Oseng-Oseng Tempe: Stir-Fried Tempe
A classic tempeh recipe, where the fermented soy cakes are cut into little cubes and sautéed with spices and glazed. We’ve added a twist to the recipe by including oyster sauce for a richer flavour.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 gr tempeh, cut in cubes of 1×1 cm
- 5 small shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 5 red chillies, sliced diagonally
- 5 green chillies, sliced diagonally
- 2 fresh or dried salam leaves (can be omitted if it’s not available)
- 3 cm galangal, peeled, thinly sliced
- 3 tbsp sweet soy sauce
- 1 tbsp oyster sauce
- 3 tbsp vegetable oil
- ⅓ cup of water
- Salt to taste
Instructions
- 1
Deep fry the tempeh cubes until golden. Set aside.
- 2
Heat the vegetable oil in a wok. Then, saute the red and green chillies for about 2 minutes. Set aside.
- 3
Using the same wok, saute the shallots, garlic, galangal and salam leaves until fragrant, around 4 minutes.
- 4
Add water.
- 5
Add the soy sauce, oyster sauce and salt. Keep stirring until the mixture boils, then add the fried tempeh.
- 6
Cook until all the liquid is absorbed and the tempeh is beautifully glazed. Turn of the heat.
- 7
Add the sautéed red and green chillies and mix well.
- 8
Transfer the tempe into a serving plate.