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Recipe details are AI-generated from the video and may contain errors — for reference only.
Thinly slice 3 red chilis and 3 green chilis, slice 5 shallots and 3 cloves of garlic, and chop 1 pack of baby green beans into small pieces.
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Cut ingredients into consistent sizes so they cook evenly.
Remove the banana leaf wrapper from 1 block of tempeh, then cut the tempeh into small cubic dice.
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Cut the tempeh into uniform sizes so they fry evenly.
Be careful when adding tempeh into hot oil to prevent hot oil splatters.
Heat 2 tbsp of oil in a wok, add the diced tempeh, season with 1 tsp of salt, and fry while stirring until golden brown spots appear.
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Do not use too much oil so the tempeh isn't too greasy, and stir periodically to prevent burning.
Add 1 tbsp of oil, then add sliced red and green chilis, shallots, garlic, 3 kaffir lime leaves, 1 bay leaf, and 10 grams of dried shrimp, sauté until fragrant.
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Sauté the aromatics well until the dried shrimp releases its signature aroma, otherwise it will taste raw.
Add baby green beans, 1 tbsp oyster sauce, 4 tbsp sweet soy sauce, 1 tsp chicken bouillon, 100 ml water, 1/2 tsp sugar, 1/2 tsp MSG, and an extra 1 tbsp sweet soy sauce, stir well and cook until reduced.
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Stir gently and continuously so the soy sauce absorbs fully into the tempeh without burning at the bottom.
Once cooked and the sauce is fully reduced and coated on the tempeh, transfer to a plate and serve warm with white rice.
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Serve immediately while warm so the tempeh texture stays savory and the sauce doesn't harden.
