Oseng Genjer and Tempe Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Genjer (water morning glory) | 1 bunch (ikat) |
| Tempe | 1 small piece (ptg) |
| Shallots | 3 cloves |
| Garlic | 2 cloves |
| Bird’s eye chili | 3 pieces |
| Red chili | 4 pieces |
| Salt | To taste |
| Cooking oil | To taste |
| Seasoning | To taste |
| Optional: Sugar | To taste |
Instructions
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Preparation: Begin by washing the genjer thoroughly, then chop it into bite-sized pieces. Bring a pot of water to a boil and blanch the genjer for a brief moment before draining it to preserve its vibrant green color.
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Sautéing Aromatics: In a pan, heat some oil over medium heat. Add the shallots, garlic, bird’s eye chilies, and salt. Sauté until fragrant and the shallots turn translucent.
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Incorporating Tempe: Add the sliced tempe to the pan, followed by a splash of water. Cover the pan and allow it to cook until the water has mostly evaporated.
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Adding Genjer: Once the water is reduced, stir in the blanched genjer. Mix well and season with your choice of seasoning and a touch of sugar if desired (though it’s optional).
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Final Cooking: Cover the pan briefly, then remove the lid and stir again. Taste and adjust the seasoning as needed. Be careful not to cook the genjer for too long to keep its bright green hue.
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Serving Suggestion: This dish pairs beautifully with sambel goreng teri jengki kacang, adding a delightful contrast to the flavors.
Enjoy your vibrant Oseng Genjer and Tempe, a simple yet delicious dish that highlights the freshness of its ingredients!
