Orek Tempe
Serves 1
Directions
- 1Dice the shallots, garlic, red chilies, and prepare the lemongrass, galangal, kaffir lime leaves, and bay leaves.
- 2Slice the tempe into small rectangular pieces.
- 3Deep fry the tempe in oil until golden brown.
- 4Remove the fried tempe from the pan and set aside.
- 5In the same pan, stir-fry the chopped shallots, garlic, red chilies, lemongrass, galangal, kaffir lime leaves, and bay leaves in a bit of oil.
- 6Add the fried tempe back to the pan with the aromatics.
- 7Add kecap manis generously.
- 8Prepare tamarind paste by mixing it with water.
- 9Strain the tamarind paste mixture into the pan.
- 10Add white pepper powder, salt, sugar, and mushroom bouillon to taste.
- 11Mix all ingredients well until the sauce coats the tempe.
- 12Serve the Orek Tempe with steaming hot rice.
Ingredients
- 2 blocks tempe
- 3 garlic
- 5 shallots
- Red chilli
- 1 stick lemongrass
- Galangal (lengkuas)
- Kaffir lime leaves
- Bay leaves
- kecap manis (sweet soy sauce)
- 1 tablespoon tamarind paste
- White pepper powder
- Salt
- Sugar
- Mushroom bouillon
- oil
- rice
Equipment
knifecutting boardfrying panspatulastrainerbowl
Tips
- Tempe is high in protein and full of fiber, and since it's made of fermented soybeans, it's packed with probiotics, which keeps your gut healthy.
- For a healthier option, air fry or fry the tempe in less oil.
- Tamarind paste adds a subtle tang to the sweet and saltiness of the sauce.