Ingredients:
– 1 block of tempe, cut like small stick, fried half done
– 10 shallots, sliced thinly
– 4 garlic, sliced thinly
– 5 red chili, sliced diagonally
– 5 green chili, sliced diagonally
– 1 tomato, diced
– 1 salam leaf
– 1 cm galangal, bruised
– 1 tbs oyster sauce
– 1/2 tbs kecap manis (Indonesian soy sauce)
– 1/2 tbs palm sugar
– 1-2 tsp tamarind water
– Salt
– 1-2 tbs oil
Directions:
– Heat oil in a skillet, add shallot and garlic, fry until fragrant.
– Add galangal and salam leaf, continue frying.
– Add tempe, stir well.
– Add tomato, kecap manis, tamarind water, palm sugar and salt.
– Continue cooking until water has evaporated, adjust the taste into your liking.
– Add green and red chili.
– Continue cooking just until the chilies are slightly wilted.
– Serve with hot steamed rice.
Source: Herti’s Kitchen