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
Cut the tempeh into 1 cm matchsticks.
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.
Remove the crisp tempeh and place on a paper towel. Return the wok to the heat with about 2 Tbsp oil.
Add the onion, garlic, and chile and cook on high heat for about 1 minute. Add the spices, mix well, then add the tempeh.
Stir fry for another minute or so, then add the kejap and the tamarind. Mix well until the tempeh is well coated.