Oseng Tempe Leunca
Ingredients
| Ingredient | Quantity |
|---|---|
| Leunca (water mimosa) | 200 grams |
| Tempe (fermented soybean cake) | ½ medium block |
| Red curly chili peppers | 2 pieces |
| Red bird’s eye chili | 6 pieces |
| Kencur (aromatic ginger) | 1 thumb-sized piece |
| Garlic | 4 cloves |
| Shallots | 6 cloves |
| Soy sauce | To taste |
| Salt | To taste |
| Cooking oil | As needed |
| Chicken flavoring (optional) | To taste |
Instructions
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Prepare the Spice Paste: Begin by roughly grinding the red curly chili, shallots, garlic, bird’s eye chili, and kencur together until you achieve a coarse texture.
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Sauté the Spices: In a heated pan, add a sufficient amount of cooking oil. Once the oil is hot, add the ground spice mixture and sauté until fragrant.
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Prepare the Tempe: While the spices are being sautéed, crumble the tempe into small pieces, being careful not to over-break it.
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Combine Ingredients: Once the spices release their aroma, introduce the crumbled tempe into the pan. Stir briefly before adding the leunca.
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Season and Cook: Pour in a little water, followed by salt, chicken flavoring (if using), and soy sauce. Stir well and cook until the water reduces and the flavors meld together, ensuring the tempe and leunca absorb the seasonings.
Enjoy this delightful Oseng Tempe Leunca as a side dish or a main course, showcasing the rich flavors of Indonesian cuisine!
