Oseng tempe is more than just a side dish—it’s a memory. I still remember being a kid, holding a small brown paper parcel of nasi uduk in my hands, slightly warm from the freshly cooked coconut rice inside. Tucked into the corner of that wrapping, among a medley of toppings like sambal kacang, telur balado, and bihun goreng, was a modest scoop of oseng tempe. I didn’t think much of it then, but the sweet-savory stir-fried tempeh always had a comforting taste that pulled the entire meal together.
That wasn’t the only place oseng tempe showed up in my life. Fast forward to my university years in Yogyakarta, and the dish returned—this time in the dim light of an angkringan. If you’ve ever visited these iconic roadside food stalls, you’ll know what I mean when I say that eating at an angkringan is more than just feeding your stomach—it feeds your soul. The rice might come in tiny portions (nasi kucing), but the toppings are generous with flavor. Oseng tempe, gently sautéed and placed beside your rice and sambal, becomes the dependable dish that never lets you down, even at 1 a.m.
Over time, I started noticing different variations of the dish, and among them, oseng tempe cabe ijo stood out the most. This green chili version feels rustic and fresh, using only big green chilies instead of the fiery bird’s eye ones. That change makes the dish less about heat and more about flavor—and that’s what makes it special.
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The Humble Roots: History of Oseng Tempe Cabe Ijo
Oseng tempe as a dish is deeply rooted in Javanese culinary tradition. “Oseng” is the Javanese word for stir-frying, and “tempe” refers to the fermented soybean cake that has become Indonesia’s culinary ambassador to the world. It’s a dish born out of simplicity—affordable, nutritious, and delicious.
As with most Indonesian classics, oseng tempe evolved through generations. Originally, it was a practical way to make use of leftover tempeh. Stir-frying it with whatever spices were on hand—shallots, garlic, chili—turned the bland into brilliant.
The cabe ijo (green chili) version is a more recent evolution, believed to have gained popularity in West and Central Java, where green chili-based sambal and stir-fries are more common. It balances the natural nuttiness of tempeh with the bright, earthy heat of green chilies. Over time, oseng tempe cabe ijo became a beloved variant, especially for those who crave a little kick without overwhelming heat.
What Is Cabe Ijo? Is It Spicy?
Cabe ijo refers to large green chilies—usually the long, slender cayenne-type variety locally known as cabe hijau besar. These are very different from cabe rawit hijau (green bird’s eye chilies), which pack a fiery punch.
The big green chilies used in oseng tempe cabe ijo are mild in heat but rich in aroma and flavor. When sliced thinly and stir-fried, they soften into silky strands that impart a grassy, almost smoky taste. Their mildness allows the other ingredients—tempeh, garlic, shallots, and sweet soy sauce—to shine through.
In this recipe, I intentionally leave out green bird’s eye chilies. The idea isn’t to create a searingly hot stir-fry, but a dish that’s warm and flavorful, one that can be enjoyed by everyone—even those with low spice tolerance. The big green chilies provide all the fragrance and depth you need without overwhelming your palate.
Why We Don’t Fry the Tempe First
In many Indonesian dishes, tempeh is deep-fried to give it a crispy edge before it’s used in soups or stir-fries. However, for oseng tempe cabe ijo, I prefer to skip the frying step—and there’s a reason for that.
Tempeh, when deep-fried, develops a crust that limits how much flavor it can absorb. In this dish, our goal is to infuse the tempeh with as much aroma from the green chili, garlic, and shallot as possible. Stir-frying raw or lightly pan-toasted tempeh allows it to soak in the seasoning during the cooking process. The resulting texture is tender and juicy, with just enough bite.
Additionally, skipping the deep-fry reduces the oil content, making the dish lighter and easier on digestion. If you crave a firmer texture, feel free to dry-pan the tempeh until slightly golden before stir-frying. But there’s no need for deep frying—and honestly, it just adds more oil and cleanup.
What Does Oseng Tempe Cabe Ijo Taste Like?
If you’ve never tried oseng tempe cabe ijo, the flavor might surprise you.
It starts with a base of nutty, chewy tempeh that has soaked up the essence of garlic and shallots. The big green chilies add brightness without excessive heat, giving the dish a mellow vegetal flavor—almost like roasted green peppers but more aromatic. The addition of a little salt and sweet soy sauce ties everything together into a balanced profile: savory, a bit sweet, and just enough spice to awaken your taste buds.
