500 g Long Beans
100 g Tempe (Optional)
Ground spices :
30 g Shallots
20 g Garlic
15 g Dried Shrimp
70 g Big Red Chilies
50 ml Oil
5 g Salt
13 g Chicken Powder
4 g White Pepper Powder
19 g Oyster Sauce
40 g Sweet Soy Sauce
200 ml Water
Cut the long beans into 4cm lengths.
Cut the tempeh into 4cm x 1cm lengths.
In a blender, add shallots, garlic, dried shrimp, big red chilies and blend till smooth.
Over medium heat, saute the spices with some oil until cooked and fragrant with oils released.
Add water and bring it to a boil. Stir well.
Add long beans, tempe and stir well.
Add salt, chicken powder, white pepper, oyster sauce, sweet soy sauce and stir well.
Simmer for 15 minutes and set aside.
Garnish with fried onions and serve with white rice.