Stir-Fried Tempeh with Corn (Oseng Tempe Jagung)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh | 200g |
| Corn kernels | 1 cup |
| Green chilies | 3-4 |
| Bird’s eye chilies | 3-5 |
| Tomato | 1 |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Seasoning (such as Royco) | To taste |
| Cooking oil | 2 tbsp |
| Water | As needed |
Instructions:
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Prepare the Ingredients: Start by cutting all your ingredients. Dice the tempeh into small cubes, slice the green chilies, bird’s eye chilies, and tomato, and finely chop the shallots and garlic.
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Sauté the Aromatics: Heat the cooking oil in a pan over medium heat. Once the oil is hot, sauté the chopped shallots and garlic until they soften and become fragrant.
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Add Tomatoes and Chilies: Toss in the diced tomato, followed by the sliced green chilies and bird’s eye chilies. Stir well until the tomato begins to soften.
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Stir in the Tempeh: Add the tempeh cubes into the pan. Stir frequently to ensure the tempeh absorbs the flavors of the aromatic spices and vegetables.
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Cook the Corn: Add the corn kernels into the mix, stirring until everything is well combined. Continue cooking, stirring occasionally.
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Season and Adjust: Sprinkle in your seasoning (such as Royco) to taste. Stir and taste to adjust the seasoning as needed.
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Add Water if Necessary: If the dish starts to look a bit dry and the corn is not yet fully cooked, add a small amount of water. Continue cooking, stirring regularly, until the corn turns tender and everything is cooked through.
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Finish and Serve: Once the tempeh is golden and the corn has softened, and all the flavors have melded, turn off the heat. Serve the dish immediately, pairing it with steamed rice or as a side dish.
Enjoy this flavorful and nutritious Indonesian-inspired stir-fry that highlights the earthiness of tempeh and the sweetness of corn with a spicy kick!
