Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (cut into small cubes) | 1 block |
| Small Onion (thinly sliced) | 1 |
| Kaffir Lime Leaf (torn into pieces) | 1 leaf |
| Bay Leaves | 2 leaves |
| Galangal (bruised) | 1 small piece |
| Palm Sugar (grated) | 1 piece |
| Salt | To taste |
| Granulated Sugar | To taste |
| Cooking Oil | As needed for frying |
Spice Paste:
| Ingredient | Quantity |
|---|---|
| Shallots | 5 cloves |
| Garlic | 4 cloves |
| Large Red Chilies | 3 |
| Green Bird’s Eye Chilies | 10 |
| Cooking Oil (for blending the spices) | 2 tablespoons |
Instructions:
-
Fry the Tempeh:
Begin by frying the cubed tempeh in hot oil until golden and slightly crispy. Once done, set the fried tempeh aside on a paper towel to drain the excess oil. -
Prepare the Spice Paste:
In a blender or food processor, blend the shallots, garlic, large red chilies, and green bird’s eye chilies with 2 tablespoons of cooking oil. Blend until you achieve a smooth paste. -
Cook the Spice Paste:
Heat a little oil in a pan over medium heat. Add the spice paste and stir-fry until fragrant, around 3-5 minutes. -
Add Aromatics:
Once the spice paste is fragrant, add the bruised galangal, torn kaffir lime leaf, and bay leaves. Stir in the grated palm sugar and continue cooking until the mixture thickens slightly and becomes caramelized. -
Incorporate the Onion:
Add the sliced onion to the pan and stir-fry until it softens. Season the mixture with salt and granulated sugar, adjusting the taste to achieve a balance of spiciness, sweetness, and saltiness. -
Combine with Fried Tempeh:
Add the fried tempeh into the pan and stir well to coat each piece evenly with the spiced mixture. -
Final Taste and Serve:
Taste the dish and adjust seasoning if necessary. Serve the Tempe Balado/Orek Tempe hot, paired with rice for a delicious meal.
Enjoy your spicy and flavorful Tempe Balado!