Wednesday, February 16, 2011

Kacang Buncis Tempe Goreng (Beans Tempe Stir Fried)

The Malay style to a side dish (Kangkung Belacan). Kacang Buncis/French Beans, soy made tempe and salted fish again ((Salted Fish Mango Sambal). God! Me and salted fish. Says it all. The typical Malaysian who love saltiness. The cooking technic to Kacang Buncis Tempe Goreng? Like any other veggie side dish (Curried Tamarind Ladies Fingers). Shall we cook? Of course, we should. 

140g  french beans - remove strings on both sides and slice into 1 inch length
1 packet (120g) tempe - cut into squares
30g threadfin (kurau) salted fish - soak for 20 min and slice
1 (100g) onion - sliced thinly
1 tbsp dried chilli paste
3 tbsp oil
A little lime juice
Salt to taste
(Note; for vegetarian version, omit salted fish)

When oil is heated, fry tempeh till golden brown.
Remove and keep aside.
In the same oil, fry salted fish until crunchy.
Remove and keep aside.
Now add chilli paste and onions (yes, in the same oil too).
Fry till oil splits.
Add French beans and stir all together.
Pour water (about 3 tbsp) to cook and soften beans.
Add tempeh, season with lime juice and salt.
Fry over high heat and after like two minutes, dish out.


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