Malang’s Signature Orem Orem Dish

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Foodies, today is a little different from usual—I’m going to show you how to make a broth-based dish similar to soup. It has a beautiful golden-yellow color and is quite appetizing when enjoyed.

This is another traditional dish—after enjoying a full lontong meal during Eid al-Fitr celebrations, which, of course, isn’t vegan. I’ll guide you through a recipe similar to lontong soup, as it’s also served with lontong. However, this soup contains no animal products; it’s made entirely from plant-based proteins—tempeh and tofu.

This dish is popular in the city of Malang on the island of Java, where it’s known as “Orem Orem.” I’ve never tried it before, but to me, it resembles Aceh’s signature “kuah lemak,” though its seasoning is even more similar to soto broth. So, it’s similar but not exactly the same—that’s roughly how Orem Orem is. It’s characterized by being enjoyed with lontong. With its creamy, savory, and spicy broth and a distinctive blend of spices, this Malang-style Orem Orem is quite popular.

Curious about the preparation steps? Let’s take a look at the recipe below.

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Ingredients

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Cooking Procedure

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Cut the tempeh and tofu into small pieces—they can be thin. For the tempeh, I cut it into long strips. For the lemongrass, I crush it and tie it into a bundle, then tear the kaffir lime leaves.

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Next, I blended the spice paste with just enough water until it was smooth. Then I sautéed the spice paste in a pan with about 20 ml of cooking oil that had been preheated.

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Add water, kaffir lime leaves, and lemongrass, then add the tempeh and stir until it’s almost boiling.

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Next, add the tofu, and then add the coconut milk.

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Cook until done. Don’t forget to season with salt and mushroom broth, and be sure to add scallions. Finally, serve over slices of lontong with plenty of broth.

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Result

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I’m so happy to be able to present a perfect final result like this; in my opinion, this is a lontong dish best enjoyed with soto broth. Indonesian traditional cuisine is truly rich—from just one ingredient, lontong, you can prepare a variety of amazing dishes. In fact, there are even more dishes in my next post that can be served with this lontong.

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As you can see, the broth has a creamy texture and tastes absolutely delicious. It’s truly savory—a simple dish made with tofu and tempeh that feels elevated when served on a single plate. I really love this; it’s completely different from previous lontong broths—it’s more savory and delicious, and of course, healthier since it contains no animal products.

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