Preparation:
Read the whole recipe before starting.
Chop the shallots into small dices. Peals the garlic cloves and crush them with a garlic press. Rinse the chili peppers cut off the top and bottom, cut then in
half lengthwise, then cut each have again in half lengthwise, then remove all the seeds. Add the strips of chili peppers together and cut them int thin slices.
Grate the piece of laos. Add the ingredients to a bowl and set aside for usage.
Rinse the beans, cut of the top and bottom, then with multiple beans at a time, cut the beans into slices.
Into the wok:
First add the oil into the wok and heat up the oil. Then add unions, garlic, chili peppers and laos, stir for a few minutes.
Add the trassi and paprika powder, and stir through, then add the salam leaves, stir through.
Add the bean slices to the wok and stir through. Then crumble the stock cube on top of the beans, and stir through. Now lower the heat
and stir through every few minutes. Let it simmer for about 20 minutes, then remove the salam leaves and the dish is ready to serve.
Serve with:
Fried or white rice, and other Indonesian style dishes, and/or add some ketjap.