Oseng Tempe with Long Beans | TASTE

Ingredients

• ½ c olive or other cooking oil
• 8 oz tempeh, cut into 1-by-¼-inch batons
• 8 oz long beans or green beans, sliced into 1-inch pieces
• 1 shallot, finely chopped
• 3 cloves of garlic, sliced
• 2 fresh green chiles, about 3 inches long, sliced
• 2 fresh red chiles, about 3 inches long, sliced
• 4 makrut lime leaves
• 3 salam leaves (Indonesian bay leaf)
• 1 1-inch piece of galangal, minced
• 3 tbsp kecap manis (Indonesian sweet soy sauce)
• 1 tbsp oyster sauce
• 1 1-inch piece of tamarind pulp dissolved in 2 tablespoons of hot water