There’s also a subtle bitterness from the green chilies that blends beautifully with the earthiness of tempeh. That contrast is part of what makes this dish so craveable—it keeps your palate engaged from the first bite to the last.
The texture is also worth noting: the tempeh remains soft and tender, while the chilies and shallots melt into the oil, creating a kind of dressing that coats each piece. It’s comfort food, elevated.
Variations of Oseng Tempe
Oseng tempe is a highly adaptable recipe. Once you’ve got the basic technique down, the variations are endless. Here are a few favorites:
- Oseng Tempe Kecap – Adds more sweet soy sauce for a stickier, sweeter version often served to children.
- Oseng Tempe Daun Jeruk – Includes torn kaffir lime leaves for a citrusy punch that lightens the overall dish.
- Oseng Tempe Teri – Stir-fried with crispy anchovies to give it a salty, crunchy contrast.
- Oseng Tempe Tahu – Combines tempeh with tofu for a softer, silkier variation that works well with spicier sambals.
- Oseng Tempe Pete – Adds stink beans (petai) for a bold, pungent variation loved across Sumatra and Java.
Each version adds its own character, but they all keep the humble spirit of oseng tempe intact: fast, flavorful, and affordable.
Storing Oseng Tempe Cabe Ijo
If you’re meal prepping or cooking for the week, oseng tempe cabe ijo is your friend. This dish keeps exceptionally well, especially if you skip frying the tempeh.
Let the dish cool to room temperature before storing it in an airtight container. It will stay fresh in the fridge for 4–5 days. The oil and chili act as natural preservatives, and the flavor actually deepens over time.
When reheating, you can do so in a pan over low heat with a splash of water or in a microwave. If you’re reheating multiple times, consider splitting the dish into smaller portions to maintain quality.
While you can freeze it, I don’t recommend it. The texture of the green chilies and tempeh can become mushy upon thawing. That said, if you must freeze it, use a vacuum-sealed bag or wrap tightly in cling film with minimal air exposure.
What to Serve with Oseng Tempe Cabe Ijo
While oseng tempe can be enjoyed on its own, it truly shines when paired with other elements. Here are some ideas to round out your meal:
- Steamed Rice (Nasi Putih) – The ultimate companion. Fluffy white rice tames the spice and soaks up the flavorful oil.
- Sayur Asem – A tangy tamarind-based vegetable soup that adds freshness.
- Perkedel Kentang – Indonesian-style potato patties, great for balancing texture and flavor.
- Telur Balado – Boiled eggs coated in spicy sambal. A rich and satisfying match.
- Sambal – For those who like it extra spicy and pungent, a small spoonful on the side can elevate the dish.
You can also tuck oseng tempe cabe ijo into a wrap or sandwich for a plant-based lunch, or serve it alongside nasi kuning for a festive spread.
Ingredients for Oseng Tempe Cabe Ijo
Here’s what you’ll need to make this aromatic and flavorful oseng tempe cabe ijo. All ingredients are simple and easy to find, but I’ve also included useful substitutions where applicable:
- Tempe
The star of the dish. Choose firm, fresh tempeh with a nutty aroma and white surface. Avoid those with dark spots or sour smell. If tempeh is unavailable, you can substitute with extra-firm tofu, but the flavor and texture will differ. - Big green chili, sliced
These long, mild chilies provide fragrance, color, and a subtle heat. They’re not spicy and cook down to a soft, aromatic base. If unavailable, substitute with green bell pepper for a very mild version or poblano chili for a bit more heat. - Garlic, sliced
Adds depth and savory aroma. Slicing instead of mincing lets the garlic slowly infuse the oil during cooking. You can use shallots only if garlic isn’t your preference, but the dish will lose some of its punch. - Shallots, sliced
Shallots bring natural sweetness and roundness to the flavor. If shallots are not available, you can substitute with red onion, though the flavor will be slightly sharper. - Coconut sugar or palm sugar, shredded
Adds a gentle caramel note that balances the salt and spice. You can use either coconut sugar or palm sugar. In a pinch, dark brown sugar will work too, but avoid using white sugar. - Galangal (bruised)
Adds a hint of citrusy woodiness to the stir-fry. Lightly crush it before cooking to release its flavor. If galangal is unavailable, you can omit it—do not substitute with ginger, as the flavor profile is quite different. - Kecap manis (Indonesian sweet soy sauce)
Provides a rich, sweet, and slightly smoky flavor that defines the dish. If you don’t have kecap manis, combine regular soy sauce with a little brown sugar or molasses as a substitute. - Salt
To balance and enhance all the flavors. Adjust to taste. - Mushroom stock powder
Adds umami depth without overpowering the dish. This can be replaced with a pinch of bouillon powder or simply omitted if using salted soy sauce. - Water
Just enough to soften the ingredients and create a flavorful coating sauce. No broth is needed, as the aromatics and soy sauce do the heavy lifting.
