Ingredients:

1. 1 tempeh (500 gr/1 lb)
2. 5 tsp Indonesian sweet soya sauce
3. 2 tbsp tamarind water (1 tsp tamarind pulp soak in 2 tbsp water)
4. 100 gr/3.5 oz palm sugar
5. 2 cm galangale, crashed and sliced
6. 2 salam leaves or bay leaves as subtitute
7. 1 lt water

Spice for the paste:

1. 4 shallots, chopped
2. 2 cloves garlic, chopped
3. 5 candlenuts, roughly chopped
4. 1 tsp Koriander seeds oder 1/2 tsp coriander powder
5. 1 tsp salt

Directions:

1. Cut the tempeh in rectangular shape with 1 cm thickness.
2. Put all ingredients for the paste in a blender or food processor and blend until smooth.
3. Rub the paste on whole Tempeh pieces both sides and transfer to a wok or a big saucepan.
4. Add kecap Manis, galangale and salam / bay leaves.
5. Pour in the water, cover and keep aside for 30 minutes. Make sure all tempeh pieces are covered with water.
6. Set the stove into medium heat and bring to boil uncovered. Stir occasionally.
7. Continue to simmer until the water is gone and tempeh turn to brown and quite dry.
8. Add 3 tbsp oil to fry. Arrange that the each tempeh is lied well on the wok surface, not stacking each other.
9. Turn it over to fry the other side until both sides are dark brown.
10. Serve hot with rice or as an accompaniment.

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