Authentic Indonesian Tempeh Orek

Dig into this truly Indonesian Tempeh Orek, where sweet, tangy, and savory flavors mingle perfectly in every bite. This standout protein dish has serious comfort vibes, ideal when you want something cozy on a busy night or when the squad comes over. Whenever I catch that blend of caramelized shallots, sticky soy sauce, and palm sugar in the air, I’m zapped right back to my grandma’s place with the family lined up for giant platters just like this.

The first time I made this, I was hunting down those flavors from my childhood—so easy and so full of flavor, it instantly became a go-to for quick dinners everyone grabs seconds of.

Irresistible Ingredients

• Cooking oil: Use a neutral one like canola or coconut for frying
• Chicken stock powder: Adds rich, deep flavors—swap in the veggie kind if you'd like
• Pepper: Sprinkle on fresh black pepper for a hint of heat
• Salt: Levels up every ingredient—fine sea salt stirs in easiest
• Water: Loosens up the sauce to coat everything nicely
• Tamarind: Soak seedless tamarind in water for that bright, tangy edge
• Sweet soy sauce: Makes a glossy, sticky coating—go for thick kecap manis
• Palm sugar: Adds serious caramel flavor—look for deep golden brown blocks
• Galangal: Fresh roots should be spicy, firm, and kind of peppery
• Lime leaves: The greener and fresher, the stronger the citrus hit
• Bay leaf: Use whole, not brittle, leaves for earthy depth
• Curly red chili: Pick shiny, bright chilies for a solid but not overwhelming kick
• Garlic: Slice up fresh garlic for bold, savory flavor
• Shallot: Go for plump, shiny-skinned shallots—they bring sweetness and savory depth
• Tempeh: Pick nutty-smelling, fresh cakes for the best hearty bite

Mouthwatering Instructions

Time for Serving:

Slide your finished Tempeh Orek onto a platter. Scoop it up while it’s still warm—enjoy as your main or next to another dish.

Toss Tempeh with Sauce:

Add all your crispy tempeh into the bubbling pan. Gently stir so every piece gets shiny and coated. Give it another minute for that glossy look.

Whip Up the Sauce:

Drop in some of the tamarind water, sweet soy sauce, palm sugar, salt, pepper, and chicken stock powder—let it bubble until it thickens and turns syrupy, about three minutes. The smell? Absolutely mouthwatering.

Cook the Herbs and Spices:

Leave just two tablespoons of oil in your pan, toss in sliced shallots, garlic, galangal, bay leaf, and lime leaves. Keep stirring till soft and golden. You’ll know it’s ready when it smells crazy good—usually five minutes.

Fry the Tempeh:

Pour a bunch of oil into a pan and turn the heat to medium. Slide in the tempeh slices, cooking them till they’re completely crispy and golden. Flip them as you go. Lay them on a wire rack so they stay nice and crunchy.

Chop Everything Up:

Slice the tempeh thin so it crisps up. Cut chili into slanted pieces—they’ll look and smell amazing. Slice garlic and shallots super thin so they melt into your sauce.

Prep the Tamarind:

Soften tamarind in water with a little smashing action. Let it chill in the bowl while you get everything else ready.

My favorite thing in this dish has to be the sweet soy sauce—it makes plain tempeh kind of addictive and captures the deep, sweet flavor of homey Indonesian cooking. I still laugh remembering my cousins with sticky faces racing to nab the last piece off the plate.

Best Ways to Store

Stash leftovers in a tightly-sealed container in your fridge for up to four days. The taste gets even deeper and better after a day! Want to save some for longer? Freeze portions individually and give them a quick toss in a hot pan after thawing for that perfect crunch.

Ingredient Swaps

If galangal is missing at your store, just use young ginger for a similar zing. No palm sugar? Light brown sugar will do the trick—though palm sugar is the gold standard for real-deal caramel notes. Any vegan stock powder blends in great for full flavor, too.

Serving Ideas

Spoon Tempeh Orek over fresh jasmine rice with cold cucumber slices. Sprinkle on toasted peanuts or fresh cilantro for crunch. Want to mix it up? Try stuffing it in wraps or pile it on a grain bowl—it’s so versatile.

Behind the Dish

Tempeh Orek is a classic Javanese staple, loved at homes and served at festivals everywhere. It totally shows off how Indonesian food can play with flavor and texture, turning pantry basics into something seriously special. This meal is perfect for sharing, but don’t be afraid to sneak an extra bite yourself.

Honestly, make a big double batch—leftovers fly off the shelf and they’re even better for next-day lunches or quick dinners. Hope you love every single bite of this comforting favorite from Indonesia!

Foire aux questions sur la recette

→ What's the main taste in Tempeh Orek?

Sweet soy brings the biggest burst of flavor, but you'll really notice garlic, palm sugar, shallot, and fresh herbs like lime leaf too.

→ How can I make my tempeh turn out crunchy?

Cut it into thin pieces and fry in really hot oil until you see a deep golden color. Let them drain so they're not greasy before tossing them with the sauce.

→ Is it easy to make this less spicy?

Totally. Just pop out some chili seeds or toss in fewer chilis so it’s milder but still tasty.

→ Do I have to use palm sugar?

Palm sugar gives an authentic sweet hint, but you can swap in brown sugar. The taste will shift a bit, but it still works.

→ What sides go well with Tempeh Orek?

Go classic with steamed rice, fresh veggies, or add it to a big Indonesian meal spread.