Best Chilli Tempeh (orak arik) Indonesian recipe

We eat lots of tempeh at home. Tempeh is a traditional fermented soy product, originating from Indonesia, and is especially popular in Java. Tempeh is considered one of the superfoods as it has a high content of protein, dietary fiber, and vitamins.

My hubby and I love its unique taste and texture. Unlike tofu, it has a firm texture and it has a lovely nutty, earthy flavour.

Tempeh is very versatile and can be cooked in many different ways. I have tried and experimented with various ways of cooking tempeh but my hubby and I always come back to this recipe.




This chilli tempeh is the best tempeh recipe. Ever! It is called Tempeh Orak Arik in Indonesia. My previous helper, who is an incredible cook, used to make this all the time. This is how they do it back in her kampong in Indonesia.

She used to crush the garlic, shallots and chillies in the mortar and pestle into a paste and fry it in oil first. But I don't bother doing it anymore (yup, laziness) and I think this recipe still tastes as good. You could of course do this additional step to make it more of authentic Javanese cuisine.



Tempeh Orak Arik

 Ingredients:

3 packs (240g) tempeh - sliced thinly
1 tomato - cut to wedges
3 cloves garlic - minced
3 shallots - minced
5 red chillies - finely chopped
1 tsp tomato sauce
1 tsp oyster sauce
1 tbsp. kecap manis (Indonesian sweet dark sauce)
salt and pepper

Instructions:

  1. Deep fry sliced tempeh in batches until browned but not cooked fully, then drain on a wire rack or kitchen tissue
  2. Heat cooking oil in a wok, then sauté garlic, shallot and chillies until fragrant
  3. Add salt, pepper and tomato, cook until tomato has softened
  4. Toss in tempeh, tomato sauce, kecap manis, oyster sauce and do a few quick stirs until well incorporated
  5. Tempeh is done when it is lovely brown and sticky





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