Oseng Tempe Lombok Ijo
Oseng Tempe Lombok Ijo is a delightful Indonesian dish that combines the rich flavors of tempeh with the spicy kick of green chilies. Perfect for those who enjoy a blend of savory and sweet, this recipe is not only easy to prepare but also packed with nutrients. Below, you’ll find the ingredients, nutritional information, and step-by-step instructions to create this aromatic dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1/4 block |
| Green chilies (Lombok ijo) | 11 pieces |
| Bird’s eye chili (cabe rawit merah) | 1 piece |
| Garlic | 2 cloves |
| Shallots | 4 pieces |
| Tomato | 1 piece |
| Pete (stinky beans) | 1/2 piece |
| Javanese palm sugar (Gula Jawa) | To taste |
| Salt | To taste |
| Soy sauce | A splash |
Instructions
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Prepare the Tempeh: Cut the tempeh according to your preferred size and wash it thoroughly. Drain well to remove excess water.
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Fry the Tempeh: Heat a pan over medium heat and fry the tempeh until it’s lightly golden but not overly crispy. Set aside.
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Chop the Aromatics: Thinly slice all the spices: garlic, shallots, and tomato. Cut the green chilies and bird’s eye chili to release their flavors.
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Sauté the Spices: In the same pan, add a bit of oil if necessary and sauté the chopped spices until fragrant, ensuring they do not burn.
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Add Pete and Sweetness: Incorporate the pete into the sautéed spices, followed by adding Javanese palm sugar and a small amount of water to create a flavorful base.
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Combine Ingredients: Once the water reduces, add a splash of soy sauce and gently stir in the fried tempeh. Taste and adjust the seasoning with salt as desired.
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Serve: Once the dish is well mixed and heated through, transfer it to a serving plate. Enjoy your Oseng Tempe Lombok Ijo with steamed rice for a complete meal!
This recipe not only provides a burst of flavors but also showcases the versatility of tempeh, making it a fantastic addition to any meal. Enjoy!
