Oseng Tempe Cabai Hijau - spiced tempe with green pepper

Ingredients

• 1 blocktempe
• 3shallots
• 3 clovesgarlic
• 3green chillies
• 1green tomato
• 2 tbspkecap manis
• 2 tbsppalm sugar
• 1 tspsalt
• 1 tsppepper
• 1 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Slice the shallots and garlic thinly, cut the green chillies and tomato into small pieces, and slice the tempe.

2. 2

   Fry the aromatics

   Heat the oil in a pan and fry the shallots and garlic for 3 minutes.

3. 3

   Add chilli and tomato

   Add the green chillies, tomato and palm sugar, then mix well.

4. 4

   Cook the tempe

   Add the tempe, kecap manis, salt and pepper. Fry, stirring, until done, then serve.

What is oseng tempe?

Oseng refers to an Indonesian style of stir-frying ingredients in a pan, often with aromatics and seasoning. Tempe, a firm fermented soybean cake, makes this a hearty dish with plenty of texture.

Here, kecap manis brings sweetness and savouriness, while green chilli and green tomato add a fresh, tangy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Tempe provides most of the protein and some of the fat, while the palm sugar and kecap manis contribute carbohydrates. The cooking oil adds fat; serve a moderate portion with rice and vegetables to make a more balanced plate.

Prepare the ingredients evenly

Aromatics: slice the shallots and garlic thinly so they cook quickly in the hot oil.

Tempe and vegetables: keep the tempe in slices and the chillies and tomato in small pieces, as directed, to make them easy to stir together.

Build the flavour in stages

Start with the shallots and garlic, frying them for 3 minutes to soften and release their aroma. Add the chillies, tomato and palm sugar next, mixing to distribute the sugar.

Add the tempe and remaining seasonings after that. Stir as it fries so the kecap manis and spices coat the pieces.

Look for the right finish

The recipe gives no exact final cooking time, so use the food as your guide: the tempe should be hot throughout and coated with the sauce.

Keep stirring as the kecap manis and sugar cook in the pan. If the mixture starts sticking, lower the heat and continue turning the ingredients.

Balance the sweet and savoury

Kecap manis and palm sugar give the dish its sweet-savoury character, while salt and pepper provide a simple seasoning base. The green tomato contributes a tart note alongside the chillies.

Taste near the end and adjust the seasoning to suit your preference, bearing in mind that the kecap manis is already savoury.

What to serve with it

Serve the tempe with plain rice to make a simple meal and to soak up the sauce. Steamed vegetables or a crisp salad can add a fresh contrast.

If serving the dish as part of a larger spread, offer the rice and vegetables separately so everyone can make up their own plate.

Recipe notes & tips

• Slice the shallots and garlic thinly so they soften during the brief initial fry.
• Cut the green chillies and tomato into small pieces for easier mixing.
• Stir well after adding the palm sugar so it is distributed through the vegetables.
• Turn the tempe gently as it cooks to coat the slices with kecap manis.
• Taste before serving, as kecap manis adds both sweetness and savouriness.

Variations

• Adjust the heat: remove the chilli seeds for a milder dish.
• Add more green tomato: increase its tangy flavour and add extra vegetable pieces.
• Serve with rice: spoon the tempe and sauce over plain cooked rice.
• Add a fresh side: serve with a crisp salad for contrast.
• Change the tempe shape: cut it into smaller pieces rather than slices for a different texture.

Common mistakes to avoid

• Slicing the aromatics too thickly: cut them thinly so they cook during the 3-minute fry.
• Adding the tempe too early: fry the shallots and garlic first, then add the vegetables and sugar before the tempe.
• Leaving the pan unstirred: keep turning the ingredients so the seasoning coats the tempe.
• Using large vegetable pieces: chop the chillies and tomato small enough to mix easily with the tempe.
• Cooking without checking: stir and check the tempe until it is hot and coated, as the recipe gives no exact final time.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over a low heat, stirring until hot throughout.

Frequently asked questions