Editorial sample recipeIndonesianbeginnerveganvegetariandairy-free

Tempe Orek (Sweet Soy Glazed Crispy Tempeh)

Name: Tempe Orek (Sweet Soy Glazed Crispy Tempeh)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 300 g Fresh tempeh, cut into 1/2-inch cubes; 3 tbsp Sweet soy sauce (Kecap Manis); 4 pcs Shallots, thinly sliced; 3 cloves Garlic, thinly sliced; 1 pc Red chili, sliced diagonally; 1 inch Galangal knob, bruised; 2 pcs Bay leaf; 3 tbsp Vegetable oil

Crispy golden cubes of tempeh coated in a sticky, sweet, and savory caramel glaze infused with shallots, galangal, and bay leaf.

Prep: 10 min
Cook: 15 min
Total: 25 min

AI-generated illustration of Tempe Orek (Sweet Soy Glazed Crispy Tempeh)

AI illustration

Technique to learn

Shallow-Crisp Glaze

Crisping plant proteins in hot oil first to build texture before coating rapidly in a reduced sweet glaze.

Instructions

Step 1: Heat vegetable oil in a pan over medium-high heat.
Step 2: Add tempeh cubes and shallow-fry for 6 to 8 minutes, turning regularly until golden brown and crispy; remove tempeh and set aside.

Step 3: In the remaining oil, sauté shallots, garlic, sliced red chili, galangal, and bay leaves for 3 minutes until softened.

Step 4: Reduce heat to medium-low, pour in sweet soy sauce and 2 tablespoons of water, stirring until it bubbles into a sticky syrup.

Step 5: Return crispy tempeh to the pan and toss rapidly for 1 minute until every piece is coated in glaze.

Cooking tips

Ensure tempeh is shallow-fried to a clear crunch before glazing so it stays crispy when syrup coats it.
Keep heat low when bubbling kecap manis to avoid scorching the sugars.
Original home-cooking adaptation inspired by Indonesian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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