Orek Tempe Basah with Spicy Ulek Bumbu

Introduction

Orek Tempe Basah Bumbu Ulek is a celebrated dish within Indonesian culinary tradition, renowned for its robust flavors, aromatic spices, and hearty textures. This dish epitomizes the versatility of tempeh, a fermented soybean product that is a staple in Indonesian households. The preparation involves frying tender slices of tempeh until golden, then simmering them in a fragrant sauce composed of ground spices, sweet soy sauce, and other seasonings. The result is a moist, flavorful dish that captures the essence of Indonesian home cooking, perfect for serving alongside steamed rice, or as a savory accompaniment to a variety of other dishes. At Love With Recipes, we are committed to bringing authentic, detailed culinary experiences, and this recipe exemplifies the rich, layered flavors that make Indonesian cuisine so beloved worldwide.

Time

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Needed Equipment

• Heavy-bottomed frying pan or wok
• Blender or mortar and pestle for grinding spices
• Cooking spoon or spatula
• Measuring spoons
• Sharp knife for slicing tempeh and chilies
• Cutting board
• Small bowl for mixing ground spices
• Serving dish
• Stove or cooktop

Tags

• Indonesian Cuisine
• Vegetarian
• Spicy
• Hearty
• Comfort Food
• Vegetable Protein

Serving Size

Serves approximately 4 to 6 people, depending on portion size and accompaniments.

Difficulty Level

Intermediate – requires basic frying skills and spice preparation, but straightforward in execution. Suitable for home cooks with some experience in Indonesian dishes or flavorful stir-fries.

Allergen Information

• Contains soy (tempeh)
• Contains nuts (candlenuts)
• Contains garlic and shallots

Dietary Preference

• Vegetarian – suitable as it contains no meat, but check for vegetarian-friendly broth or omit if necessary.
• Vegan – can be made vegan by replacing chicken broth powder with vegetable broth and ensuring sweet soy sauce does not contain animal derivatives.

Course

Main Course or Side Dish

Cuisine

Indonesian

Ingredients

Instructions

1. Preparing the Tempeh

Begin by selecting fresh, firm tempeh. Slice it into desired thickness—typically around 1/4 inch to maintain a balance between crispy exterior and moist interior. To prevent sticking and promote even frying, heat a generous amount of cooking oil in a heavy-bottomed pan or wok over medium heat. Once the oil reaches optimal temperature (around 350°F / 175°C), carefully add the sliced tempeh pieces. Fry them in batches if necessary to avoid overcrowding, which can lead to uneven cooking. Fry until the edges turn a deep golden brown, approximately 3-4 minutes per batch. Be attentive to avoid overcooking, as over-fried tempeh can become tough or overly dry. Remove the fried tempeh with a slotted spoon and place on paper towels to drain excess oil.

2. Grinding the Spices

While the tempeh is frying, prepare the spice mixture. In a mortar and pestle or a high-speed blender, combine shallots, garlic, tomato, red chili, bird’s eye chili, candlenuts, and coriander. If using a mortar and pestle, grind these ingredients into a smooth paste, pressing and twisting until fully incorporated. For blender use, pulse in short bursts, stopping to scrape down sides, until a fine, fragrant paste is achieved. Roasting the candlenuts beforehand enhances their flavor, so consider doing so in a dry skillet over medium heat until golden and fragrant, then adding them to the grinding process.

3. Sautéing the Spices and Aromatics

Once the spice paste is prepared, heat a tablespoon of oil in the same pan used for frying tempeh, or a fresh one if preferred. Add the bay leaves and sauté briefly for about 30 seconds to release their aroma. Then add the ground spice mixture. Cook over medium heat, stirring constantly to prevent sticking. Sauté until the spices release their fragrant aroma, which typically takes about 5-7 minutes. During this process, the spices will become darker, and oil may start to separate from the mixture, indicating they are well-cooked. This step is crucial for developing the depth of flavor characteristic of Indonesian cuisine.

4. Creating the Sauce Base

Gradually add water to the pan, about 1 to 1.5 cups depending on desired sauce thickness. Stir well to loosen any bits stuck to the pan, scraping the bottom to incorporate all flavors. Incorporate the sweet soy sauce, which provides a glossy, caramelized appearance and a sweet-savory flavor, balancing the heat from the chilies. Add sugar, salt, and chicken broth powder, stirring continuously to dissolve and blend the seasonings evenly. Taste the sauce and adjust the seasoning by adding more salt, sugar, or soy sauce as needed. Allow the mixture to simmer gently for about 5 minutes, letting the flavors meld beautifully.

