Oseng TJW: Tempe, Mushroom, and Carrot Stir-Fry
Oseng TJW is a delightful Indonesian stir-fry dish featuring tempeh (fermented soybean cake), mushrooms, and carrots. This savory recipe is not only packed with nutrients but also bursts with flavor from aromatic spices, making it a fantastic vegetarian option that can be enjoyed by everyone. Perfect for a quick meal, Oseng TJW brings a delightful mix of textures and tastes to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block |
| Oyster mushrooms | 300 grams (1 small bag) |
| Carrot | 1 medium |
| Red onions | 3 cloves |
| Garlic | 2 cloves |
| Bird’s eye chilies | 5 pieces |
| Salt | To taste |
| Pepper | To taste |
| Sweet soy sauce (Kecap) | To taste |
| Cooking oil | For sautéing |
| Galangal | 1 piece (optional) |
| Bay leaves | 1-2 leaves (optional) |
Nutritional Information (per serving, estimates may vary)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 15 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Fat | 12 g |
| Sodium | 350 mg |
Instructions
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Prepare the Ingredients: Start by cutting the tempeh and carrot into small cubes. Fry the tempeh in a pan until it is half-cooked, achieving a slightly golden color, while boil the carrot until tender to preserve its vibrant color.
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Clean the Mushrooms: Tear the oyster mushrooms into small pieces and rinse them thoroughly under running water to remove any dirt or grit.
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Chop the Aromatics: Thinly slice the red onions, garlic, and bird’s eye chilies. If you prefer a more robust flavor, you can pound them together using a mortar and pestle.
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Sauté the Aromatics: In a large skillet or wok, heat a generous amount of cooking oil over medium heat. Add the sliced onions, garlic, and chilies. Sauté until fragrant and the onions become translucent.
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Add Liquids and Aromatics: Pour in a small amount of water and add galangal and bay leaves if using. Allow this mixture to come to a gentle boil.
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Combine the Vegetables: Once boiling, add the fried tempeh and boiled carrots into the pan. Stir well to combine, and allow the ingredients to cook together for a few minutes until everything is heated through.
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Season the Dish: Add sweet soy sauce, pepper, and salt to taste. Stir well and let the mixture cook until the flavors meld and the sauce has thickened slightly.
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Finish with Mushrooms: Finally, gently fold in the prepared oyster mushrooms. Cover the pan for a short time to allow the mushrooms to steam and absorb the flavors.
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Serve: Once everything is cooked and well-seasoned, remove the pan from heat. Transfer the Oseng TJW to a serving dish and enjoy hot with steamed rice or as part of a larger meal.
Oseng TJW is a wholesome dish that reflects the rich flavors of Indonesian cuisine, showcasing the versatility of tempeh and the earthy taste of mushrooms. Perfect for a weeknight dinner or a special occasion, this recipe not only nourishes the body but also warms the heart. Enjoy the delightful aroma and taste of this delicious stir-fry!
