Rice bowl with sticky BUMI asian tempeh and green beans

Number of servings: 2

Ingredients:

150 g pandan rice

300 g green beans

175 g BUMI Tempeh Asia

1 clove of garlic, peeled

1 red pepper

3 cm ginger, peeled

sunflower oil for frying

2 tbsp soy sauce manis
salt

Fried onions to serve 

Preparation:

1. Bring a large pan of salted water to the boil. Put the rice together with 225 millilitres of water and a pinch of salt in a saucepan with a lid. Bring to the boil over high heat, put the lid on the pan and turn the heat down to the lowest level. Cook the rice until all the water has been absorbed, about 15 minutes. Turn off the heat and leave the rice in the pan until the rest of the food is ready.

2. In the meantime, remove the butts from the French beans and cut the beans into bite-sized pieces. Boil the French beans for about 3 minutes, drain and rinse under cold water so that they do not boil over.

3. Finely chop the garlic, red pepper and ginger. Heat 1 to 2 tablespoons of sunflower oil in a wok or frying pan over a high heat. Fry the garlic, red pepper and ginger for approximately 1 minute. Be careful not to burn the garlic.

4. Add the tempeh and fry for 1 minute. Add the ketjap manis and the cooked French beans and simmer for 2 to 3 minutes. 

5. Taste the sauce and season with salt. Divide the rice between 2 bowls and spoon the tempeh-plum green bean mixture on top. Serve with the fried onions.