Ingredients
| Ingredient | Quantity |
|---|---|
| Siam pumpkin (labu siam) | 1 medium |
| Tempe | 2/3 block |
| Red chili (cabe merah) | 1 long |
| Bird’s eye chili (cabe rawit) | 2 small |
| Red onion (bawang merah) | 2 cloves |
| Garlic (bawang putih) | 2 cloves |
| Oyster sauce | 1 tablespoon |
| Salt | to taste |
| Sugar | to taste |
| Water | as needed |
| Cooking oil | as needed |
Instructions
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Prepare the Siam Pumpkin: Rinse the Siam pumpkin under running water, then cut it in half and rub the cut sides together to release any sap. Rinse again and peel the skin.
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Cut and Soak: Slice the pumpkin into rectangular pieces and soak them in salted water.
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Prepare the Tempe: Dice the tempe and heat oil in a small pan over low heat. Fry the tempe until it’s halfway cooked, then drain it on paper towels.
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Chop the Aromatics: Finely chop the red onion, red chili, bird’s eye chili, and garlic according to your preference.
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Sauté the Aromatics: In a pan, heat some oil over low heat and sauté the garlic until golden, then add the red onion and chilies.
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Combine Ingredients: Add the drained pumpkin and the fried tempe to the pan. Season with salt and sugar, mixing well to combine.
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Add Water and Sauce: Pour in a little water, then stir in the oyster sauce, ensuring the flavors meld together. Adjust salt and sugar to taste, avoiding instant flavor enhancers for a more authentic taste.
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Cook Until Tender: Let the dish simmer until the pumpkin is slightly wilted, tasting as you go.
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Serve: Turn off the heat and let the dish cool slightly before serving. Pair it with fried tofu or eggs, warm rice, and sambal for a delightful meal.
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Enjoy Your Creation: Relish this vibrant stir-fry, a perfect representation of Indonesian flavors. Happy cooking!
Feel free to modify the spice levels to suit your taste, and enjoy the ultimate blend of textures and flavors!