Orek Tempe Cabe Hijau: A Flavorful Indonesian Delight
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 block |
| Red onions (sliced) | 9 cloves |
| Garlic (sliced) | 5 cloves |
| Curly green chilies | 10 pieces |
| Kecap Bango (sweet soy sauce) | 4 tablespoons |
| Cooking oil | As needed |
| Royco chicken seasoning | 1/2 packet |
Instructions
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Preparation of Tempe: Start by cutting the tempe into elongated pieces to enhance its texture and allow it to soak up the flavors.
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Frying the Tempe: Heat a generous amount of cooking oil in a frying pan. Once the oil is hot, carefully add the cut tempe pieces and fry them until they are golden brown and crispy. Once done, remove them from the oil and place them on a paper towel to drain excess oil.
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Sautéing Aromatics: In the same frying pan, reduce the heat and add a bit more oil if needed. Sauté the sliced red onions and garlic until they become fragrant, releasing their aromatic flavors into the oil.
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Adding Chilies: Toss in the curly green chilies, stirring them into the mixture. Continue to sauté for a few more minutes, allowing the chilies to soften and blend with the other ingredients.
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Combining Ingredients: Next, introduce the fried tempe back into the pan. Sprinkle in the Royco chicken seasoning, stirring everything together to ensure the tempe is well-coated with the flavors.
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Finishing Touch: Finally, pour in the Kecap Bango, mixing it thoroughly with the tempe and vegetables. Allow the mixture to cook for an additional minute or so, ensuring that all components are well integrated.
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Serving: Once everything is well combined and heated through, turn off the heat. Your Orek Tempe Cabe Hijau is now ready to be served!
This vibrant dish pairs wonderfully with steamed rice, bringing a delightful blend of textures and flavors to your dining table. Enjoy the delightful taste of Indonesian cuisine!
