Ingredients:
| Ingredients | Amount |
|---|---|
| Tempe | 1 block |
| Green chilies (Cabai Hijau) | 10 pieces |
| Bird’s eye chilies (Cabai Setan) | 10 pieces |
| Garlic | 2 cloves |
| Shallots | 5 cloves |
| Candlenut (Kemiri) | 1 nut |
| Salt | 1 teaspoon |
| Bay leaves | 2 leaves |
| Galangal (Lengkuas) | 3 cm (1 inch) |
| Sweet soy sauce (Kecap Manis) | 3 tablespoons |
| Palm sugar | To taste |
| Cooking oil | 3 tablespoons |
| Water | ¼ cup |
Instructions:
-
Prepare the Tempeh:
Slice the block of tempe into bite-sized pieces. Fry them in hot oil until they are golden but not too crispy. Set aside. -
Make the Spice Base:
Heat 3 tablespoons of cooking oil in a pan. Add finely pounded garlic, shallots, and candlenut. Sauté until fragrant and slightly golden. -
Add Aromatics:
Pour in the water, then add the bay leaves and galangal. Stir until combined and let the mixture come to a simmer. -
Flavoring the Dish:
Add palm sugar, sweet soy sauce, and salt to the pan. Stir the mixture well to dissolve the sugar and allow the flavors to blend. -
Combine with Tempeh and Chilies:
Add the fried tempe and both types of chilies (green chilies and bird’s eye chilies) into the pan. Cook and stir gently until the sauce thickens and there’s no excess liquid left. -
Finish and Serve:
Once the sauce has been absorbed by the tempeh and the chilies are cooked, turn off the heat. Serve the orek tempeh warm with rice for a delicious meal.
Enjoy this Indonesian classic packed with bold flavors and a spicy kick!