Sambal Goreng Buncis Tempe
(sahm-bahl go-reng boon-chis tem-peh)
The Secret Weapon: Bumbu Dasar (The Mother Pastes)
The bumbu hisses in a smoking wok, releasing what a Tuesday night smells like in a Javanese household. Master the foundational red mother paste and have the patience to cook it until the oil splits—a glorious moment known as pecah minyak. This uncompromising technique destroys the raw edge of the alliums and extracts the deep chili pigments to glaze matchstick-cut tempeh and snapped green beans. Toss until blistered.
Before you start
Blend the mother paste.
In a blender or small food processor, combine the Fresno chilies, bird's eye chilies, shallots, garlic, macadamia nuts, and 1 tablespoon of water. Blend until it forms a relatively smooth, vibrant pinkish-red paste.
Ingredients
- Fresno chilies5 med
- bird's eye chilies2 small
- shallots4 oz
- garlic4 large cloves
- macadamia nuts or candlenuts3 med
- water1 tbsp
- tempe8 oz
- green beans8 oz
- neutral cooking oil3 tbsp
- dried Indonesian bay leaves2 med
- fresh galangal1 med piece
- canned full-fat coconut milk3/4 cup
- water or vegetable broth1/4 cup
- coconut sugar1 tbsp
- kosher salt1 tsp
Method
- 01
Fry the tempe to build a crust.
Heat 1 tablespoon of the neutral oil in a wide skillet or wok over medium-high heat. Add the cubed tempe and pan-fry for 4 to 5 minutes until the edges are golden brown and slightly crispy, then remove to a paper towel-lined plate.
- 02
Cook the paste until the oil splits.
Wipe out the skillet, place over medium-low heat, and add the remaining 2 tablespoons of oil. Pour in the blended red paste, then add the Indonesian bay leaves and bruised galangal. Stir continuously for 5 to 8 minutes until the water evaporates, the bubbling turns to a gentle sizzle, and the oil physically separates from the dark crimson solids—a technique known as pecah minyak.
- 03
Build the coconut braise.
Once the oil has split and smells deeply sweet and fragrant, pour in the coconut milk and 1/4 cup of water, scraping up any caramelized bits from the bottom of the pan. Stir in the coconut sugar and kosher salt, bringing the liquid to a gentle simmer.
- 04
Simmer the beans and tempe.
Tumble the fried tempe and diagonally sliced green beans into the bubbling gravy. Simmer uncovered for 4 to 6 minutes until the beans are tender but still retain a slight snap, and the sauce has reduced to a rich, clinging glaze.
- 05
Season and serve.
Taste for a perfect balance of savory, spicy, sweet, and rich, adjusting with a pinch more salt or sugar if needed. Serve immediately alongside a massive mound of steamed Jasmine rice.
Notes
The magic of pecah minyak.
Do not rush the oil-splitting phase. It is the dividing line between amateur attempts and authentic heritage cooking. It destroys the raw, sulfurous taste of the alliums (langu) and guarantees a rich, caramelized umami flavor.
Never skip frying the tempe.
If you throw raw tempe into coconut milk, it disintegrates into mush and tastes overly fermented. A quick pan-fry creates a crust that turns the cubes into little sponges perfectly suited to absorb the rich sauce.
Sourcing the right heat.
Fresno chilies replicate the vibrant Javanese red color without blowing out your palate. If you want a truly mild dish for kids, take the time to remove the seeds and white ribs before blending.
A serious bay leaf warning.
Do not substitute daun salam (Indonesian bay leaves) with Western bay leaves, which impart a jarring eucalyptus flavor. If you can't find them at an Asian market, simply omit them entirely.