Indonesian Bihun Goreng & Tempe Orek: Savory Fried Vermicelli with Spicy Tempe Stir-Fry

Bihun Goreng & Tempe Orek: A Flavorful Indonesian Delight

Bihun Goreng (fried rice vermicelli) and Tempe Orek (tempe stir-fry) are a pair of traditional Indonesian dishes that harmoniously blend rich flavors and textures. Whether served as a hearty breakfast or a satisfying meal, these two recipes offer a delightful combination of savory, spicy, and slightly sweet elements. The crispy tempe in Tempe Orek pairs beautifully with the soft and flavorful stir-fried vermicelli in Bihun Goreng, making this meal both a comforting and fulfilling experience.

This dish is simple to prepare, yet it captures the essence of Indonesian street food, combining fresh vegetables, aromatic spices, and the rich umami of soy sauce and tempeh. Here’s how you can recreate this traditional Indonesian dish in your own kitchen.

Ingredients

Preparation Steps

Step 1: Prepare the Ingredients

• Begin by washing and prepping your fresh ingredients. Rinse the carrot, shallots, bird’s eye chili, and egg thoroughly.
• Next, finely chop the shallots, dice the tempeh, slice the carrot into thin julienne strips, and finely chop the bird’s eye chili.

Step 2: Soak the Vermicelli & Boil the Carrot

• Place the rice vermicelli (bihun) in a large bowl and soak it in hot water for about 5-7 minutes until softened. Drain and set aside.
• In a separate pot, boil the sliced carrot for about 2-3 minutes until tender but still slightly crisp. Drain and set aside.

Step 3: Cook the Tempeh

• Heat a little oil in a frying pan over medium heat and add the diced tempeh. Fry the tempeh until golden and crispy, then remove and set aside.
• In the same pan, add the chopped shallots and bird’s eye chili. Stir-fry for 2 minutes until fragrant.
• Add the fried tempeh back to the pan, followed by sweet soy sauce (kecap manis), salt, and a splash of water. Cook for an additional 5 minutes, stirring occasionally, until the tempeh is well-coated with the sauce. Set aside.

Step 4: Stir-Fry the Bihun Goreng

• In the same pan, add a little oil and sauté the shallots and bird’s eye chili until fragrant.
• Add the beaten egg and scramble it quickly, then add the soaked rice vermicelli and stir well to combine.
• Pour in the sweet soy sauce and season with a pinch of salt. Stir-fry the mixture until the vermicelli is well-coated and heated through.

Step 5: Combine the Tempe Orek & Bihun Goreng

• Finally, gently toss the cooked tempe orek into the bihun goreng and mix thoroughly so that the flavors meld together.
• Serve the dish hot, garnished with extra chopped chili if desired.

Nutritional Information (per serving)

Tips for the Perfect Bihun Goreng & Tempe Orek:

1. Adjust the spice level: If you prefer a spicier dish, feel free to add more bird’s eye chili or even a touch of chili sauce to enhance the heat.
2. Tempeh variation: If tempeh is unavailable, you can substitute with tofu or a meat of your choice, but tempeh adds a rich, nutty flavor that’s traditional to the dish.
3. Vegetable options: Feel free to add other vegetables like cabbage or green beans to make the dish even more colorful and nutritious.
4. Sweet soy sauce substitute: If you don’t have sweet soy sauce (kecap manis), you can mix regular soy sauce with a bit of sugar for a similar effect.

Serving Suggestions

Serve your Bihun Goreng & Tempe Orek with a side of pickles (acar) or a fresh cucumber salad for a refreshing balance. This dish is also perfect as a main course with a side of rice or alongside other Indonesian dishes like Gado-Gado (vegetable salad with peanut sauce).

Enjoy the rich flavors and textures of this traditional Indonesian combo—perfect for breakfast, lunch, or dinner!