Sizzling Tempeh Stir-Fry with Stink Beans and Spices
Oseng Tempe
Description: A delightful Indonesian stir-fried tempeh dish, Oseng Tempe combines savory flavors with a hint of spice, making it a perfect companion for rice or as a side dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (medium-sized, diced) | 1 papan |
| Garlic | 2 cloves |
| Shallots | 3 pieces |
| Green chilies | 3 pieces |
| Pete (stink beans) | 5 pieces |
| Granulated sugar | 1 tsp |
| Sweet soy sauce (kecap manis) | 2 tbsp |
| Salt or Royco broth powder | ½ tsp |
| Oyster sauce | 1 tbsp |
| Cooking oil | To taste |
| Water | 30 ml |
| Bay leaf | 1 leaf |
| Galangal | 2 cm |
Instructions
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Prepare the Tempeh: Heat oil in a frying pan over medium heat. Fry the diced tempeh until it is lightly browned and slightly soft, then remove from heat and set aside.
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Sauté Aromatics: In the same pan, add a little more oil if necessary. Sauté the minced garlic and sliced shallots until fragrant.
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Add Vegetables: Incorporate the bay leaf, galangal, and pete into the pan. Cook until they are wilted and slightly browned.
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Combine Ingredients: Add the fried tempeh back into the pan, stirring briefly. Pour in the water, oyster sauce, sweet soy sauce, sugar, and salt. Mix well.
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Simmer: Cook the mixture until the flavors meld, the liquid reduces, and the sauce thickens.
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Serve: Once done, remove from heat and garnish with fried shallots. Serve hot with steamed rice.
Enjoy this savory Oseng Tempe as a fulfilling meal or a delectable side dish that embodies the vibrant flavors of Indonesian cuisine!
