Oseng Tempe Teri Kecap Recipe
Oseng Tempe Teri Kecap is a delightful Indonesian dish that combines the nutty flavor of tempeh with the savory taste of small anchovies, all elevated by a fragrant medley of spices. This easy-to-make dish is perfect for a quick meal or as part of a larger spread.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (cut into cubes) | 1 papan (approximately 250g) |
| Small anchovies | A handful, cleaned |
| Red shallots (thinly sliced) | 6 cloves |
| Garlic (crushed and chopped) | 4 cloves |
| Green chilies (sliced) | 5 pieces |
| Bird’s eye chilies (sliced) | 5 pieces (add more for spice) |
| Green onions (sliced) | 2 stalks |
| Galangal (ground) | 1/2 tablespoon |
| Oyster sauce | 1 tablespoon |
| Sweet soy sauce (kecap manis) | 4 tablespoons |
| Salt, sugar, and pepper | To taste |
| Cooking oil | For sautéing |
Instructions
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Fry the Tempeh and Anchovies: In a frying pan, heat some oil and fry the cubed tempeh and small anchovies until golden brown and cooked through. Remove and set aside.
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Sauté the Aromatics: In the same pan, add a bit more oil if needed. Sauté the sliced shallots, crushed garlic, green chilies, bird’s eye chilies, and ground galangal until fragrant.
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Combine Ingredients: Add the sliced green onions and continue to sauté briefly before incorporating the fried tempeh and anchovies back into the pan.
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Season the Dish: Pour in the sweet soy sauce and oyster sauce, then season with salt, sugar, and pepper. Mix well until the sauces are evenly distributed and absorbed by the tempeh.
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Taste and Adjust: Taste the dish and adjust the seasoning as needed.
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Serve: Once everything is well combined and heated through, transfer to a serving dish and enjoy!
This flavorful Oseng Tempe Teri Kecap pairs wonderfully with steamed rice for a satisfying meal. Happy cooking!
