Tempeh Goreng BatjemTotal servings: 6
1 small onion, cut in small rings
2 cloves garlic
1 tsp djahé
1 salam leaf
1 tsp goela djawa
1 tsp ketoembar
1 tsp chili powder
100 ml tamarind water
100 ml water
400 g tempeh, cut in slices
4 Tbs vegetable oil
Combine all ingredients (except the oil) in a saucepan. Simmer covered for about 1 hour until almost dry, taking care not to burn tempeh.
Let cool down. Bake tempeh on both sides in the oil until golden brown on both sides.
Serve the Tempeh Goreng Batjem hot.