Ingredients
| Ingredient | Quantity |
|---|---|
| Garlic cloves | 2 cloves |
| Shallots | 3 cloves |
| Onion | 1 medium |
| Green chili peppers (large) | 6 pieces |
| Baby corn | 3 pieces (or to taste) |
| Carrot | 1 piece (or to taste) |
| Galangal | A small slice |
| Bay leaves | 2 leaves |
| Meatballs | 5 pieces |
| Tempeh | 1/2 block, diced |
| Salt | To taste |
| Seasoning powder | To taste |
| Sweet soy sauce | 2-3 tablespoons |
| Water | 1 cup |
Instructions
-
Prepare Ingredients:
Start by thinly slicing the garlic, shallots, and onion. Slice the green chilies diagonally for a bolder look and texture. Then, chop the baby corn and carrots into bite-sized pieces. Dice the meatballs and tempeh into small chunks. -
Fry the Tempeh:
Heat a small amount of oil in a pan. Fry the diced tempeh briefly until it’s half-cooked and slightly golden. Remove and set aside to drain excess oil. -
Stir-Fry Aromatics:
In the same pan, add a little more oil if needed. Stir-fry the galangal, bay leaves, garlic, shallots, onion, and green chilies over medium heat until fragrant and softened. -
Add Water and Seasoning:
Pour in 1 cup of water into the pan. Season with salt and seasoning powder to your taste. Add 2-3 tablespoons of sweet soy sauce for a rich and slightly sweet flavor. -
Combine Ingredients:
Add the prepared baby corn, carrots, meatballs, and tempeh into the pan. Stir everything together to ensure the ingredients are evenly coated with the seasoning. -
Cook and Serve:
Let the mixture simmer until all the vegetables are tender and the water has reduced, leaving a slightly thickened sauce. Once done, remove from heat and serve your stir-fried vegetables with meatballs and tempeh immediately with warm rice.
This stir-fry is packed with savory flavors and a hint of sweetness from the soy sauce. It’s a perfect dish for a quick and hearty meal! Enjoy!