Tempeh Orek
Juicy Indonesian tempeh in a sweet-and-spicy sauce with garlic, chili and sweet soy sauce kecap manis.
Ingredients
- tempeh500 g
- vegetable oil200 ml
- garlic3 cloves
- green chili pepper8 pcs
- galangal20 g
- bay leaves2 leaf
- sweet soy sauce kecap manis3 tbsp
- sugar0.5 tsp
- salt1 tsp
- water200 ml
Instructions
Cut the tempeh into cubes about 1.5 cm. Slice the garlic thinly, cut the green chili peppers on the diagonal, and lightly crush the galangal with the flat side of a knife.
Heat vegetable oil in a deep skillet over medium-high heat. Fry the tempeh for 5–7 minutes, turning, until the cubes turn golden; transfer to a plate.
Drain off the excess vegetable oil, leaving about 3 tbsp in the skillet. Add the garlic, galangal and bay leaves, and fry for 1–2 minutes until the garlic becomes fragrant.
Add the green chili peppers and fry for another 1 minute to soften them slightly.
Pour in the water, add the kecap manis sweet soy sauce, sugar and salt. Stir and bring the sauce to a boil.
Simmer the sauce over low heat for 3–5 minutes, until it thickens slightly and becomes glossy.
Return the fried tempeh to the skillet, toss with the sauce and heat through for 2–3 minutes, so the sauce evenly coats the cubes. Serve the tempeh orek hot with rice.
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