Orek Tempe Telor Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1/2 block |
| Eggs | 1 |
| Shallots (sliced) | 5 cloves |
| Garlic (sliced) | 3 cloves |
| Bird’s eye chili (sliced) | 3 |
| Red chili (sliced) | 1 |
| Sweet soy sauce | 2 tablespoons |
| Bay leaves | 2 |
| Galangal (crushed) | 1 piece |
| Salt | To taste |
| Sugar | To taste |
| Pepper | To taste |
Instructions
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Prepare the Egg: In a bowl, whisk the egg and add sliced green onions with a pinch of salt. Cook into a thin omelet and set aside to cool before cutting it into bite-sized pieces.
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Fry the Tempe: Cut the tempe into cubes and fry until golden and half-cooked. Remove and set aside.
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Sauté Aromatics: In a pan, heat oil over medium heat. Sauté the shallots, garlic, and chilis until fragrant. Add the bay leaves and crushed galangal, stirring until the mixture becomes aromatic.
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Season the Mixture: Pour in the sweet soy sauce, followed by salt, sugar, and pepper. Stir well to combine the flavors.
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Combine Ingredients: Add the fried tempe and omelet pieces to the pan. Stir gently to combine all ingredients, adjusting seasoning as needed to achieve the ultimate flavor.
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Serve: Once everything is heated through and well mixed, remove from heat and serve warm as a delightful accompaniment to rice or as a standalone dish.
Enjoy this savory dish that beautifully balances the flavors of tempe and eggs with aromatic spices!