Oseng Tempe Cabe Ijo (Green Chili Tempeh Stir-Fry)
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Ingredients
12 oz 350 g tempeh
8 pc 8 pc big green chilies, thinly sliced
7 cloves 7 cloves garlic (about 25 grams), thinly sliced
7 pc 7 pc shallots (about 45 grams), thinly sliced
1 oz 30 g coconut sugar or palm sugar, shredded
0.5 oz 15 g galangal, lightly bruised
1.5 tablespoons 1 1/2 tbsp kecap manis (Indonesian sweet soy sauce)
1 teaspoon 1 tsp salt
1 teaspoon 1 tsp mushroom stock powder
1/3 cup 100 ml water
1.5-2 tablespoons 1.5-2 cooking oil (for sautéing)
Directions
- Prepare the ingredients
Cut the tempeh into small batons, approximately 2 x 0.3 x 0.3 inches. This shape allows for a greater surface area to absorb the seasoning while still holding its structure during slow cooking. It also mimics the traditional oseng-style cut, which helps the tempeh cook evenly and soak up flavor from all sides.
Next, slice the big green chilies, shallots, and garlic thinly. The shallots and garlic will infuse the oil, while the green chili will soften into silky strips that coat the tempeh. Set each aside separately.
Lightly pound the galangal with a mortar and pestle—just enough to bruise it. This releases its citrusy fragrance and allows it to better infuse the oil during sautéing. Don’t skip this step; galangal adds subtle complexity to the base flavor.
Tip: If your tempeh is very firm or dry, you can steam it for a few minutes beforehand to soften it. This helps it absorb the seasoning more easily later.
- Sauté the aromatics
Heat 1 to 2 tablespoons of oil in a nonstick or cast iron pan over medium heat. Once the oil is warm, add the sliced shallots, garlic, and the bruised galangal.
Sauté gently until the shallots become translucent and the garlic is just starting to turn golden. The fragrance at this stage should be rich and slightly sweet—this is your flavor foundation.
Tip: Don’t rush this step. Keep the heat moderate so the aromatics infuse the oil without burning. Stir occasionally to prevent sticking.
- Add green chili and dry seasonings
Add the sliced big green chilies into the pan. Stir well, letting them soften and release their aroma.
Sprinkle in the salt and mushroom stock powder. Mix everything together so the seasoning is evenly distributed. Let the chilies cook for about 1–2 minutes, just enough to begin wilting and blending with the base.
Tip: Big green chilies are not spicy, but if you prefer a slightly smoky profile, allow them to get a light char before adding water.
- Create the seasoning base
Add the shredded coconut or palm sugar into the pan, followed by 100 ml of water. Stir gently until the sugar fully dissolves and blends into the oil, creating a slightly thickened sauce.
Once combined, cover the pan with a lid and reduce the heat slightly. Let the mixture simmer for 5 minutes. This allows the green chilies to fully cook through and the flavors to deepen. The sauce should start to look glossy, and the chilies should be soft and slightly translucent.
Tip: If the mixture dries out too quickly, you can add another splash of water to keep the aromatics moist and prevent burning.
- Add tempeh and sweet soy sauce
After the chilies have softened, gently add the tempeh pieces to the pan. Pour in the kecap manis (Indonesian sweet soy sauce) and carefully fold the mixture to coat each piece of tempeh.
Reduce the heat to very low and cover the pan again. Let the tempeh cook slowly for another 5–7 minutes. This gentle simmer helps the tempeh absorb the sauce and allows the flavor to settle deeply into each piece.
Tip: Stir only once or twice to avoid breaking the tempeh. The longer it stays undisturbed, the more evenly it cooks and absorbs flavor.
- Finish and serve
Once the sauce has thickened slightly and the tempeh looks evenly coated with the glossy green chili mixture, turn off the heat. Let it sit covered for a minute before serving—this short resting time helps the flavor settle.
Serve warm with steamed rice, and enjoy the full balance of savory, slightly sweet, and aromatic notes that make oseng tempe cabe ijo such a comforting and satisfying dish.
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