Tempe Buncis Bumbu Kuning Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 board (papan) |
| Green Beans (Buncis) | 5 pieces |
| Shallots | 5 cloves |
| Garlic | 2 cloves |
| Candlenuts (Kemiri) | 2 cloves |
| Turmeric | 1/2 thumb-sized piece |
| Bay Leaves (Daun Salam) | 2 leaves |
| Bird’s Eye Chili (Cabe Rawit) | 3 pieces (sliced) |
| Water | 200 ml (for sautéing) |
| Cooking Oil | To taste |
| Sugar | To taste |
| Salt | To taste |
| Royco Chicken Flavoring | To taste |
Instructions
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Prepare the Tempe: Cut the tempe into cubes and fry until it’s half-cooked. Remove from the oil and let it drain.
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Prep the Green Beans: Wash the green beans thoroughly, then slice them diagonally into thin pieces and set aside.
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Make the Spice Paste: Blend the shallots, garlic, candlenuts, and turmeric into a smooth paste. In a pan, heat some cooking oil and sauté the spice paste until fragrant and half-cooked.
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Combine Ingredients: Add the fried tempe to the sautéed spices, stirring until well mixed. Pour in the water and stir until combined.
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Add Vegetables: Once the water begins to reduce, add the sliced green beans and bird’s eye chili. Mix thoroughly.
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Season the Dish: Add sugar, salt, and Royco to taste. Stir well and adjust the seasoning as needed.
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Serve: Once the green beans are tender and the flavors melded, remove from heat. Serve warm and enjoy!
This vibrant Tempe Buncis Bumbu Kuning is a delightful dish that showcases the perfect balance of savory and spicy flavors, making it an ultimate favorite for any meal.
