Orek Tempe Recipe
This menu is very familiar, usually as a complement to dishes of rice uduk, yellow rice, nasi lemak, and others. Usually the food menu is already packaged like that, but it's also possible to eat it with plain white rice.
This tempeh menu is simple and cheap, even the budget is not up to 10 thousand but when it comes to nutrition, all nutritionists agree that tempeh is one of the recommended sources of vegetable protein.
So, this time I want to share one of my favorite orek tempeh menu, the sweetness is just right, and the place is really crunchy. Who knows it might inspire...
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| (Tempe Orek) |
Material:
200 gr tempeh
6 cloves of red onion
2 cloves of garlic
30 g brown sugar
1/2 tsp coriander powder
2 red chilies
2 lime leaves
1 bay leaf
1 piece of jam, mashed
3 cm galangal, geprek
1/2 tsp salt
1/4 tsp stock powder
1/2 tsp sugar
5 grams of tamarind dissolved in 2 tablespoons of boiled water
oil for frying and sauteing
How to make tempeh orek:
- Cut the tempeh into match-sized pieces, or according to taste, then heat the oil, and fry the tempeh until dry.
- Coarsely grind the onion, garlic, and red chilies, set aside.
- Heat the oil for frying, stir-fry the ground spices, until fragrant then add the other spices, cook until the brown sugar becomes caramelized.
- Enter the tempeh that has been fried until dry, then stir until the spices are evenly distributed. Add salt, sugar, and powdered broth.
- Ready to be served.
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