Directions
- 1Cut the tempeh block into small pieces.
- 2Toss the tempeh pieces with olive oil and roast them in the oven until golden brown.
- 3Sauté shallots, garlic, lime leaves, and chilies in a frying pan.
- 4Add the green beans and a pinch of salt.
- 5Add some bashed lemongrass and a splash of water to steam the beans.
- 6Stir in tamarind paste, sweetened soy sauce, kecap manis, palm sugar, and black pepper to create an aromatic sauce.
- 7Add the roasted tempeh to the pan and coat it with the sauce.
- 8Serve the Indonesian Tempe Orek over a banana leaf.
Ingredients
- 1 block tempeh
- 2 tablespoons olive oil
- 2 medium shallots
- 4 cloves garlic
- 2 leaves lime leaves
- 6 red chilies
- 200 grams green beans
- 1 pinch salt
- 1 stalk lemongrass
- 2 tablespoons water
- 2 tablespoons tamarind paste
- 2 tablespoons sweetened soy sauce
- 1 tablespoon kecap manis
- 1 tablespoon palm sugar
- 1 pinch black pepper
Equipment
knifebowlbaking trayfrying panwooden spoon
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