Thin strips of tempeh are fried until golden brown, then briefly simmered in a sauce of kecap manis, chili, and tamarind. Serve with rice and refreshing cucumber: the sweet, savory, and sour flavors stay nicely balanced.
Orek tempeh is an Indonesian preparation in which tempeh is fried in strips and mixed with seasonings. The name is used for several variations; this basah version keeps some sauce around the tempeh, rather than frying the strips until completely dry and sticky. The dish has a Javanese influence: kecap manis adds a deep, sweet-savory flavor, while tamarind balances it with a light, fruity tartness. Chili brings some heat, but shouldn’t mask the flavor of the tempeh.
Tempeh has a firm, nutty flavor and a compact texture. Thin strips develop more browned edges in the pan than large cubes, while keeping their distinctive bite. Fry them in a single layer and give them time to color; if the pan is too crowded, they’ll simmer rather than fry. Cook in batches if needed. Take the tempeh out of the pan before gently frying the shallot and garlic, so they cook slowly and don’t burn while the tempeh browns.
Kecap manis is a thick, sweet Indonesian soy sauce, and it’s key here to both the flavor and the shine of the sauce. Regular soy sauce isn’t a direct substitute. If kecap manis isn’t available, you can mix soy sauce with a little brown sugar or palm sugar; taste the sauce and adjust the tamarind, since the sweetness and thickness will be different. Tamarind paste varies in tartness from brand to brand, so it’s best to start with a little. A splash of water helps distribute the seasonings and keeps the kecap from sticking to the bottom too quickly.
The cucumber is more than a fresh splash of color alongside the dish: its crisp, cool flavor cuts through the sweet sauce and makes every bite feel lighter. Serve the tempeh strips as soon as the sauce clings to them but they’re still tender and glossy. With white rice, this makes a complete meal; for a fuller plate, you could add a simple vegetable, for example, without crowding out the sauce with extra flavors. Leftovers can be stored covered in the refrigerator and reheated until piping hot throughout. The cucumber is best served fresh.
Rinse the rice until the water is mostly clear. Put the rice and 225 ml water in a pan and bring to a boil. Turn the heat to low, cover, and simmer gently for 10–12 minutes, or follow the package instructions. Remove from the heat and leave covered while you prepare the tempeh.
Cut the tempeh into thin strips about 5 cm long. Heat the oil in a large frying pan over medium-high heat. Fry the tempeh in a single layer for 6–8 minutes, until golden brown; cook in batches if needed. Transfer it out of the pan and let it drain briefly.
Mix the tamarind paste with 1 tbsp water. Leave about 1 tbsp oil in the pan and gently fry the shallot for 2 minutes. Add the garlic and chili and fry for another 30 seconds.
Stir in the kecap manis, tamarind mixture, and 50 ml water. Let the sauce simmer briefly. Add the tempeh and toss until the sauce clings to it but is still glossy and not dry. Taste and add a little more chili if you like.
Cut the cucumber into thin slices or strips. Spoon the rice onto plates and serve with the tempeh and cucumber.
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