Sayur Tempe Semangit Campur Kacang (Tempe and Long Beans Stir-Fry)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 9 pieces |
| Long beans (kacang panjang) | 6-7 stalks |
| Bay leaves (daun salam) | 3 leaves |
| Galangal (lengkuas) | 1 piece (about 1-inch) |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Coconut cream (Kara, or replace with coconut milk) | 1 package |
| Red chili peppers (cabai merah) | 3 pieces |
| Bird’s eye chili (cabe rawit setan) | 10 pieces (to taste) |
| Shallots (bawang merah) | 5 pieces |
| Garlic (bawang putih) | 2 cloves |
| Salt, sugar, and mushroom broth seasoning (kaldu jamur) | to taste |
| Water | 1.2 liters |
Instructions:
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Prepare the Ingredients: Begin by slicing the red chili peppers, bird’s eye chilies, shallots, and garlic. Cut the tempe into bite-sized pieces and trim the long beans into manageable lengths.
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Combine in Pot: In a large pot, add the water, sliced ingredients, bay leaves, galangal, kaffir lime leaves, and the tempe. Bring the mixture to a boil and simmer until the tempe is tender.
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Add Long Beans: Once the tempe is soft, introduce the long beans and cook until they are tender. Then, pour in the coconut cream, season with salt, sugar, and mushroom broth. Taste and adjust seasoning as needed.
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Final Cooking: Allow the mixture to simmer until it reaches a gentle boil.
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Serve and Enjoy: Your Sayur Tempe Semangit Campur Kacang is now ready to be served! Enjoy this delightful dish warm, accompanied by steamed rice.
This vibrant stir-fry showcases the richness of tempe and the freshness of long beans, making it a perfect addition to any meal!
