Tempe Orek (Indonesian crisp sweet&sour tempe)

Since I started my german class and the place has no microwave, I need to always think of food that I can eat cold or room temperature. And this sweet sour tempe is perfect! It can be eaten with rice both cold and warm, as a side dish, or as a snack.


Total Time: 40 minutes

Serving: 4


400 g               Tempe, cut in small-thin slices

50 g                 peanuts (optional)

250 ml             vegetable oil



4                      shallot, thin-sliced

3                      garlic, thin-sliced

1 cm                galangal, crushed

2                      chilies, sliced

3-4                   lime leaf

4 tbsp              sweet soy sauce

2 tbsp              tamarind, dissolved in ¼ cup of hot water

10 g                 palm sugar, choppedDSC02177.JPG


  • Heat up the vegetable oil in a wok/deep frying pan on medium-high.
  • Deep fry tempe until golden brown. Set aside on a kitchen paper.DSC02181.JPG
  • Deep fry peanuts until brown. Set aside on a kitchen paper. (optional)DSC02183.JPG
  • Heat up the wok on medium-high with a few spoon of vegetable oil, throw in garlic, shallots, chilies, galangal, and lime leaves. Stir for about 1-2 minutes until it’s fragrant.DSC02184.JPGDSC02185.JPG
  • Add in the rest of the sauce ingredients, stir for a few minutes until it’s boiling.DSC02186.JPGDSC02187.JPG
  • Turn down the heat to medium-low, throw in the fried tempe and peanuts.DSC02191.JPGDSC02192.JPG
  • Stir for another 3-4 minutes until the sauce is well absorbed and it looks slightly sticky. Ready to serve.DSC02194.JPGDSC02196.JPG

2 thoughts on “Tempe Orek (Indonesian crisp sweet&sour tempe)

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