Ingredients
| Bumbu (Spices) | Bahan (Ingredients) |
|---|---|
| 4 shallots | 1 small bunch of long beans (approximately 12, cut into 2-inch pieces) |
| 4 cloves of garlic | 1 block of tempeh (cut into strips) |
| 3 red bird’s eye chilies + 6 red chilies | Mushrooms (optional, sliced if available) |
| Soy sauce (Saori brand, to taste) | 1 medium tomato (chopped into large dice) |
| Salt (to taste) | Cooking oil |
| 1 tablespoon of Kecap Bango (sweet soy sauce) | Water (as needed) |
Instructions
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Prepare the Spice Paste: Begin by roughly grinding the shallots, garlic, red bird’s eye chilies, and red chilies together, leaving some texture.
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Fry the Tempeh: In a hot pan with oil, lightly fry the tempeh until it becomes slightly crispy, then set aside.
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Sauté the Spice Mixture: In the same pan, sauté the ground spice paste until it becomes fragrant, filling your kitchen with delicious aromas.
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Combine Ingredients: Add the fried tempeh, long beans, and mushrooms (if using) to the pan, ensuring that the spice mixture coats all the ingredients evenly.
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Add Water for Cooking: Pour in some water—using the leftover water from the spice grinding can enhance the flavors. Stir well to combine.
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Season: Add the soy sauce, salt, and Kecap Bango, mixing everything thoroughly to ensure all flavors meld together.
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Cook Until Done: Let the mixture cook until the long beans are tender yet still crisp, then remove from heat.
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Serve and Enjoy: Serve your delicious Tumis Kacang Panjang Tempe warm, alongside steamed rice for a delightful meal!
This dish not only showcases the vibrant flavors of Indonesian cuisine but also emphasizes the delightful crunch of the long beans combined with the rich texture of tempeh, making it a satisfying vegetarian option that’s perfect for any occasion.