Recipe of Quick Indonesian Tempe stir fry - Oseng tempe- Vegan

Hey everyone, it is Drew, welcome to my recipe site. Today, we're going to make a special dish, How to Prepare Award-winning Indonesian Tempe stir fry - Oseng tempe- Vegan. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Indonesian Tempe stir fry - Oseng tempe- Vegan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indonesian Tempe stir fry - Oseng tempe- Vegan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Indonesian Tempe stir fry - Oseng tempe- Vegan is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Indonesian Tempe stir fry - Oseng tempe- Vegan using 20 ingredients and 7 steps. Here is how you cook that.

#MyCookbook #Week8 I am proud to say, tempe (or tempeh) is originated from Indonesia. It is traditionally fermented soybean. The texture is firmer than Tofu. I can see more people now used this in their foods, and I am beyond happy (so is my husband who now prefer this than beef)!. I can see this being sold in Chinese supermarkets, frozen & fresh. I suggest you buy the original one (with no flavor) if possible. Here is one of my favorite way to enjoy Tempe. Give it a go, and hope you like it as much as we do. This dish taste quite sweet (from kecap manis), spicy, savoury with a hint of tamarind/lemon. We pair this with boil rice or Nasi uduk (coconut rice). You can make this savoury - don’t use kecap manis :) Note: you can either slice or mince the ingredients, I like to do half-half. FYI: my ingredient here is more than enough for 1 block of tempe (400gr) Bayleaves, kafir leaves and lemongrass is optional, it will however add the fragrant. I don't use lemongrass in this instance. We usually used quite a bit of oil. as it will add to the flavor, I will leave this up to you.

Ingredients and spices that need to be Get to make Indonesian Tempe stir fry - Oseng tempe- Vegan:

1. 1/2 block - 200gr Tempe - cut to square, I used : Tempehting brand
2. 3 shallots - slice thin (half blends)
3. 2 tsp mince garlic (or fresh garlic)
4. 3 red chilies - seeded if you dont like spicy (blends)
5. 2 green chilies - thin slices - optional
6. 3-4 Thai chilies - optional - slices thin
7. 1 tsp mince galangal or fresh
8. 1 bayleaves - if you have
9. 1 kafir leaves - if you have
10. 1 tsp tamarind (soak in 2 tsp of water) - or lemon juice
11. 2-3 tbsp Kecap manis - sweet sou sauce (I used ABC brand)
12. Oil
13. 1/4 cup water
14. 1 tsp himalayan salt
15. 1 tsp - 1 tbsp brown sugar (granulated or sweetener is fine too)
16. To marinade (15 minutes) Tempe before frying (see ** if you prefer to oven them)
17. 1/4 cup water
18. 1 tsp salt
19. 1 tsp white pepper
20. 1 tsp chicken/vegetable stock (optional)

Instructions to make to make Indonesian Tempe stir fry - Oseng tempe- Vegan

1. Below is some of the ingredients
2. Fry tempe in medium heat till it change to a bit yellow. it will only take 3 minutes or so. set aside
3. **Alternatively, you can oven the tempe. simply spray some oil, sprinkle some salt, white pepper and stock powder if you use, and oven in 180C for about 10 - 15 minutes. When the color change, set aside.
4. Blends : shallots, garlic, chilies, galangal till smooth ( I only do half shallots, and slices the other half, as I love this in my food.
5. Heat wok with some oil, stir fry the blends ingredients (if you used slices, dont put this just yet). Add bayleaves, stir fry this in medium to low till all fragrants and change to darker colour (you can add 1 tbsp of water or oil to help), this will take about 10-12 minutes, you can see the oil start separating. Add the slices shallots and chillies. in medium high heat, mix well till its all cooked (about 3 minutes), add some of the water.
6. Add Tempe, stir fry till all mixed, add kecap manis, sugar, salt and white pepper. mixed well. Add the water and let it simmer for few minutes, it need to loose the water and kecap manis/sugar will caramelized and coating the tempe. Last, put the tamarind water / lemon. Taste it and add what's missing as you preferred. Best enjoy when its warm.
7. Ready to enjoy

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