Oseng Tempe Kecap with Beef Meatballs
This delectable Indonesian dish features savory tempeh and juicy beef meatballs, seasoned with aromatic spices and a sweet soy sauce that brings everything together. Here’s how to make this flavorful recipe:
Ingredients
- Tempeh: 1/4 kg, cut into bite-sized cubes
- Beef Meatballs: 5 medium-sized, sliced
- Shallots: 5 cloves
- Garlic: 4 cloves
- Bird’s Eye Chilies: 5, sliced
- Red Chilies: 2, sliced
- Galangal: 1 piece, smashed
- Bay Leaves: 2
- Sweet Soy Sauce (Kecap Manis): to taste
- Salt: to taste
- Sugar: to taste
- Oil: for frying
Instructions
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Preparation: Begin by washing all ingredients thoroughly. Peel the shallots and garlic, then finely grind them with the bird’s eye chilies, a pinch of salt, and sugar using a mortar and pestle or food processor.
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Slice and Smash: Slice the red chilies into thin rings. Smash the galangal with the flat side of a knife to release its flavor.
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Tempeh and Meatballs: Cut the tempeh into cubes and slice the beef meatballs according to your preference.
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Sautéing: Heat a generous amount of oil in a pan over medium heat. Add the ground shallot and garlic mixture, along with the smashed galangal, bay leaves, and sliced red chilies. Sauté until fragrant and golden brown.
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Add Meatballs: Add the beef meatballs to the pan and stir-fry until they are cooked through and slightly browned.
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Incorporate Tempeh: Add the cubed tempeh to the pan. Pour in a small amount of water and stir well. Allow the tempeh to cook until it becomes tender, absorbing the flavors from the spices.
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Seasoning: Drizzle the sweet soy sauce over the mixture. Reduce the heat to low to prevent burning and continue cooking until everything is well-coated and the tempeh is fully cooked.
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Serve: Adjust seasoning with salt and sugar to taste. Serve hot with steamed rice or as a side dish.
Enjoy the rich and savory taste of Oseng Tempe Kecap with Beef Meatballs, a true delight for any meal!
