A delightful Indonesian dish, Oseng Tempe, showcases the savory flavors of tempeh combined with a fragrant spice blend. This recipe is perfect for a quick yet satisfying meal, whether served as a side or a main dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 package (long) |
| Garlic | 4 cloves |
| Shallots | 5 cloves |
| Bird’s eye chili (optional) | 3 peppers |
| Red curly chili | 5 peppers |
| Bay leaves | 2 leaves |
| Palm sugar | To taste |
| Granulated sugar | To taste |
| Salt | To taste |
| Sweet soy sauce | To taste |
| Cooking oil | A splash |
Instructions
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Prepare the Tempeh: Cut the tempeh into bite-sized pieces. If you prefer a crispier texture, fry the tempeh a bit longer until golden brown. Once cooked, remove from oil and set aside to drain excess oil.
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Make the Spice Paste: While the tempeh is cooling, blend the garlic, shallots, and optional chilies into a smooth paste using a mortar and pestle or food processor.
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Sauté the Spices: In a hot pan, add a splash of cooking oil. Sauté the spice paste and bay leaves until fragrant and golden.
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Combine Ingredients: Add the fried tempeh to the pan with the sautéed spices. Stir well to ensure the tempeh is coated with the spice mix.
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Season: Pour in a little water, then add the palm sugar, granulated sugar, salt, and sweet soy sauce. Mix thoroughly and let it cook until the sauce thickens and the oil begins to separate.
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Serve: Once the oil has mostly evaporated and the tempeh is well-coated, remove from heat. Serve warm, and enjoy this delicious dish with steamed rice or as part of a larger meal!
Oseng Tempe brings the ultimate harmony of flavors and textures to your table, making it a beloved favorite in many households. Enjoy the culinary journey!