Oseng Tempe & Telur Kecap (Stir-Fried Tempe & Eggs in Sweet Soy Sauce)
This delicious Indonesian dish, Oseng Tempe & Telur Kecap, offers a simple yet flavorful combination of fried tempeh, scrambled eggs, and a sweet soy sauce glaze. It’s a comforting and easy meal that brings together the rich umami flavors of tempeh and the savory notes of eggs, enhanced by aromatic spices and seasonings. Whether served with steamed rice or enjoyed on its own, this dish is a delightful addition to any meal.
Ingredients
| Ingredients | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 board (approx. 200g) |
| Eggs | 2, beaten |
| Green onion (Daun Bawang) | 1 stalk, finely chopped |
| For the spice mix | |
| Red shallots (Bawang Merah) | 4 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Galangal (Lengkuas) | 1 small piece, smashed |
| Bay leaves (Daun Salam) | 2 leaves |
| Bird’s eye chilies (Cabe Rawit) | 3, sliced |
| Sweet soy sauce (Kecap Manis) | 3 tbsp |
| Sugar | To taste |
| Salt | To taste |
| Black pepper | To taste |
| Water | A splash to adjust sauce consistency |
Instructions
| Step | Instructions |
|---|---|
| 1 | Prepare the tempeh: Cut the tempeh into bite-sized pieces and fry until golden and slightly crispy. Remove from the oil and set aside. |
| 2 | Prepare the eggs: In a separate pan, scramble the eggs with finely chopped green onion and a pinch of salt. Cook until just set, then cut them into smaller pieces. Set aside. |
| 3 | Tumis the spices: In the same pan, sauté the red shallots, garlic, and galangal until fragrant. Add the bay leaves and sliced bird’s eye chilies. Stir well. |
| 4 | Simmer the sauce: Add a splash of water, the sweet soy sauce, sugar, salt, and black pepper to the pan. Adjust seasoning to taste and simmer briefly until the flavors meld together. |
| 5 | Combine the tempeh and eggs: Add the fried tempeh and scrambled eggs into the pan, tossing everything together to coat with the sauce. Cook for a few more minutes until well mixed. |
| 6 | Serve: Once the tempeh and eggs are well coated with the sauce and heated through, remove from the heat and serve warm with steamed rice or as a side dish. |
Nutritional Information (Approximation per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 15g |
| Carbohydrates | 20g |
| Fat | 24g |
| Fiber | 5g |
| Sodium | 500mg |
| Sugars | 8g |
Cooking Tips
- Tempeh: If you prefer a softer texture, you can steam the tempeh for a few minutes before frying to enhance its flavor and make it easier to chew.
- Eggs: Don’t overcook the eggs—soft and fluffy scrambled eggs work best to complement the dish.
- Adjusting sweetness: If you prefer a sweeter flavor, feel free to add a little extra kecap manis or sugar. Alternatively, for a less sweet version, reduce the kecap manis.
Serving Suggestions
Oseng Tempe & Telur Kecap is traditionally served with a generous portion of steamed jasmine rice. However, it can also be paired with fried rice, noodles, or even a simple side of vegetables for a lighter meal.
Enjoy the delightful balance of savory and sweet in this Indonesian home-cooked classic!
This dish is perfect for a quick weeknight dinner or a comforting lunch. It’s simple to prepare, yet packed with bold flavors that make it a crowd-pleaser in any household.
