Ingredients
| Quantity | Ingredient |
|---|---|
| 15 pieces | Long green beans, cut into 2 cm |
| 3 leaves | Cabbage, finely sliced |
| 1 block | Tempe, cut into small pieces |
| 5 cloves | Shallots, sliced |
| 3 cloves | Garlic, sliced |
| 10 pieces | Bird’s eye chili |
| 3 pieces | Large red chili |
| 3 cm | Galangal, sliced |
| 1/2 tsp | Shrimp paste (terasi) |
| 1 tsp | Beef bouillon powder |
| 1 tbsp | Sweet soy sauce (kecap manis) |
| 2 leaves | Bay leaves |
| To taste | Salt, sugar |
| To taste | Water |
| To taste | Oil |
Instructions
- In a pan, heat oil over medium heat and sauté the sliced shallots, garlic, bird’s eye chili, large red chili, and galangal until fragrant.
- Add the shrimp paste and stir well, breaking it down as you mix.
- Pour in a little water along with the beef bouillon powder, sweet soy sauce, bay leaves, and a pinch of salt and sugar. Allow the mixture to come to a boil.
- Once boiling, add the tempe and vegetables, stirring gently to ensure everything is coated with the seasoning.
- Let it simmer until the vegetables are tender and the flavors meld, stirring occasionally. Adjust the taste with salt or sugar as needed.
- Cook until most of the liquid has evaporated, then remove from heat.
- Serve warm and enjoy this delightful dish!
This recipe beautifully showcases the umami flavors of tempe and the freshness of green beans, perfect for a comforting meal!