This flavorful Indonesian stir-fry features tempeh, shrimp, and baby corn, all cooked in a fragrant blend of spices and sweet soy sauce. It’s a delicious and satisfying dish, perfect when paired with warm rice. The natural umami from tempeh combined with the tender shrimp makes this dish both hearty and wholesome. The touch of petai (stinky beans) adds an authentic depth of flavor for those looking for something a little more traditional.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Tempeh (cut into small cubes) | ½ block (around 100g) |
| Shrimp (peeled and cut as desired) | 100g |
| Baby corn (diagonally sliced) | 100g |
| Shallots (thinly sliced) | 5 cloves |
| Garlic (thinly sliced) | 3 cloves |
| Large red chili (thinly sliced) | 1 whole (remove seeds for less heat) |
| Galangal (crushed) | 1 inch |
| Bay leaves | 2 leaves |
| Petai (sliced) | 6 seeds |
| Sweet soy sauce (kecap manis) | 2 tablespoons |
| Cooking oil | As needed |
| Sugar | To taste |
| Salt | To taste |
| Ground pepper | To taste |
| Water | As needed |
Instructions:
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Prepare the Ingredients: Begin by washing all the ingredients thoroughly. Slice the shallots, garlic, and red chili thinly. If you prefer a milder taste, feel free to discard the seeds from the chili. Dice the tempeh into small cubes, and slice the baby corn and petai diagonally. Peel the shrimp and cut them as per your preference.
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Sauté the Aromatics: Heat some cooking oil in a pan over medium heat. Once hot, add the shallots, garlic, galangal, chili, and bay leaves. Stir-fry these ingredients until fragrant, releasing their natural aromas.
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Add the Sweet Soy Sauce: Stir in the sweet soy sauce and let it cook until it starts to bubble. Pour in some water, just enough to create a bit of sauce, and bring it to a simmer while stirring to mix everything well.
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Add the Vegetables and Tempeh: Once the sauce is bubbling, add the diced tempeh, baby corn, and sliced petai. Stir until all the ingredients are well-coated with the sauce. Let them cook for a few minutes, allowing the flavors to meld.
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Add the Shrimp: Finally, add the shrimp to the pan. Stir again to combine everything, and season the dish with salt, sugar, and ground pepper to taste. Cook until the shrimp turn pink and the sauce thickens slightly.
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Finish Cooking: Allow the dish to simmer until the sauce reduces and the tempeh absorbs the flavors, with just a small amount of liquid remaining. Once the sauce has thickened to your liking, remove the pan from the heat.
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Serve: Your Stir-Fried Tempeh and Shrimp with Sweet Soy Sauce is ready to be served! Enjoy it with a side of warm steamed rice for a satisfying and delicious meal.
This simple yet flavorful stir-fry is an excellent option for a quick weeknight dinner. The combination of savory tempeh, succulent shrimp, and the sweetness from the soy sauce creates a balanced and mouthwatering dish that’s sure to impress. Adjust the chili and spices to your taste, and don’t forget the petai if you’re feeling adventurous—its unique flavor brings a distinctive Indonesian touch to this meal!