Spicy tempeh and potatoes stir fry


  • 200 g tempeh, cut into small and thin slices
  • 3 / 500 g potatoes, cut into small and thin slices
  • 25 g sataw beans, or stinky beans
  • 30 g red chilies
  • 3 shallots
  • 2 garlic cloves
  • 1 tsp salt
  • 5 Indonesian salam leaves
  • 1 lemongrass, cut into half
  • 50 g palm sugar, or gula merah/gula melaka
  • 1 tsp / 5 g tamarind pulp
  • 2 cups water
  • 2 tbsp kecap manis
  • 1/4 cup cooking oil, for stir-frying
  • Cooking oil for deep frying tempeh and potatoes


  • Dilute gula merah and tamarind pulp in water. Set aside for later use.
  • Deep fry potato slices and tempeh chips till golden and crunchy.
  • Grind chilies, garlic, shallots and salt in a mortar and pestle to fine paste.
  • Heat cooking oil in a wok and stir-fry stinky beans over medium heat for 30 seconds of less.
  • Add chili paste, salam leaves and lemongrass into the wok. Stir-fry till the chili paste turns slightly darker, about one minute.
  • Pour sugar and tamarind mixture into the wok. Add kecap manis. Simmer for 2 minutes, keep stirring.
  • Add tempeh and potato chips into the wok. Stir well.
  • Serve with warm rice.