Tumis Tempe Cabe Hijau (Stir-Fried Tempe with Green Chili)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe | 2 boards |
| Green chili | 10 pieces |
| Bird’s eye chili | 3 pieces |
| Red onion | 8 pieces |
| Garlic | 5 cloves |
| Bay leaves | 2 leaves |
| Galangal | 2 cm, bruised |
| Sweet soy sauce | 2 tablespoons |
| Oyster sauce | 1 tablespoon |
| Salt | to taste |
| Sugar | to taste |
| Seasoning powder | to taste |
| Chicken bouillon powder | to taste |
| Water | as needed |
| Cooking oil | as needed |
Instructions:
- Prepare the Tempe: Slice the tempe according to your preference.
- Sauté Aromatics: In a pan, heat oil and add the green chili, red onion, garlic, bay leaves, and galangal. Season with salt, sugar, seasoning powder, and chicken bouillon powder, stirring well until fragrant.
- Combine with Tempe: Add the sliced tempe to the pan, mixing well. Once everything is well combined and cooked, pour in enough water to cover and simmer until the tempe is tender.
- Finalize the Dish: Once the tempe is cooked, stir in the sweet soy sauce and oyster sauce. Adjust seasoning to your taste, ensuring the flavors meld beautifully.
- Serve: Transfer the stir-fried tempe to a serving bowl, ready to delight your guests.
Enjoy this flavorful dish that embodies the vibrant essence of Indonesian cuisine! Happy cooking!
