Oily Oseng Buncis Tempe Kecap Recipe

Introduction

Embark on an authentic culinary journey to Indonesia with this vibrant and healthful dish known as Oily Oseng/Tumis Buncis Tempe Kecap. This traditional Indonesian stir-fry beautifully balances the crispness of fresh green beans with the hearty, nutty texture of tempeh, all coated in a luscious, sweet soy-based glaze. It exemplifies the simplicity and depth of Indonesian home cooking, where every ingredient plays a pivotal role in creating a harmonious flavor profile.

This dish is not only a celebration of textures and flavors but also a quick, nutritious, and versatile meal suitable for any occasion. Its straightforward preparation makes it accessible for novice cooks, yet the layers of taste will satisfy even seasoned chefs. Whether served as a main course or a side dish, Oily Oseng/Tumis Buncis Tempe Kecap offers a delightful and wholesome experience that highlights Indonesia’s rich culinary heritage.

Time

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Needed Equipment

• Large frying pan or wok (preferably non-stick or seasoned cast iron)
• Sharp knife
• Cutting board
• Measuring spoons
• Slotted spoon or spider strainer (for removing fried tempeh)
• Stirring spatula or wooden spoon
• Small mixing bowls (for pre-measured ingredients)
• Paper towels (for draining fried tempeh)
• Garlic press (optional, for mincing garlic)
• Serving platter or bowl

Tags

Indonesian cuisine, stir-fry, vegetarian, quick meal, healthy, traditional, gluten-free (if soy sauce is gluten-free), vegan (if oyster sauce is omitted), plant-based, simple

Serving Size

Serves 4 as a main dish or 6 as a side dish.

Difficulty Level

Easy to moderate — suitable for cooks of all skill levels, especially beginners looking to explore Indonesian flavors.

Allergen Information

Dietary Preference

Vegetarian (can be vegan if oyster sauce is omitted), plant-based, dairy-free, nut-free.

Course

Main course, Vegetarian dish, Side dish.

Cuisine

Indonesian.

Ingredients

Ingredient Table

Instructions

Step 1: Preparation of Ingredients

Begin by organizing all your ingredients. Rinse the green beans thoroughly and trim the ends, then slice diagonally into approximately 2-inch lengths. This diagonal cut not only enhances visual appeal but also increases the surface area, allowing for better absorption of flavors during stir-frying.

Slice the tempeh into matchstick-sized strips, roughly 2 inches long and ½ inch wide. This shape ensures quick frying and even coating with sauce.

Slice the red chili pepper diagonally, keeping the seeds if you want extra heat or removing them for milder flavor. Slice the bird’s eye chilies into thin rounds, which will release their potent heat and aroma during cooking.

Minced garlic and shallots are crucial aromatics. Use a sharp knife or garlic press for minced garlic, and finely chop shallots. This ensures their flavors are evenly distributed and meld beautifully with the other ingredients.

Step 2: Fry the Tempeh

Heat a generous amount of vegetable oil in a large frying pan or wok over medium heat. The oil should be hot enough that a small piece of tempeh sizzles immediately upon contact. To test, flick a tiny bit of water into the oil; it should dance and evaporate instantly.

Carefully add the sliced tempeh into the hot oil. Fry until they develop a light golden-brown color on all sides, approximately 3-4 minutes per batch if frying in smaller portions. Stir occasionally to prevent sticking and ensure even frying.

Once fried, use a slotted spoon or spider strainer to remove the tempeh from the oil. Drain excess oil on paper towels. Fried tempeh should be crispy on the outside but still tender inside, providing a hearty bite.

Step 3: Sauté Aromatics

In the same pan, remove excess oil, leaving about 1-2 tablespoons or enough to sauté aromatics. If necessary, add a splash of fresh oil to maintain heat.

Add minced garlic, shallots, and sliced bird’s eye chilies. Sauté over medium heat, stirring constantly, until fragrant—about 1-2 minutes. Be cautious not to burn the garlic, as this will impart a bitter taste.

The aroma at this stage should be fragrant, spicy, and slightly sweet, forming a flavorful base for the dish.

Step 4: Add Green Beans and Red Chili

Introduce the sliced green beans and the sliced red chili pepper into the aromatic mixture. Stir-fry vigorously to coat the green beans with the aromatic base.

Cook for about 2-3 minutes, stirring frequently. The green beans should retain their vibrant color and crunchiness, indicating they are cooked yet still crisp. The red chili will soften slightly, releasing its fiery aroma and flavor into the dish.

