Orek Tempe Basah Recipe
Ingredients
| Item | Quantity |
|---|---|
| Tempe | 1 board (approximately 300g) |
| Tempe Gembus | 1 small pack |
| Spice Paste | |
| Red Shallots | 5 cloves |
| Garlic | 2 cloves |
| Candlenuts | 5 pieces |
| Mixed Chilies | 1/2 handful |
| Sliced Spices | |
| Red Chilies | 5 pieces |
| Red Shallots | 3 cloves |
| Complements | |
| Lemongrass | 1 stalk (crushed) |
| Galangal | 1 small piece (crushed) |
| Bay Leaves | 2 leaves |
| Brown Sugar | 1 tablespoon |
| Sweet Soy Sauce | 2 sachets (approx. 100g each) |
| Salt | To taste |
| Seasoning Powder | To taste |
Instructions
- Cut the tempe and tempe gembus into small cubes.
- Grind the spice paste ingredients until smooth.
- In a heated pan, add oil and sauté the sliced shallots until fragrant.
- Add the ground spice paste along with the crushed lemongrass, galangal, and sliced chilies; continue to sauté until aromatic.
- Pour in enough water to cover the ingredients, then add the cubed tempe.
- Stir well, then season with salt, sweet soy sauce, brown sugar, and seasoning powder.
- Taste and adjust seasoning if necessary, then simmer until the sauce reduces and the tempe is cooked through.
- Serve warm and enjoy! Happy cooking! 🤗🤗
