Oseng Tempe Kacang Pangjang - stewed tempe with snake beans

Ingredients

• 12snake beans
• 150 gtempeh
• 150 gtofu
• 4shallots
• 4 clovesgarlic
• 4red bird’s eye chillies
• 2, deseededred chillies
• 2Indonesian bay leaves (daun salam)
• 2 cmgalangal
• 3 tbspoyster sauce
• ½ tspblack pepper
• 100 mlchicken stock
• 1 tspsalt
• For fryingoil

Instructions

1. 1

   Prepare the vegetables

   Cut the snake beans into 3 cm pieces. Dice the tempeh and tofu into small cubes.

2. 2

   Fry the tofu

   Heat oil in a pan and fry the tofu until browned, then set it aside.

3. 3

   Slice the aromatics

   Thinly slice the shallots, garlic, bird’s eye chillies and red chillies.

4. 4

   Cook the aromatics

   Heat 3 tbsp oil in a pan. Add the shallots, garlic, red chillies, bird’s eye chillies, Indonesian bay leaves and galangal, and fry for 4 minutes.

5. 5

   Add the main ingredients

   Add the snake beans, tempeh and fried tofu, and mix well.

6. 6

   Simmer until dry

   Stir in the oyster sauce, pepper, salt and chicken stock. Bring to the boil while stirring, then keep cooking and stirring until the liquid has evaporated. Serve.

What is oseng tempe kacang panjang?

Oseng refers to an Indonesian style of stir-frying, while kacang panjang means long beans, often called snake beans in English. This version cooks them with tempeh, tofu, chilli and aromatics for a savoury, gently spicy dish.

The mix of browned tofu, firm tempeh and crisp-tender beans gives each bite a different texture. Oyster sauce and chicken stock bring savouriness as the liquid cooks down.

Nutrition and macros by portion

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

Tempeh and tofu provide most of the protein, while the beans contribute some carbohydrate and fibre. The frying oil and oyster sauce contribute much of the fat and saltiness; serve with a measured portion of rice and fresh vegetables to round out the plate.

Choosing the ingredients

Tempeh: Cut it into small, even cubes so it heats through alongside the beans. Its firm texture holds up well as the dish is stirred.

Snake beans: Aim for pieces around 3 cm, as directed, so they are easy to eat and cook at a similar pace.

Chillies: The bird’s eye chillies bring heat, while the deseeded red chillies add chilli flavour. Adjust the amount to suit your preferred spice level.

Frying the tofu

Tofu: Brown the cubes in the first frying stage, then set them aside before cooking the aromatics. This gives them colour and helps them stay distinct when returned to the pan.

Oil: Use enough to fry the tofu, then measure 3 tbsp fresh oil for the aromatics as specified. If the tofu sticks, let it brown before turning it.

Building the aromatic base

Sliced aromatics: Cut the shallots, garlic and chillies thinly so they cook during the 4-minute fry. Stir them with the salam leaves and galangal to distribute their flavour through the oil.

Galangal: If it is difficult to slice, cut it into thin pieces so it can release its aroma during cooking. The salam leaves are there to flavour the dish; they are not usually eaten.

Knowing when it is ready

The method brings the stock mixture to the boil, then cooks it while stirring until the moisture has evaporated. Keep stirring as the liquid reduces so the sauce coats the ingredients rather than collecting at the bottom.

Look for beans that are cooked but still have some bite, and a pan with no pool of stock remaining. The recipe gives 4 minutes for frying the aromatics but does not specify a total cooking time for the final stage.

Serving the dish

Rice: Serve the tempeh and beans with steamed rice to make a complete meal and catch the savoury sauce.

Fresh sides: A simple cucumber salad or sliced fresh vegetables can add a cool, crisp contrast to the chilli and rich sauce.

Recipe notes & tips

• Prepare and slice all the ingredients before heating the pan, as the aromatics cook together quickly.
• Cut the tempeh and tofu into similarly sized cubes so they warm evenly.
• Brown the tofu in batches if the pan is crowded.
• Stir regularly after adding the stock to help the liquid reduce evenly.
• Remove the salam leaves before serving if you prefer not to leave them in the dish.

Variations

• Milder heat: Reduce the bird’s eye chillies or leave them out.
• More vegetables: Add extra snake beans, keeping the pieces close to the stated size.
• Fresh finish: Serve with cucumber or another crisp salad on the side.
• No chicken stock: Use vegetable stock instead, noting that this changes the dish from the listed recipe.
• Gluten-free option: Check that the oyster sauce and stock are labelled gluten-free.

Common mistakes to avoid

• Crowding the tofu: It may steam rather than brown; fry it in batches if needed.
• Large bean pieces: They can take longer to cook; cut them into the specified 3 cm lengths.
• Slicing aromatics too thickly: They may not cook through in 4 minutes; slice them thinly.
• Adding stock without stirring: Ingredients can stick as the liquid reduces; keep stirring during the final stage.
• Serving with liquid still in the pan: Continue cooking and stirring until the moisture has evaporated.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat in a pan over a medium heat, stirring until piping hot; add a small splash of water if the mixture seems dry.

Frequently asked questions