ingredients:
- 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
directions:
- 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.
