Tempe orek is one of Indonesia's best-loved everyday dishes, a staple of nasi campur plates and lunchtime warungs across Java. Strips of tempeh are fried until golden and crunchy, then tossed through a sticky glaze of kecap manis, chilli and aromatics.
It hits every note at once: sweet, salty, a little fiery, and seriously moreish. Even people who reckon they don't like tempeh tend to change their minds after a plate of this.
It's cheap, quick and naturally vegan, and tempeh is easy to find in Australian supermarkets these days. Serve it with rice and greens for dinner, or keep a container in the fridge for snacking.
