This is one of my favourite tempe recipes! It takes 15 minutes and dinner is ready! Serve it with warm cooked rice, Indonesian style!
Ingredients:
1 block of tempe, diced
20 string beans, discard the end, cut
3 shallots, minced
3 cloves of garlic, minced
4 red chilies, remove the stem, sliced
2 kafir lime leaves
1 bay leaf,
4-5 tbsp oyster sauce
300 ml of water
2 tbsp olive oil
Salt and pepper to taste
Before you start cooking, take the time to smell the kafir lime leaf. Take a deep breath!
It smells wonderful, isn't it?
Kafir lime leaf is probably one of my favourites in the kitchen; and I am so grateful that I can find the dried ones here in Canada.
Directions:
Heat a large saute pan over medium heat. Add oil.
When the oil is hot, add the garlics and shallots, sauté until fragrant, about 2 minutes.
Add red chilies, kafir lime leaves , bay leaf and water. Cook until it boils.
Add tempe, string beans, oyster sauce, salt and pepper. Continue to sauté until the tempe is fully cooked and string beans are softened, about 5 minutes.
Serve while it's hot with rice.
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