Step 5: Combine Tempeh and Seasonings

Return the fried tempeh to the pan. Drizzle in the sweet soy sauce (kecap manis) and oyster sauce. Stir thoroughly to coat all ingredients evenly. The sauce should begin to thicken slightly and create a glossy finish that clings to the green beans and tempeh.

Add salt, sugar, and ground pepper to taste. Adjust seasonings according to preference—adding more sweetness, saltiness, or heat. Continue stir-frying for another 1-2 minutes to allow flavors to meld and the sauce to coat everything beautifully.

Step 6: Final Tasting and Adjustments

Taste the dish carefully. If it needs more saltiness, add a pinch more salt; if it’s too sweet, a splash of soy sauce can balance it out. For extra heat, scatter additional sliced bird’s eye chilies.

Ensure the green beans are still crisp and vibrant, and the tempeh is well-coated with the sauce. Remove from heat once satisfied with the flavor profile.

Step 7: Serve

Transfer the stir-fry to a serving platter or bowl. Serve hot, ideally with steamed jasmine rice or other preferred grains. This dish pairs well with other Indonesian favorites such as sambal, fried eggs, or grilled chicken for a complete meal.

Preparation Tips

• Use fresh, firm green beans for the best crunch and flavor.
• Frying tempeh twice or until crispy ensures a satisfying texture that contrasts beautifully with the tender green beans.
• Adjust the spiciness by varying the amount of bird’s eye chilies — remember, these are quite fiery!
• For a vegetarian or vegan version, omit oyster sauce or replace it with mushroom sauce or soy sauce.
• Prepping all ingredients before starting to cook (mise en place) streamlines the cooking process and minimizes chaos in the kitchen.

Nutritional Information

Tips and Tricks

• To enhance the flavor, add a splash of lime juice or a sprinkle of toasted sesame seeds before serving.
• Marinating the tempeh in a mixture of soy sauce, garlic, and a touch of rice vinegar for 10 minutes before frying adds depth.
• Use high heat during stir-frying to quickly cook ingredients while maintaining their texture and color.
• For added umami, sprinkle chopped fried shallots or crispy garlic chips on top just before serving.

Add-ons

• Fried shallots or garlic for extra crunch and flavor
• Chopped green onions or cilantro as fresh garnish
• Fried or boiled eggs to add protein
• Tofu cubes or other vegetables like carrots or bell peppers for variety

Side Dishes

• Steamed jasmine rice or brown rice
• Indonesian sambal or chili paste
• Steamed or sautéed vegetables like spinach or bok choy
• Fried rice or nasi goreng for a more filling meal

Improvements

• Incorporate a splash of coconut milk during stir-frying for a creamier texture and richer flavor.
• Add chopped peanuts or cashews for crunch and added protein.
• Experiment with different chili varieties to adjust heat levels.
• Use homemade kecap manis for a more authentic taste.

Save and Store

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce to revive the moisture and flavor. For best results, consume promptly to enjoy the dish’s fresh texture.

FAQ

Can I make this dish vegan?

Absolutely. Simply omit the oyster sauce or replace it with a vegan mushroom-based sauce or additional soy sauce. Ensure your kecap manis is vegan if purchasing store-bought.

Can I use frozen green beans?

Yes, but fresh green beans are preferable for their texture and flavor. If using frozen, thaw and pat dry thoroughly to prevent excess moisture during stir-frying.

How spicy is this dish?

The heat level depends on the type and amount of chilies used. Bird’s eye chilies are quite fiery; adjust quantities according to your spice tolerance.

What other protein options can I add?

To make it more filling, consider adding fried or grilled chicken, shrimp, or tofu. These can be cooked separately and added at the end.

Conclusion

Oily Oseng/Tumis Buncis Tempe Kecap offers an authentic taste of Indonesian home cooking with its perfect balance of crunch, savory sweetness, and fiery spice. Its simplicity makes it an ideal dish for busy weeknights, yet its flavors are complex and satisfying. Whether you are a seasoned cook or a curious beginner, this dish promises to elevate your culinary repertoire with minimal effort yet maximum flavor. Remember, the key lies in fresh ingredients, proper stir-frying technique, and adjusting seasonings to your palate. Dive into this Indonesian classic and enjoy a delightful, wholesome meal that truly embodies the soul of Indonesian cuisine. For more delicious recipes and culinary adventures, visit Love With Recipes—your trusted platform for inspiring home-cooked meals.

References

• “Indonesian Food: A Culinary Journey,” by William Wongso, 2016.
• “The Food of Indonesia,” by Heinz Von Holzen and Chris Plumridge, 2011.