Orek Tempe: A Delicious Indonesian Stir-Fried Tempe Recipe
Orek tempe, a traditional Indonesian dish, offers a perfect blend of savory, spicy, and slightly sweet flavors. This dish features tempeh (fermented soybean cake) that’s pan-fried and then simmered with aromatic spices, fresh chilies, and a sweet-savory sauce made from a mix of oyster sauce, gula merah (palm sugar), and a splash of water. Though simple, the depth of flavor and texture from the crispy tempe make it a satisfying dish, perfect to pair with steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Long tempeh (fermented soy cake) | 1 block (cut into cubes) |
| Shallots (bawang merah) | 5, thinly sliced |
| Garlic (bawang putih) | 2 cloves, minced |
| Red chilies (cabe merah) | 15 (adjust to taste) |
| Tomato (tomat) | 1/2, chopped |
| Bay leaves (daun salam) | 2 leaves |
| Oyster sauce (saus tiram) | 2 tablespoons |
| Coriander (ketumbar, optional) | 1/2 teaspoon (for more aromatic depth) |
| Salt (garam) | 2 teaspoons (adjust to taste) |
| Palm sugar (gula merah) | 2-3 tablespoons, grated or chopped |
| Soy sauce (kecap, optional) | As needed for extra sweetness |
| Water | 200 ml |
Instructions
| Step | Description |
|---|---|
| 1 | Prepare the Tempeh: Cut the tempeh into small cubes. Heat oil in a pan and fry the tempeh until it’s half-cooked, crispy on the outside, and golden brown. Set aside. |
| 2 | Prepare the Aromatics: Thinly slice the shallots, garlic, and red chilies. Chop the tomato into small pieces. |
| 3 | Sauté the Aromatics: In the same pan, sauté the shallots and garlic until fragrant. Add the red chilies and continue to sauté until they wilt and soften. Add the chopped tomato and cook until it breaks down slightly. |
| 4 | Simmer with Spices: Add the bay leaves, water (200 ml), grated palm sugar, oyster sauce, and a pinch of salt (and kecap, if using). Stir well, allowing the mixture to come to a simmer. Let it bubble until the flavors meld and the sauce thickens slightly. |
| 5 | Add the Tempeh: Once the sauce is bubbling, lower the heat and add the fried tempeh cubes. Stir gently to coat the tempeh evenly with the sauce. Let it simmer on low heat for 5-7 minutes, allowing the tempeh to absorb the flavors. |
| 6 | Finish and Serve: Stir occasionally, ensuring the tempeh is cooked through and coated with the delicious sauce. Once done, turn off the heat and serve the Orek Tempe with steamed rice. |
Cooking Tips and Variations:
- Adjust the Heat: If you like your dish spicier, add more chilies to the mix. For a milder version, reduce the amount of chilies used.
- Optional Ingredients: Coriander adds a warm, earthy flavor that can enhance the dish, but it’s optional. Similarly, if you prefer a sweeter dish, you can add extra soy sauce (kecap) in the final step.
- Serving Ideas: Orek Tempe is perfect when served over a bowl of steaming white rice. You can also serve it as part of a larger Indonesian meal with side dishes like vegetable stir-fries or sambal.
Enjoy this traditional Indonesian dish that highlights the unique texture and flavor of tempeh while offering a delightful balance of sweet, savory, and spicy flavors. It’s an easy yet satisfying way to introduce yourself to Indonesian cuisine.
