Cumi Tempe Orek Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe | 1/2 block (approximately 3000 IDR) |
| Dried Cuttlefish (Cumi Asin) | 5 pieces |
| Chili Peppers | 3 pieces |
| Shallots | 3 cloves |
| Garlic | 2 cloves |
| Sweet Soy Sauce | 2 tablespoons |
| Water | A little, as needed |
| Salt | To taste |
| Sugar | To taste |
| Cooking Oil | As needed |
Instructions:
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Prepare the Ingredients: Begin by slicing the shallots and chili peppers thinly. Next, slice the tempe into long pieces and fry them until golden brown, then drain on paper towels. (Note: I also fried some tofu, as seen in the photo! 😃😂)
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Prepare the Cuttlefish: Rinse the dried cuttlefish under water to reduce its saltiness, then fry until crispy. (Be careful as the cuttlefish may jump in the oil; it’s wise to cover your pan while frying! 😁)
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Sauté the Aromatics: Heat a generous amount of cooking oil in a pan. Sauté the sliced shallots and chili peppers until fragrant.
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Combine the Ingredients: Add the fried cuttlefish and tempe to the pan. Stir well to combine, then add sweet soy sauce, a pinch of sugar, salt, and a little water. Mix everything together thoroughly.
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Cook to Dry: Allow the mixture to cook until the sauce thickens and the tempe becomes dry, as orek is traditionally known for its dry texture.
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Serve: Once done, serve hot and enjoy the delightful flavors! Yummii!
This Cumi Tempe Orek dish blends savory and slightly sweet flavors, making it an ultimate treat for any meal. Enjoy your culinary adventure!
