Tempeh orek with green beans
Golden tempeh and green beans stir-fried with shallots, garlic, chilli and lemongrass, then coated in kecap manis and tamarind. Makes 4 servings; timings are estimates.
This Indonesian version of tempeh orek pairs crisp tempeh with green beans and a sweet-tangy, spicy sauce. Preparation and cooking times are estimates; serve it as a main or a side dish.
Ingredient allergens
Allergen listDocumented presence
-
Soybeans
Tempeh, Kecap manis
Depends on the product
-
Cereals containing gluten
Kecap manis
Ingredients without verified allergen data 12
Ingredients without verified allergen data: Green beans, Shallots, Garlic, Small red chilies, Lemongrass, Makrut lime leaves, Peanut oil, Salt, Water, Tamarind paste, Palm sugar, Black pepper.
Method
- 01
Brown the tempeh
Preheat the oven to 220 °C. Toss the tempeh with 2 tablespoons of the groundnut oil, spread it out on a tray without crowding, and roast for about 15 minutes.
Temperature: 220 °C / 428 °FReady to continue when: The edges of the tempeh are golden and crisp.
15 min - 02
Prepare the tamarind and aromatics
Mix the tamarind paste with 70 ml of water. Slice the shallots, garlic and chillies; bruise the lemongrass to open its fibres and prepare the makrut lime leaves.
Ready to continue when: The tamarind is diluted and the aromatics are ready to cook.
5 min - 03
Stir-fry the aromatics and beans
Heat the remaining groundnut oil in a large pan over medium-high heat. Add the shallots, garlic, chillies and makrut lime leaves; sauté until the garlic starts to turn golden. Add the green beans, lemongrass and salt, and sauté for 1 minute. Pour in the remaining 50 ml of water and cook until it evaporates.
Ready to continue when: The garlic is beginning to turn golden and the beans are bright green, tender but still firm; the water has evaporated.
5 min - 04
Glaze and finish
Add the diluted tamarind, kecap manis, palm sugar and black pepper to the pan. Stir until the sugar dissolves and the sauce bubbles. Fold in the browned tempeh and toss until it is well coated. Remove the lemongrass and makrut lime leaves before serving.
Ready to continue when: The sauce bubbles and forms a glossy coating over the tempeh and beans.
3 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=VLJwYzzKg1o
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State: Published after documentary validation; no “Tested” label is shown.