Delicious and simple turmeric leaves stir fry with tempe and beancurd.


 

What is Turmeric?

Turmeric belongs to 'ginger-family' and the rhizomes, used in many Asian cooking, are deep orange in colour.

Turmeric gives curry and rendang that unique taste and it is full of flavour.

Also turmeric has plenty of health benefits, you can do research on the internet, the benefits of turmeric.

Turmeric plant loves moisture and minimum temperature of 20C.

Growing turmeric plant in an arid climate can be challenging.

I have one tip to share if you are wanting to grow turmeric plant in Perth, you have to have buckets full of PATIENCE!
I started planting my turmeric leaves since 10 years ago.

It was growing very slowly. One or two leaves would emerge every spring until last few years, my turmeric plant must have been happy, they started giving me abundance of beautiful healthy leaves.

Recipes using Turmeric leaves

Turmeric leaves or daun kunyit in Malay are quite common in south-east Asia region.
The most common dish that uses turmeric leaves are in rendang; beef rendang or chicken rendang.

And the not so common dish is adding turmeric leaves in Nasi Ulam or Malaysian rice salad.
And the least common is daun kunyit/ turmeric leaves in Asam pedas (Asam padeh)

Tumis daun kunyit also known as oseng-oseng daun kunyit (turmeric leaves stir fry).
Originated from Indonesia, this stir-fry has become my favourite dish!

Be warned!! This dish is very very addictive!
You can add deep fried chicken pieces, deep fried beancurd and tempe to the basic stir-fry to make it a one-pot dish.

How to cook with turmeric leaves?

List of ingredients and method can be found in the recipe card below.

1) Ingredients for the stir-fry.

Thinly slice shallots.


Thinly slice garlic.


10 or more turmeric leaves.
Remove the hard centre piece.

Then thinly slice turmeric leaves.


Thinly slice chillies.

You can add more chillies for the extra heat.
Be sure to add few variety like long red chillies and bird's eye chillies too.


Firm beancurd cut into cube.


Cut tempe (fermented soy beans) into cube.

2) Deep fry tempe and beancurd.

Deep fry beancurd.


Deep fry tempe cubes.


Deep fry until tempe and beancurd separately until both turned golden in colour.

3) Stir-fry turmeric leaves/ Tumis daun kunyit

Add 2 tablespoon of cooking oil into fry pan.

I used the oil from deep frying beancurd and tempe.


Saute onion until fragrant and lightly brown.

The add garlic.


Add sliced chillies and stir for 2 minutes.


Stir for a minute to infuse the aroma and taste of shallots, garlic and chillies together.


Add turmeric leaves.


Don't forget to add salt at this stage.
Adjust salt to your liking.


Give a quick stir until turmeric leaves wilt.


Add deep fried tempe and beancurd into the pan.

Mix thoroughly and remove from heat.

FAQ on Tumis daun kunyit/ Turmeric greens stir-fry

Can I prepare the dish in advance?

Most of south-east Asian cooking can be prepared in advance.
We usually eat our food at room temperature, so there is no issue in cooking this dish in advance.

How can I keep any leftover?

Best keep any leftover in the fridge.

Can I heat stir-fry in microwave?

Yes you can but I would not recommend to do so.
Turmeric leaves will be overcooked by heating in the microwave.

Best take it out from the fridge and let it be sit on kitchen bench and let it warm up to room temperature.

Can I add meat?

Yes.
You can add deep fried chicken pieces or deep fried fish.
I am not keen on adding beef but you can definitely try.

How long can I keep in the fridge?

I have kept in my fridge for 3 days and it still tasted good but the tempe was no longer crisp and nice while the beancurd became harder.

A quick video on How to cook turmeric leaves stir-fry