Koro beans do have a rather unique flavor; when prepared as spicy, sweet, and savory dishes, they make for a delightful treat.
The koro beans my sister gave me have been in the fridge for a very long time, and as it happens, the koro beans she gave me were already very dry, so they’re safe to store for a long time. These koro beans are indeed rare in lowland areas; they usually thrive in highland regions. As it happens, my sister had a lot of them that her husband brought home yesterday. Since my sister rarely cooks with these beans, she gave them to me because she knows I really love koro beans.
My original plan was to make rendang with these beans, but I’m not a big fan of mixing rendang with other ingredients. So, I decided to turn them into a spicy sambal instead—I think it’ll be just as delicious as rendang. Just look at how appealing it looks—you’ve got to try making this because it really is that delicious.
Ingredients
Main ingredients
200 grams of koro beans
1 tablespoon of palm sugar
½ teaspoon of salt
Enough water
Ground spices
8 red chili peppers
3 bird’s eye chili peppers
1 tomato
3 shallots
2 cloves of garlic
Procedur Cooking
Prepare all the ingredients, then boil the kacangnkoro in enough water for about 10 minutes so that they become tender and easy to peel.
Then I blended the spices until smooth and sautéed them in about 3 tablespoons of cooking oil.
Add the peeled koro beans and stir them into the sambal.
While cooking, add a little water, then add palm sugar and salt, and cook until the water has reduced.
Result
Serve with white rice, then place the koro beans tossed in spicy sambal on top of the serving plate. Since koro beans have a fairly savory flavor, I recommend making the sambal extra spicy to bring out the best flavor. If you’d like, you can add other plant-based proteins like tofu or tempeh—just adjust to your preference.
I really love how it looks—doesn’t it make you hungry just by looking at it? Just look at the bright red color of the chili peppers from my garden—they’re quite eye-catching, and when cooked, they turn a beautiful red. As I mentioned earlier, the flavor is spicy, savory, and sweet—it’s absolutely delicious. There’s no denying that this is a dish you simply must try. If you don’t have koro beans, you might want to try using another type of bean instead.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.