Tempe Orek Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe, cut into small pieces | 1 small bowl |
| Anchovy fish | 4 pieces |
| Red shallots, sliced | 4 cloves |
| Garlic, sliced | 1 clove |
| Tomato, diced (seedless) | 1/2 piece |
| Kaffir lime leaf, torn | 1 leaf |
| Red chili peppers, sliced | 3 pieces |
| Green chili peppers, sliced | 2 pieces |
| Cooking oil | A little for sautéing |
| Water | A little |
| Soy sauce | To taste |
| Salt | To taste |
Instructions
- Begin by frying the tempe until it is golden but not overcooked, and fry the anchovies until crispy.
- In a pan, heat a little cooking oil and sauté the sliced red shallots and garlic until fragrant.
- Add the sliced red and green chili peppers, followed by the diced tomato. Stir in the fried tempe and mix well.
- Add a splash of water, sprinkle in fine salt, and introduce the torn kaffir lime leaf. Next, pour in the soy sauce and stir until everything is well combined.
- As the mixture begins to dry, gently fold in the crispy anchovies and continue to cook until the dish reaches your desired consistency.
- Serve warm and enjoy this delightful Indonesian dish! 😍
This Tempe Orek is perfect as a flavorful side or main dish, bringing a taste of Indonesia right to your table.
