Orek Tempe Basah: Stir-fried Sweet Tempe in Soy Sauce
Ingredients:
| Ingredient | Amount |
|---|---|
| Tempeh | ½ block, sliced into thin strips |
| Shallots | 3 cloves, thinly sliced |
| Red chilies | 2, thinly sliced |
| Sweet soy sauce | To taste |
| Sugar | To taste |
| Salt | To taste |
| Seasoning powder (optional) | To taste |
| Water | As needed |
| Cooking oil | For frying |
Instructions:
-
Prepare the Tempeh:
Begin by frying the sliced tempeh in hot oil until it turns golden brown and crispy on the outside. Once done, remove it from the pan and set it aside on a plate lined with paper towels to drain excess oil. -
Sauté the Aromatics:
In a separate pan, heat a little oil and sauté the sliced shallots and red chilies over medium heat until fragrant and slightly softened. This should take about 1-2 minutes. -
Add the Flavor Base:
Pour in a small amount of water, just enough to create a light sauce. Stir in sweet soy sauce to your desired sweetness, along with sugar, salt, and seasoning powder (if using). Allow the sauce to simmer briefly so that the flavors combine. -
Combine with Tempeh:
Add the fried tempeh into the pan with the sauce. Stir well to ensure each piece of tempeh is coated with the flavorful sauce. Continue cooking for a few more minutes until the tempeh absorbs the sauce and becomes flavorful. -
Serve:
Once the sauce has reduced and fully soaked into the tempeh, remove from heat. Serve the Orek Tempe Basah hot with steamed rice for a delicious and comforting meal.
Tips:
- Adjust the amount of sweet soy sauce based on your preferred level of sweetness.
- For added heat, you can increase the number of chilies or include spicier varieties like bird’s eye chilies.
This recipe brings out the best of tempeh’s texture, combining crispy, fried tempeh with a sweet and savory sauce that pairs perfectly with steamed rice. Enjoy this classic Indonesian dish for a quick and satisfying meal!
