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Tempe orek
Matchsticks of crisp tempeh tossed in a sticky, sweet-hot glaze of kecap manis, garlic and chilli
Across Java, tempe orek is the side dish every household keeps in a tub: crisp sticks of tempeh fried and then tossed in a sweet-salty glaze of kecap manis, palm sugar, garlic and chilli. It goes into lunch boxes with plain rice, onto nasi campur plates, and lasts several days without losing its chew, which is why student boarding houses and office canteens rely on it. Some cooks add peanuts or green beans; this version stays classic. Chef's tip: fry the tempeh sticks properly crisp before glazing and keep the glaze to a thick syrup, so the tempeh stays crunchy rather than going soft.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Heat ¾ cup vegetable oil in a wok over a medium-high heat. Fry 10 ½ oz tempeh in two batches for 4–5 minutes each, stirring now and then, until deep golden and crisp, and it sounds hollow when stirred. Drain on kitchen paper.
10 minStep 2: Pour off all but 2 tbsp oil. Over a medium heat, fry 4 shallots, 3 cloves garlic, 2 red chillies and 3 red bird's eye chillies for 2–3 minutes until the shallots are soft and golden at the edges. Add ¾ in galangal and 2 Indonesian bay leaves (daun salam) and stir for 30 seconds until fragrant.
3 minStep 3: Add 1 oz palm sugar, 3 tbsp kecap manis (sweet soy sauce), 1 tsp tamarind paste, ½ tsp salt and 3 tbsp water. Let it bubble for about 1 minute until it thickens to a sticky syrup that coats the spoon.
1 minStep 4: Tip the tempeh back in and toss over a low heat for 1–2 minutes until every stick is glazed and the pan is almost dry. Too much liquid left is the usual mistake; the tempeh then softens overnight.
2 minStep 5: Pick out the galangal and bay leaves, if you like. Serve warm or at room temperature with rice. It keeps for 4 days in a sealed tub in the fridge.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 17 g
- Carbs
- 22 g
- Fat
- 19 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tempe orek take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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