🇮🇩 Indonesia · Food
Tempeh Ore Ore
By eatmundo · August 4, 2026
🇮🇩 IDA beloved Indonesian side dish featuring crispy, deep-fried tempeh glazed in a sticky, sweet, and savory caramel made from palm sugar and soy sauce. It is traditionally elevated with toasted peanuts for an addictive crunch.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 400g of tempeh into thin matchsticks, then deep-fry them in 100ml of oil over medium-high heat until golden and crispy.
- 2
Remove the tempeh and drain on paper towels; remove most of the oil from the pan, leaving about 1 tablespoon.
- 3
Finely mince 5 shallots and 3 garlic cloves, then sauté them in the remaining oil until fragrant and lightly caramelized.
- 4
Lower the heat and add 3 tablespoons of sweet soy sauce, 2 tablespoons of palm sugar, and 1 teaspoon of tamarind paste.
- 5
Stir the mixture constantly until it bubbles and forms a thick, sticky caramel glaze that coats the back of a spoon.
- 6
Add the crispy tempeh and 100g of roasted peanuts back into the pan, tossing vigorously to coat every piece evenly in the glaze.
- 7
Remove from heat immediately to prevent the sugar from burning, and continue tossing for 30 seconds as it cools and sets.
- 8
Serve at room temperature once the glaze has hardened into a crunchy, delicious finish.
Frequently Asked Questions
Can I bake the tempeh?+
Yes, you can bake at 200°C until crispy, though deep-frying yields a more traditional texture.
What if I can't find palm sugar?+
Brown sugar is the best substitute, though it lacks the deep molasses profile of palm sugar.
How long does it stay crunchy?+
If stored in an airtight container once completely cooled, it stays crunchy for up to 3 days.
Is it vegetarian?+
Yes, tempeh is a soy-based protein, making this a perfect plant-based savory dish.
🇮🇩 IDMundo Match
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