Stir-Fried Long Beans with Tempeh (Oseng Kacang Tempe)
Oseng Kacang Tempe is a delightful Indonesian dish that perfectly combines the crunch of long beans with the rich, nutty flavor of tempeh. This simple yet flavorful stir-fry can be enjoyed as a side dish or a main meal, showcasing the vibrant ingredients that make Indonesian cuisine so beloved.
Ingredients
| Ingredient | Quantity |
|---|---|
| Long beans (kacang panjang) | 6 pieces |
| Tempeh | 1/2 block (approximately 100-150 grams) |
| Red onions (bawang merah) | 2 pieces |
| Garlic (bawang putih) | 2 cloves |
| Red chili (cabai merah) | 2 pieces |
| Galangal (lengkuas) | 1 finger-length piece |
| Bay leaves (daun salam) | 2 leaves |
| Petai (stink beans) | 2 pieces |
| Oyster sauce | To taste |
| Sweet soy sauce (kecap manis) | To taste |
| Sugar | To taste |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | Approximately 15g |
| Total Fat | Approximately 10g |
| Carbohydrates | Approximately 25g |
| Fiber | Approximately 6g |
| Sodium | Varies with seasoning |
Instructions
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Prepare the Ingredients: Begin by washing the long beans and cutting them into 2-inch pieces. Dice the tempeh into small cubes. Slice the red onions and garlic, and finely chop the red chili. Smash the galangal lightly with the flat side of a knife to release its flavors.
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Sauté Aromatics: In a large frying pan or wok, heat a little oil over medium heat. Add the sliced red onions, garlic, smashed galangal, and bay leaves. Sauté until the mixture is fragrant and the onions are translucent, about 3-4 minutes.
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Add Vegetables: Incorporate the petai and the long beans into the pan. Stir-fry for another 3-4 minutes, or until the beans are slightly tender but still crisp.
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Add Tempeh: Next, add the diced tempeh to the pan. Stir well to combine all the ingredients.
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Season the Dish: Pour in the oyster sauce, sweet soy sauce, sugar, and salt to taste. Stir everything together, adjusting the seasoning as needed. Continue cooking until the tempeh is heated through and the flavors meld, about 5-7 minutes.
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Serve: Once the dish is cooked to your liking, remove it from the heat. Serve warm with steamed rice or as a side dish alongside your favorite main courses.
Tips for Perfect Oseng Kacang Tempe
- For a spicier version, feel free to add more red chilies or a pinch of chili flakes.
- If you can’t find petai, you can omit it or replace it with green beans for a similar texture.
- This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days.
With its delightful combination of flavors and textures, Oseng Kacang Tempe is sure to be a hit at your dining table. Whether you’re sharing it with family or friends, this recipe embodies the essence of love and warmth that comes with home-cooked meals. Enjoy!
