Indonesian tempe recipes
Savory Indonesian Orem Tempe with Coconut Milk and Spices
Orem Tempe Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 kg |
| Coconut milk (Kara) | 1 small pack |
| Shallots | 3 cloves |
| Garlic | 3 cloves |
| Galangal | To taste |
| Candlenuts (Kemiri) | 3 pieces |
| Turmeric | To taste |
| Chili peppers | To taste |
| Ginger | To taste |
| Kaffir lime leaves | 2-3 leaves |
| Salt | To taste |
| Seasoning | To taste |
| Sugar | 1/2 teaspoon |
Instructions
- Prepare the Tempe: Cut the tempe into your preferred size and steam it for 5 minutes. Once cooked, drain and set aside.
- Blend the Spices: In a blender, combine shallots, garlic, candlenuts, turmeric, chili peppers, and ginger (except for the galangal and kaffir lime leaves) and blend until smooth.
- Cook the Spice Mixture: In a heated pan, add the blended spice mixture along with the crushed galangal and kaffir lime leaves. Sauté until fragrant.
- Combine Ingredients: Add the steamed tempe to the pan, along with enough water to create a sauce. Season with salt, seasoning, and sugar. Allow it to simmer until it begins to boil.
- Add Coconut Milk: Pour in the coconut milk and stir gently, allowing the flavors to meld and the tempe to absorb the spices.
- Simmer: Cook for an additional 10 minutes, stirring occasionally. Once done, your Orem Tempe is ready to serve.
Enjoy this flavorful dish, perfect for any occasion! Happy cooking!
