Main course · Indonesian

Tempe Orek

Crisp tempeh coated quickly in a sticky sweet-savory glaze of kecap manis, palm sugar, tamarind, and chiles.

What you’ll need

• tempeh: 800 g
• kecap manis: 90 ml
• shallots: 150 g
• garlic: 18 g
• red chiles: 40 g
• palm sugar: 40 g
• vegetable oil: 60 ml
• water: 60 ml
• tamarind paste: 20 g
• salt: 5 g

How to make it

1. Cut the tempeh into 4 cm batons 5-7 mm thick. Thinly slice the shallots, garlic, and chiles.

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