Title: Stir-Fried Tempeh and Long Beans in Spicy Chili Sauce – Mom’s Style
Ingredients:
| Ingredients | Amount |
|---|---|
| Tempeh | 1 block (approx. 200g, as sold by local vendors) |
| Long Beans | 1 bunch |
| Shallots | 3 cloves |
| Garlic | 2 cloves |
| Bird’s Eye Chilies (Spicy) | 6 pieces |
| Red Chilies | 3 pieces |
| Tomato | 1 small |
| Salt | To taste |
| Seasoning Powder (optional) | To taste |
Instructions:
-
Prepare the ingredients:
- Cut the tempeh into small cubes.
- Trim and cut the long beans into 2-3 inch pieces.
- Slice the shallots, garlic, chilies, and tomato for easy blending.
-
Make the spice paste:
- In a mortar or blender, grind together the shallots, garlic, bird’s eye chilies, red chilies, and tomato into a smooth paste.
-
Stir-fry the spice paste:
- Heat a bit of oil in a pan over medium heat.
- Add the blended spice paste to the hot oil and sauté until fragrant, about 2-3 minutes.
-
Add the tempeh and long beans:
- Stir in the tempeh cubes and long beans.
- Sauté everything together, stirring occasionally for about 5-7 minutes until the tempeh turns golden and the beans are tender but still crisp.
-
Season and finish:
- Add salt and seasoning powder (if using) to taste.
- Stir well, ensuring the spices coat the tempeh and beans evenly.
- Cook for another minute or two until everything is well combined and fully cooked.
-
Serve:
- Remove from heat and serve your stir-fried tempeh and long beans hot with steamed rice. Enjoy!
This dish, inspired by a family recipe, combines the earthy flavors of tempeh with the crunch of long beans and the spicy kick of fresh chilies. It’s a perfect side dish to bring a burst of flavor to any meal!
