Bowl Rice with Tempe, Sweet Soy Sauce, and Long Beans
Warm rice topped with sautéed tempeh in sweet soy sauce, crunchy long beans, and sliced omelet. It has a sweet-savory taste typical of Javanese cuisine, is inexpensive, and is perfect for lunch boxes or a quick meal at home.
Author
dapur_sari
Instructions
Heat 2 tablespoons of oil, then fry the cubed tempeh until golden brown on the edges. Remove and drain.
💡 Tip: Do not fry until too dry; slightly soft tempeh absorbs the soy sauce better.
About 8 min
Beat the eggs with a pinch of salt, make a thin omelet, then slice it lengthwise for topping the bowl rice.
💡 Tip: Eggs make the portion feel more complete without adding much cost.
About 6 min
Sauté the shallots, garlic, chili, bay leaves, and galangal with the remaining oil until fragrant and the onions start to wilt.
💡 Tip: The aroma of bay leaves and galangal gives the taste of Javanese home cooking, so sauté until really fragrant.
About 5 min
Add the long beans, stir for 2 minutes until they become brighter in color. Add the fried tempeh, sweet soy sauce, oyster sauce, brown sugar, salt, and water.
💡 Tip: Add the long beans before the sauce to keep them crunchy and not wilted.
About 6 min
Cook over medium heat until the water is almost gone and the soy sauce clings to the tempeh. Taste, then adjust the salt if necessary.
💡 Tip: For children, you can skip the bird's eye chili; the sweet-savory flavor remains delicious.
About 5 min
Divide the rice into bowls. Top with the sautéed tempeh and long beans, sliced omelet, and cucumber on the side. Serve warm.
💡 Tip: For lunch boxes, let the sauté cool slightly before covering to prevent the rice from getting soggy.
About 2 min
