Authentic Indonesian Tempeh Orek

Craving a flavor blast? Make Authentic Indonesian Tempeh Orek! Fried Crispy tempeh in sweet & spicy, delicious homemade kecap manis (sweet soy sauce). Easy, protein-packed, 1-pan wonder, you’ll be blown away by the unique flavors in this Indonesian dish!

This is a continuation of the previous post regarding the trilogy of condiments to your Nasi Kuning, which are now Tempeh Orek, sambal tomat, Indonesian fried chicken, prekedel jagung (corn or potato fritters), and kerupuk udang (shrimp crackers)!

All about Tempeh

Tempeh is a staple ingredient in Indonesian cuisine. It’s a cheap and nutritious food ( actually, not so cheap if you stay away from Asia).

Firstly, The history of tempeh, tempeh originated in Indonesia centuries ago, possibly as early as the 16th century. To make tempeh involves soaking, cooking, and fermenting soybeans with the Rhizopus oligosporus mold. This process creates a cake with a nutty flavor and firm texture. Most tempeh in Indonesia is covered wrapped and sold in banana leaves.

Secondly, Health Benefits is no joking a.k.a countless.  Tempeh is a good source of plant-based protein, making it a valuable option for vegetarians and vegans. it’s also a good source of dietary fiber, vitamins, and minerals, including iron, calcium, and B vitamins. Then, The fermentation process in tempeh production increases the bioavailability of certain nutrients, making them easier for the body to absorb.

what does tempeh orek means?

Actually, You can make tempeh in many ways, even some people consume tempe in raw (not me), and for today’s recipe we will make tempeh orek. Tempeh Orek is a popular side dish known for its sweet, savory, and spicy flavor. It adds a delightful textural contrast to rice dishes like Nasi Kuning. Kind of my trilogy food from the previous post, Nasi Kuning, sambal tomat, Indonesian fried chicken,and now Tempeh orek.

 “Tempeh Orek” literally translates to “stir-fried tempeh” in Indonesian. Tempeh: refers to the main ingredient, a fermented soybean cake with a nutty flavor and firm texture. Orek: This word comes from the verb “mengorek,” which means “to stir-fry” or “to scramble.”

Therefore, “Tempeh Orek” directly describes the cooking method (stir-frying) a.k.a a sweet spicy stir fry tempeh.

Ingredients of Indonesian Tempeh Orek

• Tempeh (for Tempeh Oreak recipe): A fermented soybean cake with a nutty flavor and firm texture. It’s a staple protein source in Indonesia. While it is made from soybeans, it is nothing like tofu. It’s often funky-tasting and quite dense. It can be an acquired taste. I believe now tempeh can you find in most Asian store, they has become popular lately
• Shallot and Garlic; A pungent and aromatic herb that adds depth of flavor to the rice.both thinly sliced for tempeh orek.
• Curly Red Chili: These chilies add a vibrant red color and a medium spice level to the tempeh orek. You can adjust the amount based on your spice preference. to bring the heat! However, if you don’t want it to be spicy, you can omit the red chilli, but then it will be a slightly different version of tempeh kecap
• Cooking Oil: Oil is used to fry the tempeh and also sauteed shallot, garlic, and other aromatics to release their flavors.

Aromatic and Seasoning

• Bay Leaf: A dried bay leaf adds a subtle background herbal aroma, If you find it hard it’s okay to swap with curry leaves too.
• Lime Leaves: Kaffir lime leaves add a citrusy and slightly floral aroma to the tempeh orek. they can elevate the flavor profile. Anyway you can skip this part if you can’t find the ingredient
• Galangal : A root vegetable with a ginger-like flavor. It adds another layer of complexity to the aroma of the tempeh.
• Palm Sugar; This is a natural sweetener with a caramel-like flavor, used to balance the savory and caramelized to the dish. Feel free to use brown sugar
• Sweet Soy Sauce (Kecap Manis): A thick, sweet soy sauce used in Indonesian cuisine. It adds a unique combination of sweetness, savory notes, and a hint of umami to the tempeh orek. Kecap manis is sweet soy sauce. It’s thick, gloopy and sugary. It is an OG Indonesian ingredient and it wouldn’t be the same without it
• Tamarind water: A sour fruit pulp that can be used to add a touch of tanginess to the dish. For substitution, you can use lime juice
• Seasoning here I add Salt, Pepper and Chicken Stock Powder; They adjust to Enhances the overall flavor of the Tempeh orek
• Water

How to Make Indonesian Tempeh Orek

Start by soaking the tamarind in a small bowl filled with water. Set it aside to soften while you prepare the other ingredients.

Now we’re coming to the first step with Slice the tempeh into thin rectangles. Aim for a thickness of about 1/4 inch to ensure even cooking. Set the sliced tempeh aside for now. Cut tempeh into thin rectangles, set aside.

Then, Take your curly red chilies and slice them diagonally for a visually appealing presentation. And finely slice the shallot and garlic. Set these chopped aromatics aside with the tempeh.

Cooking tempeh

First, heat up your pan over medium heat. Add enough cooking oil to coat the bottom of the pan. Once hot, carefully add the tempeh slices and fry them until they turn golden brown on all sides. This process might take around 5-7 minutes per side, depending on the thickness of your tempeh slices. I like my tempeh to be dry and crispy

After that,  Once the tempeh is cooked through and beautifully golden brown, transfer it to a cooling rack.

Next, Reserve about 2 tablespoons of the cooking oil used for frying the tempeh. Over medium heat, sauté the chopped shallots, garlic, galangal, bay leaf, and lime leaves until they become fragrant and softened. This should take about 2-3 minutes.

Then, Pour in 1 tablespoon of the tamarind water you soaked earlier. Next, add the sweet soy sauce, palm sugar, salt, pepper, and chicken stock powder. Stir everything well and continue cooking until the sauce thickens and becomes slightly caramelized. This caramelization adds a rich depth of flavor to the dish.

Finally, add the cooked tempeh with the flavorful sauce. Gently stir everything together to ensure all the tempeh pieces are coated evenly. turn off the heat.

Yeay! It’s done. Transfer the delicious tempeh orek to a serving plate and enjoy it hot with your favorite rice dish Nasi kuning or vegetables.

Storing tempeh Orek

Your delicious tempeh orek can be enjoyed for days to come. Here’s how to keep it fresh:

• Room Temperature (3-4 Days): For optimal results, store your tempeh orek in an airtight container at room temperature. This works best in drier climates (not too humid).
• Refrigeration (Up to 2 Weeks): If your environment is humid, store your tempeh orek in the fridge in an airtight container. This will extend its shelf life to up to two weeks.
• Reheating: To reheat, simply warm your tempeh orek in a pan over low-medium heat until heated through.

However, Be aware that tempeh orek may lose some of its crispness the longer it’s stored. For the best experience, enjoy it fresh while it’s still deliciously crispy!

OTHER TEMPEH VARIATIONS YOU NEED TO TRY:

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