Oseng Kacang Panjang, Kol, dan Tempe: A Simple and Delicious Stir-Fry
Introduction
Oseng Kacang Panjang, Kol, dan Tempe is a delightful Indonesian stir-fry that brings together the crispness of long green beans (kacang panjang), the crunch of cabbage (kol), and the rich texture of tempeh. This dish is not only quick to prepare but also packs a flavorful punch, thanks to the aromatic spices and seasonings. Perfect as a side dish or a light meal, this recipe is a wonderful way to enjoy fresh vegetables while savoring the traditional tastes of Indonesian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kacang panjang (long green beans) | 200 grams, cut into 2 cm pieces |
| Kol (cabbage) | 200 grams, chopped |
| Tempe (fermented soybean cake) | 1/4 block (about 100 grams), sliced |
| Bawang merah (red shallots) | 5 cloves, thinly sliced |
| Cabe merah kriting (red chili) | 2, thinly sliced |
| Cabe rawit setan (bird’s eye chili) | 6, chopped |
| Lengkuas (galangal) | 2 cm, crushed |
| Daun salam (bay leaf) | 1 leaf |
| Garam (salt) | to taste |
| Penyedap rasa (seasoning) | to taste (e.g., Sasa) |
| Terasi (fermented shrimp paste) | 1/2 teaspoon |
| Minyak (oil) | for sautéing |
Instructions
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Prepare the Vegetables and Tempeh
Start by cutting the kacang panjang and kol into pieces approximately 2 cm long. Then, rinse the kacang panjang and kol thoroughly under running water to ensure they are clean.
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Slice the Aromatics
Thinly slice the bawang merah, cabe merah kriting, and cabe rawit setan. Prepare the lengkuas by crushing it lightly to release its aromatic oils. -
Sauté the Aromatics
Heat enough oil in a pan over medium heat. Once the oil is hot, add the sliced shallots, red chilies, and bird’s eye chilies. Sauté these ingredients until they become fragrant. -
Add the Bay Leaf and Galangal
Incorporate the daun salam and crushed lengkuas into the sauté, allowing the flavors to meld together for a minute. -
Cook the Tempeh
Add the sliced tempeh to the pan and cook it until it is halfway done, allowing it to absorb the flavors from the spices. -
Stir in the Vegetables
Next, add the prepared kacang panjang and kol to the pan. Season the mixture with salt, seasoning, and terasi. Stir everything well to ensure that the flavors are evenly distributed. -
Final Cooking
Cook for a few more minutes, being careful not to overcook the vegetables. You want them to retain some crunch, so keep an eye on the cooking time. -
Taste and Serve
Taste the dish and adjust the seasoning if necessary. Once satisfied, remove the pan from heat. Your Oseng Kacang Panjang, Kol, dan Tempe is now ready to be served!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 180 |
| Protein | 8 grams |
| Total Fat | 10 grams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 5 grams |
| Sodium | Varies with salt added |
| Vitamins and Minerals | Rich in Vitamins A, C, and Calcium |
Conclusion
This Oseng Kacang Panjang, Kol, dan Tempe recipe is a fantastic representation of Indonesian flavors, providing a hearty and nutritious option for any meal. Serve it warm with steamed rice or as a side dish to accompany your favorite protein. Enjoy the wonderful combination of textures and flavors that this dish offers, making it a delightful addition to your culinary repertoire!
