What you'll need...

• 1 block tempe → cut into 2 cm x 2 cm cubes
• 5 tablespoons ready-to-use seasoned flour → mix with approximately 100 ml of cold water
• 4 shallots
• 2 cloves garlic
• 4 red bird’s eye chilies → adjust to taste
• pepper ¼ teaspoon
• ½ teaspoon bouillon powder (optional)
• ½ teaspoon salt
• ½ teaspoon sugar
• 1 stalk scallion
• 150 ml water
• 1 tablespoon margarine
• As needed cooking oli

How to make...

1. Dip the tempe into the seasoned flour mixture, which has been mixed with water (a medium consistency). Then, deep-fry on medium heat until golden brown, remove, and set aside.
2. Finely slice the shallots, garlic, chilies, and scallion. Sauté them with a little cooking oil and margarine (except for the scallion) until fragrant.
3. Next, add the tempe, scallion, salt, pepper, sugar, and bouillon powder (if using). Stir until well mixed, then taste and adjust seasoning as needed.
4. Turn off the heat, and your Tempe with Salt and Chili is ready to serve.

• Main Dish
• Tempe
• Soybean
• Indonesian