Orek Tempe (Sweet Soy Tempeh)

Tempeh — soybeans fermented and pressed into cakes — has been a protein of Java for centuries, long before it became trendy abroad. Orek tempe is the everyday way to cook it: cubed, fried until golden, then tossed in sweet soy with chilies and shallots. It is the side dish that shows up without fanfare and quietly empties the rice pot, and it is one of the first things many Indonesians miss when they travel.

Sweet, savory, and just a little fiery

The tempeh turns crisp at the edges and chewy within, catching a glossy glaze of kecap manis that balances the heat of fresh chilies and the fragrance of shallots and bay leaves. It is wonderful warm, and maybe even better at room temperature, when the glaze has had time to soak in. It keeps for days in the fridge, which makes it the best kind of cooking — make once, enjoy all week.

Craving more? Explore all Indonesian Kitchen recipes.

Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

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