Oseng Cingur Tempe Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 2 medium boards |
| Cingur | 3 handfuls |
| Red onions | 5 cloves |
| Garlic | 4 cloves |
| Green chili peppers | 5 pieces |
| Red chili peppers | 3 pieces |
| Bird’s eye chili | 6 pieces |
| Galangal | To taste |
| Bay leaves | To taste |
| Sweet soy sauce | To taste |
| Salt | To taste |
| Sugar | To taste |
| Mushroom seasoning | To taste |
Instructions
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Begin by cutting the cingur into small cubes and washing them thoroughly. Blanch briefly in boiling water, then set aside. Next, cut the tempe into cubes and fry them briefly until golden, then set aside.
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Coarsely chop all the chili peppers and finely grind the red onions and garlic to form a paste.
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Heat a little oil in a pan and sauté the ground onion and garlic until fragrant and golden. Add in the galangal and bay leaves, stirring until the aroma is released.
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Introduce the chopped chili peppers to the pan and sauté briefly to combine the flavors.
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Pour in a splash of water, then add the blanched cingur and the fried tempe. Mix well and season with salt, sugar, mushroom seasoning, and sweet soy sauce. Stir until evenly combined and allow to cook until everything is tender.
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Taste and adjust the seasoning as necessary. Serve warm, and enjoy this delightful dish bursting with flavor!
This recipe for Oseng Cingur Tempe promises a harmonious blend of textures and tastes, making it a perfect addition to your culinary repertoire.
