Tempe orek
Tempe orek, from above
VegVeganJava

Tempe orek

Crisp tempeh strips glazed in sweet soy and chilli. Javanese lunchbox gold.

30 minTime
16 gProtein each
mediumSpice
Fermented in Java1 chapter · 1 min read

Make it your way

Grandma's wayCrisp tempeh, sweet soy glaze.
The original
281kcalsame
16 gproteinsame
4 gfibresame
30minutessame

Tempe orek.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Tempehin thin matchsticks
Cooking oil (vegetable oil)3 tbsp
Shallots4, sliced
Garlic4 cloves, sliced
Fresh red chillies (fresh red chiles)2, sliced
Galangala thumb, bruised
Bay leaf (indian bay leaf)1
Kecap manis2 tbsp
Jaggery2 tsp
Tamarinda small piece, soaked
Salta pinch
Water3 tbsp

Method

4 steps
  1. 1Fry the tempeh strips in oil until golden and crisp. Drain.
  2. 2In 1 tbsp of the oil fry shallots, garlic, chilli, galangal and bay leaf until fragrant.
  3. 3Add kecap manis, jaggery, tamarind water, salt and water and bubble until syrupy.
  4. 4Toss in the tempeh until coated and dry.
Serve it like this

Serve a heap beside rice and vegetables, or pack it in a lunchbox. Good warm or at room temperature.

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Make it a meal

What goes with Tempe orek: a bread or rice, a side, something to drink and something sweet.

Bread or rice Nasi uduk40 min
Bread or rice Jeera rice30 min
With a main Sayur lodeh45 min
With a main Ayam goreng kuning60 min
On the side Sambal terasi25 min
To drink Kokum sharbat25 min
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