Orak Arik Tempe Kacang
Ingredients
| Ingredient | Amount |
|---|---|
| Tempe | 1/2 board (approx. 250g) |
| Peanuts | 2 handfuls |
| Bay leaves | To taste |
| Kaffir lime leaves | To taste |
| Tamarind water | From 1 tamarind fruit |
| Galangal or ginger slices | A few slices (optional) |
| Shallots | 2-3, to taste |
| Garlic | 1-2 cloves, to taste |
| Salt | To taste |
| Brown sugar or granulated sugar | To taste |
| Cooking oil | For frying |
Instructions
-
Prepare your tools and ingredients. Slice the tempe into uniform pieces to ensure even frying.
-
Heat enough oil in a pan for frying the peanuts. Add the peanuts when the oil is cool, then fry over medium heat. Once they begin to pop, test for doneness. Once cooked, drain on paper towels.
-
In the same oil, fry the tempe over medium heat until golden brown and dry. Drain on paper towels as well.
-
Leave a little oil in the pan for sautéing the spices. Slice the shallots, garlic, and, if desired, chili peppers. Sauté until fragrant, along with the bay leaves, kaffir lime leaves, and galangal/ginger.
-
Add the fried tempe and peanuts to the pan. Season with salt, sugar, sweet soy sauce, and tamarind water. Stir everything together until well combined and adjust seasoning to taste.
-
Serve warm and enjoy!
This dish, rich in flavors and textures, is perfect for a delightful meal, bringing the ultimate comfort of Indonesian cuisine to your table.
