Ingredients
| Ingredient | Quantity |
|---|---|
| Bean sprouts (tauge) | 1 pack (approx. 3,000 IDR) |
| Tempe | 1/2 block |
| Green beans (buncis) | To taste |
| Tomato | 1/2 (sliced) |
| Shallots | 5 cloves (thinly sliced) |
| Garlic | 3 cloves (thinly sliced) |
| Red curly chilies | 5 (sliced diagonally) |
| Large green chilies | 3 (sliced diagonally) |
| Galangal | 1 thumb-sized piece (smashed) |
| Bay leaf | 1 leaf |
| Oyster sauce | 2 tablespoons |
| Salt | To taste |
| Sugar | To taste |
| Chicken stock powder | To taste |
| Water | As needed |
Instructions
- Prepare the Tempe: Cut the tempe into your desired size and fry until it’s half cooked.
- Sauté Aromatics: In a pan, heat some oil and sauté the sliced shallots and garlic until fragrant. Then, add the sliced chilies, smashed galangal, and bay leaf, and continue to sauté until wilted.
- Combine Ingredients: Add the fried tempe and green beans to the pan, stirring briefly. Incorporate the oyster sauce, salt, sugar, chicken stock powder, and enough water to create a sauce. Mix well.
- Add Sprouts and Tomato: Gently fold in the bean sprouts and sliced tomato. Add more water if necessary and cook until everything is well combined and cooked through. Adjust the seasoning to taste.
- Serve: Once cooked, serve warm as a delightful side dish.
Enjoy this vibrant and nutritious dish that highlights the flavors of tempe, fresh vegetables, and aromatic spices!