Orak Arik Tempe: Indonesian Stir-Fry Recipe

Introduction

Orak arik tempe is a quintessential Indonesian dish that embodies the vibrant, bold flavors characteristic of Southeast Asian cuisine. Celebrated for its simplicity and depth of taste, this stir-fry showcases tempeh—a traditional fermented soybean cake—paired with aromatic herbs, spices, and dried anchovies (teri) that lend a savory, umami-rich profile. This dish is not just a testament to Indonesia’s culinary ingenuity but also an accessible, nutritious, and versatile meal that can be served as a main course or as a flavorful side. Its origins trace back to humble home kitchens across Indonesia, where resourcefulness and tradition blend to create comforting, satisfying fare. At Love With Recipes, we aim to bring you authentic, detailed recipes that honor culinary heritage while providing guidance for home cooks to master these flavors confidently.

Time

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: Approximately 35 minutes

Needed Equipment

• Cutting board and sharp knives
• Medium mixing bowls
• Frying pan or wok (preferably non-stick)
• Slotted spoon or spatula for frying
• Measuring spoons and cups
• Garlic press or mortar and pestle (optional, for smashing ginger)
• Kitchen tongs or chopsticks for handling ingredients
• Paper towels for draining excess oil
• Serving plates or bowls

Tags

• Indonesian Cuisine
• Vegetarian Option
• Fermented Foods
• Stir-Fry
• Seafood
• Spicy
• Gluten-Free
• Quick & Easy

Serving Size

Serves 2-3 people as a main dish or 4-5 as a side dish. Ideal for family meals, casual gatherings, or meal prepping.

Difficulty Level

Intermediate. Requires familiarity with stir-frying techniques and handling multiple ingredients simultaneously to achieve optimal flavor and texture.

Allergen Information

Dietary Preference

Vegetarian (if eggs or fish are omitted), Vegan (if fish and fish-based ingredients are replaced with plant-based alternatives), Dairy-Free, Nut-Free

Course

Main Course, Side Dish

Cuisine

Indonesian

Ingredients

Instructions

1. Preparing the Tempeh

Begin by selecting fresh, firm tempeh. Using a sharp knife, slice the tempeh into your preferred size—either thick slabs or thin strips, depending on texture preference and presentation style. Ensure uniformity in size to facilitate even cooking. Place the sliced tempeh in a bowl or plate for ease of handling.

Heat a generous amount of vegetable oil in a frying pan or wok over medium heat—aim for around 350°F (175°C) if using a thermometer, but visual cues like shimmering oil and gentle bubbling suffice. Carefully add the tempeh slices to the hot oil. Fry the tempeh until golden brown and crispy on all sides, turning as necessary with tongs or a spatula. This process typically takes about 3-4 minutes per batch, but monitor closely to prevent burning.

Once fried to perfection, remove the tempeh using a slotted spoon or tongs, and drain excess oil on paper towels. Set aside in a warm spot or covered container to retain temperature while you prepare the rest of the dish.

2. Frying the Teri (Dried Anchovies)

In the same pan, add a bit more oil if necessary, and heat to medium-high. Carefully add the dried anchovies (teri), spreading them out evenly. Fry until they become crisp and slightly browned, about 2-3 minutes, stirring occasionally to prevent sticking or burning. The frying process enhances their flavor and texture, adding a savory umami depth to the dish.

Using a slotted spoon, transfer the crispy teri to paper towels to drain excess oil. Set aside with the fried tempeh.

3. Sautéing Aromatics

Reduce heat to medium. In the same pan, leave behind a small amount of oil—enough to sauté the aromatics. Add the sliced onion and sauté until translucent and fragrant, about 2-3 minutes. This step is crucial for building the flavor foundation of the dish.

Add the smashed ginger, kaffir lime leaves, and bay leaves. Stir well to infuse their aromatic oils into the hot oil. Allow the herbs and spices to cook for about 1 minute until fragrant, stirring frequently to prevent sticking or burning.

4. Incorporating Chilies

Next, add the sliced red chilies and bird’s eye chilies to the pan. Stir-fry the mixture for about 2-3 minutes, allowing the chilies to soften slightly and release their heat and aroma. Be cautious: the bird’s eye chilies are particularly spicy, so adjust their quantity based on your heat tolerance. For milder flavor, remove the seeds or halve the chilies before adding.

This step provides the dish with its characteristic heat and vibrant color, balancing the earthiness of the tempeh and the savory depth of the teri.

