Oreg Tempe Recipe
Oreg Tempe is a delightful Indonesian dish that showcases tempeh, a traditional fermented soy product, infused with aromatic spices and seasonings. This recipe combines crispy tempeh with a medley of fresh chilies, garlic, and a hint of sweetness from kecap manis, creating a savory and satisfying dish perfect for any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 500 grams |
| Green chilies (sliced) | 5 pieces |
| Bird’s eye chilies (sliced thin) | 7 pieces |
| Garlic (finely sliced) | 4 cloves |
| Shallots (sliced thin) | 4 cloves |
| Sweet soy sauce (kecap manis) | 40 ml (preferably Bango) |
| Cornstarch | 1 teaspoon mixed with 5 tablespoons water |
| Salt | 1 teaspoon |
| Seasoning powder | 1 teaspoon |
| Cooking oil | 1/4 gram |
| Bay leaf | 1 leaf |
| Galangal (crushed) | 3 cm |
| Spring onions | 2 stalks |
Instructions
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Prepare the Tempeh: Cut the tempeh into cubes and fry in oil until golden brown. Remove and set aside.
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Slice the Aromatics: Thinly slice the shallots, garlic, spring onions, and both types of chilies.
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Sauté the Base: In a pan, heat a little oil over medium heat and sauté the shallots and garlic until fragrant. Add the bay leaf, galangal, and both chilies, continuing to sauté for another minute.
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Combine with Tempeh: Add the fried tempeh to the pan and stir well to combine.
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Add Seasonings: Pour in the sweet soy sauce, followed by the cornstarch mixture, salt, and seasoning powder. Mix everything thoroughly, allowing the flavors to meld over low heat.
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Final Touches: Taste and adjust seasonings as necessary, then remove from heat.
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Serve: Garnish with sliced spring onions and serve warm with steamed rice or as part of a larger meal.
Enjoy this vibrant and flavorful Oreg Tempe as the ultimate addition to your culinary repertoire!
