Oseng Tempe & Telur Kecap
Dive into the savory world of Indonesian cuisine with this delightful recipe for Oseng Tempe & Telur Kecap, a dish that harmoniously combines crispy tempeh with flavorful scrambled eggs in a sweet soy sauce. Perfect for a comforting meal, this recipe is simple yet packed with rich, aromatic flavors.
Ingredients
- 1 block of tempeh
- 2 eggs, beaten
- 1 spring onion, finely chopped
For the Spice Blend:
- 4 shallots
- 3 garlic cloves
- 1 piece of galangal, smashed
- 2 bay leaves
- 3 bird’s eye chilies, sliced
- 3 tablespoons sweet soy sauce
- Salt, sugar, and pepper, to taste
Instructions
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Prepare the Tempeh and Eggs:
- Begin by slicing the tempeh into bite-sized pieces. Heat oil in a pan over medium heat and fry the tempeh pieces until they are half-cooked and golden. Remove from the pan and set aside.
- In the same pan, pour the beaten eggs mixed with the chopped spring onion and a pinch of salt. Scramble the eggs until they are fully cooked and set aside.
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Cook the Spice Blend:
- In the same pan, add a little more oil if needed. Sauté the shallots and garlic until they become fragrant and translucent.
- Add the smashed galangal, bay leaves, and sliced bird’s eye chilies. Stir well to combine the flavors.
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Combine Ingredients:
- Pour in a small amount of water to deglaze the pan, scraping up any flavorful bits stuck to the bottom.
- Stir in the sweet soy sauce, adjusting the seasoning with salt, sugar, and pepper to taste.
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Add Tempeh and Eggs:
- Return the fried tempeh and scrambled eggs to the pan. Mix well to ensure everything is evenly coated with the sauce and spices.
- Continue cooking for a few more minutes until the tempeh is fully cooked and has absorbed the flavors.
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Serve:
- Remove from heat and transfer to a serving dish. Enjoy this delicious Oseng Tempe & Telur Kecap with steamed rice or as part of a larger meal.
This dish offers a wonderful balance of sweet, savory, and spicy notes, making it a satisfying and flavorful addition to your recipe collection.
