Sweet Soy Tempeh with Eggplant and Green Beans Delight
Tempe Terong Buncis Bumbu Kecap
A delightful Indonesian dish featuring tempeh, eggplant, and green beans, bathed in a sweet soy sauce that perfectly balances the flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 piece |
| Green beans (buncis) | 10 stalks |
| Purple eggplant (terong) | 2 pieces |
| Garlic | 4 cloves |
| Shallots | 3 cloves |
| Ginger | 2 pieces |
| Seasoning (optional) | To taste |
| Sweet soy sauce (kecap manis) | To taste |
| Water | A splash |
| Cooking oil | As needed |
Instructions
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Preparation: Cut the tempeh into cubes or your preferred shape. Slice the eggplant and trim the green beans, placing each in separate bowls.
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Frying: Heat cooking oil in a pan. Fry the tempeh until golden brown, then drain on paper towels. Next, fry the eggplant until tender and set aside.
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Making the Sauce: In a mortar, coarsely pound the garlic, shallots, and ginger. In the same pan, heat some oil and sauté the pounded spices until fragrant.
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Cooking the Vegetables: Add the green beans first and stir until they start to soften. Then, incorporate the fried tempeh and eggplant into the pan.
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Final Touches: Pour in the sweet soy sauce and a splash of water. Stir well to combine and adjust the seasoning to your taste. Cook for a few more minutes until everything is heated through.
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Serve: Once the flavors meld beautifully, transfer to a serving dish and enjoy your Tempe Terong Buncis Bumbu Kecap!
This dish is not only easy to prepare but also a comforting, flavorful addition to any meal. Enjoy!
