← Nouns Cooking · Indonesian & Filipino

Ingredients

• 300 g Tempeh, cut into thin matchsticks
• 100 ml vegetable oil, for frying
• 4 Shallot, thinly sliced
• 3 cloves Garlic, thinly sliced
• 2 cm piece Galangal, sliced and bruised
• 2 salam or bay leaves
• 2 Red chilli, sliced on an angle
• 3 Bird's eye chilli, sliced (optional)
• 3 tbsp Kecap manis (sweet soy)
• 1 tbsp Palm sugar, grated
• 1 tsp Tamarind paste
• ½ tsp Salt
• 3 tbsp Water

Method

1. Heat the oil in a wok over medium-high heat and fry the tempeh in two batches for 5–6 min each, stirring, until golden and crisp. Drain on paper.
2. Pour off all but 2 tbsp of oil. Fry the shallots, garlic, galangal and bay leaves over medium heat for 2–3 min until golden, then add the chillies for 1 minute.
3. Stir in the kecap manis, palm sugar, tamarind, salt and water and let it bubble for 1 minute until syrupy.
4. Return the tempeh and toss for 2 min until every piece is coated in a sticky, glossy glaze. Serve warm or at room temperature with rice.

Tips

• Tempe orek keeps for 3 days in a sealed box in the fridge and is great in lunchboxes.
• Kecap manis is usually made with wheat; use a gluten-free brand or tamari mixed with palm sugar if needed.

Sources

Written in our own words after cross-checking these recipes:

ProVeg International Cuisine Magazine