I used to order this side dish every time I went for take-away at my indonesian toko in Rijswijk (Toko Pasar Makan). Until they changed the recipe! So then I had to recreate it myself and I think with the recipe below I’m getting close. You can serve it hot or cold, as part of your dinner or as a snack. With a nice cold beer, beats a bag of crisps anytime.
5 red chilipeppers (lombok)
3 cloves of garlic
1 piece of fresh galanga (about 3 cm)
½ t tamarindepulp
2 T gula Jawa (or brown sugar)
1 t caster sugar
salt (or chickenstockpowder)
Slice the tempeh in small stripes. Deepfry in portions at 170°C for about 4 minutes until golden brown and crisp. They should really be crisp and golden al the way through. So it’s best to test one before you take them all out.
Make a nice currypaste (boemboe) from the chopped sjalots, garlic and galanga. (I use a blender)
Fry the currypaste in 2 T oil until fragrant. (about 3 minutes)
Add the chopped chillies after about a minute.
Add the tamarind, gula jawa, sugar and salt and stirfy for another 3 minutes.
Be carefull not to burn the sugar.
Add the tempe and stirfry for another 2 minutes.
The tempeh should be coated with this dry but sticky, sweet, sour and spicy paste.
NB. Dit recept kun je nu ook in het Nederlands lezen op: Aziatische-ingrediënten.nl