Tempeh orek
Orek tempe
Javanese sweet-soy fried tempeh: crisp strips glazed with kecap manis, palm sugar, chilli and bay leaf.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Orek tempe.
- Prep
- 10 min
- Cook
- 15 min
- Rest
- None
- Total
- 25 min
- Difficulty
- Very easy
- Spice
- Mild
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Tempeh orek is tempeh cut into thin batons, fried until crisp, then tossed in a sticky glaze of kecap manis, palm sugar, shallot, garlic and chilli with a bruised bay leaf and a slice of galangal for fragrance. Done dry, the strips stay crunchy for days and work as a side or a snack; done wet, with more sauce and a splash of water, it is a soft, saucy dish for spooning over rice. This version is the dry kind, the one you find in a lunch box or a warung glass case. Fifteen minutes from board to table.
What you'll need
12 ingredients. Tap each one once it's out on the bench.
Ingredients
- Tempeh, cut into batons 5 mm thick400 g
- Kecap manis44 ml
- Palm sugar, grated15 ml
- Shallot, sliced3
- Garlic, sliced3 clove
- Fresh chilli, red, sliced on the diagonal3
- Galangal, one slice, bruised (optional)10 g
- Bay leaf, salam leaf if you have it2
- Tamarind, paste4.9 ml
- Neutral oil, for shallow frying150 ml
- Salt2½ ml
- Water30 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat the oil in a wok over medium-high heat. Fry the tempeh batons in two batches until deep golden and crisp, 4 to 5 minutes per batch. Drain on paper and salt lightly.
10 min
Tip: Crowd the pan and they steam. Give them room.
Step 2
Pour off all but 2 tablespoons of oil. Fry shallot, garlic, chilli, galangal and bay leaf until the shallot is soft and just colouring, 2 minutes.
2 min
Step 3
Add kecap manis, palm sugar, tamarind and water. Let it bubble until it thickens to a syrup that leaves a trail on the wok, about 1 minute.
1 min
Watch: The sugar goes from glaze to burnt in seconds. Low heat now.
Step 4
Return the tempeh and toss until every piece is coated and the glaze has set dry and shiny. Remove the galangal and bay. Serve warm or at room temperature with rice.
2 min
Nutrition
Per serving · estimate
- Calories
- 463 kcal
- Protein
- 9.3 g
- Carbs
- 21.6 g
- Fat
- 39.5 g
- Saturated fat
- 4.2 g
- Fibre
- 1.1 g
- Sugar
- 15.8 g
- Sodium
- 693 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Soy
- Wheat
- Vegan
- Vegetarian
- Dairy-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 11 November.
Substitutions
Tempeh → Firm tofu, pressed and cut into batons
Softer and less nutty; fry it longer to get a crust.
Tips
- A small handful of fried peanuts tossed in at the end turns it into kering tempe, the long-keeping version.
- It keeps a week in a jar at room temperature if you got it properly dry.
History & culture
Everyday Javanese food. It sits in the glass-fronted cabinet of every warung and padang-style counter next to the eggs and the sambal, and it goes into rice boxes for school and work. It is also a staple of nasi campur plates and of the vegetarian table, since tempeh is the cheap protein of Java and nobody treats it as a substitute for anything.
Tempeh is a Javanese invention, documented from the eighteenth century and probably older: soybeans fermented with Rhizopus mould into a firm cake. Kecap manis came later from Chinese-Indonesian soy producers. The two met in the home kitchen, and orek, meaning scrambled or stirred, is one of the simplest things done with them.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Tempeh orek take?
25 min all in — 10 min prep, 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 portions. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Soy, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegan, Vegetarian, Dairy-free.
7 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Wok, Chef's knife.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
Tempeh → Firm tofu, pressed and cut into batons. Softer and less nutty; fry it longer to get a crust.
What should I watch for?
The sugar goes from glaze to burnt in seconds. Low heat now.
Any tips from this recipe?
A small handful of fried peanuts tossed in at the end turns it into kering tempe, the long-keeping version. It keeps a week in a jar at room temperature if you got it properly dry.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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