Stir-Fried Long Beans with Tempeh and Coconut Milk
This delicious and aromatic dish, known as Tumis Kacang Panjang Tempe Santan, combines the freshness of long beans with the rich flavors of tempeh and coconut milk, making it an ultimate treat for your taste buds. Perfect as a side dish or a main vegetarian course, it celebrates the vibrant flavors of Indonesian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Long beans (kacang panjang) | 1 bunch, cut into pieces |
| Tempeh (small block) | 1, sliced lengthwise |
| Red shallots | 5, thinly sliced |
| Garlic | 3 cloves, minced |
| Red bird’s eye chilies | 5, sliced |
| Red chilies | 5, sliced |
| Bay leaves | 3 |
| Galangal | 1 piece, bruised |
| Salt | to taste |
| Sugar (preferably palm sugar) | to taste |
| Soy sauce | to taste |
| Fish sauce | to taste (optional) |
| Coconut milk (Sun Kara) | 1 small can |
Instructions
- In a hot pan, add a splash of oil and sauté the sliced shallots, garlic, and chilies until fragrant.
- Add the bay leaves and bruised galangal, continuing to sauté until aromatic.
- Pour in a cup of water, bringing the mixture to a boil.
- Once boiling, introduce the tempeh and long beans, stirring gently to combine.
- Season with salt, sugar, soy sauce, and fish sauce (if using), allowing the mixture to cook until the water reduces significantly.
- Finally, stir in the coconut milk, adjust the seasoning to your taste, and cook briefly until heated through.
- Remove from heat and serve warm, enjoying the delightful combination of flavors.
This recipe is not just simple to prepare, but it also highlights the beautiful balance of savory and sweet notes, making it a staple for any meal. Enjoy this vibrant dish with rice or as part of a larger feast!
