Tumis buncis tempe

Tumis buncis Tempe

This is a favourite family recipe from Java, transcribed from a quick list of instructions on an old file card.

Chop the tempeh into cubes and marinate them in salty water, then fry them until golden. Set aside.

Fry the onion, a  garlic clove and red pepper in vegetable oil then add a salam leaf and a chunk of laos.

Next add a chopped tomato and the green beans. Finally add about 3 tablespoons of water to steam the beans, and about 3 tablespoons of ketjap manis (sweet soy sauce) to season and let it cook until the beans are soft but still lightly crunchy.

Before serving, toss the fried tempeh through the beans and serve with rice.

Ingredients

1 block of tempeh

1 onion, chopped

1 garlic clove, chopped finely

1 red pepper, cubed

1 lb. of green beans, ends trimmed

1 tomato, chopped

2 inch slice of laos (galangal root)

1 salam leaf (optional)

ketjap manis (sweet Indonesian soy sauce)

vegetable oil