Orek Tempe Istimewa 🍛
Description:
Orek Tempe Istimewa is a delightful Indonesian dish that showcases the rich flavors of tempeh combined with aromatic herbs and spices. This simple yet flavorful recipe is perfect for a quick meal and pairs well with steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Medium-sized tempeh | 1 block (diced and fried) |
| Long beans (kacang panjang) | 10 pieces (cut) |
| Garlic | 3 cloves (sliced) |
| Shallots | 5 pieces (sliced) |
| Spring onion | 1 stalk (sliced) |
| Red chili (cabe merah kriting) | 5 pieces (sliced) |
| Green bird’s eye chili (cabe rawit hijau) | 5 pieces (sliced) |
| Oyster sauce | 1 packet (e.g., Saori) |
| Sweet soy sauce (kecap manis) | 2 tablespoons |
| Fish sauce (kecap ikan) | 2 tablespoons |
| Water | 3 tablespoons |
| Lemongrass | 1 stalk (crushed) |
| Bay leaves | 2 leaves |
Instructions
-
Sauté Aromatics:
In a pan, sauté the sliced garlic, shallots, spring onion, red chilies, and green bird’s eye chilies until fragrant. -
-
Add Lemongrass and Bay Leaves:
Incorporate the crushed lemongrass and bay leaves, stirring until they soften and release their aroma. -
Cook Long Beans:
Add the long beans and cook until slightly tender. -
Add Fried Tempeh:
Gently fold in the fried tempeh, allowing it to mix well with the aromatic base. -
Pour Sauce Mixture:
In a bowl, combine the oyster sauce, sweet soy sauce, fish sauce, and water. Pour this mixture over the tempeh and long beans, stirring to ensure everything is well coated. -
Cook Until Flavors Meld:
Let the dish simmer until the flavors meld and the sauce is absorbed. Taste and adjust seasoning if necessary; no additional salt is needed due to the saltiness of the oyster sauce. -
Serve:
Once the dish is well cooked, remove from heat and serve warm with steamed rice.
Note: The rich flavor of oyster sauce eliminates the need for added salt in this dish, ensuring a perfect balance of taste. Enjoy your Orek Tempe Istimewa! 😉
