Sambal Goreng Tempe Buncis Udang (Tempe, Green Beans, and Shrimp Stir-Fry)
Sambal Goreng Tempe Buncis Udang is a flavorful and vibrant dish that combines the earthy richness of tempe, the fresh crunch of green beans, and the succulent taste of shrimp. This Indonesian-inspired recipe is not only delicious but also versatile enough to be enjoyed as a main or a side dish. Here’s how to recreate this savory stir-fry with a perfect balance of heat, umami, and sweetness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybeans) | 1 block (approximately 250g) |
| Small white shrimp (peeled) | 200g |
| Green beans (buncis) | 8 pieces, cut into small segments |
| Garlic cloves | 2 cloves, minced |
| Red onion | 1 medium, minced |
| Small red chilies (optional, can skip if you prefer less heat) | 6, chopped |
| Large red chili (for garnish) | 1, sliced diagonally |
| Salt | To taste (about 2 pinches) |
| Chicken bouillon powder | 1/4 tsp (optional) |
| Soy sauce (kecap) | 1 tsp |
| Sugar | 1 pinch (to taste) |
Instructions
| Step | Description |
|---|---|
| Step 1: | Cut the tempe into small cubes. Heat oil in a pan and fry the tempe pieces until they turn golden brown and crispy on all sides. Remove and set aside. |
| Step 2: | In a blender or mortar, grind the garlic, red onion, and red chilies until smooth. |
| Step 3: | Trim the ends of the green beans and cut them into shorter pieces (about 2-inch segments). |
| Step 4: | Heat a little oil in the same pan used for frying the tempe. Sauté the ground spice mixture along with the small shrimp. Cook until the shrimp turn pinkish-red and release a fragrant aroma. |
| Step 5: | Add the green beans to the pan and stir-fry for a minute. Pour in a little water to soften the green beans, then season with salt, sugar, chicken bouillon powder (optional), and soy sauce. Stir well to combine. |
| Step 6: | Once the green beans have softened but still have a slight crunch, add the fried tempe. Mix well and let the dish simmer for another 2-3 minutes so the flavors can meld together. The sauce should be mostly absorbed by the tempe and beans. |
| Step 7: | Remove from heat and garnish with sliced red chili for a pop of color. Serve warm with steamed rice or as a side dish to your favorite meal. |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 20g |
| Carbohydrates | 30g |
| Fiber | 6g |
| Fat | 10g |
| Saturated Fat | 1.5g |
| Sodium | 800mg |
| Sugar | 2g |
Tips for Success:
- Tempe Texture: For the perfect crispy texture, make sure to fry the tempe cubes until they are golden and crispy. This will provide a delightful contrast to the tender green beans and shrimp.
- Spice Level: Adjust the amount of chilies to your preference. You can skip the small red chilies if you prefer a milder dish, or increase the amount if you love the heat.
- Substitute: If you don’t have tempe, you can substitute with tofu or chicken for a different twist on the dish.
This Sambal Goreng Tempe Buncis Udang is an excellent combination of flavors that’s both healthy and full of vibrant, bold tastes. Enjoy it with your family and friends!
