Authentic Indonesian Tempeh Orek

This authentic Indonesian Tempeh Orek brings together savory sweet and slightly tangy flavors in one standout plant protein dish. Tempeh Orek is comfort food at its finest perfect for weeknight dinners or your next plant based feast. The aroma of fried shallots blending with palm sugar and sweet soy sauce instantly transports me to my grandmother’s kitchen where every family gathering included a heaping platter of this dish.

I first made this at home in an effort to bring a taste of my childhood back to my kitchen. The recipe came together so simply and since then it is always on rotation when I want an easy flavorful dinner that everyone will love.

Ingredients

• Tempeh: Brings hearty texture and protein for a healthy plant based meal. Always choose fresh tempeh that smells nutty not sour
• Shallot: Gives subtle sweetness and depth. Look for plump shallots with shiny skins
• Garlic: Provides savory base notes. Fresh cloves are best for aroma and taste
• Curly red chili: Offers a hit of spice. Use vibrant chilies with shiny skin for best heat and flavor
• Bay leaf: Infuses earthiness. Select dried bay leaves that are greenish brown not brittle
• Lime leaves: Add bright citrus note. For maximum aroma use fresh kaffir lime leaves
• Galangal: Gives mild citrusy bite. Use firm roots that smell peppery and spicy
• Palm sugar: Brings caramelized sweetness. Choose deep amber palm sugar for authentic flavor
• Sweet soy sauce: Coats the tempeh with a sticky glaze. Use thick kecap manis for rich taste
• Tamarind: For tangy notes. Soak seedless tamarind in water to extract pulp
• Water: Helps loosen the sauce and coat the tempeh evenly
• Salt: Heightens every flavor. Choose a fine sea salt for easy blending
• Pepper: Adds a gentle kick. Always use freshly cracked black pepper
• Chicken stock powder: Boosts umami depth. Vegetarian substitute works too
• Cooking oil: Needs to be neutral in flavor such as coconut or canola

Step-by-Step Instructions

Soak the Tamarind:

Combine tamarind and water in a small bowl. Press with a spoon to soften and make a tangy liquid. Set aside while you prepare the rest

Prep the Tempeh and Aromatics:

Slice the tempeh into thin rectangles. This helps each piece fry up crisp and absorb flavors. Slice curly red chilies diagonally for visual appeal and aromatic release. Cut shallots and garlic thin so they melt into the sauce

Fry the Tempeh:

Heat a generous amount of cooking oil in a pan over medium heat. Once hot add tempeh pieces and cook until deeply golden and crisp on all sides. Turn pieces as needed. Remove tempeh and drain thoroughly on a cooling rack for the best texture

Sauté the Spices and Herbs:

Pour off excess oil leaving two tablespoons in the pan. Over medium heat add sliced shallot garlic galangal bay leaf and lime leaves. Stir constantly until fragrant and softened about five minutes. This caramelizes aromatics and builds a flavorful base

Make the Sauce:

Add one tablespoon tamarind water sweet soy sauce palm sugar salt pepper and chicken stock powder to the pan. Mix well as the sauce bubbles and becomes syrupy about three minutes. The aroma will be sweet and enticing

Combine Tempeh and Finish:

Return fried tempeh to the pan. Gently fold it into the sauce for even coating. Cook another minute until the sauce clings and tempeh turns glossy

Turn off the Heat and Serve:

Move Tempeh Orek to a serving plate. Enjoy while warm as a main or side dish

My standout ingredient in this recipe is the sweet soy sauce. It turns humble tempeh into something truly craveable capturing all the sweet umami depth of Indonesian home cooking. One of my favorite memories is eating this with my cousins their mouths covered in that sticky delicious glaze as we raced to grab the last piece

Storage Tips

Tempeh Orek stores well in an airtight container in the fridge for up to four days. The flavors deepen and improve with time making leftovers even tastier. For longer storage freeze in small batches then thaw and pan fry briefly to restore the crispy finish

Ingredient Substitutions

If you cannot find galangal substitute young ginger root for a similar zing. In place of palm sugar light brown sugar works but try to find the real thing for best caramel flavor. Vegan chicken stock powder easily swaps in for traditional without losing umami depth

Serving Suggestions

Serve Tempeh Orek with steamed jasmine rice and fresh cucumber slices. Sprinkle chopped cilantro or toasted peanuts on top for extra crunch. It’s also delicious stuffed in wraps or spooned over a grain bowl

Cultural Notes

Tempeh Orek is a classic Javanese comfort food served both at home and as an offering in festivals. It reflects Indonesian cuisine’s genius for layering flavors and textures transforming everyday ingredients into something special. This dish is as much about sharing with loved ones as it is about savoring its sweet sticky bite

Make a double batch—Tempeh Orek tastes even better the next day and works for quick lunches or dinner repeats. Enjoy every bite of this satisfying Indonesian favorite!

Recipe Q&A

→ What is the key flavor in Tempeh Orek?

The main flavor comes from sweet soy sauce combined with garlic, shallots, palm sugar, and aromatics like galangal and lime leaves.

→ How do I get tempeh crispy?

Slice tempeh thinly and fry in hot oil until golden brown. Drain well to remove excess oil before mixing with spices.

→ Can I make this dish less spicy?

Yes. Use fewer chilies or remove their seeds to reduce heat without losing the signature flavor.

→ Is palm sugar essential?

Palm sugar offers authentic sweetness, but brown sugar can be substituted if needed, though flavor may differ slightly.

→ What can I serve with Tempeh Orek?

It pairs well with steamed rice, fresh vegetables, or as part of an Indonesian spread.