Orek Tempe Kacang: A Delicious Indonesian Stir-Fry
Orek Tempe Kacang is a delightful Indonesian dish that marries the nutty flavors of tempe and peanuts with aromatic spices, creating a perfect companion for rice or other main courses. This recipe not only captures the essence of Indonesian cuisine but also brings an explosion of flavors to your table. Let’s dive into the ingredients and steps to make this exquisite dish that is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh tempe (tempeh) | 1 block (about 500 grams), thinly sliced |
| Ground peanuts | 3 tablespoons |
| Cooking oil (for frying) | As needed |
| Spice Paste: | |
| Red chili peppers (curly) | 10 pieces, 7 blended, 3 thinly sliced |
| Shallots | 5 bulbs |
| Garlic | 3 cloves |
| Galangal (lengkuas), crushed | 1 finger length |
| Ginger, crushed or finely minced | ½ finger length |
| Bay leaves (daun salam) | 2 leaves |
| Lime leaves (daun jeruk) | 4 leaves |
| Lemongrass, thick part, crushed | 1 stalk |
| Palm sugar (gula merah), finely shaved | 1-2 tablespoons, to taste |
| Salt and sugar | To taste |
| Water | About 2 tablespoons |
Instructions
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Prepare the Tempe: Begin by slicing the fresh tempe thinly, as shown in the reference image. Heat a pan over medium heat, add a generous amount of cooking oil, and fry the tempe slices until they turn golden brown and slightly crispy. Once cooked, remove them from the oil and place them on a paper towel to drain excess oil.
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Fry the Peanuts: In the same oil, add the ground peanuts and fry until they are cooked and have a rich, golden color. Be careful not to let them burn, as burnt peanuts can turn bitter.
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Sauté the Spice Paste: Using a mortar and pestle or a food processor, blend the red chilies, shallots, garlic, galangal, and ginger into a fine paste. In a clean pan, heat a small amount of oil, then add the spice paste along with the crushed galangal, ginger, bay leaves, lime leaves, and lemongrass. Sauté until the mixture becomes fragrant and the oil separates.
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Add Seasoning: Once the spices are fragrant, add a splash of water, followed by the salt, a pinch of sugar (if desired), and the shaved palm sugar. Stir to combine, allowing the flavors to meld. Taste and adjust seasoning as needed.
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Combine the Ingredients: When the sauce thickens slightly, gently fold in the fried tempe and the fried peanuts, ensuring everything is well-coated with the sauce. Allow it to cook for a couple more minutes to let the flavors penetrate the tempe.
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Serve: Once everything is well mixed and heated through, turn off the heat and transfer the Orek Tempe Kacang to a serving plate. Enjoy it warm, paired with rice or alongside other dishes to create a complete meal.
Nutritional Information
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 250 |
| Protein | 10 g |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugars | 4 g |
| Sodium | 300 mg |
Cooking Tips
- Adjust the level of spiciness by modifying the amount of red chili peppers used.
- Serve Orek Tempe Kacang with steamed rice and a side of vegetables for a balanced meal.
- This dish can also be enjoyed as a tasty snack or appetizer!
This Orek Tempe Kacang recipe embodies the heart of Indonesian cuisine, bringing together simple ingredients to create a dish that is rich in flavor and culture. Enjoy the cooking experience and the delightful results!
