Oseng Teri Tempe Cabe Hijau: A Flavorful Indonesian Stir-Fry
Oseng Teri Tempe Cabe Hijau is a vibrant and aromatic dish that brings together the nutty flavor of tempeh, the savory crunch of fried anchovies, and the delightful heat of various chilies. This recipe embodies the essence of Indonesian cuisine, showcasing a medley of fresh ingredients that create a symphony of flavors. Perfect for serving alongside steamed rice, this dish is a celebration of home-cooked goodness that is sure to delight your family.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (cut into small cubes) | 1 board (approximately 250g) |
| Pete (stink beans) | 2 boards |
| Green chilies | 3 large, sliced diagonally |
| Garlic | 6 cloves, sliced thinly |
| Red chilies | 5, sliced diagonally |
| Green bird’s eye chilies | 5, sliced diagonally |
| Onion | 1, sliced thinly |
| Snow peas (cut in half) | 1 handful |
| Fried anchovies | 1/4 cup, rinsed and crispy |
| Cooking oil | 4 tablespoons |
| Salt | 1/2 teaspoon (to taste) |
| Sugar | 1 teaspoon (to taste) |
| Water | A splash for sautéing |
| Chicken flavor seasoning | To taste |
| Sweet soy sauce | 3 tablespoons (or to taste) |
| Pepper | To taste |
Instructions
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Prepare the Tempeh: Start by cutting the tempeh into small cubes. In a hot frying pan, add a splash of cooking oil and fry the tempeh until it turns a beautiful golden brown. Once cooked, remove it from the pan and place it on a plate to cool.
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Fry the Anchovies: In the same pan, add more oil if necessary, and fry the anchovies until they are crispy and golden. Be careful not to burn them. Once done, set them aside on a separate plate.
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Sauté Aromatics: Using fresh oil, sauté the sliced onion and garlic in the pan until they turn a light golden color and release their fragrant aroma.
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Add the Chilies: Once the aromatics are ready, add the green chilies, red chilies, and bird’s eye chilies. Stir-fry everything together until the chilies are vibrant and aromatic.
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Incorporate Vegetables: Next, add the stink beans and snow peas. Stir-fry the mixture until the vegetables begin to soften but retain a slight crunch, ensuring they don’t become too wilted.
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Combine Ingredients: Gently fold in the fried tempeh. Season the dish with salt, sugar, and pepper to taste. Pour in the sweet soy sauce, allowing the flavors to meld together.
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Adjust Consistency: To prevent the mixture from becoming too dry, add a splash of water. Allow everything to cook for an additional two minutes, letting the water reduce slightly.
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Final Touch: Finally, add the crispy fried anchovies to the mix, stirring gently to avoid breaking them. This ensures they stay crunchy and don’t lose their texture in the dish.
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Serve and Enjoy: Once everything is well combined and heated through, transfer the dish to a serving platter. Enjoy Oseng Teri Tempe Cabe Hijau with steamed rice, savoring the delightful flavors and textures that make this dish a family favorite.
Nutritional Information
| Nutrient | Amount per Serving (1 cup) |
|---|---|
| Calories | Approximately 300 |
| Protein | 15g |
| Carbohydrates | 35g |
| Dietary Fiber | 5g |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Sodium | 600mg |
| Sugars | 3g |
This recipe not only encapsulates the rich flavors of Indonesian cuisine but also provides a wholesome meal option that can be prepared quickly. Ideal for family gatherings or a cozy dinner, Oseng Teri Tempe Cabe Hijau is sure to impress with its delectable taste and vibrant colors. Enjoy the burst of flavors in every bite!
