Tempe Goreng Bacem (Tempe Boiled With Spices And Fried)
Ingredients:
350 g (12 oz) bean curd
1 small onion
2 cloves garlic
1 tsp ground coriander
1/2 tsp ground ginger
1 salam leaf or bay-leaf
A pinch of ground laos (galingale)
1 heaped tsp brown sugar
1/2 chilli powder
1 cup tamarind water
Salt
1 cup water
Vegetable oil
Cut the tempe into thick slice and slice the onion thinly. Now put all the ingredients (except, of course, the oil) into a saucepan, cover, and cook for 50-60 minutes or until dry. Take care that the contents of the pan do not burn. Leave everything to cool for a few minutes, then fry in hot oil, turning once. When the slices of tempe are nicely brown, serve them hot.
