• 300 gram tempe (fermented soybean cake) - not tofu, sliced in 5x5x2 cm squares
• vegetable oil
• 500 ml thin coconut milk and 250 ml thick coconut milk from 1 coconut
• 6 green chilies, sliced in 2 cm lengths and seeded

Spice Paste Ingredients:

• 5 red chilies
• 8 shallots
• 3 cloves garlic
• ½ tsp. terasi (shrimp paste)
• 1 cm fresh turmeric
• 1 cm fresh ginger
• 1 thin fresh galangal (lengkuas)
• salt to taste
• 1 tsp. palm sugar or brown sugar

• Fry the tempe until it is half done.
• Fry the spice-paste until it is fragrant; add the thin coconut milk and bring to a boil.
• Add the green chilies and the tempe.  Continue cooking and after 5 minutes add the thick coconut milk.   Lower the heat and simmer until sauce turns oily.  Remove and serve.

Makes 4-5 servings.