Tempeh Orek

Ingredients

• 300g tempeh, cut into small cubes or matchsticks
• 3 tablespoons cooking oil
• 5 shallots, thinly sliced
• 3 cloves garlic, thinly sliced
• 2-3 red chilies (or green chilies), sliced diagonally (adjust to taste)
• 1-2 bird's eye chilies (optional, for extra heat)
• 2 bay leaves
• 2 cm galangal, bruised
• 3-4 tablespoons sweet soy sauce (kecap manis)
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon sugar (or to taste)
• 50ml water
• 1/2 teaspoon tamarind paste (optional, dissolved in a little water)

Instructions

1. Heat cooking oil in a pan or wok over medium heat. Fry the tempeh until golden brown and crispy. Remove and set aside.
2. In the same pan, reduce the oil if necessary, leaving about 2 tablespoons. Sauté the sliced shallots and garlic until fragrant.
3. Add the sliced red chilies, bird's eye chilies (if using), bay leaves, and bruised galangal. Sauté until the chilies are slightly wilted and all aromatics are fragrant.
4. Return the fried tempeh to the pan. Stir well to combine with the sautéed aromatics.
5. Pour in the sweet soy sauce, water, salt, sugar, and dissolved tamarind paste (if using).
6. Stir continuously until the sauce thickens and evenly coats the tempeh. Cook until the liquid has almost evaporated and the tempeh is well-coated and glossy.
7. Taste and adjust seasoning if necessary.
8. Remove from heat and serve hot with rice.