Tempe Masak Buncis: A Delicious Stir-Fry with Tempeh and Green Beans
This delightful recipe for Tempe Masak Buncis combines the nutty flavor of tempeh with the crispness of green beans, all enhanced by aromatic spices and sauces. This dish is not only a feast for the taste buds but also a wholesome addition to your meal repertoire, showcasing the rich culinary traditions of Indonesian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 small board (approx. 250 g) |
| Green beans (buncis) | 250 g, cleaned and cut diagonally |
| Sweet soy sauce (kecap manis) | 2 tablespoons |
| Oyster sauce | 1 tablespoon |
| Ground pepper (lada bubuk) | ½ teaspoon |
| Salt and sugar | To taste |
| Water | As needed |
| Spice Paste (Bumbu Halus) | |
| Red curly chilies (cabe merah keriting) | 4 pieces |
| Shallots (bawang merah) | 3 pieces |
| Garlic (bawang putih) | 3 cloves |
Instructions
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Prepare the Tempeh: Begin by cutting the tempeh into matchstick-sized pieces. Heat a generous amount of oil in a pan over high heat. Once the oil is hot, carefully add the tempeh pieces and fry them until the exterior is crispy and golden brown. Remove from the oil and drain on paper towels.
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Make the Spice Paste: While the tempeh is frying, prepare the spice paste. In a blender or mortar, combine the red curly chilies, shallots, and garlic. Blend or pound until you achieve a smooth paste.
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Sauté the Spices: In the same pan used for frying the tempeh, add a little more oil if needed and toss in the spice paste. Sauté the mixture over medium heat until it becomes fragrant and the raw aroma of the spices dissipates.
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Add Sauces: Once the spice paste is fragrant, pour in the sweet soy sauce and oyster sauce. Allow the mixture to come to a gentle boil, stirring occasionally to combine the flavors.
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Incorporate the Green Beans: Add the cleaned and cut green beans to the pan. Pour in a small amount of water to help the cooking process, then cover the pan and let the beans cook until they begin to soften and the water has mostly evaporated.
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Season the Dish: Taste the mixture and adjust the seasoning with salt and sugar according to your preference.
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Combine with Tempeh: Gently fold the fried tempeh into the vegetable mixture. Sprinkle in the ground pepper and add a dash more sweet soy sauce if desired. Stir everything together and cook until the green beans are tender yet crisp and the flavors meld beautifully.
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Serve: Once everything is cooked through and the liquid has mostly evaporated, remove the pan from the heat. Transfer the Tempe Masak Buncis to a serving platter and enjoy hot.
Nutritional Information (per serving, serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 12 g |
| Total Fat | 8 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugars | 5 g |
| Sodium | 320 mg |
Cooking Tips:
- Feel free to customize the spice levels by adjusting the amount of chilies used in the spice paste.
- For a vegetarian twist, substitute the oyster sauce with a plant-based version or simply use more sweet soy sauce.
- Pair this dish with steamed rice or as a part of a larger Indonesian-inspired feast for an authentic experience.
Enjoy your Tempe Masak Buncis!
This recipe is not only a delicious option for a weekday dinner but also a great way to incorporate plant-based proteins into your diet. Happy cooking, and enjoy the delightful flavors of this Indonesian classic!
