Stir-Fried Long Beans and Tempe (Tumis Kacang Tempe)
This Indonesian-inspired dish, Tumis Kacang Tempe, is a delightful stir-fry of fresh long beans and tempe, infused with a rich blend of aromatic spices. It’s a simple, yet flavorful dish that perfectly balances savory, sweet, and a hint of spiciness. It’s quick to make and a wonderful option for any weeknight meal.
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh long beans | 1 bunch (approximately 250 grams) |
| Tempe (fermented soybeans) | 1 block (about 200-250 grams, use the affordable variety) |
| Sweet soy sauce (Kecap Manis) | 1 teaspoon |
| Bay leaf | 1 whole leaf |
| Spice Blend (Bumbu Halus) | |
| Garlic (bawang putih) | 3 cloves |
| Shallots (bawang merah) | 4 cloves |
| Candlenuts (kemiri) | 1 whole nut |
| Red chili peppers (cabe merah) | 3 whole, adjust to taste |
| Bird’s eye chili (cabe rawit) | To taste, optional |
| Salt (garam) | To taste |
| Sugar (gula) | To taste |
| Water (air) | A splash, just to help cook |
Instructions
-
Prepare the Ingredients:
- Trim the long beans into bite-sized pieces and wash them thoroughly.
- Slice the tempe into pieces according to your preference (small cubes or strips are recommended).
-
-
Prepare the Spice Blend:
- In a blender or mortar and pestle, combine the garlic, shallots, candlenuts, red chilies, and bird’s eye chilies (if using). Grind until smooth, adding a pinch of salt for a smoother consistency.
-
Cook the Tempe:
- Heat a little oil in a large skillet or wok over medium heat.
- Add the tempe pieces and cook until they turn golden brown, but not too crispy. Be careful not to over-fry. Once done, remove them from the skillet and set aside to drain.
-
Stir-Fry the Bumbu (Spice Paste):
- In the same skillet, add a bit more oil if needed and sauté the spice blend until it becomes fragrant and the raw smell disappears.
- Add a teaspoon of sugar, stir well, and allow the mixture to caramelize slightly for a minute.
-
Cook the Vegetables:
- Toss the long beans into the skillet, stirring to coat them with the spice blend. Add a small splash of water and cover the pan briefly to steam the beans for a couple of minutes until they begin to soften.
-
Combine and Finish:
- Add the cooked tempe back into the skillet along with the bay leaf.
- Stir everything together well, adding a little more water if necessary to help cook the beans.
- Once the beans are tender and the flavors have melded together, add the sweet soy sauce (Kecap Manis) and stir once more.
-
Serve:
- After a final quick stir, the dish is ready to be served hot! This stir-fry can be enjoyed as a main dish with steamed rice or as a side to accompany other Indonesian specialties.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal (approx.) |
| Carbohydrates | 15g |
| Protein | 10g |
| Fat | 9g |
| Fiber | 6g |
| Sugars | 5g |
| Sodium | 400mg |
Tips for a Perfect Tumis Kacang Tempe:
- Tempe Preparation: If you prefer your tempe a bit crispier, feel free to fry it a little longer. However, be careful not to burn it.
- Spiciness: Adjust the amount of chilies based on your tolerance. You can leave out the bird’s eye chili for a milder flavor or add more for an extra kick.
- Sweet Soy Sauce: The addition of sweet soy sauce is crucial for that authentic Indonesian flavor, so don’t skip it.
- Serving Suggestions: Serve this dish alongside some jasmine rice, a fresh cucumber salad, or a sambal for extra flavor.
Tumis Kacang Tempe is a perfect balance of textures, with the long beans remaining crisp, the tempe adding a nutty chewiness, and the spices harmonizing to create a truly mouthwatering dish.
