Daily Cooking Quest

easy Indonesian recipes

Kacang Panjang dan Tempeh Tumis Sambal Terasi - Snake Bean and Tempeh Stir Fry in Shrimp Paste Chili Sauce

Stir frying in shrimp paste chili sauce is guaranteed to be a crowd pleaser. To me, this is akin to Indonesian version of using Chinese dou jiang (bean paste), meaning it is almost impossible to end up with a not to-die-for dish when you use this sauce to whip up your next stir fry :) Kacang panjang (snake bean) can be easily substituted with buncis (green beans), and tempeh dan be substituted with firm white tofu.

Kacang Panjang dan Tempeh Tumis Sambal Terasi - Snake Bean and Tempeh Stir Fry in Shrimp Paste Chili Sauce

Kacang Panjang dan Tempeh Tumis Sambal Terasi - Snake Bean and Tempeh Stir Fry in Shrimp Paste Chili Sauce

Kacang Panjang dan Tempeh Tumis Sambal Terasi - Snake Bean and Tempeh Stir Fry in Shrimp Paste Chili Sauce

Categories:

Cuisine:

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves: 4

Ingredients

  • 3 tablespoon oil
  • 250 gram snake bean (Indonesian: kacang panjang), cut into 2 inch lengths (*)
  • 250 gram tempeh, cut into bite size pieces and deep fried (**)
  • 100 ml water
  • 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
  • Grind the following into spice paste
  • 100 gram shallot (Indonesian: bawang merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 10 red cayenne chilies (Indonesian: cabe merah keriting)
  • 1 teaspoon shrimp paste (Indonesian: terasi), toasted
  • 1/2 teaspoon salt
  • 1 teaspoon sugar

Instructions

  1. Heat oil in a frying pan and sauté spice paste until fragrant, about 3 minutes.
  2. Add the snake bean, tempeh, water, and sweet soy sauce into the pan. Mix well.
  3. Cover the pan with a lid and let it cook for about 5 minutes, until the snake beans are fully cooked but yet retain their crunchiness.
  4. Turn off heat, transfer to a serving bowl and serve with steamed white rice.

Notes

  • (*) Use green bean if snake bean is unavailable.
  • (**) Pan frying tempeh until golden brown is okay if you don't want to deep fry the tempeh.

Comments

  • Thalia @ butter and brioche says:

    I could eat tempeh everyday.. so this recipe is something I must make. YUM.

    • Anita says:

      You and me both Thalia! And they are super healthy too, so eating tempeh everyday is a good thing ;)

  • ags says:

    Yay nice to see you're back posting again! Love your site and your beautiful pictures :)

    • Anita says:

      Thanks Agnes :)

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