Tempe Orek

- Diced tempe in sweet soy sauce -

Photo: Tempe orek kering

Tempe is a fermented soybean cake, closely related to tofu, but offering a very different texture. It's very popular in Indonesian cuisine, and delicious in a number of different dishes. One of the most popular ways to eat tempe is as "tempe orek," which is basically tempe, diced rather small, deep fried, and then stir-fried with garlic, chilis, and sweet Indonesian soy sauce. There are two different types of tempe orek: tempe orek basa, and tempe orek kering. Literally translated as "tempe orek wet," and "tempe orek dry," the difference between the two styles is basically how long you deep fry the tempe. For tempe orek basa (wet), you deep fry it simply until it's cooked through, but still soft, whereas for tempe orek kering (dry), you deep fry the tempe until toasty brown, and dried out rather.

Tempe orek is one of key dishes at Indonesian "Wartegs," short for "Warung Tegal," Wartegs are little, local Indonesian fast-food-type shops which sell rice, and a variety of Indonesian dishes, displayed in bowls or tupperware pots, where the customer typically just points to the different vegetables and various toppings they want for their rice. They are very popular spots for lunch, and a plate of food at a warteg should only cost $2-4 CAD at most.

Tempe orek is delicious with a wide variety of Indonesian sides or dishes, from a simple stir fry (cap cay) along with a fried egg and sambal, to more specific combinations of dishes, such as Nasi Uduk Betawi or Nasi Campur.

Photo: Deep fried tempe, sliced fresh chili and garlic, to make tempe orek (fried to kering/dry)

Tempe Orek

Serves 4 as a side or 2 as a main protein

Ingredients:

• 5 thick slices of tempe
• Oil for deep frying
• 3 hot chilis, sliced at an angle
• 3 cloves garlic, sliced
• 1-3 tbsp sweet soy sauce (kecap manis)
• Salt or chicken seasoning powder to taste

Directions:

1. Dice the tempe and deep fry in oil to desired readiness (cooked through, but moist for tempe orek basa, or until toasted and dry for tempe orek kering)
2. Remove from oil and drain over a plate
3. While tempe is draining, slice the chilis and garlic
4. In a large wok, lightly toast the chilis and garlic in oil
5. Add tempe, and season to taste with sweet soy sauce, and salt or chicken flavouring powder.
6. For Tempe Orek Kering: remove immediately once seasoned
7. For Tempe Orek Basa: After seasoning, add a little water (2-4 tbsp) to make a bit of a sauce.

Enjoy with rice, sambal, and other Indonesian bites, such as stir fry, an egg, prawn crackers, or whatever.