Indonesian tempe recipes
Stir-Fried Long Beans with Tempeh and Spicy Chilies
TKPT (Stir-Fried Long Beans with Tempeh)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Long beans (kacang panjang) | 1 bunch |
| Tempeh | 1/2 – 1 block |
| Garlic (bawang putih) | 4 cloves, thinly sliced |
| Shallots (bawang merah) | 5-6 shallots, thinly sliced |
| Bird’s eye chili (cabe rawit) | 10, sliced diagonally |
| Red chili (cabe merah kriting) | 2, sliced diagonally |
| Salt | to taste |
| Ground pepper | a pinch |
| Seasoning (Royco or other) | to taste |
| Water | as needed |
| Cooking oil | as needed |
Instructions:
- Begin by cutting the long beans into small pieces or according to your preference, then wash them thoroughly.
- Dice the tempeh and fry it in hot oil until golden brown. Once done, drain the excess oil.
- Thinly slice the garlic, shallots, and chilies.
- In a skillet, heat a sufficient amount of oil and sauté the shallots and garlic until fragrant.
- Add the chilies, salt, ground pepper, and seasoning. Stir well to combine the flavors.
- Incorporate the long beans, mixing everything evenly.
- Add just a splash of water to help steam the beans until they are wilted. Adjust seasoning to your taste before folding in the fried tempeh.
- Cook until everything is heated through and well combined.
Serve and Enjoy! Happy Cooking! 😋
