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Ingredients
- Serves 2-4 people
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
Condiment (B):
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
Seasoning (C):
30 brown sugar
5 g salt
8 g sugar
5 g chicken stock powder
20 g sweet soy sauce
Oseng Tempe Kacang Panjang Lombok Ijo (Sauteed Long Bean Tempeh with Green Chilies)
Oseng Tempe Kacang Panjang Lombok Ijo is a pocket rocket dish that takes a short time to prepare and cook. The Lombok Ijo sambal gets its color from the green birds eye chillies and when made usually becomes rustic in appearance. The best thing about this dish, it provides a home cooked meal with enough protein and fibre for a delicious quick bite. Perfect for those busy days.
- Easy
- 30 min
- 15 min
- 15 min
- 3 steps
- 20 Ingredients
- Easy
- 3 steps
- 20 Ingredients
- 30 min
- 15 min
- 15 min
Directions
-
Fry the tempe
- Fry the tempe until golden brown then set aside.
-
Blend and cook the spices
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 fried tempe
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.
Plate and Serve!
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.
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Ingredients
- Serves 2-4 people
-
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
-
Condiment (B):
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
-
Seasoning (C):
30 brown sugar
-
5 g salt
-
8 g sugar
-
5 g chicken stock powder
-
20 g sweet soy sauce
Nutrition
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