Oseng Tempe Masak Petai - fried tempe with petai and squid

Ingredients

• 400 gtempeh
• 16petai (stink beans)
• 3salted squid
• 2Indonesian bay leaves (daun salam)
• 3 cmgalangal
• 2red chillies
• 1tomato
• ½ tspsalt
• ½ tsppalm sugar
• 200 mlwater
• to tasteoil
• 3shallots
• 3 clovesgarlic
• 2red chillies
• ½ tspshrimp paste (terasi)

Instructions

1. 1

   Prepare ingredients

   Cut the tempeh into cubes. Halve the petai and cut the salted squid into pieces. Slice the chillies into rings and dice the tomato. Pound or grind the shallots, garlic, two red chillies and shrimp paste into a paste.

2. 2

   Fry tempeh

   Heat oil in a pan and fry the tempeh until golden brown. Set it aside.

3. 3

   Fry the paste

   Heat 2 tbsp oil in a pan. Add the spice paste, Indonesian bay leaves, galangal and sliced chillies, and fry for 3 minutes.

4. 4

   Add tomato

   Add the diced tomato and mix well.

5. 5

   Add petai squid

   Add the petai and salted squid, then mix well.

6. 6

   Finish the stir-fry

   Add the fried tempeh, salt, palm sugar and 200 ml water. Cook, stirring, until done, then serve.

What is oseng tempe masak petai?

Oseng refers to an Indonesian style of stir-frying, often with a fragrant spice paste. This version brings together tempeh, petai and salted squid in a savoury, chilli-led sauce.

Tempeh is a fermented soybean cake widely used in Indonesian cooking, while petai are distinctive green beans with a bold flavour. Browning the tempeh first gives it a golden outside before it joins the other ingredients.

Nutrition and macros by portion

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

Tempeh supplies much of the dish's protein and contributes carbohydrates, while the frying oil is the main source of fat. Serve a portion with rice and a vegetable side to make a more balanced plate; the supplied nutrition figures may not reflect the exact ingredients or serving size.

The key ingredients

Tempeh: cut it into evenly sized cubes so they brown at a similar rate. Frying it separately also helps it keep some texture in the finished dish.

Petai and squid: petai bring a strong, distinctive taste, while salted squid adds savoury depth. Cut the squid into manageable pieces so it mixes evenly through the pan.

Spice paste: shallots, garlic, chillies and terasi form the flavour base. Pound or grind them until they make a reasonably even paste.

Fry the tempeh first

Give the cubes room in the pan and turn them as they colour. If the pan is crowded, work in batches so the tempeh fries rather than steams.

Set the golden tempeh aside while you cook the paste. It goes back into the pan near the end, which helps prevent it from becoming too soft.

Build flavour in the pan

Fry the spice paste with the Indonesian bay leaves, galangal and sliced chillies for the stated 3 minutes. Keep the mixture moving so it cooks evenly.

Add the tomato after the paste has fried, then mix before adding the petai and squid. This order gives the tomato a chance to soften into the base.

Check the finished texture

The recipe gives no exact final cooking time, so use the pan as your guide. The ingredients should be heated through and the flavours combined, with the tempeh still holding its shape.

The 200 ml water helps the ingredients cook together. If the pan looks dry before everything is ready, keep stirring and check that the mixture is not catching on the base.

Serve it with

Serve the stir-fry hot with steamed rice, which works well with the salty, spicy flavours and helps make it a more substantial meal.

For a fuller table, pair it with a simple vegetable side. Keep extra seasoning on the side, as salted squid and shrimp paste already contribute savoury saltiness.

Recipe notes & tips

• Cut the tempeh into similar-sized cubes so they brown evenly.
• Use a wide pan to give the tempeh space while frying.
• Pound or grind the spice paste finely for an even base.
• Keep the paste moving as it fries to prevent it sticking.
• Taste before adding extra salt, since salted squid and shrimp paste are already savoury.

Variations

• Adjust the heat: use fewer chillies for a milder stir-fry.
• Add vegetables: include sliced greens for extra colour and texture.
• Use fresh squid: replace salted squid with fresh squid and season to taste.
• Change the sweetness: adjust the palm sugar slightly to suit your preference.
• Serve as a side: offer smaller portions alongside other Indonesian dishes.

Common mistakes to avoid

• Crowding the pan: the tempeh may steam instead of brown, so fry it in batches.
• Adding tempeh too early: it can lose its browned texture, so return it near the end.
• Cooking the paste unattended: it may catch on the pan, so stir it regularly.
• Adding salt without tasting: salted squid and shrimp paste are already salty, so check the dish first.
• Cutting uneven pieces: they cook at different rates, so keep the tempeh and squid pieces fairly consistent.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat thoroughly in a pan, stirring until hot throughout; add a small splash of water if the mixture has dried out.

Frequently asked questions