Tempe Orek Kol Recipe
Tempe Orek Kol is a delightful Indonesian dish that beautifully combines the earthy flavor of tempeh with the freshness of cabbage and a medley of spices. This recipe is easy to prepare and perfect for a quick lunch or dinner. Let’s dive into the details of making this flavorful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (medium-sized) | 1 papan |
| Cabbage | 2 leaves |
| Red chilies | 5 pieces |
| Bird’s eye chilies | 5 pieces (to taste) |
| Shallots | 5 pieces |
| Garlic | 5 cloves |
| Tomato (small) | 1 piece |
| Cooking oil | 2 tablespoons |
| Salt | 1/2 teaspoon |
| MSG (optional) | To taste |
| Royco seasoning | To taste |
Instructions
| Step | Description |
|---|---|
| 1 | Thinly slice the shallots, garlic, red chilies, bird’s eye chilies, and tomato. |
| 2 | Heat the cooking oil in a pan over medium heat and sauté the sliced shallots, garlic, red chilies, and tomato until fragrant. |
| 3 | Add the tempeh and cabbage to the pan, stirring well to combine all the ingredients. |
| 4 | Season the mixture with salt, MSG, and Royco seasoning, mixing thoroughly. |
| 5 | Cook until the cabbage is tender and the tempeh is heated through, stirring occasionally to prevent sticking. |
| 6 | Once everything is well cooked, remove from heat and serve hot. Enjoy your Tempe Orek Kol with rice! |
This Tempe Orek Kol recipe is not only delicious but also packed with nutrients, making it a perfect addition to your meal rotation. The combination of spices enhances the flavors, creating a dish that is sure to impress your family and friends. Enjoy!
