Mr. Lee’s Lemongrass Braised Long Beans, tofu with shallots, garlic & sweet soy

I picked up some long beans at H-Mart last weekend, and I knew that I needed to use them soon. They certainly aren’t in season, and can get slimy fast. So I trimmed the ends and cut them into 1.5 inches pieces, and pulled out my trusty “Cradle of Flavor” by James Oseland – a great cookbook and general information source about the cooking of the spice islands. I had some new lemongrass, too, so I made Mr. Lee’s longbeans. Like almost all Indonesian cooking, this recipe starts with a samble – a sauce made from shallots, chilis, sugar, and other ingredients based on the recipe. The samble is fried first, to release its flavor, and then the beans are added. I tend to make my sambals “rustic” and don’t worry too much about how smooth they are, which results in a “chunkier” appearance after cooking.

The tofu was a bit of a disaster, maybe because I picked up the firm tofu instead of the extra-firm, or because I initially had the heat too high, but I kind of destroyed it, visually. But fried with garlic, shallots, sweet soy sauce and a dash of salt, the flavor was just fine.

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