Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block, diced |
| Large green chili peppers | 6, sliced diagonally |
| Sweet soy sauce | To taste |
| Salt & mushroom seasoning | To taste |
| Cooked water | To taste |
| Cooking oil | As needed |
Spice Paste
| Ingredient | Quantity |
|---|---|
| Garlic | 3 cloves |
| Shallots | 6, peeled |
| Red tomato | 1, roughly chopped |
| Red chilies (mix of curly & small) | 10, chopped |
| Candlenuts (kemiri) | 2, toasted |
| Ground coriander | 1/4 teaspoon |
Instructions
- Begin by frying the diced tempe in hot oil until it’s partially cooked; then drain and set aside.
- In the same pan, sauté the spice paste ingredients until fragrant and fully cooked.
- Add the fried tempe to the pan, stirring well to combine with the spices.
- Pour in the cooked water, sweet soy sauce, salt, and mushroom seasoning. Allow it to simmer until the liquid reduces and the flavors penetrate the tempe.
- Taste and adjust seasoning if necessary. Finally, fold in the sliced green chilies, cooking for a brief moment before turning off the heat.
- Transfer the orek tempe to a serving dish and enjoy! 😊
This dish is not only a delightful combination of flavors but also showcases the versatility of tempe, making it a perfect addition to any meal.