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Discover how to make Easy Indonesian Tempeh and Long Bean Stir-Fry — a simple, hearty Javanese home-cooked dish packed with savory-sweet flavors. Perfect for weekday meals!
About the Dish
Oseng Tempe Kacang Panjang, or Indonesian Tempeh and Long Bean Stir-Fry, is a beloved everyday dish from Javanese home kitchens. It combines half-fried Indonesian tempeh with tender long beans, sliced aromatics, and a rich sweet soy sauce glaze — creating a savory, slightly sweet, and mildly spicy flavor profile that is both comforting and satisfying.
This dish is a staple in many Indonesian households because the ingredients are affordable, easy to find, and store well. It is often cooked in larger batches to last through several meals. Beyond its taste, this dish is genuinely nutritious: Indonesian tempeh, made from fermented soybeans, is a globally recognized plant-based protein source, while long beans add a natural crunch and dietary fiber — making every bite as wholesome as it is delicious.
Key Ingredients and Their Role
Indonesian Tempeh is the heart of this dish. As a fermented soybean product, it carries a rich, earthy flavor and a firm texture that holds up well during frying and stir-frying. It is also one of the most complete plant-based proteins available.
Long Beans bring a fresh, slightly crunchy texture that balances the softness of the tempeh. They also absorb the savory-sweet sauce beautifully, making every bite flavorful throughout.
Sweet Soy Sauce (Kecap Manis) is the soul of the seasoning. This thick, caramel-like Indonesian condiment gives the dish its signature glossy glaze and that unmistakable balance of savory and sweet that defines Javanese home cooking.
Ingredients
- 1 block of Indonesian tempeh
- 1 bunch of long beans
- 10 shallots
- 5 garlic cloves
- 4 red chilies
- Sweet soy sauce, oyster sauce, and chili sauce to taste
- Salt, sugar, pepper, and seasoning to taste
- Cooking oil and water as needed
Instructions
- Cut the tempeh into finger-length strips and fry in hot oil over medium heat until half-cooked. Remove and set aside.
- Cut the long beans into finger-length pieces, rinse thoroughly, and drain.
- Thinly slice the shallots, garlic, and red chilies.
- Heat a small amount of oil in a wok over medium heat. Sauté the shallots, garlic, and chilies until fragrant and softened.
- Add the long beans and fried tempeh. Stir well to combine.
- Season with salt, sugar, pepper, and seasoning to taste. Add a splash of water to help the flavors absorb.
- Pour in the sweet soy sauce, oyster sauce, and a little chili sauce. Stir well and cook until the sauce thickens and coats the ingredients evenly.
- Taste and adjust seasoning as needed. Remove from heat and serve warm.
Serving Suggestion
Serve this stir-fry alongside a warm bowl of steamed white rice for a complete and satisfying meal. It pairs beautifully with a simple vegetable soup or a fresh cucumber salad on the side. This dish is also great for meal prep — it keeps well and the flavors deepen even more the next day.
Explore More with Basantara
This Easy Indonesian Tempeh and Long Bean Stir-Fry is a perfect example of how Indonesian home cooking turns simple, everyday ingredients into something truly flavorful and nourishing. If this recipe sparked your curiosity about the Indonesian language and culture behind dishes like this, we would love to guide you further.
At BASANTARA, we offer Indonesian language courses specifically designed for foreign speakers — helping you not just understand the language, but also connect more deeply with Indonesian culture, from its food to its everyday conversations. Feel free to reach out to us at +62 852 1396 8601 or visit our website at basantara.net to learn more. We would be happy to help you start your Indonesian language journey!
