Indonesian-Style Egg Curry with Crispy Onions

• Slice the cucumber into crescents.
• In a bowl, combine the white wine vinegar with half of the sugar.
• Transfer the cucumber to the bowl and season to taste with salt, then toss well to combine.
• Set aside, stirring occasionally.

• Roughly chop the onion and transfer to a tall container.
• Add the garlic and then use an immersion blender to process into a paste. Remove from the container and set aside.
• Roughly chop the tomato and transfer to the same container, then process with the immersion blender (see Tip).

Tip: you can also finely dice the tomato if you'd prefer the paste to have more texture.

• Heat a generous drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat.
• Fry the onion mixture with the tomato paste for 2 - 3 minutes, along with some sambal as preferred.
• Add the blended tomato, the Javanese wok paste, the ketjap, the soy sauce and the rest of the sugar. Mix well and fry for 2 more minutes. 

• Peel the eggs in the meantime.
• Add the coconut milk, eggs and green beans to the wok. Cook for 2 more minutes. Season to taste with salt and pepper.
• Roughly chop the coriander.