Cook Rahel Stephanie’s Fragrant Javanese Tempe Orek This Weekend

Tempe orek is one of Indonesia’s most beloved ways of enjoying tempe. This Javanese dish is a staple that marries tender, nutty tempe with fragrant spices to create something rich and deeply comforting. Made with simple ingredients yet bold in flavour, it transports you to the heart of dining tables across Indonesian homes. Growing up, I’d often come home to find this dish on the kitchen counter, ready to be enjoyed with steaming rice – a taste of warmth and familiarity that never fades.

Serves 4

Ingredients

• 500g tempe, cut into cubes
  
• 3 banana shallots, or 5 small Asian shallots, sliced
• 3 cloves garlic, sliced thinly
• 2-3 red chili, sliced diagonally (de-seeded if you wish it to be less spicy)
• 1-inch galangal, bruised
• 5 makrut lime leaves, stems removed
• 1 lemongrass, bruised
  
• 1.5 tbsp kecap manis
• 1/2 tbsp soy sauce
• Salt and sugar to taste

• Neutral oil to deep fry and saute
  

Directions

Preheat 2 inches of oil in a large pan, heated to 170 degrees celsius. If a thermometer isn’t available, a wooden spoon or chopstick dipped into the oil will bubble once the oil is hot enough. Deep fry the tempe until it reaches a golden brown. Drain the fried tempe and set aside.

Heat 2 tbsp oil in a pan. Add the shallots, garlic, chili, lemongrass, galangal and makrut lime leaves, sauteing until fragrant.

Add the fried tempe, kecap manis and soy sauce, plus salt and sugar to chase. Mix well and add about 3 tbsp water. Continue cooking, mixing occasionally, until the seasoning is well-absorbed. 

Remove from heat and serve immediately, or at room temperature, with some steaming hot rice. 

All photography by Rahel Stephanie, founder of the Spoons supper club. Read more of her writing and recipes on Something Curated here.