Sambal goreng white beans with bacon

76-sambal-goreng-bonen-spek-afEarlier I made a sambal goreng with brown beans. A version with white beans is also in Beb’s book. Beb stresses not to use canned baked beans with tomato sauce. Because this sauce is just not nice with Indonesian food.

This recipe is enough for 3 people and ready in 40 minutes.

Sambal goreng white beans with bacon #76 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 92.

Make the recipe like sambal goreng brown beans with bacon and replace the brown beans with cooked white beans. Add 2 teaspoons of tomato sauce to it. Do not use baked white beans in tomato sauce because they are seasoned in a special way and in combination combined with Indonesian spices it is not so tasty.

76-sambal-goreng-bonen-spek-ingredientenThe recipe is very clear. You can click on the link for sambal goreng brown beans or continue scrolling. I explain along the way how this super easy recipe is done.


Rub onions, garlic, sambal (chili salsa) , galangal, sugar and salt together into a paste. I use a blender to make my spices mix extra fine. This way the herb mix can be easily mixed with the beans. At the same time I fry the bacon on low heat until crispy. I do not add any extra oil. That is not necessary.


In the leftover oil I sauté the herb paste. Now the beans can go in. They are already cooked. I use white beans from a can.


The santen (coconut cream), tamarind (asem), sereh (lemon grass) and salam leaf (asian bay leave) go in now. Then I add two teaspoons of tomato paste. I use concentrated tomato paste.


I add about a cup of water. This way the herb paste that sticks to the bottom of the pan, comes off easily. Everything blends well together. I let this simmer until the coconut cream has totally melted. That takes about 10 minutes. When that is done, I add the cripsy baked bacon to the dish and serve immediately.


You want to know how great it smells here? Try this super easy recipe! Winter is coming ;-).
Beb Vuyk, best known for her Groot Indonesisch Kookboek (Big Indonesian Cook Book), was much more than a great cook. She belongs to the most important Dutch-Indonesian (Indo) writers and journalists of her time. Check this out.

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