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FILL a medium-sized pan with water and bring to a boil. TRIM the ends off the green beans and cook them for a few minutes, or until al denté.
PEEL the onion and cloves of garlic, then chop into small chunks. PEEL the fresh ginger root and then finely grate it.
HEAT up sunflower oil (or any other neutral oil) in a large skillet or wok. SAUTÉ the onion and garlic for a few minutes. ADD in brown caster sugar, grated ginger, trassie and sambal oelek and stir well.
ADD in coconut milk along with the al denté green beans, cook for a few minutes or until the sauce has become the desired thickness. SEASON with pepper and salt, serve with ajam paniki or rendang. Enjoy your meal!