Title: Sautéed Red Onion with Tempe and Shrimp Paste (Oseng Bawang Merah Tempe)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red onions (bawang merah) | 10 cloves |
| Garlic (bawang putih) | 2 cloves |
| Large green chili (cabai hijau) | 1 large |
| Small bird’s eye chili (cabai rawit) | 6 small chilis |
| Palm sugar (gula Jawa) | About the size of your thumb |
| Dried shrimp paste (udang rebon) | A pinch (about 1 tablespoon) |
| Granulated sugar (gula pasir) | 1 teaspoon |
| Salt (garam) | ½ teaspoon |
| Cooking oil (minyak) | For sautéing |
| Water (air) | A little, as needed |
Instructions:
-
Prepare the Ingredients:
Thinly slice all the ingredients. Slice the tempe into small, thin strips that resemble the size of your finger. -
Sauté Shrimp Paste and Aromatics:
Heat the oil in a pan over medium heat. Add the dried shrimp paste (udang rebon), garlic, and palm sugar to the oil. Sauté briefly until fragrant. -
Add Red Onions and Tempe:
Once the shrimp paste mixture is aromatic, add the sliced red onions and tempe to the pan. Stir well to combine. -
Season and Simmer:
Pour in a small amount of water to help the ingredients cook together. Add the granulated sugar and salt, adjusting to taste. -
Cook and Serve:
Continue cooking until the water reduces, and the flavors meld together. Taste and adjust seasoning if necessary. Once ready, serve the sautéed tempe and onion hot, paired with rice or as a side dish.
This simple and flavorful dish brings together the umami richness of shrimp paste with the sweetness of palm sugar and the hearty texture of tempe, making it a delightful treat for your taste buds!
