Coconut and Snake Bean Salad


One of the few dishes we cooked during our Indonesian class that was somewhat healthy was this salad: Snake bean? You ask (rightly I might add): What the hell is snake bean? Before I bore you into snoozing with the differences between snake beans and string beans, let’s get one thing straight: for all intents and purposes – they are the same. You will need the basic yellow sauce for this recipe, so I hope you made it last weekend (or the weekend before that), or that you have another flavor you are particularly craving. All of these recipes call for such specific flavors and of course as a cook, you want to follow them (because all recipes have been thought out greatly for reaons) – but on a personal note: if you want to just make up your own version – know that it will probably taste just as good.


  • 1/4 kilo of snake beans or string beans
  • 1/2 cup grated coconut
  • 2 tbsp basic yellow sauce, base gede
  • 1 tbsp palm sugar
  • 1 tbsp shallots
  • 1 lime
  • 1/2 salt/pepper to taste
  1. Boil the green beans for two minutes until firm but slice-able, slice them into half centimeter sized pieces
  2. Add the fresh coconut (if it’s frozen, add some coconut cream to moisten – or if you’re badass and you’re using real coconut, then grate the coconut)
  3. Mix chopped beans, coconut, yellow sauce, palm sugar, shallots, salt and lime – work your fingers in to mix it all to the best part. Keep tasting and decide if you want any other spices or if you’re happy as is
  4. Delicious-ness time

I would recommend adding the coconut cream. Like – I recommend it. I so rarely will say this, but I almost want to say make sure you absolutely 100% add it – because the whole dish will taste a million times better. Other than that? It’ a simple salad recipe based on bean and coconut, where can you go wrong from that?

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