Oseng Tempe dan Cumi Asin: Indonesian Stir-Fry Recipe

Introduction

Welcome to Love With Recipes, your premier destination for authentic and inspired culinary creations from around the world. Today, we delve into a classic Indonesian dish that beautifully marries textures and flavors—Oseng Tempe dan Cumi Asin. This dish is a harmonious blend of crispy, fermented soy tempeh and the savory, briny notes of salted squid (cumi asin). It embodies the rich culinary heritage of Indonesia, showcasing a perfect balance between umami, spice, and subtle sweetness. Whether you’re an adventurous home cook or a seasoned chef, this recipe invites you to explore the depths of Indonesian flavors, offering a hearty, satisfying meal that pairs beautifully with steamed rice or your favorite side dishes. Prepare to embark on a culinary journey that will delight your palate and deepen your appreciation for Indonesian cuisine.

Time

Preparation Time: Approximately 20 minutes

Cooking Time: Approximately 15 minutes

Total Time: Approximately 35 minutes

Needed Equipment

• Chef’s knife
• Cutting board
• Medium mixing bowls
• Frying pan or wok
• Slotted spoon
• Paper towels
• Measuring spoons
• Measuring cups
• Stirring spatula or wooden spoon
• Hot water kettle (optional)

Tags

Indonesian Cuisine, Stir-Fry, Tempeh, Seafood, Salted Squid, Spicy, Fermented Soy, Traditional

Serving Size

This recipe yields approximately 2 to 3 servings, depending on portion size and accompaniments.

Difficulty Level

Easy to Moderate — suitable for home cooks with basic stir-fry skills and familiarity with handling seafood.

Allergen Information

• Fish and seafood (salted squid)
• Fermented soy (tempeh)
• Possible cross-contact with soy or gluten depending on soy sauce used

Dietary Preference

This dish is suitable for pescatarian diets and can be adapted to vegetarian preferences by substituting salted squid with tofu or additional vegetables.

Course

Main Course

Cuisine

Indonesian

Ingredients

Instructions

Step 1: Prepare the Ingredients

Start by gathering all your ingredients and preparing them for cooking. Peel the shallots and finely slice them into thin rings or small pieces to maximize their aromatic release. The shallots are fundamental in Indonesian cooking, providing a sweet, mild onion flavor that complements the saltiness of the squid and the earthiness of the tempeh.

Next, wash the curly chili peppers thoroughly. You can adjust the quantity based on your spice tolerance—more chilies for heat, fewer or none for a milder flavor. Slice the chilies into thin rings, ensuring even distribution throughout the dish.

For the salted squid, rinse it briefly under cold running water to remove excess salt and any surface impurities. Soak the squid in hot water for about 5 minutes to lessen the saltiness, especially if you are sensitive to salty flavors. Drain well and set aside.

Cut the tempeh into small, uniform cubes, approximately 1/2 inch in size. This size allows for maximum crispiness when fried and ensures even cooking.

Step 2: Fry the Tempeh

Heat a generous amount of cooking oil in a frying pan or wok over medium heat. To test if the oil is hot enough, flick a tiny piece of tempeh into the oil; if it sizzles immediately, the oil is ready.

Carefully add the tempeh cubes into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary to maintain the oil temperature and promote even frying. Cook the tempeh for approximately 4-5 minutes or until golden brown and crispy on all sides.

Use a slotted spoon to remove the fried tempeh from the oil and transfer it to a plate lined with paper towels. This absorbs excess oil and keeps the tempeh crispy. Set aside.

Step 3: Prepare the Salted Squid

Once soaked and drained, cut the salted squid into bite-sized pieces if they are not already sliced. This facilitates even cooking and mixing with other ingredients. Keep the squid aside while you prepare the aromatics.

Step 4: Sauté Aromatics

In the same wok or frying pan, add a little more oil if necessary to maintain a cooking medium. Over medium heat, add the sliced shallots and chopped chili peppers. Stir constantly to prevent burning, allowing the shallots to become fragrant and translucent, about 2-3 minutes.

The shallots will release their sweet aroma, and the chili will infuse the oil with heat and flavor, creating a fragrant base for your stir-fry. Adjust the heat as needed to avoid burning the aromatics, which can impart a bitter taste.

Step 5: Combine Ingredients

Add the soaked and drained salted squid to the sautéed aromatics. Stir gently to coat the squid with the fragrant shallots and chili. Cook for about 2 minutes, allowing the squid to absorb the flavors and heat through.

Next, add the fried tempeh to the pan. Gently stir to combine all ingredients, ensuring even distribution of flavors without breaking the tempeh apart. Continue cooking for another 2 minutes, allowing the flavors to meld.

Step 6: Season the Dish

Pour in a splash of water—about 2-3 tablespoons—to create a light sauce that helps blend the flavors. Stir well to incorporate the water into the mixture.

