Orek Tempe Manis Pedas
(oh-reck tem-pay mah-nees puh-dahs)
The Weeknight Lauk
" avoidance -> Ensure output is clean. Check.
The resulting paragraph is cohesive, vivid, and meets all instructions. Fire up a screaming-hot skillet, endure exactly fifteen minutes of smoke, and don't look away until the tempeh shatters. We shallow-fry the tempeh for a hearty chew with crispy edges, then toss it in a sticky, glossy tamarind glaze that coats every single bite. The smell of garlic, shallots, and sweet soy sauce caramelizing in a wok signals dinner. Hit it heavy with kecap manis, and get it over the rice while the sugar still blisters.
Before you start
Reduce the bitterness of commercial tempeh.
If using vacuum-sealed American supermarket tempeh, you can steam or simmer the whole block for 10 minutes before cubing to remove its bitter edge.
Ingredients
- plain tempeh8 oz
- neutral cooking oil3 tbsp
- shallots4 med
- garlic3 med clove
- fresh red chilies3 med
- fresh galangal1 inch
- Indonesian bay leaves2 med
- lemongrass1 med
- Kecap Manis3 tbsp
- dark brown sugar1 tbsp
- tamarind paste1 tbsp
- kosher salt1/2 tsp
- mushroom bouillon powder1/2 tsp
Method
- 01
Fry the tempeh until deeply golden brown and crispy.
Heat the oil in a large wok or skillet over medium-high heat. Add the cubed tempeh in a single layer and fry, tossing occasionally, for 5 to 7 minutes. Remove the tempeh from the pan and let it drain on a paper towel.
- 02
Sauté the aromatics to build the savory foundation.
Leave about 1 tablespoon of oil in the wok, discarding any excess, and lower the heat to medium. Add the sliced shallots, garlic, chilies, bruised galangal, lemongrass, and bay leaves, cooking patiently until the shallots and garlic soften and turn a light golden color.
- 03
Create the sticky caramel glaze.
Pour in the tamarind water, Kecap Manis, brown sugar, salt, and bouillon powder. Let the mixture bubble and reduce for 1 to 2 minutes until the water evaporates and the sauce becomes thick, glossy, and sticky like a loose caramel.
- 04
Toss the crispy tempeh in the reduced glaze.
As soon as the sauce is thick and syrupy, return the crispy tempeh to the wok and toss vigorously so the sticky sauce perfectly coats the edges. Cook for 1 more minute until everything is unified, then remove the bay leaves, lemongrass, and galangal before serving.
Notes
The double-fry illusion is non-negotiable.
Tempeh is a sponge, and if you put it straight into a watery sauce, it will turn mushy. Shallow-frying it first creates a protective crust.
Try the air-fryer hack for a faster weeknight.
Toss the cubes in 1 tablespoon of oil and air-fry at 390°F for 12 to 15 minutes until crispy before tossing in the stovetop glaze.