Tempe Orek (Indonesian Style Tempeh in Sweet Spicy Soy Sauce)

Tempe or tempeh originated from Indonesia.

It is made out of soy beans, which are fermented and shaped into firm 'cakes' or blocks.

This traditional Indonesian food has become more and more popular worldwide because it is rich in protein and it makes for awesome vegetarian dishes.

One of these vegetarian dishes is Tempe Orek.  Tempe Orek is usually one of the condiments you get when you have Nasi Kuning (Indonesian Yellow/Turmeric Rice) or Nasi Uduk (Indonesian coconut rice).  But you can certainly enjoy this dish with some hot steamed white rice and fried shallots.

To make tempe orek, you will need to first cut up the tempeh blocks into bite-size sticks. These sticks are then deep fried, which improves their flavour and texture.  Deep fried tempeh become nutty and crispy.  Deep frying also ensures that the sticks won't break as easily when tossed in the sweet, spicy, almost-caramelised soy sauce.  So yummy!

Ingredients:

• 500 gr tempeh
• 100 gr shallots, minced
• 20 gr garlic, minced
• 35 gr palm sugar, shaved
• 2 bay leaves
• 1 stalk lemon grass, bashed and chopped into three
• 3 red chilies, chopped
• 3/4 tsp galangal powder
• 5 tbsp kecap manis (Indonesian sweet soy sauce)
• 1 tsp salt
• 1/2 cup water
• 4 cups of vegetable oil for deep frying

Tamarind Paste:

• 10 gr tamarind (seedless)
• 20 gr hot water

Method:

1. Prepare the tamarind paste by mixing the ingredients and leave it aside until the tamarind is dissolved.  If you are not using seedless tamarind, make sure you strain the paste first and get rid of all the seeds before adding it to the dish.
2. Cut up the tempeh blocks into bite-size sticks.  Heat up the oil in a pan on medium heat and deep fry the tempeh sticks in two batches until golden brown.  Drain on paper towel.
3. Leave 2 tbsp of oil in the pan and stir fry the shallots, garlic, bay leaves and lemon grass until fragrant on medium heat.
4. Add the palm sugar and mix well until dissolved. 
5. Add the kecap manis and stir for 2 minutes. Ensure to keep stirring to avoid burning.
6. Add in the deep fried tempeh sticks and stir well.  Ensure the sticks are all coated in sauce.  
7. Add in the water and give it a good toss. Then add in the tamarind paste, salt, chilli and the galangal powder.  Stir well for another 5 minutes.
8. Turn off the heat and it's ready!

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