- 300 grams tempeh (a kind of fermented soybean patty)
- 100 ml broth
- 2 garlic cloves
- 6 onions
- Cayenne pepper to taste
- 2 pieces bay leaf
- 4 red chilies
- 2 green chillies
- 1 thumb joint ginger
- 1 thumb joint galangal
- ¾ tomato fruit
- 2 pieces scallions
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar, finely combed
- 1 teaspoon salt
- Cooking oil
- Tempeh sliced rectangle. Stir fry tempeh until half dry.
- Garlic, onion, cayenne pepper, red chili, green chili, ginger, galangal, tomato and scallions sliced finely. Heat 2 tablespoons vegetable oil. First, saute onion and garlic until fragrant. Then stir all remaining sliced ingredients until slightly wilted.
- Add water and bring to a boil. Then add tempeh and brown sugar.
- Finally add soy sauce, salt, and tomato.
- Cook briefly until the spices to infuse. Lift and ready to be served.
