Dry Tempeh Recipe (orek Tempe)

Ingredients

• Tempeh, cut into matchsticks - 1 board (450 grams)
• Large red chilies, seeds removed and sliced ​​obliquely - 2 pieces
• Brown sugar, comb - 1 tbsp
• Tamarind water - 1 tbsp
• Salt - 1 tsp
• Galangal, geprek - 1 segment
• Bay leaf - 2 pieces
• Citrus leaves, thinly sliced ​​- 2 pieces
• Boiled water - 50 ml
• Right amount of oil
• Ground spices:
• Shallots - 8 cloves
• Garlic - 6 cloves
• Dried red chilies, soaked until fluffy - 2 pieces
• See Mother's Recipe Version

Plans

• Heat a lot of oil and fry the tempeh slices until dry. Drain well.
• Heat a little oil, fry the ground spices for a while.
• Add brown sugar, tamarind water, sugar, salt, galangal, and bay leaf. Mix well.
• Add a little water, let it thicken. Adjust the taste.
• Turn off the heat, let it sit for a while.
• Enter the dry fried tempeh, sliced ​​red chili and sliced ​​​​orange leaves, stir until blended. Chill.
• Put and store in an airtight jar.
• 1. Use low-medium heat and plenty of oil when frying the tempeh, making sure the tempeh is completely dry when removed.

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