Tumis Kangkung Tempe Bosok: A Flavorful Indonesian Stir-Fry
Discover the delightful tastes of Indonesia with this vibrant recipe for Tumis Kangkung Tempe Bosok—a delicious stir-fry featuring water spinach (kangkung) and fermented tempeh (tempe bosok), seasoned with a medley of spices and sauces. This dish offers a perfect balance of flavors, making it a must-try for any culinary enthusiast seeking to explore Indonesian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Water spinach (kangkung) | 2 bunches (ikat) |
| Fermented tempeh (tempe bosok) | 1/4 block, diced |
| Bird’s eye chilies (cabe rawit) | 5, finely sliced |
| Curly red chilies (cabe merah keriting) | 5, finely sliced |
| Garlic | 3 cloves, minced |
| Shallots | 5 cloves, minced |
| Oyster sauce | 1 packet (Saori brand) |
| Salt | 1/2 teaspoon |
| Cooking oil | As needed for sautéing |
Nutritional Information
This dish is not only delicious but also nutritious, providing a good source of vitamins and minerals from the fresh vegetables and tempeh. Here’s a rough estimate of the nutritional content per serving (assuming 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Protein | 8g |
| Carbohydrates | 10g |
| Dietary Fiber | 2g |
| Fat | 6g |
| Sodium | 200mg |
Instructions
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Sauté Aromatics: Begin by heating a generous amount of cooking oil in a large skillet or wok over medium heat. Add the minced garlic and shallots to the pan, sautéing until fragrant and golden brown, which should take about 2-3 minutes.
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Add Chilies: Incorporate the sliced bird’s eye chilies and curly red chilies into the pan, allowing them to infuse their heat into the oil for another minute.
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Cook the Tempeh: Next, add the diced fermented tempeh to the skillet. Pour in a small amount of water, just enough to submerge the tempeh, and let it cook for 3-5 minutes. This step helps to soften the tempeh while allowing its unique flavor to meld with the other ingredients.
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Introduce the Kangkung: Once the tempeh is softened, add the cleaned and chopped kangkung to the skillet. Stir-fry the mixture, ensuring the kangkung wilts down, which should take about 2-3 minutes.
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Season the Dish: Pour in the oyster sauce, stirring well to coat the kangkung and tempeh evenly. Sprinkle in 1/2 teaspoon of salt, adjusting to taste.
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Final Taste Check: Give the dish a final stir and taste for seasoning, adjusting if necessary.
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Serve Hot: Transfer your Tumis Kangkung Tempe Bosok to a serving dish and serve hot, enjoying it alongside steamed rice or as part of a larger meal.
This delightful stir-fry is not only simple to prepare but also brimming with authentic Indonesian flavors that will elevate your dining experience. Enjoy the fusion of textures and tastes as you indulge in this nourishing and satisfying dish!
