Main ingredients

  • 1 piece rice cake (available in most Asian supermarket)
  • 1 cup tempe, small cubed
  • 2 cups fresh coconut milk
  • 1 cup beansprouts, blanched
  • Fried shallot as garnish

Paste ingredients

  • 2 pieces candlenut
  • 1 clove garlic
  • 5 pieces shallot
  • 1 small knob turmeric, peeled (optional)
  • 1 knob kencur
  • 1 teaspoon shrimp paste, toasted
  • Cooking oil
  • 1 slice galangal, peeled
  • 1 stalk lemongrass, bruised
  • 1 piece red bird eye chilli
  • 1 piece salam leaf
  • 2 pieces lime leaves
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon coriander powder
  • ½ teaspoon white pepper

On the side

  • Sweet soya sauce
  • Chilli sambal


  • Dry roast candlenut and set to one side.
  • Fry garlic and shallot and set to one side.
  • Grill turmeric and set to one side as well.
  • To make the paste, pound dry roasted candlenut, fried garlic, fried shallot, toasted shrimp paste, grilled turmeric and kencur on a mortar and pestle, add a little bit of water to make it smooth.
  • Set to one side.
  • To make the orem-orem, heat some oil in a pan, sauté the paste, add in galangal, bruised lemongrass, red bird eye chilli, salam leaf and lime leaves, sauté until aromatic and then add in fresh coconut milk, stir through.
  • Add salt and sugar to taste.
  • Add in cubed tempe and continue to simmer for another 10 minutes.
  • Turn off the heat.
  • Cut rice cake into bite sizes pieces and put in a bowl.
  • Pour the orem-orem over the rice cake and top with blanched beansprouts and garnish with fried shallot.
  • Serve with sweet soy and chilli sambal on the side.



  • 1 cup red bird eye chilli
  • 1 cup white vinegar
  • 1 ½ cup water


  • Boil all ingredients together, blend and strain.
30 minutes
2 portions