Ingredients
| Quantity | Ingredient |
|---|---|
| 1 papan | Tempe |
| 6 pieces | Fried Tofu |
| 1 pack | Dried Shrimp (Ebi) |
| To taste | Kecap Bango (Sweet Soy Sauce) |
| 1/2 glass | Water |
| Spice Paste: | |
| 5 cloves | Shallots |
| 3 cloves | Garlic |
| 4 pieces | Large Red Chilies |
| 3 pieces | Bird’s Eye Chilies |
| To taste | Salt |
| 1/2 piece | Palm Sugar |
| To taste | Ground Pepper |
| 2 leaves | Kaffir Lime Leaves (optional) |
Instructions
- Start by frying the tempe and tofu until they are half cooked; drain and set aside.
- In a blender, combine shallots, garlic, large red chilies, bird’s eye chilies, ground pepper, and salt. Blend until smooth.
- In a pan, heat oil and sauté the blended spices until fragrant, then add the palm sugar and stir until it melts.
- Incorporate the dried shrimp and stir until well combined.
- Add the fried tempe and tofu to the pan, mixing thoroughly to coat them in the flavorful sauce.
- Pour in the Kecap Bango and stir to combine, followed by adding the shredded kaffir lime leaves if using.
- Add 1/2 glass of water and cook until the liquid evaporates, adjusting the seasoning to taste before serving.
Enjoy your Orek Tempe Tahu as a delicious side or main dish, packed with flavor!