Orek Tempe Basah with Ground Spices
Ingredients
| Ingredient | Amount |
|---|---|
| Tempeh (block) | 1 piece |
| Green chilies (optional) | 3 pieces (substitute with scallions if preferred) |
| Sweet soy sauce | As needed |
| Sugar | To taste |
| Salt | To taste |
| Chicken or vegetable bouillon powder | To taste |
| Water | As needed |
Ground Spices:
| Ingredient | Amount |
|---|---|
| Shallots | 5 cloves |
| Garlic | 2 cloves |
| Tomato | 1/2 piece |
| Red curly chilies or bird’s eye chilies | 3 pieces |
| Candlenuts | 2 pieces |
| Ground coriander | 1/4 teaspoon |
Instructions
-
Fry the Tempeh:
Start by frying the tempeh until cooked, but be careful not to let it become too dry. It should retain a slight softness to absorb the sauce later. -
-
Sauté the Spice Paste:
In a separate pan, sauté the ground spice mixture (shallots, garlic, tomato, chilies, candlenuts, and coriander) until fragrant and fully cooked. Be patient, ensuring the spices are well-cooked to enhance the flavor. -
Add Seasonings and Liquid:
Once the spice paste is ready, pour in just enough water to create a slightly saucy consistency. Add sweet soy sauce, sugar, salt, and bouillon powder to taste. Stir well and adjust the seasoning to your liking. -
Combine with Tempeh:
Add the fried tempeh to the pan, followed by the green chilies or scallions. Stir everything until the tempeh is evenly coated and the sauce has been fully absorbed. -
Serve:
Remove from heat, and your Orek Tempe Basah is ready to be served! Enjoy it with steamed rice for a comforting, flavorful meal.
This version of Orek Tempe Basah showcases a delicate balance between the savory and sweet flavors, enhanced by the depth of freshly ground spices. Perfect for a simple, home-cooked meal!
