Ingredients
| Ingredient | Quantity |
|---|---|
| Mie Urai (red noodles) | 1 package |
| Tempe (cut into small pieces) | 1 block |
| Garlic | 5 cloves |
| Shallots | 8 cloves |
| Bird’s Eye Chilies (adjust to taste) | 10 pieces |
| Bay Leaves | 2 leaves |
| Ginger (smashed) | 1 segment |
| Galangal (smashed) | 1 segment |
| Salt | to taste |
| Sugar | to taste |
| Sweet Soy Sauce | 5 tablespoons |
| Water | as needed |
| Cooking Oil | for sautéing |
Instructions
- Prepare the Noodles: Boil the red noodles until nearly cooked, then drain and set aside.
- Sauté Aromatics: In a pan, heat oil and sauté the garlic, shallots, and bird’s eye chilies until fragrant.
- Add Spices and Tempe: Incorporate the galangal, bay leaves, and ginger into the pan, followed by the tempe. Stir-fry briefly.
- Create the Sauce: Pour in water, sweet soy sauce, sugar, and salt. Allow the mixture to boil and reduce slightly.
- Combine Noodles: Add the pre-cooked noodles to the pan, mixing thoroughly until well combined. Adjust the seasoning as needed.
- Serve: Transfer to a serving dish and enjoy your Oseng Mie Tempe! 😊
This delightful dish showcases the unique flavors of Indonesian cuisine, perfect for a satisfying meal any day!