Indonesian tempe recipes
Spicy Tempe Stir-Fry with Meatballs and Coconut Milk
Title: Orek Tempe Basah (Wet Tempe Stir-Fry)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybeans) | 1/3 block (around 3,000 IDR) |
| Meatballs (leftovers) | 2 pieces |
| Red chili peppers (rawit) | 2 pieces |
| Shallots | 1 clove |
| Garlic | 1 clove |
| Soy sauce (Kecap) | To taste |
| Saori sauce | To taste |
| Royco seasoning | To taste |
| Cooking oil | For frying |
| Coconut milk (optional) | A small amount |
| Water | As needed for cooking |
Instructions:
-
Prep the Ingredients:
- Dice the tempe into small cubes.
- Slice the meatballs into bite-sized pieces.
- Chop the red chili peppers, shallot, and garlic finely.
-
Fry the Tempe:
- Heat oil in a pan, then fry the tempe until it turns a light golden brown and crispy around the edges (around half-cooked).
-
Tumis the Aromatics:
- Add the shallots, garlic, and red chili peppers to the pan. Stir-fry until fragrant and golden brown.
-
Add the Tempe and Season:
- Stir the cooked tempe into the pan with the aromatics.
- Pour in a bit of water to help deglaze the pan and add some moisture.
- Season the mixture with soy sauce (kecap), Saori sauce, and a bit of Royco seasoning. Stir well to combine.
-
Simmer:
- Allow the dish to simmer for a few minutes until the flavors meld together and the sauce slightly thickens.
- If desired, add a little coconut milk to give it a richer taste.
-
Finish:
- Cook until the water has reduced and the sauce thickens, but don’t let it get too dry.
- Once the dish is done, remove from heat and serve warm.
Enjoy your Orek Tempe Basah as a flavorful side dish or main course with steamed rice!
