A delightful Indonesian dish, Orek Tempe Basah Cabe Ijo brings together the rich flavor of tempeh with a spicy, aromatic sauce that tantalizes the taste buds. Perfect as a side or main dish, this recipe is sure to impress!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block (about 200g) |
| Sweet soy sauce | 3-4 tablespoons |
| Sugar, salt, and seasoning | To taste |
| Ground Spices: | |
| Shallots | 5 (small) |
| Garlic | 2 cloves |
| Red curly chili peppers | 4 |
| Orange bird’s eye chili | 3 |
| Candlenut | 1 |
| Ground coriander | 1/4 teaspoon |
| Additional Ingredients: | |
| Green chili peppers (sliced) | 3 |
| Bay leaves | 2 |
| Galangal | 1 piece |
| Water | 100 ml (approximately) |
Instructions
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Prepare the Tempeh: Slice the tempeh into desired pieces and lightly fry until golden brown, being careful not to overcook it.
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Sauté the Ground Spices: In a pan, sauté the ground shallots, garlic, red curly chili, orange chili, and candlenut until fragrant. Add the bay leaves and galangal, cooking until the spices are aromatic and well blended.
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Combine Ingredients: Pour in the sweet soy sauce and add the sliced green chili peppers. Stir in the water and bring the mixture to a gentle simmer.
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Season the Dish: Add sugar, salt, and ground coriander to taste. Adjust the seasoning according to your preference.
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Incorporate the Tempeh: Gently fold in the fried tempeh, ensuring it is well coated with the flavorful sauce. Cook until the sauce thickens slightly and the flavors meld, then remove from heat.
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Serve: Transfer the dish to a serving platter and enjoy this delightful Orek Tempe Basah Cabe Ijo with steamed rice or as a flavorful side dish.
This dish not only showcases the ultimate in Indonesian culinary tradition but also allows you to delve into a world of spices that create an unforgettable experience! Enjoy your cooking journey!