Stir-Fried Bitter Melon with Tempe and Dried Shrimp (Oseng Pare Tempe Udang Kecepe)
This flavorful Indonesian dish, Oseng Pare Tempe Udang Kecepe, is a perfect blend of bitter melon, tempeh, and dried shrimp, creating a unique and savory combination that isn’t as bitter as you might expect. The secret lies in how the bitter melon is prepared and the balance of seasonings used to bring out the natural flavors without overwhelming the palate with bitterness. This dish is sure to satisfy anyone looking for something bold and delicious.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Large bitter melon (Pare), sliced | 1 large (cut into small pieces) |
| Salt (for massaging the bitter melon) | To taste (for tenderizing) |
| Dried shrimp (Udang Kecepe) | 2 tbsp |
| Tempeh, sliced into matchsticks | 1/3 block (about 100g) |
| Red onions, thinly sliced | 5 cloves |
| Garlic, thinly sliced | 2 cloves |
| Red chili peppers, diagonally sliced | 5 pieces |
| Bird’s eye chilies (Cabe Rawit), sliced | 5 pieces |
| Bay leaves (Daun Salam) | 2 leaves |
| Galangal (Lengkuas), crushed | 1 small piece (about 1-inch) |
| Salt | To taste |
| Sugar | To taste |
Instructions:
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Prepare the Bitter Melon:
- First, rub the bitter melon slices with salt and gently massage it. Rinse well, and repeat the process to reduce the bitterness. Let the slices sit for a while to soften and release some of their bitter juices. After that, rinse thoroughly under cold water and set them aside.
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-
Fry the Dried Shrimp:
- In a hot pan, fry the dried shrimp (udang kecepe) until they become slightly dry and crispy. Remove from the pan and set aside.
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Fry the Tempeh:
- In the same pan, fry the tempeh slices until golden brown and crispy. Once done, remove and set aside.
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Sauté the Aromatics:
- Using the same oil that was used to fry the shrimp, add the red onions, garlic, bay leaves, crushed galangal, red chilies, and bird’s eye chilies. Sauté them until fragrant and the onions are soft.
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Cook the Bitter Melon:
- Add the prepared bitter melon to the pan. Season with salt and sugar to balance the bitterness. Stir and cook the mixture until the bitter melon becomes tender but still slightly crunchy.
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Combine the Ingredients:
- Once the bitter melon is cooked, return the fried dried shrimp and tempeh to the pan. Stir everything together, making sure all the flavors are well incorporated. Taste and adjust the seasoning if necessary.
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Serve:
- Once the dish is cooked and the flavors are well-blended, remove from heat. Serve hot as a side dish with steamed rice or as a main course with other Indonesian accompaniments.
Tips for the Perfect Oseng Pare Tempe Udang Kecepe:
- Balancing Bitterness: If you find the bitter melon still a bit too bitter for your taste, you can blanch it briefly in boiling water before massaging it with salt.
- Variations: Feel free to adjust the number of chilies according to your spice preference. You can add more bird’s eye chilies if you like it spicier.
- Tempeh Substitution: If tempeh isn’t available, tofu can be used as a substitute, though tempeh’s nutty texture works best in this dish.
Enjoy this delightful Indonesian stir-fry for a taste of savory, spicy, and slightly bitter flavors in every bite!
