100 g long beans, cut into 4 cm long
200 g tempe, cut into 1 cm cubes
300 ml cooking oil, for frying
20 g fried onion
30 ml cooking oil, for sauteing
50 ml water
Ground spices (A):
20 g green cayenne pepper
15 g curly green chili
50 g big green chili
15 g garlic
15 g shallots
20 g shallots, thinly sliced
20 g garlic, thinly sliced
20 g curly green chili, slice oblique 1 cm thick
15 g leek, slice oblique 1 cm thick
30 brown sugar
5 g salt
8 g sugar
5 g chicken stock powder
20 g sweet soy sauce
Blend the ingredients (A) into a paste.
Saute the paste for 10 minutes using medium heat, stirring constantly.
After the spices are cooked, add condiments (B) and saute the ingredients until they are wilted.
Then add water and seasoning (C), and stir to mix evenly until the sugar dissolves.
Add the long beans and stir fry until the long beans are wilted.
Add the tempe and stir until all the ingredients are well combined. Remove and set aside.
Prepare a serving plate.
Transfer the Oseng Tempe Kacang Panjang Lombok Ijo to the serving plate.
Garnish with fried onions and serve with hot white rice.