Orem-Orem Tahu Tempe Endez (Delicious Tofu and Tempe in Coconut Milk)
Orem-orem is a delightful Indonesian dish that features tofu and tempe cooked in aromatic spices and rich coconut milk. The blend of flavors, from the earthy tempe and tofu to the savory and slightly sweet spices, creates a comforting and satisfying meal. This easy, quick recipe will bring a taste of Indonesian home cooking to your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| White Tofu | As needed (cut into bite-sized pieces) |
| Tempe (fermented soybean cake) | As needed (cut into bite-sized pieces) |
| Coconut Milk | As needed (preferably fresh coconut milk) |
| Spice Paste (Bumbu Halus) | |
| Garlic | 3 cloves |
| Shallots | 5 cloves |
| Fresh Ginger | 1/4 thumb-sized piece |
| Fresh Turmeric (Kunir) | 1/2 thumb-sized piece |
| Fresh Kencur (aromatic root) | 1/4 thumb-sized piece |
| Candlenuts (Kemiri) | 3 pieces |
| Ground Coriander (Ketumbar) | 1 tablespoon, heaping |
| Ground Black Pepper (Lada) | 1/2 teaspoon |
| Salt | To taste |
| Sugar | To taste |
| Seasoning Powder (optional) | To taste |
| For Additional Aroma | |
| Lemongrass (Sereh) | 3 stalks, smashed |
| Galangal (Lengkuas) | 1 thumb-sized piece, smashed |
| Bay Leaves (Daun Salam) | 5 leaves (dried preferred) |
| Green Onion (Daun Bawang) | Chopped, to taste |
| Cooking Oil | For frying the tofu and tempe |
Instructions
-
Prep the Tofu and Tempe:
- Cut the tofu and tempe into bite-sized pieces. Heat oil in a pan and fry them for about 2-3 minutes until they’re golden and slightly crispy. Set them aside to drain excess oil.
-
Prepare the Spice Paste:
- In a mortar and pestle (for the best flavor), grind the garlic, shallots, ginger, turmeric, kencur, and candlenuts into a smooth paste. Alternatively, you can use a food processor.
- Add the ground coriander, black pepper, salt, sugar, and seasoning powder (if using) to the paste and continue grinding until everything is thoroughly combined.
-
Cook the Spice Paste:
- Heat a small amount of oil in a pan over medium heat. Add the spice paste and sauté until fragrant and the oil begins to separate from the paste. Stir continuously to prevent burning.
-
Add the Aromatics:
- Smash the lemongrass and galangal with the back of a knife and add them to the pan along with the bay leaves. Stir them into the paste until the aroma fills the air.
-
Simmer the Tofu and Tempe:
- Add the fried tofu and tempe into the pan with the sautéed spice paste. Toss well to coat the pieces with the spices.
- Pour in the coconut milk, and stir everything to combine. Let it simmer on medium heat until it begins to boil and the flavors meld together.
-
Adjust the Seasoning:
- Taste the dish and adjust the seasoning if needed, adding more salt or sugar to your liking. If the flavor is balanced, add the chopped green onions and stir to incorporate.
-
Finish and Serve:
- Let the dish simmer until the coconut milk has reduced and thickened slightly. When done, turn off the heat.
- Serve hot with steamed rice or as a side dish with your favorite Indonesian meals.
Notes:
- Tip for Cooking: Adding sugar towards the end ensures that the spices and aromatics stay fragrant and well-balanced without any bitter notes.
- Optional: You can use dried bay leaves for a more intense aroma or fresh ones if they’re available.
Enjoy this easy, simple, and fast recipe with its delicious mix of flavors from Indonesia! Perfect for a quick lunch or dinner, Orem-Orem Tahu Tempe Endez is a dish everyone will love.
