Tempe Oseng Pedas Manis: A Flavorful Indonesian Stir-Fry
In the vibrant culinary landscape of Indonesia, tempeh is celebrated for its rich protein content and unique flavor. This recipe for Tempe Oseng Pedas Manis brings together the delightful textures of tempeh, the freshness of tomatoes, and a symphony of spices, creating a dish that is both satisfying and aromatic. Perfect for a quick weeknight dinner or as a standout side at your next gathering, this recipe will transport your taste buds straight to the heart of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block (approximately 250 grams) |
| Tomato (diced) | 1 medium-sized |
| Lemongrass | 1 stalk |
| Large chili (sliced diagonally) | 1 piece |
| Bird’s eye chili (sliced diagonally) | 8 pieces |
| Garlic (coarsely chopped) | 2 cloves |
| Shallots (sliced) | 2 cloves |
| Cooking oil | As needed |
| Salt | To taste |
| Royco seasoning (or similar) | To taste |
| Sugar | To taste |
| Sweet soy sauce | To taste |
| Margarine | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250-300 kcal |
| Protein | 14 grams |
| Total Fat | 18 grams |
| Carbohydrates | 12 grams |
| Fiber | 5 grams |
| Sugar | 2 grams |
| Sodium | Varies (based on seasoning) |
Instructions
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Prepare the Tempeh: Begin by slicing the tempeh into thin pieces. To enhance its flavor and texture, soak the tempeh in salted water for about 10 minutes. This step not only seasons the tempeh but also helps soften it slightly, making it more absorbent to the flavors to come.
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Fry the Tempeh: After soaking, drain the tempeh and pat it dry. Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is hot, add the tempeh slices and fry until they are golden brown and just half-cooked. Remove from the oil and drain on paper towels to remove excess oil.
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Sauté the Aromatics: In the same pan, reduce the heat and add a dollop of margarine. Allow it to melt before adding the coarsely chopped garlic and sliced shallots. Sauté these ingredients until they are fragrant and begin to turn a lovely golden brown.
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Combine Ingredients: Once the aromatics are ready, introduce the half-cooked tempeh back into the pan along with the sliced large chili and bird’s eye chilies. Stir-fry gently to combine all the flavors. Then, add the diced tomato, allowing it to soften slightly and meld with the other ingredients.
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Season to Taste: As the mixture cooks, sprinkle in salt, Royco seasoning, and sugar to taste. Add a splash of sweet soy sauce for that essential touch of sweetness and depth. Continue to stir-fry for an additional few minutes, ensuring that all the ingredients are well coated in the seasonings.
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Serve and Enjoy: Once everything is nicely combined and the tempeh is fully cooked, remove the pan from heat. Serve your Tempe Oseng Pedas Manis warm, perhaps alongside steamed rice or as part of a larger Indonesian feast. Enjoy the burst of flavors and the delightful heat that this dish brings to your table!
Final Thoughts
This Tempe Oseng Pedas Manis is more than just a meal; it’s an experience that encapsulates the spirit of Indonesian cuisine. The balance of spicy, sweet, and savory flavors, combined with the satisfying texture of tempeh, creates a dish that is not only nutritious but also utterly delicious. Whether you’re a seasoned cook or just exploring the world of tempeh, this recipe is sure to become a cherished addition to your culinary repertoire. Enjoy every bite!
