Oseng-Oseng Tempe: Stir-Fried Tempe

Ingredients

• 250 gr tempeh, cut in cubes of 1×1 cm
• 5 small shallots, thinly sliced
• 3 cloves garlic, thinly sliced
• 5 red chillies, sliced diagonally
• 5 green chillies, sliced diagonally
• 2 fresh or dried salam leaves (can be omitted if it’s not available)
• 3 cm galangal, peeled, thinly sliced
• 3 tbsp sweet soy sauce
• 1 tbsp oyster sauce
• 3 tbsp vegetable oil
• 1/3 cup of water
• Salt to taste

Instructions

1. 1

   Deep fry the tempeh cubes until golden. Set aside.

2. 2

   Heat the vegetable oil in a wok. Then, saute the red and green chillies for about 2 minutes. Set aside.

3. 3

   Using the same wok, saute the shallots, garlic, galangal and salam leaves until fragrant, around 4 minutes.

4. 4

   Add water.

5. 5

   Add the soy sauce, oyster sauce and salt. Keep stirring until the mixture boils, then add the fried tempeh.

6. 6

   Cook until all the liquid is absorbed and the tempeh is beautifully glazed. Turn of the heat.

7. 7

   Add the sautéed red and green chillies and mix well.

8. 8

   Transfer the tempe into a serving plate.