Tempeh Orek with Peanut, Chili, Garlic, and Shallot

Name: Tempeh Orek with Peanut, Chili, Garlic, and Shallot
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 150 g Tempeh; 50 g Peanuts; 5 pieces Dried red chili; 2 cloves Garlic; 2 bulbs Shallot; 1/2 tsp Salt; 1 tsp Sugar; 2 tbsp Cooking oil

Soegianto @soegia

Jakarta, Indonesia

This is Tempeh Orek! It starts with Tempeh (TEM-peh), an ancient, protein-rich food made from fermented whole soybeans in Java.

We slice the tempeh thin and fry it until it’s perfectly crunchy (kering). This ensures it stays crisp when coated in the sweet-savory glaze.

The flavor comes from a simple but powerful mix: sautéed garlic, shallots, and chili, tossed with the crispy tempeh, crunchy peanuts, and sticky sweet soy sauce (kecap manis).

For Indonesians, this dish is essential. Its intense, balanced flavor is the perfect partner to plain white rice or Nasi Uduk (coconut rice), turning a simple meal into a satisfying, everyday comfort.

This is Tempeh Orek! It starts with Tempeh (TEM-peh), an ancient, protein-rich food made from fermented whole soybeans in Java.

We slice the tempeh thin and fry it until it’s perfectly crunchy (kering). This ensures it stays crisp when coated in the sweet-savory glaze.

The flavor comes from a simple but powerful mix: sautéed garlic, shallots, and chili, tossed with the crispy tempeh, crunchy peanuts, and sticky sweet soy sauce (kecap manis).

Soegianto @soegia

Jakarta, Indonesia

This is Tempeh Orek! It starts with Tempeh (TEM-peh), an ancient, protein-rich food made from fermented whole soybeans in Java.

We slice the tempeh thin and fry it until it’s perfectly crunchy (kering). This ensures it stays crisp when coated in the sweet-savory glaze.

The flavor comes from a simple but powerful mix: sautéed garlic, shallots, and chili, tossed with the crispy tempeh, crunchy peanuts, and sticky sweet soy sauce (kecap manis).

This is Tempeh Orek! It starts with Tempeh (TEM-peh), an ancient, protein-rich food made from fermented whole soybeans in Java.

We slice the tempeh thin and fry it until it’s perfectly crunchy (kering). This ensures it stays crisp when coated in the sweet-savory glaze.

The flavor comes from a simple but powerful mix: sautéed garlic, shallots, and chili, tossed with the crispy tempeh, crunchy peanuts, and sticky sweet soy sauce (kecap manis).

Saved

Ingredients

25 minutes

2 servings

150 gTempeh
50 gPeanuts
5 piecesDried red chili
2 clovesGarlic
2bulbs Shallot
1/2 tspSalt
1 tspSugar
2 tbspCooking oil

Saved

Steps

25 minutes

1

Slice tempeh into thin strips. Heat oil in a pan, fry tempeh until golden and crispy. Remove and set aside.
2

In the same oil, fry peanuts until fragrant. Remove and set aside.
3

Thinly slice garlic and shallot. Fry garlic, shallot, and dried chili until aromatic.
4

Return tempeh and peanuts to the pan, add salt and sugar, and toss well.
5

Serve warm or at room temperature.

Tips

Adjust the amount of dried chili to control the spiciness.

Saved

Cooksnaps

Saved

Soegianto @soegia

on November 29, 2025 04:31

Jakarta, Indonesia

Catatan saya pemula belajar untuk mengembangkan otot masak saya sehingga bisa memenangkan hati anak-anak saya ^^Ada banyak percobaan dan pengembangan dari hidangan yang dimasak, masak jadi makin menyenangkan :)makin mudah untuk simpan catatan memasak yang saya tulis dari sudut pandang saya si pemula.