What you'll need...

• 1 block Tempe
• 4 Shallots
• 2 cloves Garlic
• 4 Bird's eye chilies → adjust the amount to taste
• 1 Large Red Chili → adjust the amount to taste
• 2 Bay Leaves → tear the edges to release more aroma
• 2 Kaffir lime leaves → tear the edges to release more aroma
• 1 teaspoon Tamarind pulp → mix with 4 tablespoons hot water, strain, and use the liquid
• 20 gram Palm sugar
• 1 teaspoon Indonesian sweet soy sauce (kecap manis)
• 1 tablespoon Soy sauce
• ½ tablespoon Oyster sauce
• ¼ teaspoon Pepper powder (white/black)
• ¼ teaspoon Bouillon powder (optional)
• 1 tablespoon Roasted sesame seeds (optional)
• 300 ml Water
• As needed Cooking oil

How to make...

1. Finely slice the red shallots, garlic, small red chilies, and large red chili. Set aside.
2. Slice the tempe as desired and fry until golden brown. Remove and drain.
3. In a pan, sauté the red shallots, garlic, bay leaves, and kaffir lime leaves until fragrant.
4. Add water, tamarind liquid, palm sugar, sweet soy sauce, soy sauce, and oyster sauce. Stir and bring to a boil.
5. Once boiling, add the fried tempe. Cook until the liquid reduces to about 50 ml, stirring occasionally.
6. Add the sliced small red chilies, large red chili, and bouillon powder (if using). Cook until the liquid evaporates completely.
7. Sprinkle with toasted sesame seeds if desired, stir, and turn off the heat.
8. Serve and enjoy!

• Side Dish
• Tempe
• Soybean
• Indonesian