Stir-Fried Tempeh with Long Beans and Shrimp (Oseng Tempe dan Kacang Panjang)
Indulge in the rich flavors of Indonesian cuisine with this delightful Stir-Fried Tempeh with Long Beans and Shrimp. This dish marries the nutty taste of tempeh with the crispness of long beans, complemented by succulent shrimp, all brought together by aromatic spices. Perfect for a quick and nutritious meal, this recipe will tantalize your taste buds while providing a hearty dose of protein and vegetables.
Ingredients
| Ingredient | Amount |
|---|---|
| Long beans (kacang panjang) | 8 stalks |
| Medium shrimp | 150 grams |
| Tempeh (tempe) | ½ block (about 200 grams) |
| Red shallots (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 3 cloves |
| Green chili (cabe hijau) | 3 pieces, sliced diagonally |
| Galangal (lengkuas) | A slice |
| Sweet soy sauce (kecap manis) | 3 tablespoons |
| Salt | To taste |
| Sugar | To taste |
| Ground pepper (lada bubuk) | ¼ teaspoon |
| Bouillon powder (kaldu bubuk) | To taste |
| Water | As needed |
Nutritional Information (per serving, serves 2)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 25 grams |
| Total Fat | 15 grams |
| Carbohydrates | 30 grams |
| Fiber | 5 grams |
| Sodium | 600 mg |
Instructions
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Preparation of Ingredients: Start by preparing all your ingredients. Trim the long beans into short segments. Clean the shrimp thoroughly and cut the tempeh into small cubes.
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Fry the Tempeh: Heat a bit of oil in a pan over medium heat. Fry the tempeh cubes until they are golden brown and just slightly dry, which will give them a nice texture. Remove and set aside.
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Sauté the Aromatics: In the same pan, add a little more oil if needed and sauté the sliced shallots, garlic, and green chili until fragrant. This process should take about 2-3 minutes, allowing the flavors to meld beautifully.
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Add Galangal and Long Beans: Incorporate the sliced galangal into the pan, stirring for another minute. Then, add the chopped long beans. Pour in enough water to create a bit of steam, which will help cook the beans without losing their crunch. Cook until the beans begin to change color, around 3-5 minutes.
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Combine with Tempeh: Once the long beans have softened slightly, add the fried tempeh back into the pan. Season the mixture with salt, sugar, ground pepper, sweet soy sauce, and a pinch of bouillon powder for added flavor. Stir well to ensure the ingredients are evenly coated with the seasonings.
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Finish with Shrimp: Lastly, add the cleaned shrimp to the pan. Cook just until the shrimp turn pink and are fully cooked, about 2-3 minutes. Be careful not to overcook them, as they can become tough.
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Taste and Adjust: Before serving, taste your dish and adjust the seasoning if necessary. If you desire more sweetness, add a touch more kecap manis, or if you prefer it spicier, add more green chili.
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Serve and Enjoy: Your Stir-Fried Tempeh with Long Beans and Shrimp is ready to be served. This dish pairs wonderfully with steamed rice or can be enjoyed on its own for a lighter meal.
Savor the delicious harmony of flavors and textures in this dish, which showcases the beauty of Indonesian cuisine right at your table. Enjoy!
