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Home / All Recipes / Indonesian / Tumis Kacang Panjang - Snake Bean Stir Fry

Last updated: Oct 12, 2013 — Published: Oct 12, 2013 — By: Anita — Leave a Comment

I love eating vegetables, and when I shop for grocery, I tend to linger a bit in the produce section looking at the different greens and decide which one looks the best. And that is how I ended up with this snake bean. You don’t have to use snake bean for this recipe, so if you are more of a chayote guy or a tofu person, feel free to go wild. :D

Tumis Kacang Panjang - Snake Bean Stir Fry

Tumis Kacang Panjang - Snake Bean Stir Fry

Author: Anita Jacobson

Categories: Side Dish Vegetarian

Cuisine: Indonesian

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Print Recipe


  • 2 tablespoon oil
  • 1 bay leaf (Indonesian: daun salam)
  • 2 red anaheim peppers (Indonesian: cabe merah besar), thinly sliced diagonally
  • 300 gram snake bean (Indonesian: kacang panjang), cut into 2 inch pieces
  • 1 teaspoon palm sugar (Indonesian: gula Jawa)
  • 1 teaspoon salt
  • 250 ml coconut milk (Indonesian: santan)
  • 3 shallots (Indonesian: bawang merah)
  • 3 cloves garlic (Indonesian: bawang putih)
  • 4 red cayenne peppers (Indonesian: cabe merah keriting)
  • 1 red anaheim pepper (Indonesian: cabe merah besar)
  • 2 candlenuts (Indonesian: kemiri)
  • 1 cm galangal (Indonesian: lengkuas)


  1. Heat oil in a wok/frying pan and stir fry spice paste and bay leaf until fragrant, about 2 minutes.
  2. Add the anaheim peppers and stir until wilted, another 1 minute.
  3. Add the snake bean and season with palm sugar and salt. Mix well.
  4. Pour the coconut milk and bring to a boil. Keep cooking until the sauce is slightly reduced and some oily sheen has formed, about 5 minutes.
  5. Turn off heat and serve immediately with steamed white rice.