Season with your preferred seasoning (penyedap rasa). If using, add a teaspoon of seasoning powder or a pinch of salt. Then, drizzle in the sweet soy sauce (kecap manis), starting with 1 tablespoon, and adjust according to taste. The kecap manis adds sweetness and a glossy finish to the dish, characteristic of Indonesian stir-fries.

Stir everything thoroughly to ensure the flavors are evenly distributed, and cook for an additional 2-3 minutes to allow the sauce to thicken slightly and coat the ingredients beautifully.

Step 7: Final Touches & Serving

Once the dish has come together and the flavors are well-infused, turn off the heat. Transfer the Oseng Tempe dan Cumi Asin to a serving dish. It’s best enjoyed immediately to preserve the crispiness of the tempeh and the freshness of the aromatics.

Garnish with additional sliced chilies or fresh herbs if desired. Serve hot alongside steamed rice, which complements the savory, spicy, and umami-rich flavors of this Indonesian stir-fry.

Preparation Tips

• Adjusting Spice Level: If you prefer milder flavors, reduce the amount of chili or remove seeds, which are the hottest parts. Conversely, for more heat, add extra chilies or a dash of chili sauce.
• Salted Squid Preparation: Soaking in hot water is essential to reduce excessive saltiness. For a milder flavor, soak longer or rinse multiple times.
• Frying Technique: Maintain consistent oil temperature to ensure crispy tempeh and prevent oil absorption. Use a thermometer if needed to keep the oil around 350°F (175°C).
• Flavor Balance: Taste the seasoning before adding more; balance sweet soy sauce with salt and seasoning to suit your palate.

Nutritional Information

Tips and Tricks

• Extra Crispy Tempeh: For an extra crunch, coat tempeh cubes lightly in cornstarch before frying. This creates an added layer of crispiness.
• Flavor Enhancements: Add a splash of lime juice before serving for a bright, tangy contrast. Fresh herbs like cilantro or Thai basil can also elevate the dish.
• Vegan Modification: Substitute salted squid with firm tofu or additional vegetables such as bell peppers or snap peas for a plant-based version.
• Cooking in Batches: When preparing larger quantities, fry tempeh and prepare aromatics separately to maintain crispiness and freshness.

Add-ons

• Fried shallots or garlic for extra aroma and crunch
• Chopped scallions as a fresh garnish
• Hard-boiled eggs or fried eggs for added protein
• Additional vegetables, such as bok choy, carrots, or green beans, to diversify texture and nutrition

Side Dishes

• Steamed jasmine rice or basmati rice
• Indonesian sambal for extra spice
• Sautéed greens or stir-fried vegetables
• Pickled vegetables or acar for a tangy contrast

Improvements

To enhance the dish further, consider adding aromatics like garlic or ginger during the sautéing phase. Incorporate a dash of rice vinegar or lime juice at the end for acidity that balances the richness. Experiment with different types of soy sauce, such as fermented or low-sodium options, to customize flavor profiles. For a smoky flavor, toss the tempeh in a little liquid smoke before frying.

Save and Store

This dish is best enjoyed fresh to preserve the crispiness of the tempeh. However, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat in a skillet over medium heat to regain some of its original texture and warmth. Avoid microwaving for extended periods, as it can make the tempeh soggy.

FAQ

Can I use fresh squid instead of salted squid?

Yes, fresh squid can be used, but it will require a different preparation method, such as cleaning and slicing the squid into rings. Salted squid offers a unique umami and salty flavor characteristic of this dish, which may be diminished with fresh squid unless seasoned accordingly.

Can I make this dish vegetarian?

Absolutely. Replace salted squid with firm tofu, tempeh, or vegetables like mushrooms, eggplant, or bamboo shoots. Adjust seasoning accordingly to maintain flavor balance.

What is the best type of soy sauce to use?

Traditional kecap manis (sweet soy sauce) is preferred for authentic flavor. For a less sweet option, you can use regular soy sauce or low-sodium soy sauce, adjusting the amount to taste.

Is this dish spicy?

The spiciness depends on the amount of curly chili used. Adjust the quantity to suit your heat tolerance, and always taste and modify accordingly.

How can I make this dish gluten-free?

Use gluten-free soy sauce or tamari instead of regular soy sauce. Ensure that other seasonings are also gluten-free.

Conclusion

Oseng Tempe dan Cumi Asin exemplifies the vibrant flavors and textures that define Indonesian cuisine. Its straightforward preparation combines fermented soy, seafood, aromatic spices, and sweet soy sauce into a dish that is both comforting and exciting. Perfectly suited for a quick weeknight dinner or a special gathering, this stir-fry embodies the rich culinary traditions of Indonesia. Remember, at Love With Recipes, we believe that cooking is an art, and every dish is an opportunity to explore new flavors and techniques. Dive into this recipe, experiment with variations, and share the joy of Indonesian cooking with your loved ones. Your taste buds will thank you!

References

• Indonesian Food & Cooking by Dina Yuen, 2017.
• The Indonesian Table by Bill Dalton, 2014.