Oseng Kangkung Tempe: A Delightful Stir-Fry of Water Spinach and Tempeh
Oseng kangkung tempe, a vibrant Indonesian dish, combines the earthy flavors of tempeh with the freshness of water spinach (kangkung), creating a delightful stir-fry that is both nutritious and satisfying. This recipe is easy to prepare, making it a perfect choice for a quick weeknight meal. Enjoy the burst of flavors as you savor each bite of this delicious dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Water spinach (kangkung) | 1 bunch (approximately 250 grams) |
| Tempeh | As needed (about 200 grams) |
| Red onions | 4 cloves, thinly sliced |
| Garlic | 3 cloves, thinly sliced |
| Red chili peppers | 3, sliced lengthwise |
| Bird’s eye chili (optional) | 1-2, to taste |
| Tomato | 1, chopped |
| Oyster sauce | 1 tablespoon |
| Terasi (shrimp paste) | 1/4 teaspoon, adjusted to taste |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer (optional) | To taste |
| Water | As needed |
Instructions
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Prepare the Ingredients: Start by thoroughly washing the water spinach (kangkung) under running water. Once clean, chop it into manageable sections, about 2-3 inches long. Next, cut the tempeh into slices or cubes, according to your preference.
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Fry the Tempeh: In a frying pan over medium heat, add a splash of oil. Once the oil is hot, add the sliced tempeh. Fry until golden brown and crispy on both sides, about 3-5 minutes. Remove the tempeh from the pan and set it aside on a plate lined with paper towels to absorb excess oil.
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Sauté Aromatics: In the same pan, add a bit more oil if needed. Add the sliced red onions and garlic, sautéing until they become fragrant and translucent, about 2-3 minutes.
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Add Chilies and Tomato: Once the onions and garlic are fragrant, introduce the sliced red chili peppers and chopped tomato into the pan. Stir-fry for another 2 minutes, allowing the chilies to soften and the tomato to release its juices.
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Incorporate the Water Spinach: Gently add the prepared kangkung to the pan, followed by a splash of water to help it cook down. Stir everything together to combine.
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Season the Dish: Drizzle the oyster sauce over the kangkung, then sprinkle in the terasi, salt, sugar, and optional flavor enhancer. Taste and adjust the seasoning according to your preference. Cook for an additional 3-5 minutes, or until the kangkung is wilted and tender.
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Serve: Once the kangkung is cooked to your liking, gently fold in the crispy tempeh. Serve the oseng kangkung tempe warm, garnished with additional chilies if desired, and enjoy this delightful dish with steamed rice or as a side to your favorite main courses.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 10 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Sugars | 2 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
This oseng kangkung tempe recipe not only provides a wonderful blend of textures and flavors but also offers numerous health benefits. The water spinach is rich in vitamins A and C, while the tempeh adds a great source of protein and probiotics. Enjoy this dish that embodies the spirit of Indonesian home cooking, bringing warmth and love to your table!
