Ingredients:
| Ingredient | Amount |
|---|---|
| Long beans (kacang panjang) | 1 bunch |
| Tempeh | 1 block, cut into small pieces and half-fried |
| Garlic cloves | 2 cloves, finely sliced |
| Shallots | 6 cloves, finely sliced |
| Galangal (laos) | 1 cm, smashed |
| Bay leaves (daun salam) | 2 leaves |
| Bird’s eye chili (cabe rawit) | 10 pieces (optional) |
| Sweet soy sauce (kecap manis) | 1 small packet |
| Seasoning | To taste |
| Black pepper | To taste |
| Salt | To taste |
| Sugar | To taste |
Instructions:
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Prepare the Aromatics: Start by slicing the garlic, shallots, and bird’s eye chilies. Heat some oil in a pan and sauté the garlic, shallots, and chilies until fragrant.
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Add the Herbs: Toss in the smashed galangal and bay leaves, stirring to release their flavors.
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Cook the Vegetables: Add the long beans and stir-fry until they begin to soften. Add a little water to help the beans cook evenly.
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Incorporate the Tempeh: Add the half-fried tempeh to the pan, stirring it in with the beans. Season with pepper, sugar, and salt according to your taste.
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Finish with Soy Sauce: Pour in the sweet soy sauce, stir well to coat all the ingredients, and let everything simmer for a minute.
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Serve: Once the beans and tempeh are tender and flavorful, remove from heat and serve hot with steamed rice. Enjoy!