Cara Bikin Tempe Oreg Enak Dan Tahan Lama.

Hello friends in the world of YouTube, how are you? I hope everyone is happy. Friends, today I made Orek Tempeh that is delicious and durable. It can last 2-3 days without heating and placed at room temperature. This is a recipe from my grandmother or my grandmother's time. First, let's follow how to make delicious and durable Orek Tempeh. The ingredients are 2 tempeh boards that I bought at a price of 10,000 rupiah. The weight is approximately 1 kg. First, I cut the tempeh into dice according to taste. The spices are garlic, shallots, chili, galangal, and bay leaves. The complete recipe is in the description. All the spices are sliced or chopped, garlic, shallots, chili, and galangal. If you want to use tomatoes, you can, but I don't use tomatoes. Now we will fry the tempeh. Heat a pan and pour enough oil. I use about 500 ml of cooking oil. After heating, fry the tempeh until crispy or dry. Leave about 10 tablespoons of cooking oil or about 150 ml of cooking oil. Then sauté the garlic and shallots until fragrant. Add the sliced chili and sauté until wilted. After that, add 200 ml or about 11 cups of water or 11 cups of water. Add the galangal and bay leaves. Let it boil so that the spices are absorbed. Then we add about 100 grams of brown sugar or 3 bundles of brown sugar. Then we boil until the sugar dissolves or melts. After that, add 1 teaspoon of salt, 1 teaspoon of broth powder, and 5 tablespoons of sweet soy sauce. I also add 1.4 teaspoons of MSG. If you don't like MSG, it's okay. Stir until the spices are evenly distributed and the water is drained. After the water is drained like this and the oil or sugar and sweet soy sauce float to the top, like when we make caramel, it starts to stick. Then we put it in like this. It's starting to stick like we're making caramel. Then we add the fried tempeh. We stir while we add 5 tablespoons of sweet soy sauce again so that the color and taste. I lift the bay leaves and galangal so that it doesn't bother because the taste is already dissolved. So that when eaten, it can be absorbed by all. After that, I stir until the oil comes out. The key here is to stir patiently until the tempeh is dry. In addition to being called tempeh orek, it is also called tempeh kering. Stir until it is oily. Like this, it's already starting to be oily based on the frying. After the acid or water runs out and only the oil remains, like this. And when we fry it, it's already light. That's a sign that the tempeh orek or tempeh kering is ready. Ready, we turn off the stove and we serve. Good luck.