Oseng-Oseng Tempe: Stir-Fried Tempe

Method8 steps · about 1 hr 10 min

1. 1

   Step 1: Deep fry the tempeh (250 g) cubes until golden. Set aside.

   Deep-fry tempeh until goldenUses 250 g tempeh, cut into 1×1 cm cubes · Vegetable oil as needed for deep frying tempeh

2. 2

   Step 2: Heat the 3 tbsp vegetable oil in a wok. Sauté the red and green chillies (5) for about 2 minutes, then lift them out and set aside, leaving the oil in the wok.

   Sauté red and green chillies · 2 minUses 3 tbsp vegetable oil · 5 red chillies, sliced diagonally · 5 green chillies, sliced diagonally

3. 3

   Step 3: In the same wok, sauté the shallots (5), garlic (3 cloves) and galangal (3 cm), adding the salam leaves if using, for around 4 minutes until fragrant.

   Sauté tempeh aromatics · 4 minUses oil remaining after removing the sautéed chillies · 5 small shallots, thinly sliced · 3 cloves garlic, thinly sliced · 3 cm galangal, peeled, thinly sliced · 2 fresh or dried salam leaves (can be omitted if it’s not available)

4. 4

   Step 4: Add water (⅓ cup).

   Uses fried tempeh aromatics · ⅓ cup of water

5. 5

   Step 5: Add the soy sauce, oyster sauce (1 tbsp) and salt (to taste). Keep stirring until the mixture boils, then add the fried tempeh.

   Uses moistened tempeh aromatics · 3 tbsp sweet soy sauce · 1 tbsp oyster sauce · Salt to taste · deep-fried tempeh

6. 6

   Step 6: Cook until the liquid is absorbed and the tempeh is glazed, then turn off the heat.

   Reduce tempeh glazeUses fried tempeh in soy-oyster glaze

7. 7

   Step 7: Add the sautéed red and green chillies and mix well.

   Uses glazed tempeh · reserved sautéed red and green chillies

8. 8

   Step 8: Transfer the tempe into a serving plate.

   Uses finished glazed tempeh with sautéed chillies