Tumis E-KTP (Ebi, Kacang Panjang, Tempe, Pete)
Tumis E-KTP is a vibrant and flavorful Indonesian stir-fry that beautifully combines the umami of ebi (dried shrimp), the crunch of long beans (kacang panjang), and the rich texture of tempe. This dish is not only delightful on the palate but also packed with nutrition. Perfect for a quick meal, it highlights the essence of Indonesian cuisine with its rich blend of spices and fresh ingredients.
Ingredients
| Ingredient | Quantity |
|---|---|
| Long Beans (Kacang Panjang) | 1 bunch (ikat) |
| Tempe (Soybean Cake) | 1 block (kotak) |
| Dried Shrimp (Udang Ebi) | 1 handful |
| Pete (Stink Beans) | 1 stick |
| Kaffir Lime Leaves (Daun Jeruk) | 2 leaves |
| Salam Leaves (Daun Salam) | 1 leaf |
| Tomato | 1 piece |
| Red Chilies (Cabai Merah) | 3 pieces (sliced) |
| Saori Oyster Sauce | 2 tablespoons |
| Sweet Soy Sauce (Kecap Manis) | To taste |
| Flavor Enhancer (Penyedap Rasa) | To taste |
| Ground Spices: | |
| – Bird’s Eye Chilies (Cabai Rawit) | 5 pieces |
| – Garlic (Bawang Putih) | 3 cloves |
| – Shallots (Bawang Merah) | 5 cloves |
| – Coriander (Ketumbar) | 1 teaspoon |
| – Salt (Garam) | 1 teaspoon |
| – Palm Sugar (Gula Jawa) | 1 tablespoon |
| – Fried Shrimp Paste (Terasi Goreng) | 1 teaspoon |
| Cooking Oil | As needed |
| Water | As needed |
Instructions
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Preparation of Ingredients: Begin by slicing the long beans and pete into bite-sized pieces, then wash them thoroughly to remove any impurities. Cut the tempe into cubes and fry until golden brown, setting it aside once done.
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Vegetable Preparation: Rinse the red chilies and tomato. Slice the chilies and cut the tomato into thin wedges for an added freshness.
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Sautéing Ebi: In a frying pan, heat a generous amount of cooking oil over medium heat. Add the dried shrimp and sauté until fragrant, taking care not to overcook them to avoid a dry texture.
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Creating the Aromatic Base: Add the ground spice mixture (bird’s eye chilies, garlic, shallots, coriander, salt, palm sugar, and fried shrimp paste) along with the salam and kaffir lime leaves to the pan. Stir-fry this mixture until it releases a rich aroma.
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Incorporating Vegetables: Toss in the sliced red chilies and tomato, mixing them in briefly to allow the flavors to meld together.
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Adding Long Beans: Introduce the previously cut long beans into the pan, stirring well to ensure they are coated in the aromatic mixture.
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Combining with Tempe: Gently fold in the fried tempe, stirring until all ingredients are well incorporated. Allow the mixture to cook for a few moments, letting the long beans soften slightly.
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Adjusting Texture and Flavor: Pour in a splash of water to help steam the vegetables, then stir in the Saori oyster sauce and sweet soy sauce, mixing well.
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Final Cooking Stage: Let the dish simmer until the water reduces slightly and the flavors intensify. Taste and adjust seasoning with flavor enhancer as desired.
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Serving: Once everything is cooked through and the beans are tender yet still vibrant, transfer the dish to a serving plate. Tumis E-KTP is best enjoyed warm and can be paired with steamed rice for a complete meal.
This Tumis E-KTP dish exemplifies the harmony of flavors and textures that characterize Indonesian cuisine, making it a perfect addition to any meal or a standout dish for gatherings. Enjoy the delightful combination of umami, spice, and freshness!
