.

Baby corn and cabbage: Slice both into strips, as directed, to help them soften alongside the beans.

Making the spice paste

Pounding or grinding the garlic and chillies into a fine paste helps them release their flavour into the oil. A mortar and pestle works well, but a small grinder can do the job too.

Fry the paste for the stated 3 minutes, stirring so it cooks evenly. If it starts sticking, keep it moving around the pan.

Frying, then stewing

The vegetables go into the pan after the paste has fried and cook until they begin to soften. Adding the seasonings and water afterwards lets their flavours mingle as the vegetables finish cooking.

Keep the heat gentle once the water is added. The aim is to cook the vegetables through, not to boil the liquid away before they are done.

Checking the texture

Use a fork or the tip of a knife to check a piece of long bean; it should be tender but still hold its shape. The baby corn should be softened, and the cabbage wilted.

The recipe does not specify a final cooking time, so use the texture of the vegetables as your guide and taste before serving.

Seasoning and serving

Fish sauce, salt and pepper bring savoury seasoning, while palm sugar adds a small touch of sweetness. Taste the finished dish and adjust only if needed.

Serve it as a vegetable side with rice and a protein of your choice. Spoon some of the cooking liquid over the rice if you want to use it up.

Recipe notes & tips

• Prepare and cut all the vegetables before heating the pan.
• Use a pan large enough to hold the vegetables without packing them tightly.
• Stir the paste as it fries so it cooks evenly.
• Add the water after the seasonings, following the recipe’s order.
• Check the long beans for tenderness before taking the pan off the heat.

Variations

• More heat: Keep the chilli seeds in the paste for a hotter result.
• Milder flavour: Use fewer chillies in the paste.
• Extra vegetables: Add more cabbage while keeping the same cooking sequence.
• More savoury: Taste at the end and adjust the fish sauce if needed.

Common mistakes to avoid

• Uneven bean pieces: Cut them to similar 3 cm lengths so they cook more evenly.
• Rushed paste frying: Give the paste the full 3 minutes in the oil before adding vegetables.
• High heat while stewing: Keep the heat gentle after adding water to avoid cooking it off too quickly.
• Guessing doneness by time: Check the vegetables’ texture, since the recipe gives no final cooking time.
• Adding extra salt too soon: Taste after the fish sauce and seasonings have cooked with the vegetables.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until hot throughout; add a small splash of water if the vegetables seem dry.

Frequently asked questions