Indonesian tempe recipes

Spicy Tempe Stir-Fry with Meatballs and Coconut Milk

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Title: Orek Tempe Basah (Wet Tempe Stir-Fry)

Ingredients:

Ingredient Quantity
Tempe (fermented soybeans) 1/3 block (around 3,000 IDR)
Meatballs (leftovers) 2 pieces
Red chili peppers (rawit) 2 pieces
Shallots 1 clove
Garlic 1 clove
Soy sauce (Kecap) To taste
Saori sauce To taste
Royco seasoning To taste
Cooking oil For frying
Coconut milk (optional) A small amount
Water As needed for cooking

Instructions:

  1. Prep the Ingredients:

    • Dice the tempe into small cubes.
    • Slice the meatballs into bite-sized pieces.
    • Chop the red chili peppers, shallot, and garlic finely.
  2. Fry the Tempe:

    • Heat oil in a pan, then fry the tempe until it turns a light golden brown and crispy around the edges (around half-cooked).
  3. Tumis the Aromatics:

    • Add the shallots, garlic, and red chili peppers to the pan. Stir-fry until fragrant and golden brown.
  4. Add the Tempe and Season:

    • Stir the cooked tempe into the pan with the aromatics.
    • Pour in a bit of water to help deglaze the pan and add some moisture.
    • Season the mixture with soy sauce (kecap), Saori sauce, and a bit of Royco seasoning. Stir well to combine.
  5. Simmer:

    • Allow the dish to simmer for a few minutes until the flavors meld together and the sauce slightly thickens.
    • If desired, add a little coconut milk to give it a richer taste.
  6. Finish:

    • Cook until the water has reduced and the sauce thickens, but don’t let it get too dry.
    • Once the dish is done, remove from heat and serve warm.

Enjoy your Orek Tempe Basah as a flavorful side dish or main course with steamed rice!

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