Spicy Tempe Stir-Fry with Long Beans
Oseng Tempe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block (papan) |
| Long Beans (Kacang Panjang) | 10 stalks |
| Red Chili Peppers | 6 pieces |
| Bird’s Eye Chili | 3 pieces |
| Shallots | 5 pieces |
| Garlic | 2 cloves |
| Salt | to taste |
| Sugar | to taste |
| Flavoring (Penyedap) | to taste |
| Cooking Oil | as needed |
| Water | as needed |
| Sweet Soy Sauce (Kecap) | as needed |
Instructions
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Prepare the Tempe: Begin by cutting the tempe into small cubes. Heat oil in a pan over medium heat and fry the tempe until it becomes golden and crispy. Once done, set aside.
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Prepare the Long Beans: Chop the long beans into bite-sized pieces, wash them thoroughly, and set aside.
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Sauté the Aromatics: Thinly slice the red chili peppers, bird’s eye chili, shallots, and garlic. In the same pan, sauté these ingredients until they become fragrant and softened.
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Add Water: Pour in enough water to cover the sautéed mixture and stir well. Allow it to come to a gentle boil.
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Incorporate the Long Beans: Add the chopped long beans, followed by salt, sugar, flavoring, and sweet soy sauce. Stir well to ensure the beans are evenly coated with the seasonings.
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Combine with Tempe: Finally, add the fried tempe to the pan. Mix gently, allowing the tempe to absorb the flavors for a few minutes.
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Serve: Once everything is well combined and heated through, remove from heat. Serve warm as a delightful side dish or main course. Enjoy your Oseng Tempe!
This vibrant and flavorful dish is perfect for pairing with steamed rice, bringing a taste of Indonesian cuisine to your table.
