Nicaraguan-style Tempe Orek

Ingredients

In this Nicaraguan adaptation of Tempe Orek, we incorporate traditional Nicaraguan spices and flavors to give the dish a unique twist. The original Indonesian recipe is typically made with soy sauce, garlic, and chili, while the Nicaraguan version incorporates local spices such as achiote, cumin, and coriander. These additions infuse the dish with a distinct Nicaraguan flair, creating a fusion of two vibrant culinary traditions. We alse have the original recipe for Tempe orek, so you can check it out.

• 250g (8.8 oz) tempeh, cubed 250g (8.8 oz) tempeh, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon achiote powder 1 teaspoon achiote powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the sliced onion and bell peppers to the skillet and sauté until they begin to soften, about 5 minutes.
3. 3.
   Add the minced garlic and sauté for an additional minute.
4. 4.
   In a small bowl, mix together the achiote powder, ground cumin, ground coriander, tomato paste, soy sauce, and brown sugar to make a sauce.
5. 5.
   Push the vegetables to one side of the skillet and add the cubed tempeh to the other side. Cook the tempeh until it starts to brown, about 5 minutes.
6. 6.
   Pour the sauce over the tempeh and vegetables, stirring well to coat everything evenly. Cook for another 2-3 minutes, until the sauce thickens slightly.
7. 7.
   Season with salt to taste.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve hot with steamed rice or tortillas.

Treat your ingredients with care...

• Tempeh — Before cooking, it is recommended to steam or blanch the tempeh for 10 minutes to remove any bitterness and improve its texture.

Tips & Tricks

• For a spicier kick, add a sliced jalapeno or a pinch of cayenne pepper to the sauce.
• Feel free to customize the dish by adding other vegetables such as carrots or zucchini.
• If achiote powder is not available, substitute with paprika for a similar color and smoky flavor.
• Adjust the sweetness by adding more or less brown sugar according to your taste preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Nicaraguan-style Tempe Orek is best served hot with steamed rice or warm tortillas. The dish can be enjoyed as a main course or as a flavorful side dish alongside other Nicaraguan delicacies.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of fresh cilantro and serve it on a vibrant plate. The colorful bell peppers and the golden-brown tempeh will create an appealing visual contrast.