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Collection: Main
Recipe By: Ina Pegley
Oseng Oseng Tempeh
Ingredients
- Yesterday I made a batch of the delicious stir-fry called, in Javanese, oseng-oseng tempeh. Here’s how I make it.
- 1. Slice a block of tempeh into strips. Fry these for a minute or so in very hot oil—I use sunflower oil; rapeseed oil is an alternative. They should stay soft—don’t overcook them. Remove the tempeh from the oil and set aside to drain.
- 2. Coarsely chop shallots, garlic, chillies (red and/or green), and galangal, and fry in the same oil with a few lime leaves and bay leaves.
- 3. Once the vegetables have softened and their fragrance released, add the tempeh and stir together with kecap manis (sweet soya sauce), a little tamarind sauce, and salt and pepper.
- 4. Finally I might add halved cherry tomatoes for the last few seconds of frying.
- 5. Put everything onto a serving plate, or a freezer container. We like our food chilli hot, so I top with whole grilled green chillies. Let the dish stand for a few hours for the flavours to develop before warming and serving, or freezing.
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