Oseng Pete, Teri & Tempe Lombok Ijo: A Flavorful Indonesian Stir-Fry
Dive into the delightful flavors of Oseng Pete, Teri & Tempe Lombok Ijo, a traditional Indonesian dish that showcases the unique taste of petai (stink beans), the savory crunch of fried anchovies, and the rich texture of tempeh. This recipe is not only packed with flavor but also brings a healthy dose of nutrients, making it a perfect companion for steaming hot rice. Let’s embark on this culinary journey together!
Ingredients
Here’s what you’ll need to create this mouthwatering dish:
| Ingredient | Quantity |
|---|---|
| Mata pete (petai beans) | 20, whole/split |
| Teri (anchovies) | 50 grams, fried crispy |
| Tempe (fermented soybean) | 1 small board (125 grams) |
| Salt | ½ teaspoon (to taste) |
| Granulated sugar | ½ teaspoon (as a seasoning substitute) |
| Brown sugar | 1/3 to ½ tablespoon (to taste) |
| Olive or cooking oil | 3 tablespoons |
| Water | A little, as needed |
| Spices | |
| Red shallots | 5 cloves, thinly sliced |
| Garlic | 3 cloves, thinly sliced |
| Green chili (cabe ijo) | 8, diagonally sliced |
| Galangal | 3 cm, crushed (about 2 finger lengths) |
| Bay leaves | 2 leaves |
Instructions
Follow these steps to create a flavorful dish that’s sure to impress:
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Prepare the Ingredients: Start by prepping all the ingredients. For the tempeh, cut it into small cubes and fry until it is half-cooked. For the anchovies, fry them until they are crispy and crunchy.
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Sauté Aromatics: Heat the olive or cooking oil in a large pan over medium heat. Add the sliced shallots and garlic, sautéing until fragrant and translucent.
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Add Spices and Petai: Incorporate the sliced green chilies, crushed galangal, bay leaves, and the prepared petai. Stir to combine all the ingredients, allowing the spices to infuse the oil.
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Season the Dish: Sprinkle in the salt, granulated sugar, and brown sugar, mixing well. Add a splash of water to create a bit of steam, then cover the pan and let it simmer until the ingredients are well-blended and fragrant.
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Combine with Tempe and Anchovies: Once the mixture has come to a boil, add the fried tempeh and crispy anchovies to the pan. Gently stir to combine everything thoroughly. Taste the dish and adjust the seasoning as needed.
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Serve Hot: Turn off the heat and transfer your Oseng Pete to a serving dish. Pair it with steaming hot rice for a satisfying meal. The green chilies are mild, so feel free to enjoy them all for added flavor!
Nutritional Information
| Nutritional Component | Per Serving (approximate) |
|---|---|
| Calories | 180 kcal |
| Protein | 10 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Sodium | 400 mg |
Final Notes
Oseng Pete, Teri & Tempe Lombok Ijo is a vibrant dish that showcases the beautiful interplay of flavors and textures, making it a must-try for anyone looking to explore Indonesian cuisine. The combination of petai, tempeh, and anchovies not only offers a delightful taste but also brings various health benefits, including a good dose of vitamin C. So gather your ingredients, and let’s create a dish that brings the warmth of home-cooked meals right to your table! Enjoy!
