Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1/3 block, diced |
| Green beans (buncis) | 7 stalks |
| Spring onion (daun bawang) | 1 stalk, chopped |
| Garlic (bawang putih) | 2 cloves, minced |
| Onion (bawang bombay) | 1/4, sliced |
| Sweet soy sauce (kecap) | 1 tablespoon |
| Oyster sauce (saori) | 1/2 tablespoon |
| Galangal (laos) | 1/2 cm, smashed |
| Ginger (jahe) | 1/2 cm, smashed |
| Lime (jeruk limau) | 1 small |
Instructions
- In a skillet, fry the diced tempe until golden brown and set aside.
- In the same skillet, sauté the sliced onion, minced garlic, ginger, and galangal until fragrant.
- Add the oyster sauce and sweet soy sauce, mixing well; add a splash of water if needed. Stir in the green beans and cook until they are slightly wilted.
- Gently fold the fried tempe into the mixture and stir briefly. Remove from heat.
- Squeeze fresh lime juice over the dish and garnish with chopped spring onion before serving.
Enjoy this delightful Oseng Tempe Buncis, a harmonious blend of savory tempe and crisp green beans, perfect for a nourishing meal!