Tempe or tempeh originated from Indonesia.

It is made out of soy beans, which are fermented and shaped into firm 'cakes' or blocks.

This traditional Indonesian food has become more and more popular worldwide because it is rich in protein and it makes for awesome vegetarian dishes.

One of these vegetarian dishes is Tempe Orek. Tempe Orek is usually one of the condiments you get when you have Nasi Kuning (Indonesian Yellow/Turmeric Rice) or Nasi Uduk (Indonesian coconut rice). But you can certainly enjoy this dish with some hot steamed white rice and fried shallots.

To make tempe orek, you will need to first cut up the tempeh blocks into bite-size sticks. These sticks are then deep fried, which improves their flavour and texture. Deep fried tempeh become nutty and crispy. Deep frying also ensures that the sticks won't break as easily when tossed in the sweet, spicy, almost-caramelised soy sauce. So yummy!

Full recipe on my blog:

http://berlibean.blogspot.com.au/2016/01/tempe-orek-indonesian-style-tempeh-in.html