Ingredients
| Ingredient | Quantity |
|---|---|
| Green mustard greens | 2 bunches |
| Tempe (fermented soybean cake) | 1 package |
| Spices | |
| Red shallots (thinly sliced) | 4 cloves |
| Garlic (thinly sliced) | 2 cloves |
| Red bird’s eye chilies (cut into thirds) | 5 pieces |
| Salt | 1 teaspoon |
| Sugar | to taste |
| Flavor enhancer | to taste |
| Water | as needed |
Instructions
- Begin by washing the green mustard greens thoroughly, then chop them into bite-sized pieces.
- In a pan, lightly fry the tempe until it is half-cooked, achieving a golden hue.
- In the same pan, sauté the sliced red shallots, garlic, and red chilies until they release their aromatic fragrance.
- Add the chopped green mustard greens and the partially cooked tempe to the pan. Pour in just enough water to create a light sauce.
- Season with sugar, salt, and your chosen flavor enhancer. Taste and adjust seasoning as necessary.
- Allow the mixture to cook until the water reduces, creating a delicious, savory stir-fry.
- Once ready, serve hot as a delightful side dish or main course.
This vibrant stir-fry celebrates the harmony of flavors between the fresh greens and the rich, nutty tempe, making it an ultimate dish for any occasion! Enjoy your culinary adventure!