Tumis Tauge Teri Nasi - stir-fry of bean sprouts with anchovies

Ingredients

• 100 gbean sprouts
• 50 grice anchovies, soaked and fried
• 75 ggreen beans
• 4baby corn cobs
• 2Chinese chives
• 4 clovesgarlic
• 4shallots
• 2red chillies
• 1 tspkecap asin (Indonesian salty soy sauce)
• ¼ tspsalt
• ¼ tsppepper
• ¼ tsppalm sugar
• 100 mlwater
• 2 tbspwater

Instructions

1. 1

   Prepare the vegetables

   Cut the green beans and Chinese chives into pieces. Thinly slice the garlic and shallots, cut the chillies into rings, and cut the baby corn into pieces.

2. 2

   Fry the aromatics

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

3. 3

   Cook the vegetables

   Add the green beans and baby corn, then stir-fry until softened.

4. 4

   Season the sprouts

   Add the bean sprouts, kecap asin, salt, pepper and palm sugar. Mix everything together well.

5. 5

   Finish the stir-fry

   Add the water and cook until done. Stir in the Chinese chives, scatter the anchovies over the top and serve.

What is tumis tauge teri nasi?

Tumis tauge teri nasi is an Indonesian stir-fry of bean sprouts with small rice anchovies; tumis refers to a sautéed or stir-fried preparation. This version combines sprouts with green beans, baby corn, aromatics and chillies.

The recipe works through contrast: the vegetables bring freshness and crunch, while the anchovies add a savoury, salty finish. Kecap asin seasons the vegetables without masking those flavours.

Nutrition and macros by portion

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

The rice anchovies contribute most of the protein and some of the fat, while the vegetables provide carbohydrates and fibre. Serve a portion with rice and another protein-rich dish if you want a more substantial, balanced plate.

Prepare everything first

Cut the vegetables and slice the aromatics before heating the pan, as the cooking stages follow one another quickly. Keep the anchovies ready for the final garnish so they retain their texture.

Build flavour in stages

Aromatics: fry the garlic, shallots and chillies for the stated 3 minutes to start the dish with a fragrant base.

Firm vegetables: add the green beans and baby corn before the sprouts, giving them a head start to soften.

Seasoning: mix the kecap asin, salt, pepper and palm sugar through the sprouts so the savoury, spicy and lightly sweet notes are evenly distributed.

Keep the vegetables lively

The recipe says to cook the green beans and corn until soft, then cook the sprouts with water until done. Watch their texture as they cook; bean sprouts can lose their crispness if left in the pan too long.

The amount of water is listed as both 100 ml and 2 tablespoons. Add it carefully and let the vegetables cook until tender, without leaving them swimming in liquid.

Choose and handle the anchovies

The listed rice anchovies are soaked and fried before they are added to the finished dish. Their salty, concentrated flavour means they contribute much of the seasoning, so taste before adding extra salt.

Sprinkling them on top at the end keeps them distinct from the softening vegetables and gives each serving a savoury finish.

Serve it at the table

Serve the stir-fry as a vegetable side with steamed rice, or pair it with another Indonesian-inspired dish for a fuller meal. The chives and anchovies go in at the end, just before serving, so the final flavours stay fresh.

Recipe notes & tips

• Cut the vegetables to similar sizes so they cook more evenly.
• Have the sliced aromatics ready before heating the pan.
• Taste before adding extra salt because the anchovies and kecap asin are both salty.
• Add the chives and anchovies only at the end, as directed.
• Keep an eye on the sprouts so they do not become overly soft.

Variations

• Adjust the heat: use fewer chillies for a milder stir-fry.
• Add extra greens: increase the green beans while keeping the cooking order the same.
• Change the chives: use a similar mild onion-flavoured herb if Chinese chives are unavailable.
• Serve with rice: spoon the stir-fry over steamed rice for a more filling meal.

Common mistakes to avoid

• Adding sprouts too early: they can turn limp; add them after the green beans and corn have softened.
• Overcooking the vegetables: they may lose their texture; check them as they cook and stop when done.
• Salting before tasting: the anchovies and kecap asin add saltiness; taste the finished seasoning first.
• Skipping the prep: the ingredients cook in stages; cut and measure everything before starting.
• Leaving the anchovies in the pan: they can lose their contrast; scatter them over the dish at the end.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a pan until hot throughout; the vegetables will be softer after storage.

Frequently asked questions