Udang Tempe Oseng Kecap: A Flavorful Indonesian Stir-Fry
This delightful dish, Udang Tempe Oseng Kecap, marries the succulent flavors of shrimp with the hearty texture of tempeh, all brought together with a savory soy sauce blend. Perfect for a quick weeknight dinner, this recipe bursts with vibrant colors and aromatic spices that will tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp (heads removed) | 1/2 kg |
| Tempeh (cubed) | 1 block |
| Tomato (diced) | 1 piece |
| Small chili peppers (sliced) | To taste |
| Green chili peppers (sliced) | To taste |
| Garlic (thinly sliced) | 3 cloves |
| Shallots (thinly sliced) | 5 cloves |
| Beef bouillon (Masako) | 1 packet |
| Sweet soy sauce (Kecap Bango) | 1 sachet |
| Water | A little, as needed |
| Cooking oil | For frying |
Instructions
-
Prepare the Tempeh: Heat oil in a frying pan over medium heat and fry the cubed tempeh until it is golden brown and semi-cooked. Once done, remove and drain on paper towels.
-
-
Sauté Aromatics: In the same pan, add more oil if necessary. Sauté the sliced tomatoes, small chilies, garlic, and shallots until fragrant and the vegetables are softened.
-
Combine Ingredients: Add the fried tempeh back into the pan, followed by the shrimp. Stir well to combine.
-
Season the Dish: Pour in a little water to create a light sauce. Then, add the sweet soy sauce and the beef bouillon. Stir until everything is well-coated and heated through.
-
Serve: Once the shrimp are cooked through and everything is well-mixed, your Udang Tempe Oseng Kecap is ready to be served. Enjoy it with steamed rice for a complete meal!
This dish not only highlights the rich flavors of Indonesian cuisine but also offers a satisfying combination of protein and texture, making it an ultimate favorite for any gathering or family dinner. Enjoy your culinary journey!
