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Preparation
Tumis — between oseng-oseng (fast, high heat) and gulai (slow, low heat). The bumbu is fried (menumis), the protein and vegetables are added with a SMALL amount of liquid (water, stock, or a splash of coconut milk), and the dish is simmered briefly (10-15 minutes) until the liquid reduces to a concentrated sauce. Tumis kangkung, tumis bayam (spinach), tumis tahu — wetter than oseng-oseng, drier than gulai.
The complete professional entry for Tumis: Medium-Heat Sauté: quality hierarchy, sensory tests, cross-cuisine parallels, species precision.
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