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Tempeh with Balinese Curry

Tempeh With Bali Spices

A perfect dish for a vegetarian meal, served hot or cool, accompanied by rice and a vegetable curry. 


  • 1 block tempeh (250 g)
  • ½ cup oil
  • 2 medium onions, sliced thin
  • 2 cloves garlic, minced
  • 1 Thai chili, minced or samba olek
  • 1 tsp Balinese curry, ground
  • ¼ cup kejap manis
  •  2 tsp soaked tamarind or lemon juice


  1. 1

    Cut the tempeh into 1 cm matchsticks.

  2. 2

    Heat the oil in a wok and cook half the tempeh until it begins to brown and get crispy. Repeat with the rest of the tempeh.

  3. 3

    Remove the crisp tempeh and place on a paper towel. Return the wok to the heat with about 2 Tbsp oil.

  4. 4

    Add the onion, garlic, and chile and cook on high heat for about 1 minute. Add the spices, mix well, then add the tempeh.

  5. 5

    Stir fry for another minute or so, then add the kejap and the tamarind. Mix well until the tempeh is well coated.