Chef-tested recipe
Crisp tempeh glazed with shallots, garlic, chilli, galangal, lemongrass, lime leaf, tamarind, palm sugar, and kecap manis
Tempe orek is an Indonesian preparation of fried tempeh tossed with a sweet, savoury, and spicy kecap-based seasoning. For the dry style, tempeh is cut small and fried until crisp before meeting shallots, garlic, chilli, galangal, lemongrass, makrut lime leaf, tamarind, palm sugar, and kecap manis. The glaze must be reduced before the tempeh returns to the wok so the pieces stay crisp rather than steam. It is naturally plant-based when the sweet soy sauce and packaged seasonings are checked.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 25 mins
- Cook Time
- 40 mins
- Total Time
- 1 hour 5 mins
- Cuisine
- Indonesian Javanese
- Course
- Main dishes
- Cooking Method
- Tempeh frying, aromatic stir-frying, glaze reduction, and rapid coating
- Difficulty
- Intermediate
- Best Served With
- Best served with steamed rice, sayur asem, cucumber, tomato sambal, sautéed greens, lime, and plain tea.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Carbon-steel wokpaid link
- Deep frying potpaid link
- Kitchen thermometerpaid link
- Wire cooling rackpaid link
- Slotted spoonpaid link
- Fine-mesh strainerpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the tempeh
- Fresh tempeh, cut into thin matchsticks: 1200 g
- Neutral vegetable oil for fryingpaid link: 1200 ml
- Fine sea saltpaid link: 5 g
For the aromatic glaze
- Shallots, thinly sliced: 300 g
- Garlic, thinly sliced: 45 g
- Long red chillies, thinly sliced: 90 g
- Bird’s-eye chillies, thinly sliced: 25 g
- Fresh galangal, lightly crushed: 50 g
- Lemongrass, white part bruised: 3 stalks
- Makrut lime leaves, finely shredded: 10 leaves
- Indonesian bay leaves or daun salam: 4 whole
- Kecap manis, verified plant-based: 220 ml Shop paid link
- Palm sugar, finely gratedpaid link: 100 g
- Tamarind pulppaid link: 65 g
- Warm water: 180 ml
- Fine sea saltpaid link: 6 g
For serving
- Steamed jasmine ricepaid link: 1200 g
- Cucumber, thinly sliced: 400 g
- Fresh lime wedges: 6 whole
Preparation Overview
Cut tempeh into evenly thin matchsticks and allow the surface to dry. Dissolve tamarind in warm water and strain out fibres. Slice shallots, garlic, and chillies before heating the oil. Verify that kecap manis contains no animal-derived flavouring and prepare a rack for draining.
Method
Heat the frying oil. Bring neutral oil to 170°C in a stable deep pot or wok.
Fry the tempeh. Cook tempeh in batches for 4 to 6 minutes until deep golden and crisp, then drain on a rack and season lightly.
Fry the sliced aromatics. Leave 60 ml oil in a clean wok and cook shallots and garlic until golden; lift out half for the final texture.
Add the chillies and herbs. Stir-fry red chilli, bird’s-eye chilli, galangal, lemongrass, lime leaves, and daun salam for 1 minute.
Build the glaze. Add strained tamarind water, kecap manis, palm sugar, and salt, then simmer until syrupy.
Test the reduction. Drag a spatula through the glaze; the path should stay open briefly before closing.
Coat the tempeh. Add crisp tempeh and toss rapidly over medium heat until every piece is thinly glazed.
Finish dry. Return reserved fried shallot and garlic, toss for 30 seconds, and remove galangal, lemongrass, and daun salam.
Serve. Transfer immediately and serve with steamed rice, cucumber, and lime.
Beginner Technique Notes
Dry tempeh before frying to reduce splattering and improve browning.
Fry in batches so the oil stays hot and the tempeh becomes crisp.
Reduce the sauce until syrupy before returning tempeh; a watery sauce softens it.
Palm sugar and kecap manis scorch easily, so lower the heat once the glaze thickens.
Remove tough galangal, lemongrass, and daun salam pieces before serving.
Tips and Variations
Cut tempeh into cubes for a softer orek basah style and keep more sauce.
Reduce bird’s-eye chilli while retaining long red chilli for colour.
Green beans can be added for a household vegetable variation.
Store the dry version uncovered until fully cool so condensation does not soften it.
Use Indonesian kecap manis for the correct caramel character rather than ordinary soy sauce plus sugar.
Serving Ideas
- Pile the glossy dark-brown tempeh matchsticks on a low plate and keep the red chilli, fried shallot, garlic, and green lime leaf visible.
Storage
Cool completely and refrigerate airtight for up to 4 days. Reheat in a dry wok or 190°C oven until at least 74°C. The dry style can be frozen for 1 month, though crispness will lessen.
Nutritional Value
Allergen Notes
Contains soy and may contain wheat gluten depending on the kecap manis. Tempeh and sauces may have sesame, peanut, or wheat cross-contact. Use dedicated frying oil for severe allergies.
Frequently Asked Questions
What is tempe orek?
It is Indonesian fried tempeh coated with a sweet, savoury, and often spicy aromatic glaze.
What is the difference between dry and wet styles?
Orek kering is crisp with a reduced glaze, while orek basah is softer and saucier.
Can I bake the tempeh?
Yes, but deep or shallow frying gives the characteristic crisp surface.
Is kecap manis plant-based?
Many brands are, but ingredient labels should be checked for flavourings and processing differences.
Why did my tempeh soften?
The glaze was probably too watery or the tempeh sat in it too long.
