Tempeh Orek (Sweet Soy-Glazed Tempeh)

Method

1. 1

   Heat most of the sunflower oil in a wok until shimmering. Fry the tempeh matchsticks in batches, without crowding the pan, until deeply golden and crisp on all sides.

   💡 Crowd the wok and the tempeh steams instead of crisping — fry in batches if it doesn't fit in one layer.

2. 2

   Lift the tempeh onto paper towels to drain and stay crisp.

3. 3

   Pour off all but a spoonful of the oil. Add the shallot, garlic, chili and galangal and fry over medium heat until softened and fragrant, 2-3 minutes.

4. 4

   Stir in the kecap manis and a splash of water; simmer until it reduces to a thick glaze that coats the back of a spoon.

5. 5

   Toss the fried tempeh through the glaze until every piece is coated.

   💡 Glaze at the end and serve soon — crispness is on the clock.

6. 6

   Serve immediately while still crisp — this is the everyday side dish that quietly outshines the mains.