Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe, cubed | 1/2 block |
| Tahu (tofu), cubed | 1 piece |
| Green chili, sliced | 2 pieces (round or diagonal) |
| Red chili, sliced | 1 piece (adjust quantity to taste) |
| Shallots, sliced | 4-5 cloves |
| Garlic, sliced | 3-4 cloves (more for fragrance) |
| Bay leaves | 2 leaves |
| Kaffir lime leaves | 2-5 leaves (5 for extra aroma) |
| Palm sugar | 2-3 tablespoons (liquid form) |
| Tamarind water | 2 tablespoons |
| Galangal, bruised | 1-2 pieces |
| Salt, sugar, pepper, soy sauce | To taste |
Instructions
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Prepare Tempe and Tofu: Heat oil in a frying pan, fry the cubed tempe and tofu until golden brown, then drain and set aside.
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Sauté Aromatics: In the same pan, add more oil if needed, and sauté the sliced shallots and garlic until fragrant. Then add the galangal, bay leaves, kaffir lime leaves, and both green and red chilies. Stir-fry until well mixed.
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Combine Ingredients: Pour in the tamarind water and palm sugar, stirring until the mixture thickens. Add the fried tempe and tofu, mixing well.
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Season and Simmer: Adjust with soy sauce, salt, sugar, and pepper to taste. If the mixture appears too dry, add a little water. Cook until the flavors meld together and taste for seasoning.
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Serve: Enjoy your Tempe Tahu Orek Basah warm, perfect as a side dish or main course. Happy cooking! 😊