Oseng Oyong with Tempe and Tofu
Oseng oyong with tempe and tofu is a delightful Indonesian dish that beautifully combines the soft textures of tofu and tempe with the refreshing crunch of oyong (also known as sponge gourd). This stir-fry is not only flavorful but also nutritious, making it an excellent choice for a wholesome meal. The harmonious blend of spices and vegetables adds a savory depth that elevates this dish to a comforting staple.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sponge gourd (oyong) | 1 stalk |
| Tempe (fermented soybean cake) | ½ board |
| Firm tofu | 3 pieces |
| Large green chili peppers | 4 pieces (sliced diagonally) |
| Curly red chili peppers | 3 pieces (sliced diagonally) |
| Bird’s eye red chili peppers | 3 pieces (sliced diagonally) |
| Shallots | 4 pieces |
| Garlic | 2 cloves |
| Onion | To taste |
| Palm sugar | To taste |
| Salt | To taste |
| Flavor enhancer (optional) | To taste |
| Water | As needed |
| Sweet soy sauce | To taste |
| Bay leaves | A few |
Instructions
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Preparation of Ingredients: Begin by cutting the tempe and tofu into your desired shapes—cubes or slices work well. Next, heat oil in a frying pan and fry the tempe and tofu until they are half-cooked and golden brown. Remove them from the pan and set them aside.
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Slice the Aromatics: While the tempe and tofu are cooking, slice the shallots, garlic, onion, and the assorted chili peppers into thin, diagonal pieces. This helps release their essential oils and flavors when cooked.
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Sauté the Spices: In the same pan, add a bit more oil if needed and sauté the sliced shallots, garlic, onion, and all the chili peppers until they become fragrant. This step is crucial as it lays the flavor foundation for the dish.
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Season the Mixture: Once the aromatics are sizzling and fragrant, season with salt, palm sugar, and add the bay leaves. Stir everything together and sauté for a couple of minutes, allowing the spices to marry well.
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Combine with Vegetables: Add a splash of water to the pan, just enough to create a little steam. Next, introduce the sliced oyong, along with the previously fried tempe and tofu. Stir everything gently, ensuring the vegetables and proteins are well coated with the sautéed spices.
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Finish with Sauces: Drizzle in the sweet soy sauce and any flavor enhancer if you’re using it. Mix thoroughly, allowing the dish to simmer for a few more minutes. This will help the flavors infuse into the oyong, tempe, and tofu.
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Serve: Once the oyong is tender and all the ingredients are well combined, remove the pan from heat. Serve your Oseng Oyong hot, either as a main dish with steamed rice or as a delightful side.
Nutritional Information
While the nutritional content can vary based on the exact quantities and specific brands of ingredients used, here is an estimated nutritional breakdown per serving:
| Nutrient | Approximate Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 12 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Sodium | 500 mg |
| Sugars | 4 g |
This Oseng Oyong with Tempe and Tofu recipe is not only delicious but also versatile; feel free to adjust the spices and ingredients according to your taste. Enjoy this vibrant dish with family and friends, making it a delightful addition to any meal!
