100 g long beans, cut into 4 cm long
200 g tempeh, cut into 1 cm cubes
20 g fried onion
300 ml cooking oil, for frying tempeh
30 ml cooking oil, for sautéing
Ground spices (A):
20 g red cayenne pepper
15 g curly red chili
50 g big red chili
15 g garlic
15 g shallots
20 g shallots, thinly sliced
20 g garlic, thinly sliced
20 g curly red chili, slice oblique 1 cm thick
15 g leek, slice oblique 1 cm thick
50 ml water
30 brown sugar
5 g salt
8 g sugar
5 g chicken stock powder
20 g sweet soy sauce
Fry the tempeh until golden brown then set aside.
Blend the spices ingredients (A) into a paste.
Saute the paste for 10 minutes over medium heat, stirring constantly.
After the spices are cooked, add condiments (B) and sauté 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 tempeh and stir until all the ingredients are well blended. Remove and set aside.
Prepare a serving plate, and transfer the Oseng Tempe Kacang Panjang Pedas to the serving plate. Garnish with fried onion and serve with hot white rice.