5. Combining Ingredients and Final Seasoning

Gently add the fried tempeh and crispy teri into the aromatic mixture. Stir carefully to ensure all pieces are coated and evenly distributed. Drizzle the soy sauce over the mixture, stirring to incorporate. Taste and add salt as needed—remember, soy sauce already adds saltiness, so adjust accordingly.

Allow the mixture to stir-fry for an additional 2-3 minutes, giving time for the flavors to meld and the ingredients to become perfectly integrated. The dish should be hot, fragrant, and slightly sticky with the soy sauce coating the ingredients evenly.

6. Serving

Transfer the orak arik tempe to a serving dish. It’s best enjoyed warm, accompanied by steamed jasmine or basmati rice to soak up the flavorful juices. For an authentic experience, serve with additional sambal or pickles on the side. Garnish with fresh herbs like chopped scallions or cilantro if desired for added freshness.

Preparation Tips

• Use fresh, firm tempeh for a crispy exterior and tender interior. If the tempeh is too fresh, steaming it briefly before frying can reduce bitterness.
• Adjust the spiciness by varying the number and type of chilies. Bird’s eye chilies are very hot—use gloves when handling them to prevent irritation.
• For added complexity, consider adding a splash of lime juice or a sprinkle of toasted sesame seeds before serving.
• If you prefer a vegetarian or vegan version, omit the teri or replace it with seasoned, crispy fried seaweed strips for a similar savory crunch.

Nutritional Information

Tips and Tricks

• To achieve maximum crispiness, fry tempeh in small batches and avoid overcrowding the pan.
• Use a high-quality soy sauce—preferably naturally brewed (kecap manis or kecap asin)—for richer flavor.
• For a more aromatic profile, add a splash of lime juice or a sprinkle of toasted coconut flakes just before serving.
• Store leftover tempeh in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet to regain crispiness.
• Experiment with additional vegetables like bell peppers, green beans, or bok choy for variation.

Add-ons

• Fried eggs or scrambled eggs for extra protein.
• Fresh herbs like cilantro, scallions, or basil for garnish.
• Sambal or chili paste for added heat and depth.

Side Dishes

• Steamed jasmine or basmati rice
• Indonesian sambal or chili sauce
• Fresh vegetable pickles (acar)
• Fried plantains or sweet potatoes for a sweet contrast

Improvements

• Add a touch of coconut milk or cream during stir-frying for a richer, creamier sauce.
• Incorporate chopped peanuts or cashews for crunch and added protein.
• Use smoked or flavored dried anchovies to vary the umami profile.
• Marinate tempeh briefly in soy sauce, garlic, and lime juice before frying for enhanced flavor.

Save and Store

Leftover orak arik tempe can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry or microwave until hot, and briefly stir-fry again to restore crispiness. For longer storage, freeze in portions—thaw thoroughly before reheating. Avoid overcooking during reheating to maintain texture.

FAQ

Can I make this dish vegan?

Absolutely. Simply omit the teri and ensure soy sauce is gluten-free and vegan. For added umami, consider adding mushrooms or vegan fish sauce substitutes.

Is tempeh gluten-free?

Tempeh is naturally gluten-free, but always check packaging to ensure no gluten-containing additives. Use gluten-free soy sauce if necessary.

Can I use fresh anchovies instead of dried teri?

Fresh anchovies can be used, but they require different preparation and cooking times. Dried teri gives a distinct flavor and texture that is traditional in Indonesian cuisine.

How spicy is this dish?

The spiciness depends on the amount and type of chilies used. Bird’s eye chilies are very hot—adjust quantity as per your heat tolerance.

What are good vegetarian substitutes for teri?

Use crispy fried seaweed strips, seasoned tofu cubes, or fried sliced mushrooms to mimic the savory crunch of teri.

Conclusion

Orak arik tempe exemplifies the rich culinary tapestry of Indonesia, balancing earthy, spicy, and savory flavors in a simple stir-fry. Its versatility allows it to be tailored to various dietary needs and flavor preferences, making it a staple that can be enjoyed by many. The combination of crispy fried tempeh, aromatic herbs, and spicy chilies creates a dish that is both comforting and exciting, perfect for quick weeknight dinners, festive occasions, or meal prep. With detailed guidance from Love With Recipes, mastering this traditional dish will deepen your appreciation for Indonesian cuisine and expand your culinary repertoire. Embrace the vibrant flavors and enjoy the authentic taste of Indonesia in your own kitchen.

References

• Indonesian Food & Cooking, by Sri Owen (2002)
• Authentic Indonesian Recipes, by William Wongso (2010)