Stir-Fried Long Beans with Tempeh (Tumis Kacang Panjang Tempe)
This delightful Indonesian dish combines the vibrant flavors of long beans and tempeh, creating a harmonious blend that’s perfect with warm rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Long beans (cut into 5 cm) | 1/2 bunch |
| Small tempeh (sliced) | 1 small block |
| Bird’s eye chilies (sliced) | 10 pieces |
| Onion (sliced into rings) | 1 piece |
| Garlic (thinly sliced) | 3 cloves |
| Dried shrimp | A handful |
| Red onion (sliced) | 2 pieces |
| Soy sauce | 2 tablespoons |
| Oyster sauce | 2 tablespoons |
| Granulated sugar | 1 teaspoon |
| Salt | 1 teaspoon |
| Palm sugar | A pinch |
| Oil (for frying) | As needed |
| Flavor enhancer | A pinch |
| MSG (micin) | A pinch |
| Water | As needed |
Instructions
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Heat the Oil: In a wok or large skillet, heat a generous amount of oil over medium heat.
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Sauté Aromatics: Add the sliced onion, garlic, red onion, dried shrimp, and bird’s eye chilies. Sauté until fragrant and the onions are translucent.
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Add Tempeh: Incorporate the sliced tempeh into the mix, and season with salt, oyster sauce, soy sauce, MSG, granulated sugar, and palm sugar. Stir well to combine all the flavors.
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Incorporate Long Beans: Add the washed long beans to the pan, followed by a splash of water to help them cook through. Stir to combine.
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Cook: Allow the mixture to simmer, letting the water absorb and the flavors meld together. Taste and adjust seasoning as needed.
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Serve: Once the beans are tender and the sauce has thickened, remove from heat. Serve hot with steamed rice for a satisfying meal.
Enjoy this stir-fried delight, rich in flavors and nutrition, perfect for your next meal!
