I have been craving to eat dried fish. It’s salty and crunchy (if you deep fry them). It can be found relatively easy in the big Asian supermarket in Stuttgart, which I bought a few months ago but never got the chance to cook it. Here I found the idea of mixing tempe and dried fish, without having to use “too much” oil and still be able to add in some green. This dish can be cooked also for vegetarian, just remove the dried fish. I really enjoy this simple dish with steamed white rice. Yummyyy…. 🙂
Total time: 30 minutes
400 g Tempe, cut into rectangular shape, or any shape you prefer
250 g Beans, cut into approx. 2-3 cm length
1 cup Dried fish (optional), you can also replace it with shrimp
4 Shallots, chopped
4 garlics, chopped
3 big chilies (according to taste)
1 lemon grass, smashed
4 cm galangal, cut and smashed
2 tbsp oyster sauce
2 tbsp light soy sauce
4 tbsp sweet soy sauce
4 tbsp water
200 ml vegetable oil
- Prepare a wok/cooking pan on medium-high with vegetable oil. Once it’s heated, deep fry the tempe until it’s golden brown. Set aside on a kitchen towel.
- Deep fry the dried fish until it’s golden brown. Set aside on a kitchen towel.
- Set aside the vegetable oil and leave about 3 table spoon for stirring.
- Throw in shallot, garlic, chilies, lemon grass, and galangal. Stir until it’s fragrant.
- Add in the beans, stir about 3-4 minutes.
- Add in the tempe.
- Flavor with the oyster sauce, light soy sauce, and sweet soy sauce.
- Stir until it’s well mixed. If it’s too dry, add some water to keep the tempe moisturized. Cover with a lid for 2-3 minutes.
- Lastly, throw in the dried fish, stir until all is well combined.