Orek Tempe & Jengkol: A Flavorful Indonesian Stir-Fry
If you’re looking to explore the rich and unique flavors of Indonesian cuisine, Orek Tempe & Jengkol is a delightful dish that combines hearty tempeh and jengkol (dog fruit) with an aromatic blend of spices. Perfectly fried tempeh and tender jengkol are simmered with a fragrant spice mix that brings together the warmth of ginger, lemongrass, and a touch of heat from red chilies. Let’s take a deep dive into the ingredients, preparation steps, and all the deliciousness that this dish brings to your table.
Ingredients
| Ingredients | Quantity |
|---|---|
| Tempeh (fermented soybean cake) | 1 block (approximately 1 papan) |
| Jengkol (dog fruit, aged) | 1/4 kg (about 250 grams) |
| Red onions (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 3 cloves |
| Ginger (jahe) | 2 cm piece |
| Galangal (lengkuas) | 2 cm piece |
| Candlenuts (kemiri) | 2 nuts |
| Red curly chilies (cabe keriting) | 100 grams |
| Lemongrass (serai) | 2 stalks |
| Bay leaves (daun salam) | 2 leaves |
| Nutmeg (pala) | A pinch (seujung jari) |
| Salt, sugar, and pepper (to taste) | As needed |
Preparation Steps
| Step | Instructions |
|---|---|
| 1. | Prepare the Tempeh: Cut the tempeh into long slices. Heat oil in a frying pan and fry the tempeh until golden brown, ensuring not to overcook it, so it stays tender and moist. Set aside to drain on paper towels. |
| 2. | Prepare the Jengkol: Peel the jengkol and then boil it until tender. Once softened, drain and slice it lengthwise. |
| 3. | Make the Spice Paste: In a blender or food processor, combine the red onions, garlic, ginger, galangal, candlenuts, and red curly chilies. Blend until smooth, forming a fragrant spice paste. |
| 4. | Cooking the Spices: In a hot pan, add a little oil and sauté the lemongrass and bay leaves until aromatic. Then, add the spice paste and continue sautéing until it releases a fragrant aroma. |
| 5. | Simmer the Dish: Add approximately 50 ml of water to the pan, and stir well. Then, gently add the fried tempeh and the sliced jengkol. Stir to combine. |
| 6. | Season to Taste: Add salt, sugar, and pepper to taste. Stir everything together, making sure the tempeh and jengkol are well-coated with the spices. Allow the mixture to simmer for a few more minutes to absorb the flavors. |
| 7. | Serve: Once the dish is well-seasoned and fragrant, serve hot with steamed rice or as part of an Indonesian meal. Enjoy the perfect balance of savory, spicy, and aromatic flavors in every bite! |
Tips and Variations
- Jengkol: Known for its strong flavor, jengkol can have a bitter taste. So, be sure to boil it thoroughly to reduce its pungency.
- Tempeh: If you’re short on time, pre-fried tempeh from the market works just fine, but making it fresh at home will add that extra touch of authenticity.
- Spice Level: Adjust the amount of red chilies based on your heat tolerance. If you prefer a milder dish, you can reduce the chilies or omit them altogether.
Serving Suggestions
This dish pairs beautifully with a side of steamed jasmine rice or even coconut rice for an added richness. For a more substantial meal, consider adding a side of vegetables like sautéed spinach or a simple cucumber salad to balance out the bold flavors.
Nutritional Information (Approximate per serving)
| Nutrient | Per Serving |
|---|---|
| Calories | 290 kcal |
| Protein | 18 g |
| Carbohydrates | 26 g |
| Fiber | 6 g |
| Fat | 16 g |
| Sodium | 410 mg |
Orek Tempe & Jengkol is a dish that offers a delightful introduction to traditional Indonesian cooking, bursting with bold flavors, rich textures, and a touch of the exotic. Whether you’re familiar with jengkol or trying it for the first time, this recipe will guide you through a culinary adventure that highlights the beauty of Indonesian ingredients. Perfect for a family dinner, it’s sure to be a hit on your table!