5. Combining the Tempeh and Sauce

Add the fried tempeh slices into the sauce, gently stirring to coat each piece thoroughly. Incorporate the sliced green chilies, which lend a fresh, spicy note to the dish. Carefully simmer the mixture for an additional 3-5 minutes, allowing the tempeh to absorb the rich, aromatic flavors of the sauce. If the sauce reduces too much or becomes too thick, add a splash of water to maintain moisture. Conversely, if it’s too thin, simmer uncovered for a few more minutes to thicken.

6. Final Touches and Serving

Once the flavors are harmonized and the tempeh is well-coated and heated through, turn off the heat. Transfer the dish to a serving platter or individual bowls. Serve immediately, accompanied by steamed jasmine or basmati rice, which complements the savory, spicy profile of the dish. Garnish with additional sliced chilies or fresh herbs like cilantro if desired. This dish is best enjoyed warm, allowing the vibrant flavors to shine through with every bite.

Preparation Tips

• Use fresh, firm tempeh for optimal texture and flavor. Avoid tempeh that appears slimy or overly dry.
• Adjust spice levels to suit your heat tolerance by varying the amount of bird’s eye chili and green chilies.
• Roasting candlenuts enhances their flavor and makes them easier to grind smoothly.
• For a richer flavor, add a splash of coconut milk during the simmering stage.
• Ensure the spice paste is fully cooked to develop the characteristic aroma and depth of flavor.

Nutritional Information

Tips and Tricks

• Spice Adjustment: For milder flavor, reduce the number of red and bird’s eye chilies. For extra heat, add more chilies or a dash of chili oil after cooking.
• Texture Variations: For added crunch, sprinkle toasted sesame seeds or chopped peanuts before serving.
• Flavor Boost: Incorporate a teaspoon of shrimp paste (terasi) in the spice paste for an authentic umami boost.
• Make Ahead: Prepare the spice paste in advance and store it in an airtight container in the refrigerator for up to 3 days.

Add-ons

• Fried tofu cubes
• Steamed vegetables like bok choy or spinach
• Hard-boiled eggs
• Fresh herbs like coriander or basil for garnishing

Side Dishes

• Steamed jasmine rice or fragrant basmati rice
• Indonesian sambal or chili sauce
• Satay skewers (chicken, beef or vegetarian)
• Pickled vegetables (acar)

Improvements

• For a more complex flavor profile, add a splash of tamarind paste or lime juice during simmering.
• Try substituting water with coconut water or coconut milk to add richness and tropical flavor.
• Enhance the aromatic profile by adding lemongrass stalks or kaffir lime leaves during cooking.

Save and Store

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or broth to restore moisture. Freezing is not recommended as it may alter the texture of the tempeh. To keep the dish fresh, store the sauce separately if possible, and combine with reheated tempeh just before serving.

FAQ

Can I make this dish vegan?

Yes, replace chicken broth powder with vegetable broth or omit it entirely. Ensure that the sweet soy sauce used does not contain animal derivatives.

Can I use other types of chili?

Absolutely. Adjust the amount and type of chili based on your heat preference. Red chili and bird’s eye chili provide authentic heat, but you can substitute with milder peppers if desired.

Is tempeh suitable for all diets?

Tempeh is generally suitable for vegetarian and vegan diets. However, individuals with soy allergies should avoid it. Always check ingredients if purchasing pre-packaged tempeh.

Conclusion

Orek Tempe Basah Bumbu Ulek stands as a testament to the depth and complexity of Indonesian flavors, showcasing how humble ingredients like tempeh and chilies can be transformed into a vibrant, savory dish. Its combination of crispy fried tempeh, aromatic spice paste, and rich sauce makes it a versatile addition to any meal, whether served as the main course or a flavorful side. Perfect for those exploring Southeast Asian cuisine or seeking hearty, plant-based options, this dish embodies comfort, spice, and tradition in every bite. At Love With Recipes, we believe that cooking should be an enriching experience, and this recipe offers a delightful journey into authentic Indonesian flavors that can be easily recreated at home. Share this dish with loved ones, enjoy the process, and savor the taste of Indonesia’s culinary heritage.

References

• Indonesian Food: The Traditional Recipes and Cooking Techniques, by Sri Owen
• Authentic Indonesian Cooking, by William Wongso