Resep Oseng Tempe Cabe Ijo

Name: Resep Oseng Tempe Cabe Ijo
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 10.5 oz Tempeh (2 blocks); 5 pieces Shallots, thinly sliced; Garlic, thinly sliced: 3 cloves; 10 pieces Large green chilies, sliced obliquely; galangal (sub: fresh ginger): 1 knuckle; 2 pieces Bay leaves; sweet soy sauce (kecap manis): 4 tbsp; to taste Salt

Green chili stir-fried tempeh (fermented soybeans) is a spicy and convenient staple dish, a favorite in many Indonesian eateries – it’s a great option for beginner cooks with simple ingredients and easy preparation.

📊 Medium 🍽 2 servings 👁 7

Ingredients

2 servings

10.5 oz Tempeh (2 blocks)
5 pieces Shallots, thinly sliced
3 cloves Garlic, thinly sliced
10 pieces Large green chilies, sliced obliquely
1 knuckle galangal (sub: fresh ginger)
2 pieces Bay leaves
4 tbsp sweet soy sauce (kecap manis)
to taste Salt

Instructions

Cut the tempeh into small cubes then fry until dry, set aside.
Heat the oil, then saute the shallots, garlic, galangal and bay leaves until fragrant, add the green chilies.
Add tempeh then add sweet soy sauce and a little salt, stir well.
Cook until the spices are absorbed, remove from heat and serve.
If you are afraid it will be too spicy, you can remove or reduce the green chili seeds. Use only the skin to add color to the stir-fried tempeh.

Tofu & Tempeh Stews & Soups Stir-fry