Sambal tempe (tempeh sambal)

Instructions

1. Cut the tempeh into 1.5 cm cubes. Fry them in hot oil for 5 minutes until golden, then drain.
2. Pound the chillies, shallots and garlic into a coarse paste.
3. In the same oil, fry the pounded paste over medium heat for 4 to 5 minutes, until fragrant and lightly browned.
4. Add the palm sugar, tamarind juice, soy sauce and 100 ml water. Let reduce for 5 minutes, stirring.
5. Return the fried tempeh to the sauce and coat it well. Simmer for 5 minutes so the sauce thickens.
6. Add a little salt, let cool, and serve with rice.