Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, indonesian tempe stir fry - oseng tempe- vegan. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
In this Indonesian dish, tempeh is deep-fried and then cooked in a hot and spicy sauce. Lemongrass, galangal, bay leaves, and kaffir lime leaves bring different flavors while habanero brings the heat. Return the fried tempeh and mix well with the sauce.
Indonesian Tempe stir fry - Oseng tempe- Vegan is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Indonesian Tempe stir fry - Oseng tempe- Vegan is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin 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.
The ingredients needed to make Indonesian Tempe stir fry - Oseng tempe- Vegan:
- Prepare 1/2 block - 200gr Tempe - cut to square, I used : Tempehting brand
- Make ready 3 shallots - slice thin (half blends)
- Make ready 2 tsp mince garlic (or fresh garlic)
- Prepare 3 red chilies - seeded if you dont like spicy (blends)
- Get 2 green chilies - thin slices - optional
- Make ready 3-4 Thai chilies - optional - slices thin
- Get 1 tsp mince galangal or fresh
- Prepare 1 bayleaves - if you have
- Prepare 1 kafir leaves - if you have
- Get 1 tsp tamarind (soak in 2 tsp of water) - or lemon juice
- Prepare 2-3 tbsp Kecap manis - sweet sou sauce (I used ABC brand)
- Prepare Oil
- Prepare 1/4 cup water
- Get 1 tsp himalayan salt
- Make ready 1 tsp - 1 tbsp brown sugar (granulated or sweetener is fine too)
- Take To marinade (15 minutes) Tempe before frying (see ** if you prefer to oven them)
- Make ready 1/4 cup water
- Prepare 1 tsp salt
- Take 1 tsp white pepper
- Make ready 1 tsp chicken/vegetable stock (optional)
Oseng Tempe (Stir Fried Tempeh in Sweet Soy Sauce). Mirin & Maple Tempeh Stir Fry is an easy weeknight dinner! Tempeh Stir Fry with mirin and maple glaze is a wonderfully sweet and nutty flavored dish! Tempeh bacem (tempe bacem) - Indonesian Fried Sweet Tempeh Flickr by Closari Tempeh, the oseng oseng tempeh - I lived off of this while in Indonesia, I still crave it!
Steps to make Indonesian Tempe stir fry - Oseng tempe- Vegan:
- Below is some of the ingredients
- Fry tempe in medium heat till it change to a bit yellow. it will only take 3 minutes or so. set aside
- **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.
- Blends : shallots, garlic, chilies, galangal till smooth ( I only do half shallots, and slices the other half, as I love this in my food.
- 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.
- 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.
- Ready to enjoy
Sesame Ginger Tempeh Stir Fry- this vegan stir fry is super easy to throw together. Authentic Indonesian Fried Tempeh & Tofu, step-by-step cooking guide, easy to follow cooking recipes from Indonesia, suitable for beginners ➠ try Tempe is one of daily or "must have" menus & originally made in Indonesia. It is regarded as a Javanese invention. For a really long time, I thought the hottest chili in Indonesia is bird eye chili, a.k.a. cabe rawit. Then one day I saw habanero being sold, and lo and behold, they are called cabe gendot in Indonesian due to its blown up shape.
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