Stir-Fried Long Beans with Tempeh
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh long beans | As needed |
| Tempeh | 200 grams (cubed) |
| Shallots | 3 cloves |
| Garlic | 2 cloves |
| Red chili peppers | To taste |
| Green chili peppers | To taste |
| Dried shrimp (optional) | A pinch |
| Salt | A pinch |
| Brown sugar (or regular sugar) | A pinch |
| Candlenuts (kemiri) | 2 nuts |
| Flavor enhancer | To taste |
| Cooking spices (bay leaves, ginger, lemongrass, galangal) | As needed |
| Cooking oil | For sautéing |
Instructions
- Preparation: Begin by washing the fresh long beans thoroughly and cutting them into bite-sized pieces. Cube the tempeh and set aside.
- Blending Spices: In a mortar and pestle, combine the shallots, garlic, candlenuts, a touch of shrimp paste, and a pinch of sugar and salt. Grind until you achieve a smooth paste.
- Chili Prep: Slice the red and green chili peppers at an angle for a vibrant presentation.
- Cooking Aromatics: Crush the cooking spices (bay leaves, ginger, lemongrass, and galangal) lightly to release their flavors.
- Sautéing: Heat oil in a pan over medium heat. Add the spice paste and sliced chilies, sautéing until fragrant and the mixture turns a light golden brown.
- Combining Ingredients: Add the long beans and tempeh to the pan, stirring well to coat with the spices. Season with salt and a pinch of sugar, adjusting to taste.
- Finishing Touches: If needed, add a splash of water to help steam the vegetables until tender. Cover the pan and let it cook until the beans are crisp-tender.
- Serve: Once cooked, remove from heat and serve warm. Enjoy your delicious stir-fried long beans with tempeh!
Happy Cooking!
