Oseng Jamur Kentang Tempe
Ingredients
| Ingredient | Quantity |
|---|---|
| Oyster mushrooms | 1 pack |
| Tempe | 1/2 block |
| Potatoes (small) | 2 pieces |
| Spices: | |
| Shallots | 3 cloves |
| Garlic | 2 cloves |
| Bird’s eye chilies | 3 pieces |
| Candlenuts | 1 nut |
| Ginger | 1 cm |
| Ground coriander | 1.5 tbsp |
| Turmeric powder | 0.5 tsp |
| Oyster sauce | 3 tbsp |
| Green onion | 1 stalk |
| Sweet soy sauce | 4-5 tbsp |
| Salt | to taste |
| Water | as needed |
| Oil | as needed |
Instructions
-
Prepare the Ingredients: Begin by boiling the oyster mushrooms until tender, then drain and shred them. Cut the potatoes and tempe into your preferred shapes and fry them until they are half-cooked. Set aside.
-
Sauté the Aromatics: In a pan, blend the shallots, garlic, candlenuts, and ginger into a smooth paste. Sauté this mixture until fragrant, then add the chopped bird’s eye chilies, salt, and oyster sauce, stirring well to combine.
-
-
Combine and Cook: Add the shredded mushrooms, potatoes, and tempe into the pan. Stir thoroughly to ensure everything is coated with the spices. Sprinkle in the turmeric powder and sweet soy sauce, adding a splash of water if necessary. Cook until the flavors meld together.
-
Finish the Dish: Finally, add the ground coriander and chopped green onion, stirring until everything is well combined. Taste and adjust the seasoning if needed. Serve warm and enjoy!
This delightful Oseng Jamur Kentang Tempe is a perfect dish for a hearty meal, blending the earthy flavors of mushrooms and tempe with aromatic spices that tantalize the palate. Enjoy this culinary creation with your favorite rice or as a standalone dish!
