Stir-Fried Tempeh with Green Chilies (Oseng Tempe Lombok Ijo)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh (wrapped in banana leaves, diced) | 1 block |
| Large green chilies (sliced diagonally) | 5-7 pieces |
| Red bird’s eye chilies | 3 pieces |
| Medium-sized tomato | 1 piece |
| Shallots | 7 cloves |
| Garlic cloves | 5 cloves |
| Bay leaves | 2 leaves |
| Galangal (bruised) | 1 thumb-sized piece |
| Chicken stock (can substitute mushroom stock + water) | 350 ml |
| Salt, sugar, black pepper | To taste |
| Sweet soy sauce | To taste |
| Cooking oil (for sautéing) | As needed |
Instructions:
-
Prepare the Ingredients:
Begin by slicing the large green chilies, shallots, garlic, and tomato. Dice the tempeh into small cubes, preferably using tempeh that has been wrapped in banana leaves, as this adds a distinct flavor compared to plastic-wrapped tempeh. -
Sauté the Aromatics:
Heat a bit of oil in a pan over medium heat. Add the sliced green chilies, shallots, garlic, and tomatoes. Stir-fry until fragrant and the shallots turn translucent, ensuring the ingredients soften slightly and release their aromas. -
-
Add Additional Seasonings:
Once the initial ingredients are fragrant, add the bay leaves, bruised galangal, and the red bird’s eye chilies to the pan. Continue sautéing for another minute to let the flavors infuse. -
Cook the Tempeh:
Add the diced tempeh to the pan and stir well to coat the tempeh with the aromatic ingredients. Pour in the chicken or mushroom stock to the pan, ensuring the tempeh is partially submerged. Stir everything well. -
Simmer:
Allow the mixture to cook on medium heat, stirring occasionally to prevent the bottom from sticking or burning. Simmer until most of the liquid is absorbed and the tempeh has softened to your desired consistency. For a more tender, mushier tempeh, you can add more water or stock and continue cooking until the texture is soft and tender. -
Season to Taste:
Once the liquid has reduced, season the dish with salt, sugar, black pepper, and sweet soy sauce to your preference. Adjust the flavors based on your liking—more sugar for a sweeter dish or more salt for savory notes. -
Serve:
Stir one last time to ensure the tempeh is well-coated with the seasoning. Remove from heat and serve the dish warm with steamed rice for a comforting and flavorful meal.
This recipe for Stir-Fried Tempeh with Green Chilies offers a delightful balance of spicy, savory, and slightly sweet flavors, brought together by the use of fresh chilies and aromatic herbs. It’s a wholesome and satisfying dish that makes for a great vegetarian meal option or as a flavorful side dish in a larger spread. Whether you’re new to tempeh or already love its nutty texture, this dish is an easy yet delicious way to incorporate it into your meals.
