Ingredients:
| Ingredients | Amount |
|---|---|
| Tempeh (cut into long cubes) | 1 block (about 200-250g) |
| Red chili peppers (sliced) | 3 (or adjust to taste) |
| Sweet soy sauce | 3 tablespoons |
| Galangal (crushed) | 2 cm piece |
| Chicken bouillon powder | 2 teaspoons |
| Shallots | 5 cloves (thinly sliced) |
| Garlic | 3 cloves (thinly sliced) |
| Salt | To taste |
| Granulated sugar | To taste |
| Black pepper | A pinch |
| Water | 300 ml |
| Cooking oil | For frying and sautéing |
Instructions:
-
Prepare the Tempeh:
- Begin by frying the tempeh until it’s half-cooked (you can fry it until golden and crispy if you prefer). Once done, set the tempeh aside on a plate with a paper towel to drain excess oil.
-
Sauté the Aromatics:
- Heat a little oil in a pan and sauté the sliced shallots, garlic, and crushed galangal until fragrant. Be sure to stir frequently so they don’t burn.
-
Add the Chilies:
- Next, add the sliced chilies into the pan. To avoid irritation, wash the chilies and handle them with gloves. Stir until the chilies soften and release their aroma.
-
Combine Tempeh and Seasoning:
- Once the chilies are cooked, toss the fried tempeh into the pan. Stir to combine all the ingredients. Then, pour in the water and season with salt, sugar, sweet soy sauce, bouillon powder, and a dash of black pepper.
-
Cook and Simmer:
- Allow the mixture to simmer, stirring occasionally, until the sauce thickens and the tempeh is fully cooked. Taste and adjust the seasonings if necessary.
-
Serve and Enjoy:
- Serve the tempeh stir-fry hot with steamed rice. Enjoy the savory, spicy, and sweet flavors that come together in this simple yet satisfying Indonesian dish.
Tips:
- Feel free to adjust the amount of chili if you prefer a milder or spicier dish.
- This dish pairs wonderfully with a side of sautéed greens or cucumber slices for a fresh crunch.
Enjoy this delightful, homey Oseng Tempeh with family or friends, and elevate any meal with its rich, bold flavors!