A delightful Indonesian dish, Oseng Buncis Tempe combines the vibrant flavors of green beans and tempeh, creating a satisfying and nutritious meal. Perfect as a side or a main dish, this recipe offers a wonderful balance of spice and umami.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green beans (buncis) | 2 packs |
| Tempeh | 1 block |
| Shallots | 8 cloves |
| Garlic | 5 cloves |
| Bird’s eye chilies | 10 |
| Masako seasoning | To taste |
| Water | A little |
| Salt | To taste |
| Sugar | To taste |
Instructions
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Prepare the Tempeh: Slice the tempeh thinly and fry it until it’s half-cooked, achieving a golden color and a slightly crispy texture.
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Sauté Aromatics: Thinly slice the shallots, garlic, and bird’s eye chilies. In a hot pan, sauté the shallots and garlic until fragrant.
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Add Green Beans: Cut the green beans diagonally into thin pieces and wash them thoroughly. Add the green beans to the pan, sautéing until they are slightly wilted.
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Combine Ingredients: Incorporate the fried tempeh into the pan, mixing everything together gently.
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Season and Simmer: Add the bird’s eye chilies, followed by a splash of water. Season with salt, sugar, and Masako seasoning, adjusting to your taste. Stir well and let it simmer for a few minutes.
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Final Adjustments: Taste the dish and adjust the seasoning if necessary, adding more Masako if desired.
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Serve: Once everything is well combined and cooked through, remove from heat and serve hot, enjoying the rich flavors of this traditional dish.
This Oseng Buncis Tempe is not only quick to prepare but also a perfect representation of Indonesian cuisine, making it an ultimate addition to your meal rotation!