1. Put garlic, fresh shallots, and 2 tablespoons water into a mortar and pestle and smash into a smooth paste. Set aside. 2. Heat oil in a wok over medium-low heat. Add paste and cook, stirring, about 8 minutes. Add beans and chiles, stir to combine. 3. Add kecap manis and 1/4 cup water, stir to coat. Increase heat to medium high and stir-fry until beans are barely fork tender, 6-8 minutes. 4. Add tomatoes and cook until just wilted, about 2 minutes. Season with salt to taste and transfer to a large bowl. 5. Let beans rest for about 10 minutes before serving, to allow flavors to intensify. Garnish with generous amount of fried shallots, and serve with festive yellow rice. Enjoy! ---------------------------------------------------------------------------
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Ingredients
