Tempe Orek (Indonesian Spicy Fermented Soy Beans)

Tempeh, also spelled tempe, a traditional fermented soybean product from Java, Indonesia, is a nutrient superfood. Protein-rich, full of probiotics, and packed with nutrients, it is one of the healthiest plant-based foods. In Malaysia, it is mainly used for Malay food (RENDANG KAMBING/MUTTON RENDANG). Tempeh has also gained recognition worldwide, including in Western meals.

The plain, humble taste of tempeh is delicious on its own. A sprinkle of salt and a quick fry makes it crispy and appetizing, a healthy snack by itself. It can also be added to masak lemak (turmeric coconut milk stew), made as sambal tempeh, or included in other dishes.

Tempeh Orek is a classic Indonesian dish. The tempeh is fried until crispy, then stir-fried with bay leaves (daun salam) and galangal (lengkuas), along with other common kitchen staples.

 

Spicy, sweet, mildly salty, and fragrant from the bay leaves and galangal, Tempeh Orek is a tasty side for rice (RICE-COOKER CUMIN RICE) or a healthy snack.

 

Ingredients

1 packet tempeh/fermented soybean - cut into squares 

Red chilies (to taste) - sliced

Green chilies (to taste) - sliced

Bird's eye chilies (optional) - sliced

6 garlic cloves - sliced

5 shallots - sliced

½ inch galangal - smashed

2 bay leaves

Sweet thick soy sauce - as needed

Salt - to taste

Oil - as needed

Method
Fry the tempeh in heated oil until crispy on the outside.
Dish out and set aside. 
Leave about 2 tablespoons of oil in the same wok. 
Sauté chilies, garlic, shallots, galangal, and bay leaves. 
Pour in sweet thick soy sauce.
Add fried tempeh and stir in. 
Add salt. 
Stir fry for a few more minutes.
Dish out.