Oseng Tempe Kacang Panjang (Stir-Fried Tempe with Long Beans)
Introduction
Oseng Tempe Kacang Panjang is a beloved Indonesian dish, known for its savory-sweet flavor profile and the satisfying textures of tempeh and long beans. This dish blends the rich, nutty taste of fried tempeh with the freshness of long beans, all coated in a flavorful sauce that features the perfect balance of sweetness, spiciness, and aromatic herbs. The addition of ingredients such as garlic, shallots, chilies, and sweet soy sauce infuses this dish with a mouthwatering aroma and complex taste, making it a staple in Indonesian home cooking.
Whether served with steamed rice or enjoyed on its own as a simple snack, Oseng Tempe Kacang Panjang is a versatile and easy-to-make dish that will transport your taste buds to the heart of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (fermented soy cake) | 1 block (approx. 200g) |
| Long beans (kacang panjang) | 1/2 bunch (about 200g) |
| Red chili (sliced diagonally) | 4 pieces |
| Ginger (sliced thin) | 1 cm |
| Bay leaves | 2 leaves |
| Lemongrass (crushed) | 1 stalk |
| Kaffir lime leaves | 3 leaves |
| Palm sugar (sisir) | 100 grams |
| Tamarind water (1/2 pack) | 1/2 packet |
| Salt | To taste |
| For ground spice paste (bumbu halus): | |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Bird’s eye chili (optional) | To taste |
Instructions
| Step | Description |
|---|---|
| 1. Prepare the tempeh | Slice the tempeh into thin pieces or cubes. Fry the tempeh in hot oil until golden and crispy. Once fried, remove from the oil and set aside on paper towels to drain excess oil. |
| 2. Sauté the spice paste | In a pan, heat a little oil and sauté the ground spice paste (shallots, garlic, and bird’s eye chili) until fragrant. |
| 3. Add aromatics | Add the bay leaves, kaffir lime leaves, lemongrass stalk, sliced ginger, and salt to the pan. Continue to sauté until the mixture is fragrant. |
| 4. Sweeten the dish | Add the palm sugar (gula merah) and tamarind water to the pan. Stir well to dissolve the sugar and allow the flavors to meld. |
| 5. Stir-fry the vegetables and tempeh | Add the long beans and stir-fry until they start to soften. Then, add the fried tempeh and the sliced red chili. Mix everything well, ensuring the tempeh and beans are coated in the sweet and spicy sauce. Cook for a few more minutes until the beans are tender but still crisp. |
| 6. Serve | Taste and adjust seasoning if necessary. Once the long beans are cooked and the tempeh is well coated in the sauce, your Oseng Tempe Kacang Panjang is ready to serve. Enjoy with steamed rice or as a side dish! |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 10g |
| Carbohydrates | 20g |
| Fat | 9g |
| Fiber | 5g |
| Sodium | 150 mg |
Tips & Variations
- Spice Level: Adjust the number of bird’s eye chilies based on your heat preference. For a milder version, reduce the amount or omit the chilies entirely.
- Tempeh Alternatives: If tempeh is not available, you can substitute with tofu, though the texture will be different. Press the tofu to remove excess moisture and fry until crispy.
- Tamarind Substitute: If tamarind water is not available, you can use a little lemon juice or vinegar to add tanginess to the sauce.
- Serving Suggestion: Oseng Tempe Kacang Panjang is traditionally served with steamed white rice, but it can also be paired with nasi uduk (coconut rice) or even as a filling for a sandwich.
This flavorful, easy-to-make dish brings together the savory richness of tempeh with the fresh crunch of long beans, all coated in a deeply satisfying sauce. Perfect for a weeknight dinner or an exciting addition to your Indonesian-inspired meal spread, Oseng Tempe Kacang Panjang will surely be a hit with family and friends alike!
